These muffins are easy to make. We especially love these when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead. This chocolate chip muffin recipe makes 9 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) lightly packed brown sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80 ml – 120 ml) milk, we use reduced fat milk
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup chocolate chips
Heat the oven to 400 degrees F. Line 9 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 3 empty muffin cups (this helps to make sure the muffins bake evenly).
Combine flour, sugar, baking powder, baking soda, and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure everything has blended.
Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined. Add milk mixture to a medium bowl, add sour cream and mix well.
Pour milk and sour cream mixture into flour and sugar mixture then use a fork to combine. Do not over mix. Add chocolate chips and use a spatula or spoon to gently fold the chocolate into the muffin batter.
Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners).
Bake the muffins until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean or with crumbs, not wet batter; 15 to 20 minutes. Transfer muffins to a cooling rack and cool completely.