Easy Chocolate Chip Muffins Recipe

TL;DR

Bakery-style chocolate chip muffins use a high-heat start and sour cream for a tall dome and tender crumb.

Key Points

• 1.Start at 425°F to create tall domed muffins. Bake at 425°F for 5 minutes, then reduce to 350°F for 20 more minutes; the initial high heat forces rapid rise before the structure sets.
• 2.The dry ingredients are straightforward but precise. Use 2¾ cups (330g) all-purpose flour, 1 tbsp baking powder, and 1 tsp salt; sifting is best practice but whisking works fine.
• 3.Wet ingredients include a few key tenderizers. Combine 200g sugar, 113g melted unsalted butter, 60g sour cream, 300ml whole milk, 2 eggs, and 1 tbsp vanilla — all at room temperature to prevent butter hardening.
• 4.Fold in 1½ cups (270g) semi-sweet chocolate chips last. Mix wet into dry until just a few flour streaks remain to avoid over-mixing; bakery-style liners give noticeably more height than standard cupcake papers.