There are several different ways I make my muffin recipes. I use regular milk or almond milk, I use cassava, almond, or all purpose flour, just like in my coffee cake muffins, my orange chai muffins, or my blueberry! However, it occurred to me that I've actually never once used sour cream, nor do I have a classic chocolate chip muffin on my blog. That all changes with this sour cream chocolate chip muffin recipe, because when I say these are perfect, I mean it.
When making muffins, you want to have that perfect moist yet fluff factor for the texture, the coveted muffin top, and the delicate balance of sweet but not overpowering. These muffins check every one of those boxes, and then some. If I could sell these muffins in a bakery of my own, I would. They're that good.
Adding sour cream gives these muffins adds to the overall flavor and texture. While you can't really taste the sour cream in the muffin itself, it helps with these muffins tasting really, really good. Another benefit of sour cream in muffins is the little extra fat, giving the muffins a creamier, softer taste. I swear I will begin incorporating sour cream in more of my muffin and loaf recipes. It truly makes such a difference!
I'd imagine that using a dairy-free or vegan version would yield similar results, but as I am not vegan nor did I test this recipe with a dairy-alternative, I can't attest. There are lot of amazing versions of vegan or dairy free muffins out there!
This recipe can easily be made in one bowl, but here are a few tools you'll need from start to finish:
This recipe calls for very standard ingredients when it comes to muffin recipes, so you're just a short list of ingredients away from having these amazingly moist chocolate chip muffins baked and ready for breakfast!
Yes, these muffins are based off of the addition of sour cream. If you're keen on not using sour cream, another recipe may suffice.
Feel free to add in whatever mix-ins you want if you're not interested in using any chocolate chips.
All of my recipes are meant to be frozen if you have too much of it, so throw them in a large freezer bag and place in the freezer. Label it with the date and be sure to consume within a month.
Check out more of these yummy breakfast recipes:
Nothing beats a bakery-style muffin, but these sour cream chocolate chip muffins give them a run for their money. Ultra moist, with the fluffiest texture, you're never going to need to go to your local bakery for muffin ever again. Like, ever.
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