The next couple of times, on a whim, I added a tablespoon of cream cheese. The muffins themselves were delicious – I especially love the extra chips and sugar on top – but they stuck to my pan even though I generously sprayed it first. If so, how much would be good without it tasting “proteiny”? Fill your muffin tins all the way to the top. So glad you’ve had success with the recipes — hope these were just as good! Not only is the flavor and texture perfect, but it has the perfect amount to fill up 12 muffins perfectly to make the muffins rounded without overflowing. My husband can’t do dairy ): Instead of the sour cream, could we substitute that for lactose free milk instead? Oh no! I’m guessing they stuck to the pan? Whisk the melted butter, oil, sugar, and eggs together until combined. . Thanks Jenn!! Hi, can I substitute sour cream with all purpose cream or full cream milk? This will be a favorite in the rotation at our house! Sure, Caitlin, that should work. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I halved the recipe for my 6 muffin tin and baked them for 18 minutes. Mix the wet ingredients and dry ingredients separately by hand, then combine them. Mixture will be pale yellow. Whisk until evenly combined, then add the chocolate chips. Very moist!! I only had regular-sized chips, so used them. I am wrapping them in plastic party bags and will put one on my co-workers desk’s in the morning for a fun Monday treat! We are huge fans of all your recipes . Yes, I think you could get away with adding some raspberries. Besides flavor and texture, you’ll appreciate the simple ingredient list. Can I make these as mini muffins? The first time I made them, they seemed a little dry. Oh, and no mixer necessary! Will make often! just checking. Hi, do you think I could substitute Greek yogurt for all of the sour cream and if so, is it 1:1 ratio? These jems won’t last long. Thanks so much!!! Thank you. Every single time I make one of your recipes it results in rave reviews. Allow to cool for 10 minutes in pan before serving. I omitted the extra chocolate chips and sugar on top and they tasted great. What I like about the Tim Hortons chocolate chip muffin is the high muffin top (the best part of the muffin), loads of mini chocolate chips and just how moist the muffin is. Sign up for email updates so you’re alerted as soon as I publish a new recipe! Thank you for another great recipe. Hi Dorina, the baking temperature is 350°F/175°C. So If I switch the recipe to metric it says 100 g white sugar. Thank you for another one! will absolutely make this again! Never had I used sour cream in a muffin. Hi Jen, I wouldn’t recommend it. Cara, you need the acid that yogurt or sour cream provide. Please LMK how they turn out if you try them! It may give the muffins a slightly different texture but it should work. These came out perfect. I looked through a lot of recipes but this one was the absolute best. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. They are perfect every time. Thanks! The best way to say good morning if you ask me! Hope that helps! Delicious! Sure, Megan — I’ve made them that way and it works just fine. One of the best recipes! DELICIOUS! Best chocolate chip muffins I’ve ever made. To my surprise, the muffins turned out to be totally awesome! To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I am a better baker now and have learned many baking techniques because I follow “Once Upon A Chef”. thanks. Can this recipe be made without sour cream or yogurt? Thank you for a wonderful recipe!! — could I use that in lieu of the sour cream? It’s a variation from my master bakery-style muffin recipe. Published in 2013, this chocolate chip muffin recipe has remained a reader favorite. Thank you!! Each ingredient is important and transforms boring muffins into bakery-style chocolate chip muffins! My family and I love making these. You are now my go-to site for recipes! Easy recipe, glad I found it. I love recipes that use sour cream vs milk because I find they stay moist and fluffy! The data is calculated through an online nutritional calculator, Edamam.com. Hi Sally, you can turn these into mini muffins. You’ll be tempted to keep on mixing because this batter is so thick, but it only takes about 20 strokes to mix it all together. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. LOVE the sugar in the raw on top, have started doing that with my cookies also, adds a great caramelization on top. My grandson loved them. Thank you, Cindy. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I will definitely make these again! So moist and fluffy. My 4 year old loves baking so we cook often together. Because of this I accidentally over baked them the first time cause they didn’t brown on top and I left them in thinking they weren’t done. Whisk in the eggs, then add the sour cream. These muffins are delicious. When you add in the chocolate chips, you can also add in 1/2 cup of finely chopped nuts. Please let me know by leaving a review below. Easy to make and delicious. If you’d like banana chocolate chip muffins, you could use this recipe and add mini chocolate chips to it (and you could omit the topping if you’d like). Hi Lori, If you have buttermilk on hand, you could use that. This chocolate chip muffin recipe couldn’t be easier. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! The batter will be thick, which is ideal for holding muffin add-ins like fruit, nuts, or chocolate chips. Use your favorite type of dairy free milk and yogurt to replace the milk and sour cream in this recipe to make dairy free chocolate chip muffins I want to make these for a Thanksgiving breakfast… I have “sprinkling sugar”. Thank you so much for the recipe- it’s absolutely delicious!! This website is written and produced for informational purposes only. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate … If yes, would it still be 1:1? The batter comes together in minutes, so it’s a wonderful recipe for busy mornings. Not a fan of chocolate but I cldnt stop popping in those muffins. They freeze well, and taste great defrosted at room temperature or warmed in the oven. They are basically cake in a muffin tin, BUT they are called muffins so that means they are totally acceptable for breakfast! I added a dash of cinnamon and nutmeg. I couldn’t find mini chips; in fact I only found reg sized milk chocolate chips but they worked perfectly. I love these muffins, but I think they have a little too much chocolate. Thank you. My 7 year old did all the mixing and filling, she wanted bake something for her lunch box snack. Well, since finding this recipe, I have made it weekly!