Search
by Ingredient
Kari's Chocolate Chip Muffins

Kari's Chocolate Chip Muffins

StarStarStarStarHalf star

Submitted by hmanser

Chocolate chip muffins with a tender buttery crumb from buttermilk and sour cream. Makes two dozen bakery-style muffins with semisweet chips folded throughout. Lunchbox staple.

YIELD

24 servings

PREP

15 min

COOK

20 min

READY

40 min

Two dairy ingredients are working overtime here. Buttermilk provides the acid that activates the baking soda for lift, while sour cream adds extra fat and a tangy richness that keeps the crumb moist for days. Most chocolate chip muffin recipes use one or the other. Using both is the move that pushes these into bakery territory rather than supermarket-bake-sale territory.

Cutting in the butter (or margarine) until crumbly is unusual for a muffin recipe. Most call for melted fat. The crumbly method creates small pockets of solid fat that melt during baking, leaving behind tender hollows that give the muffin its open crumb. Don’t overmix once the wet ingredients hit the dry. The recipe says it twice for good reason. Overmixed muffins develop gluten and turn rubbery instead of fluffy.

Pro Tips

  • Fill the muffin tins three-quarters full. Filling halfway gives you flat-topped muffins. Filling to the brim gives you mushroom heads that overflow and stick.
  • Use semisweet chocolate chips. Milk chocolate chips melt into greasy patches. Dark chocolate can taste too bitter for breakfast.
  • Toss the chocolate chips in a teaspoon of flour before folding into the batter. The flour coats them and keeps them suspended in the batter instead of sinking to the bottom.
  • Cool on a wire rack within 5 minutes of pulling from the oven. Leaving muffins in the tin too long steams the bottoms into soggy patches.

Variations

  • Sprinkle the tops with coarse sugar or turbinado sugar before baking for a bakery-style crackled crust.
  • Add a teaspoon of orange zest to the batter for an orange-chocolate combination.
  • Use white chocolate chips with a half cup of fresh raspberries folded in for a fruit-forward variation.

Ingredients

3 710
1 ½ 355
CUPS ML SUGAR
¾ 3.8
TEASPOON ML BAKING SODA
1 1
DASH DASH SALT *
1 237
CUP ML BUTTER
2 2
LARGE LARGE EGGS
¾ 177
CUP ML BUTTERMILK
¼ 59
CUP ML SOUR CREAM
¾ 3.8
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML CHOCOLATE CHIP *

Directions

In a large bowl, combine flour, sugar, soda, and salt.

Cut in margarine until crumbly.

Stir in buttermilk, sour cream, and vanilla.

Do not over mix.

Fold in chocolate chips.

Fill greased muffin tins ¾ full of batter.

Bake at 375℉ (190℃) F for 20 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 187 42% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 87mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
More health news

Email this recipe