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Chocolate chip muffin on a plate with a glass of cold milk and strawberries for an easy school snack

Easy Chocolate Chip Muffins With Tall Golden Domes

Tall, golden chocolate chip muffins with a soft sour cream crumb and chocolate in every bite. A 5 minute blast at 425°F builds the bakery domes.
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Prep Time 15 minutes
Cook Time 21 minutes
Resting Time 15 minutes
Total Time 51 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 376
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 1/2 cups 300 g all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Diamond Crystal kosher salt 1/2 teaspoon if using fine table salt
  • 2/3 cup 133 g granulated sugar
  • 1/3 cup 71 g light brown sugar, packed
Wet ingredients
  • 2 large eggs at room temperature
  • 3/4 cup 183 g whole milk, at room temperature
  • 1/2 cup 115 g full-fat sour cream
  • 1/4 cup 57 g unsalted butter, melted and slightly cooled
  • 1/4 cup 55 g vegetable oil
  • 2 teaspoons alcohol-free vanilla extract
Chocolate
  • 1 1/4 cups 213 g semi-sweet chocolate chips, for the batter
  • 1/4 cup 43 g semi-sweet chocolate chips, reserved for the tops

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Large cookie scoop or 1/3 cup measure
  • Two mixing bowls
  • Wire cooling rack
  • Oven thermometer

Method
 

  1. Preheat the oven to 425°F with a rack in the upper third. Line a 12-cup muffin tin with paper liners and set aside 1/4 cup of the chips for the tops.
  2. Whisk the flour, baking powder, baking soda, salt, and both sugars in a large bowl for 30 seconds, pressing out lumps until the sugar looks like fine, damp sand.
  3. Whisk the eggs, milk, sour cream, melted butter, oil, and vanilla in a second bowl for 1 minute, until smooth and pale tan with no streaks of sour cream.
  4. Pour the wet mixture into the dry bowl and fold with a spatula for 20 to 25 strokes. Stop while a few flour streaks remain and the batter looks lumpy.
  5. Fold in 1 1/4 cups of chocolate chips with 3 or 4 gentle turns, until the chips are evenly spread through a thick, scoopable batter.
  6. Rest the batter for 15 minutes at room temperature while the oven finishes heating, until it thickens and looks slightly puffed.
  7. Scoop a heaping 1/3 cup of batter into each liner, filling to the very top. Press the reserved chips onto the tops, until the batter mounds slightly above each paper rim.
  8. Bake at 425°F for 5 minutes without opening the door, until the tops puff about 1/4 inch above the liners and start to color.
  9. Lower the oven to 350°F and bake 14 to 16 more minutes, until the domes are deep golden, spring back when pressed, and a toothpick poked into cake (not a chip) shows a few moist crumbs.
  10. Cool in the pan for 10 minutes, then move to a wire rack until the bottoms feel dry and the chips are soft but not runny.

Notes

Spoon the flour into the cup and level it, or weigh 300 g. Packed flour makes dry muffins.
Storage: Keep up to 2 days at room temperature, up to 4 days in the refrigerator, or up to 3 months in the freezer.
For overnight batter, refrigerate it covered and add 2 minutes to the 425°F stage when baking from cold.