Ingredients

• 2¾ cups all‑purpose flour

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1¼ cups whole milk, room temperature

• 1 cup granulated sugar

• ½ cup unsalted butter, melted and cooled

• 2 large eggs, room temperature

• ¼ cup sour cream, room temperature

• 1 tablespoon vanilla extract

• 1½ cups semisweet chocolate chips

Direction

Make the Batter

1. Preheat oven to 425°F. Line two 12‑cup muffin pans with 18 paper liners.

2. Fill empty wells with 2 tablespoons water for even baking.

3. Sift flour, baking powder, and salt into a large bowl; whisk to combine.

4. In another bowl, whisk milk, sugar, melted butter, eggs, sour cream, and vanilla until smooth.

5. Add wet mixture to dry mixture and fold gently until a few streaks of flour remain.

6. Add chocolate chips and fold until evenly distributed.

7. (Optional) Reserve a handful of chips to sprinkle on top.

Bake

1. Scoop about ⅓ cup batter into each liner.

2. Bake at 425°F for 5 minutes.

3. Reduce oven to 350°F (do NOT open the door) and bake 20 minutes more, until tops are golden and a toothpick comes out clean.

4. Cool in the pan for a few minutes, then transfer to a wire rack.

Notes

• Tulip liners give a bakery‑style look; regular liners work perfectly too.

• You can bake 12 large muffins using tulip liners — bake 20–23 minutes at 350°F after the initial 5‑minute blast.

• Don’t open the oven door when lowering the temperature — it causes muffins to sink.

• Batter can sit while one pan bakes since this recipe uses baking powder only.

Nutrition

(per muffin)

Calories: 270kcal • Carbs: 35g • Protein: 4g • Fat: 13g
Saturated Fat: 7g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 4g • Trans Fat: 0.2g
Cholesterol: 37mg • Sodium: 217mg • Potassium: 145mg • Fiber: 2g • Sugar: 18g
Vitamin A: 239IU • Vitamin C: 0.03mg • Calcium: 80mg • Iron: 2mg