- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3Â eggs, at room temperature
- 2 tablespoons pure vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- one 12 ounce bag mini (or regular) chocolate chips or finely chopped chocolate bars
Preheat oven to 350 degrees.
Place paper liners in muffin tins, and for a little extra insurance give them a very light spray of nonstick cooking spray.
Stir dry ingredients together in a bowl and set aside. Reserve about 1/4 cup of chocolate chips for sprinkling on top, and place remaining chips in a separate bowl. Add about two tablespoons of the dry ingredients to the chips and toss to coat.
In a stand mixer, cream butter and sugar for about 5 minutes until light and fluffy. Add eggs and mix to combine. Scrape sides, add sour cream, vanilla and milk, and mix once more until combined.
With mixer on low, add dry ingredients, then quickly add the chips that have been dusted with flour. Do not over mix. Once chips are just incorporated, turn mixer off and give the batter a final mix by hand with a rubber spatula, making sure to scrape the bottom.
Fill muffin tins to the top, and top each with a few chocolate chips.
Bake for about 20 minutes, until just cooked and a toothpick comes out with a few moist crumbs attached.