Ingredients:

  • 2.5 cups (312g) all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (113g) unsalted butter, melted and cooled
  • 0.5 cup (120g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) whole milk
  • 1 tbsp pure vanilla extract
  • 1.5 cups semi-sweet chocolate chips
  • 1 tsp flour for coating chips

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with butter.
  2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. Whisk in the granulated sugar.
  3. Remove one tablespoon of the flour mixture and toss it with the chocolate chips in a small bowl to prevent them from sinking.
  4. In a medium bowl, whisk the melted butter and sour cream until smooth. Add the eggs, milk, and vanilla extract. Whisk vigorously until the mixture is pale and fully emulsified.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the flour-coated chocolate chips.
  7. Spoon the batter into the prepared muffin tin, filling each cup to the top to ensure a high dome.
  8. Bake at 400°F (200°C) for 5 minutes, then, keeping the muffins in the oven, reduce the temperature to 350°F (180°C) for the remaining 15 minutes or until a toothpick comes out with just a few moist crumbs.