Does sour cream make muffins moist?

Yes! Sour cream adds moisture and keeps the texture soft and tender without being heavy.

How do you keep chocolate chips from sinking in muffins?

Coat chips lightly in flour before folding into batter, and use mini chips which suspend better.

Sour cream makes cookies soft, moist, and slightly tangy — just like in muffins.

Sour cream adds moisture, tenderness, and a subtle tang that enhances flavor beautifully.

Tender, moist muffins filled with melty mini chocolate chips and a subtle tang from sour cream — perfect for cozy mornings or sweet afternoon treats.

Scale

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/2 cup melted and cooled butter

2 teaspoons vanilla extract

2 large eggs

1/2 cup sour cream

1/2 cup buttermilk

1 1/4 cups mini chocolate chips (plus extra for topping)

Coarse sugar for topping (optional)

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1. Preheat oven to 425°F.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk sugar, butter, vanilla, eggs, sour cream, and buttermilk until smooth.

4. Gently fold dry ingredients into wet until just combined.

5. Fold in chocolate chips.

6. Fill muffin tins to the top.

7. Sprinkle extra chips and coarse sugar on top if desired.

8. Bake 5 minutes at 425°F, then reduce oven to 375°F and bake 10-12 minutes more.

9. Cool muffins in pan briefly, then transfer to wire rack.

Use an ice cream scoop for evenly sized muffins.

Let muffins cool slightly before removing from pan.

You can substitute different types of chocolate chips.

Mini muffins will need a shorter bake time.

To make buttermilk substitute: add 1 tsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes.