Can I make chocolate chip muffins ahead?

The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds.)

Can I freeze chocolate chip muffins?

Sure, they freeze nicely! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Can I substitute yogurt for sour cream in chocolate chip muffins?

Yep, it's perfectly fine to use Greek yogurt in place of the sour cream with no other modifications. In fact, many recipes, like these banana chocolate chip muffins , specify that you can use either sour cream or Greek yogurt in the batter.

What can I use in place of turbinado or sanding sugar?

You can use brown sugar as a substitute for turbinado or sanding sugar. It will achieve a similar crunchy, slightly caramelized texture on the muffin toppings.

Chocolate Chip Muffins - Once Upon a Chef

Chocolate Chip Muffins

By Jenn Segal

A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form.

Servings: 12 muffins

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
½ teaspoon baking soda
Heaping ½ teaspoon salt
1 stick (½ cup) unsalted butter, melted
½ cup granulated sugar
½ cup packed light brown sugar
1½ teaspoons vanilla extract
2 large eggs
1 cup sour cream
⅔ cup mini semi-sweet chocolate chips, plus about 3 tablespoons more for sprinkling on top
About 1½ tablespoons coarse sugar, such as turbinado or sanding sugar, for sprinkling on top

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in ⅔ cup of the chocolate chips.
Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Bake for 18 to 20 minutes, until domed and golden brown. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds.)
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Serving size: 1 muffin
Calories: 348
Fat: 16 g
Saturated fat: 10 g
Carbohydrates: 46 g
Sugar: 29 g
Fiber: 1 g
Protein: 4 g
Sodium: 215 mg
Cholesterol: 64 mg