Ganesh Cookbook

Chocolate Chip Muffins

12 servings


10 minutes

active time

35 minutes

total time


2 ¾ cup all-purpose flour (330g)

1 tsp kosher salt

1 tbsp baking powder

½ cup butter (113g, unsalted, melted and cooled)

1 ¼ cups whole milk (300ml)

1 cup granulated sugar (200g)

¼ cup sour cream (60ml)

1 tbsp vanilla extract

2 eggs (room temperature)

1 ½ cups semisweet chocolate chips


Preheat to 425 F.

Sift the flour, baking powder and salt into a large bowl then whisk together and set aside.

In another bowl, add melted butter, milk, and sugar. Whisk thoroughly then microwave for about 40 seconds to remelt the butter.

Whisk in the vanilla extract, eggs, and sour cream.

Add the wet mixture to the dry and mix together until just combined.

Fold the chocolate chips into the batter.

Using an ice cream scooper, add batter to either a buttered and floured muffin tin or a into a tin lined with papers. Using papers is easier for cleanup and removing the muffins but adding the batter directly into the tin gives you that crisp edge that some people crave.

Bake for 5 minutes at 425F then lower temp to 350F and bake for about 20 minutes or until the tops are golden and centers are baked through.


Serving Size

1 muffin


406 kcal

Total Fat

19 g

Saturated Fat

11 g

Unsaturated Fat


Trans Fat



54 mg


290 mg

Total Carbohydrate

52 g

Dietary Fiber

3 g

Total Sugars

27 g


6 g

12 servings


10 minutes

active time

35 minutes

total time
Start Cooking