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  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups chocolate chips


  1. Preheat oven to 400 degrees F.
  2. In the bowl of your stand mixer, cream butter and sugar. Add sour cream, and mix again, making sure to scrape down the sides of the bowl.
  3. In another bowl, whisk buttermilk, eggs, and vanilla. Set aside. In another bowl, combine flour, baking powder, and salt. Set aside.
  4. Slowly add wet ingredients and dry ingredients to the butter mixture, making sure to alternate between the two. Fold in 1 3/4 cups chocolate chips last.
  5. Using an ice cream scoop, scoop out the thick batter into lined muffin tins. Top with remaining 1/4 cup chocolate chips and sanding sugar (optional).
  6. Bake for 5 minutes, and then reduce heat to 350 degrees F, and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. Store in an airtight container.

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