Chocolate Chip Muffins

Tested & Perfected Recipes

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

These rich chocolate chip muffins are a favorite in my comfort food bag of tricks. They’re the perfect treat to whip up when one of the kids has a rough day or when the weather is dreary. You can mix the batter by hand in just 10 minutes — and the muffins are out of the oven 20 minutes later, ready to make everyone feel better.

What You’ll Need To Make Chocolate Chip Muffins

ingredients for chocolate chip muffins

How To Make Chocolate Chip Muffins

To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

whisking dry ingredients for chocolate chip muffins

Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. whisking in eggs

Whisk in the eggs, then add the sour cream.

adding sour cream

Whisk until smooth.

whisked liquid ingredients for chocolate chip muffins

Add the dry ingredients.

whisking dry ingredients into wet ingredients

Whisk until evenly combined, then add the chocolate chips.

stirring in chocolate chips

Stir until evenly mixed.
chocolate chip muffin batter

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.

chocolate chip muffins ready to bake

Bake for 18 to 20 minutes, until domed and golden brown.

chocolate chip muffins fresh out of the oven

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. The muffins can also be frozen for 3 to 4 months.

chocolate chip muffins cooling on rack

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Chocolate Chip Muffins

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
  • 1/2 teaspoon baking soda
  • Heaping 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 2/3 cup mini semi-sweet chocolate chips, plus about 3 tablespoons more for sprinkling on top
  • About 1-1/2 tablespoons coarse sugar, such as turbinado or sanding sugar, for sprinkling on top

Instructions

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. 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 2/3 cup of the chocolate chips.
  4. 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.)
  5. 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

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Used 2% greek yogurt instead of sour cream and they still turned out so well! Light, fluffy, perfectly sweet with a slight tang from the yogurt. Very impressed and husband approved!

    • — Emma on October 23, 2021
    • Reply
  • One word: Delicious!

    • — Mary H Wilson on October 16, 2021
    • Reply
  • I would like to ask, why should we add the sour cream?

    • — Doxene on October 5, 2021
    • Reply
    • Hi Doxene, the sour cream helps with the leavening and adds moisture to the muffins. Hope you enjoy if you make them!

      • — Jenn on October 6, 2021
      • Reply
  • Best homemade muffins ever!

    • — Nancy McBride on September 20, 2021
    • Reply
  • Making these this evening and I double-checked the recipe, and did add in all the ingredients properly. They’re still in the oven – hopefully they turn out okay! The batter was SO thick. Almost like cookies dough so I added a little milk at the end. Did anyone else have this problem? I didn’t substitute any ingredients but questioned the amount of flour when the batter was so thick! Also, I’m going to end up with 18 large, which may be okay if they’re awesome, haha.

    • — Lin Asnong on September 16, 2021
    • Reply
  • Great chocolate chip muffins! Quick and easy to make. This recipe is a keeper!
    I had to make egg free muffins for my daughter’s kindergarten and I used 1/2 cup of apple sauce instead of eggs, turned out wonderful and kids loved it.
    Thank you!!

    • — A.B.D on August 22, 2021
    • Reply
  • These are FANTASTIC! I sprayed the pan well and the muffins literally slipped out. They were moist and just the perfect texture and taste. I just know I can come here to OUAC and not worry about making your recipes. Always a winner with us!

    • — Geri on June 8, 2021
    • Reply
  • Delicious! Soft and fluffy just like at a bakery!

    • — Genie on April 13, 2021
    • Reply
  • I sprayed a 9″ X 13″ pan, followed the recipe but added dollops of swirled nutella in the batter… baked for 32 mins exactly and this cake was to die for. A definite keeps! Thanks Jen👍

    • — Shel on March 16, 2021
    • Reply
  • Great taste but the first time in 30 years baking that I couldn’t effortlessly get them out of the muffin tray. They’ve all stuck. I’ll definitely make it again but in paper muffin forms.

    • — Yvonne on March 13, 2021
    • Reply
    • I just made them today… sprayed the pan well and they effortlessly popped our after 10 mins of cooling in the pan!

      • — Shel on March 16, 2021
      • Reply
  • My family loves these muffins! They are light, fluffy and moist and simply perfect! Question for you…I will be traveling to Colorado in May for a girls’ weekend with some friends and want to make these for everyone. What do I need to adjust for the high altitude?

    • — Donna on March 12, 2021
    • Reply
    • Glad your family likes these! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on March 12, 2021
      • Reply
  • Hello!
    These muffins look wonderful! If I wanted to sub half the melted butter for oil what would be the correct measurements to use for butter and oil? Thank you so much!
    Michele

    • — Michele on March 3, 2021
    • Reply
    • Hi Michele, I would use 1/4 cup of butter and 1/4 cup oil. Please LMK how they turn out!

      • — Jenn on March 3, 2021
      • Reply
      • Thanks so much !!!
        Appreciate it
        ox

        • — Michele on March 3, 2021
        • Reply
      • Tried this for the 1st attempt and its also my 1st attempt to bake as a beginner home baker. As the recipe is for 12 muffins, I actually reduced the ingredients by half for 6 muffins instead and it turns out all good. The muffins were delicious and moist…

        • — Desmond on July 20, 2021
        • Reply

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