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 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

  • I’ve made these several times and my kids (14 & 11) and my boss really like them. However, I had to cut the cook time back to 17 minutes and I do not put the extra sugar on top. The first time I made them, they seemed a little dry. The next couple of times, on a whim, I added a tablespoon of cream cheese. Yum? Yes. Easy recipe, glad I found it.

    • — Sarah on November 17, 2020
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  • the dough was sticky and didn’t rise properly but once they were cooked golden they were delicious

    • — Cara on November 3, 2020
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  • can you not put in the sour cream or will it make the muffins taste bad

    • — Cara on October 28, 2020
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    • or can i just use milk?

      • — Cara on October 28, 2020
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      • Cara, you need the acid that yogurt or sour cream provide. Buttermilk will work if you have that. If not, you can make your own. See how here.

        • — Jenn on October 28, 2020
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        • ok thank you

          • — Cara on October 28, 2020
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    • Hi Cara, the sour cream helps the muffins rise. If you don’t have it on hand, you could substitute with yogurt. Hope that helps!

      • — Jenn on October 28, 2020
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  • Can I add protein powder? If so, how much would be good without it tasting “proteiny”? Thank you!!

    • — Susie on October 22, 2020
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    • Hi Susie, I wish I could help but I don’t have any experience with protein powder – I’m sorry!

      • — Jenn on October 23, 2020
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  • Can I use plain fat free yogurt instead of sour cream?

    • — Rakhi on October 12, 2020
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    • Sure – hope you enjoy. 🙂

      • — Jenn on October 13, 2020
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  • I am sure I have already reviewed these muffins, since I have made them many, many times. They are perfect every time. I have noticed that some have had a few issues and I just wanted to respond with helpful hints. Follow the directions exactly. Make sure to fluff and spoon flour when measuring, bring eggs and sour cream close to room temperature. Don’t overmix when adding flour. Stir just enough to get flour incorporated. I bake for 19 minutes. Important not to overbake. Tricky to remove. Let sit 10 minutes ….then with knife, go gently around edges with knife to loosen from muffin pan. Perfection! I am a better baker now and have learned many baking techniques because I follow “Once Upon A Chef”.

    • — Jennie on October 3, 2020
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  • Great! Loved them! 👍

    • — Lela on September 27, 2020
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  • The muffins turned out perfect! I will definitely make these again! I followed the exact instructions. The only thing different is that mine had to bake for an extra 5 minutes.

    • — Kindall Johnson on September 27, 2020
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  • The taste is very good but oil makes them more moist than melted butter. I found them a little dry.

    • — Patty B. on September 26, 2020
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  • Is it ok to add bananas to this?!

    • — sabryna on September 21, 2020
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    • Hi Sabryna, I’ve never tried it so I can’t say for sure. For muffins with a banana flavor, you could make this banana bread as muffins and add chocolate chips. Hope you enjoy if you try it!

      • — Jenn on September 22, 2020
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  • Just did your chocolate muffins it was simple and they came out beautifully, great texture!

    • — Carolyn Hosein on September 8, 2020
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  • These muffins helped me pack on pounds….. delicious …. not too sweet…. my kids loved them …. used the same batter to make cookies and cream muffins (hence the 25lbs) and blueberry muffins …. great recipe!

    • — Kerri P on September 7, 2020
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    • I made these muffins tonight and they didn’t turn out as I had hoped. They were pale and hard on the outside, and misshaped. I don’t know what I did wrong. Help!

      • — Raquel on September 20, 2020
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      • Sorry you had a problem with these, Raquel! Did you make any adjustments to the recipe? Is there any chance you mis-measured an ingredient?

        • — Jenn on September 21, 2020
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  • Delicious!!!!! I added a dash of cinnamon and nutmeg. Also on 3 of them I added chopped golden kiwi. My very picky kid loved it!!!!

    • — Caroline Godwin on September 3, 2020
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  • Tried this recipe and turned out perfect! Replaced 1 cup sour cream with 1/2 cup whole yogurt(it was really sour) and 1/2 cup whole milk. Reduced 1/4 of sugar as well. Still it was yummy 😋 Baked first 5 minutes at 400F and the rest at 350F. My 7 year old did all the mixing and filling, she wanted bake something for her lunch box snack. Most importantly she enjoyed it! Thank you for this simple but tasty recipe 🤩

    • — Aisu’s Mom on August 23, 2020
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  • Just took them out of the oven. These jems won’t last long. This recipe is a keeper!! 👏🏻👏🏻

    • — Lori on August 13, 2020
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    • Definitely five star ⭐️

      • — Lori on August 13, 2020
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  • These muffins are delicious. They freeze well, and taste great defrosted at room temperature or warmed in the oven. They will be a go to recipe. Thanks Jen!

    • — Mary Della Rossa on August 13, 2020
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  • What a wonderful recipe! Easy to make and they taste amazing! Best chocolate chip muffins I’ve ever made. These will not last long in my house. I didn’t have vanilla extract so substituted with the exact amount of pure maple syrup. Not sure if it made any difference….they were so good.

    • — Phyllis on August 12, 2020
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  • My favorite muffin recipe so far! My family and I love making these.

    • — Melissa Kelly on August 7, 2020
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  • OMG!! i just put mine in the oven, and i forgot to put spray the pan. is this going to effect it badly???

    • — Joselien Melissant on August 4, 2020
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    • Oh no! I’m guessing they stuck to the pan?

      • — Jenn on August 5, 2020
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  • I’ve tried a few different chocolate chip muffin recipes but this one is the clear winner!! Most were either dry, or kind of bland, or both. Made this twice now. Thank you so much for the recipe- it’s absolutely delicious!!

    • — Shannon on July 31, 2020
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  • Hands down, best chocolate chip muffin recipe I’ve tried. Not only is the flavor and texture perfect, but it has the perfect amount to fill up 12 muffins perfectly to make the muffins rounded without overflowing. And super easy to think.

    • — Dianna on July 29, 2020
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  • I made these this morning and they came out fabulous! So moist and tender and the best with a glass of milk! I sprinkled the tops with a mixture of sea salt and turbinado sugar! This will be a favorite in the rotation at our house!

    • — Paula on July 22, 2020
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  • can I use fat free sour cream?

    • — Joanne on July 19, 2020
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    • Hi Joanne, technically it will work, but I’d recommend going with low-fat instead of fat-free if possible. Hope that helps!

      • — Jenn on July 20, 2020
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  • I made these last night, and truthfully, I was not optimistic. For one thing, I’ve never been a fan of any muffins with chocolate – I know, I must be crazy, right? Also, I’ve never made muffins with chocolate. Ever. But, my kids requested chocolate chip muffins – my kids are both grown and live on their own, so I love to make foods I know they love, to “encourage” them to come by more often (I’m still learning how to do this whole empty nest thing). So, here goes – I got several steps going, when I realize I don’t have eggs or sour cream or unsalted butter. You see why I’m not feeling good about this, right? I substituted applesauce for the eggs, and plain yogurt for the sour cream, and salted butter for the unsalted, and didn’t put any salt in – again – never done before. To my surprise, the muffins turned out to be totally awesome! Even I loved them! My kids are already asking me to bake more!! Now I’m wondering, should I use eggs, sour cream and unsalted butter, or applesauce, yogurt and butter? I don’t ever write reviews either…..these are off the charts. really.

    • — Akbetter on July 18, 2020
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  • These muffins are delicious!! So moist and fluffy. They baked up perfectly. Your recipes never dissapoint!

    • — Scarlet V. on July 16, 2020
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  • Just made another batch and had to tell you again that these muffins are delicious.

    • — Jill on July 15, 2020
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  • Can I make these as mini muffins? If so how long would I leave it in the oven and at what temperature?

    • — Sally on July 7, 2020
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    • Hi Sally, you can turn these into mini muffins. I’d keep the oven temp the same, but start checking them at 11 to 12 minutes. Enjoy!

      • — Jenn on July 8, 2020
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  • I am wondering if you can substitute greek yogurt for the sour cream

    • — Joanne Singer on July 7, 2020
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    • Sure!

      • — Jenn on July 7, 2020
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  • I made these yesterday and they were delicious– very moist! However, I did not have sanding sugar for the top, and I noticed that my muffins did not brown like yours despite being fully cooked. Was it the lack of sanding sugar that prevented browning or could have it been something else?

    • — Sarah on July 4, 2020
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    • Hi Sarah, glad you enjoyed the muffins! The lighter color on top could have been due in part to the lack of sanding sugar as that does add some color, but is there any chance they were a bit underbaked?

      • — Jenn on July 6, 2020
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  • These chocolate chip muffins are the best muffins I’ve ever had! I’ve made them a couple of times now and they are incredibly moist and tasty. Jenn, could I add raspberries to this recipe?

    • — Theresa on July 1, 2020
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    • Glad you like them! Yes, I think you could get away with adding some raspberries.

      • — Jenn on July 1, 2020
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  • I found this recipe and was very skeptical. Never had I used sour cream in a muffin. Well, since finding this recipe, I have made it weekly! I have three boys who literally stand at the stove waiting for me to remove these from the oven. I make a double batch because the first batch is gone within minutes….the second batch lasts for a few days and then they are begging me to make another batch! I have sent this recipe to many friends and their response has been the same! I have a batch in the oven now and banana bread waiting to go in next. Love this chef’s recipes!!

    • — Tammy Zybell on June 21, 2020
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  • Can I use cake flour instead of all purpose flour? Thank you.

    • — Jes on June 21, 2020
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    • Hi Jes, or the best result, I’d stick with all-purpose flour here — sorry!

      • — Jenn on June 22, 2020
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  • I looked through a lot of recipes but this one was the absolute best. Wouldn’t change a thing. Thank you

    • — Kathy Cozens on June 20, 2020
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  • Amazing!! will absolutely make this again!

    • — Kristin on June 18, 2020
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    • Will these work with regular chocolate chips?

      • — Cheryl on August 29, 2020
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      • Hi Cheryl, They will work, but they may sink a bit.

        • — Jenn on August 30, 2020
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  • You are now my go-to site for recipes! I trust everything you make. My 4 year old loves baking so we cook often together. These are currently in the oven, looking forward to eating them!

    • — Leah on May 31, 2020
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    • So glad you’ve had success with the recipes — hope these were just as good!

      • — Jenn on June 1, 2020
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  • Absolutely loved them! They were delicious! Although mine don’t come out golden brown, not sure why. Because of this I accidentally over baked them the first time cause they didn’t brown on top and I left them in thinking they weren’t done. My bad! So mine don’t look as beautiful but the taste is all there!! Thank you!! If anyone has suggestions to get them that beautiful color please share!

    • — Anika on May 28, 2020
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    • Mine won’t brown either! Maybe Because of the sour cream?

      • — Mimi on June 9, 2020
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  • I love these muffins, but I think they have a little too much chocolate. I use a 1/2 cup of chocolate chips instead of 2/3 and it is perfect. If you like the sweetness, 2/3 would probably work for you.

    • — Lilly on May 27, 2020
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  • After reading all of the wonderful reviews I tried this recipe. While they looked great, were super moist they were tasteless. Unfortunately theses are not our favourite. A miss not a hit for our family.

    • — Keri on May 20, 2020
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  • My (teen) kids have been requesting muffins and I’m so happy I found this recipe. I made two batches in one week! They are delicious! I only had regular-sized chips, so used them. And didn’t have Turbinado sugar, so skipped that. Still amazing. Will make often!

    • — Mertyce Mrvos on May 18, 2020
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  • These are amazing!!

    • — Samantha Francis on May 17, 2020
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  • Amazing muffins! My family loves them. Thank you for another great recipe. You are the real deal no nonsense leaving things out. Everything a make from your site turns out fantastic.

    • — Johanny Foley on May 15, 2020
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    • 😊

      • — Jenn on May 15, 2020
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  • Very easy to make! My house smells amazing

    • — Jessica on May 8, 2020
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  • Hi Jenn –
    I love all your online recipes and enjoy the recipes in your cookbook too! Can I bake the chocolate chip muffins as a bread ? In what size loaf pan and how long do I bake on 350 degrees?
    Thank you,
    Cindy

    • — Cindy Bankalter on May 7, 2020
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    • Sure, you could make this in a loaf pan. I’d use a 9 x 5-inch loaf pan and start checking for doneness at 45 minutes. Please LMK how it turns out!

      • — Jenn on May 8, 2020
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  • Can this recipe be made without sour cream or yogurt? I’m out of both.

    • — Lori on May 3, 2020
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    • Hi Lori, If you have buttermilk on hand, you could use that. It may give the muffins a slightly different texture but it should work. Hope you enjoy!

      • — Jenn on May 3, 2020
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  • Hi Jen, can this recipe be modified with self rising flour?

    • — bob on April 29, 2020
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    • Hi Bob, I’ve only used all-purpose flour for these, so I can’t say for sure, but here is some useful info about subbing self-rising flour for all-purpose. Please LMK how they turn out if you try them!

      • — Jenn on April 30, 2020
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      • Wonderful recipe! Very easy and extremely tasty.

        • — Daniela on July 23, 2020
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  • Amazing! My 4yo daughter and I made these today and they were so easy and delicious to make! Thank you for a wonderful recipe!! We are huge fans of all your recipes 🙂

    • — Anita on April 23, 2020
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    • ❤️

      • — Jenn on April 24, 2020
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  • Made t today for my boys and everybody loves it. Super easy and taste really great ! Not dry compare to other chocolate muffins recipe. I love your website!!

    • — Kay on April 21, 2020
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  • So If I switch the recipe to metric it says 100 g white sugar. That is weight, right? all of the metric is in weight? I usually like to measure them and some of your recipes have both g and cups on them. but this one has one or the other and not both. Its so much easier to weigh the ingredients. just checking. thanks

    • — anne on April 21, 2020
    • Reply
    • Hi Anne, My “metric” recipes use the metric system of units —litres (L) and millilitres (mL), grams (g) and kilograms (kg), and Celsius (°C). So, you’re correct, 100 g is in weight. Hope that clarifies!

      • — Jenn on April 22, 2020
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  • best chocolate chip muffin ever! great instructions, easy to follow and absolutely delicious; my entire family LOVES them

    • — Claudia on April 11, 2020
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  • Delicious.

    • — Jill on April 10, 2020
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  • Loved the Chocolate Chip Muffins… thank you for the recipe!

    • — Tammy on April 9, 2020
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  • One of the best recipes! Simple and fast to make. Amazing taste. Not a fan of chocolate but I cldnt stop popping in those muffins. I made them as mini ones and they came out so good 😀

    • — Devi on April 5, 2020
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  • Tastes great 👍🏾

    • — Kate on April 4, 2020
    • Reply
    • What about baking temperature?

      • — Dorina on April 11, 2020
      • Reply
      • Hi Dorina, the baking temperature is 350°F/175°C. Hope you enjoy!

        • — Jenn on April 12, 2020
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  • I’ve made these muffins a couple of times now and they are fantastic. I skipped the sugar on top and instead put some peanut butter chips along with the chocolate chips. A big hit in my house! Thanks, Jenn!

    • — Jadwiga Balzano on April 1, 2020
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  • First attempt at making muffins and they turned out perfectly !!

    • — Kim on March 29, 2020
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  • AMAZING…..another great recipe! I omitted the extra chocolate chips and sugar on top and they tasted great. I loved how they domed so nicely. No need to buy bakery muffins again.
    Thanks Jenn!

    • — Anne Bilczuk on March 27, 2020
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  • These were ridiculously good. Thank you!

    • — Margaret Kelly on March 21, 2020
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  • Hi, do you think I could substitute Greek yogurt for all of the sour cream and if so, is it 1:1 ratio? Thanks!

    • — Camille on March 19, 2020
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    • Yes and yes 🙂

      • — Jenn on March 19, 2020
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      • Hi Jen!

        I can’t wait to make these for working from home next week.
        I’ll have creme fraiche (I’m making your lasagna!) — could I use that in lieu of the sour cream?

        Thanks so much!

        • — Caitlin on March 20, 2020
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        • Sure, Caitlin, that should work. Hope you enjoy!

          • — Jenn on March 23, 2020
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  • The muffins themselves were delicious – I especially love the extra chips and sugar on top – but they stuck to my pan even though I generously sprayed it first. I’d already learned to run a knife around the edges from your strawberry muffin recipe but I needed to do much more to extricate these muffins. Didn’t affect the taste, of course. Next time I’ll use muffin pan liners.

    • — Sheri on March 15, 2020
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  • DELICIOUS! Love this recipe! Didn’t have enough sour cream so used half greek yogurt and they were still amazing!

    • — Jeni on March 7, 2020
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  • Jenn, have mercy—these muffins are scrumptious! I couldn’t find mini chips; in fact I only found reg sized milk chocolate chips but they worked perfectly. Every single time I make one of your recipes it results in rave reviews. Thank you for another one!

    • — Steph the Girl Mom on March 5, 2020
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  • I typically do not make muffins because I prefer quick breads. I do love anything chocolate chip so I tried them this past weekend. They are delicious. It is not always easy to find a good chocolate chip recipe and I have tried a few. This is definitely a keeper.

    Oh, and no mixer necessary! That is always a plus.

    • — Nina on March 5, 2020
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  • I just baked these and they are delicious! I love recipes that use sour cream vs milk because I find they stay moist and fluffy! The crunchy topping with the mini chocolate chips are great and I love that I can whip these up by hand. Also, not having to wait for the butter to come at room temperature means we can have them when we want them 🙂 Thanks Jenn for another amazing recipe, it’s going to be one of our favourites.

    PS. I am going to try them as mini muffins next time, I didn’t get a chance to see your response before I started baking them.

    PPS. Thanks for always responding to the questions! You’re the best!

    • — Trish on March 2, 2020
    • Reply
    • Glad you enjoyed them! 🙂

      • — Jenn on March 3, 2020
      • Reply
  • Hi Jenn,
    I would like to try this recipe, can they be turned into mini muffins? If so, same temperature and time in oven? Thanks so much!!!

    • — Trish on March 2, 2020
    • Reply
    • Sure Trish, you could turn these into mini muffins. I’d keep the oven temp the same, but bake time will be shorter. I’d start checking them at around 12 minutes. Enjoy!

      • — Jenn on March 2, 2020
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  • As part of Sunday brunch, I made your chocolate chip muffins and blueberry muffins. My daughters said they looked like “bakery muffins”. My grandson loved them. My husband, who is not as much a muffin fan, devoured two! Because they are so delicious, both recipes will now take the place of all other recipes of that type. We especially liked the crunchy topping from the turbinado sugar. I use your cooking site so often and I thank you for sharing your expertise.

    • — Jennie on March 1, 2020
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  • Hi! I just made these muffins and they are really good! Very easy to make! I am wrapping them in plastic party bags and will put one on my co-workers desk’s in the morning for a fun Monday treat!

    • — Paula on March 1, 2020
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    • Hi, can I substitute sour cream with all purpose cream or full cream milk? If yes, would it still be 1:1?
      Thank you

      • — Jamie on April 16, 2020
      • Reply
      • Hi Jamie, I wasn’t familiar with all purpose cream so I looked it up. You’ll need the acidity that sour cream provides. If you have yogurt that would work. If not, here are some tips to make your own sour cream with all purpose cream and lemon juice. (Please keep in mind that I haven’t tried this myself.) Please LMK how they turn out if you make the muffins!

        • — Jenn on April 16, 2020
        • Reply
  • Love these muffins!!! Such a treat and so easy to make!! These are a new favourite in our house! Thanks Jenn!!

    • — Linda on March 1, 2020
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  • Family loved them. Recipe is a keeper. Thank you!

    • — Trish on March 1, 2020
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  • Delicious! The kids loved them.

    • — Lisa on March 1, 2020
    • Reply
  • I just made these muffins and they are excellent. Some recipes, I can taste sour cream (which I don’t like), these muffins brown well and I don’t taste sour cream at all. Very moist!!

    • — Corrina on February 28, 2020
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  • Easy to make and delicious. I used regular chocolate chips.

    • — Tammy on February 28, 2020
    • Reply
  • Inspired by your narrative, I made these for my sick kid yesterday. Easy and delish!

    • — Lisalen on February 28, 2020
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    • Glad they were a success — hope your kiddo feels better soon! 🙂

      • — Jenn on February 28, 2020
      • Reply
  • Delicious! Really moist and not too sweet. A perfect balance for a dessert or breakfast treat. Thanks for this recipe.

    • — Megan M on February 28, 2020
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  • Yum! These came out perfect. I halved the recipe for my 6 muffin tin and baked them for 18 minutes. I love all your recipes!

    • — Alexa on February 27, 2020
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  • Hi Jenn,

    My husband can’t do dairy ): Instead of the sour cream, could we substitute that for lactose free milk instead?

    • — Carissa on February 27, 2020
    • Reply
    • Hi Carissa, I’d suggest using dairy-free yogurt or sour cream instead.

      • — Jenn on February 28, 2020
      • Reply
  • Is it ok to use regular size choc chips?

    • — Megan M on February 27, 2020
    • Reply
    • Sure, Megan — I’ve made them that way and it works just fine. 🙂

      • — Jenn on February 27, 2020
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  • Stellar recipe Jen! Just cranked ‘em out this a.m. on a dreary WI winter day. Definitely a mood lifter!!

    • — Marilyn Holbus on February 27, 2020
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  • Hi Jenn- Could I add some banana in to these muffins or would it mess with the consistency? Thanks!

    Jen

    • — Jen on February 27, 2020
    • Reply
    • Hi Jen, I wouldn’t recommend it. If you’d like banana chocolate chip muffins, you could use this recipe and add mini chocolate chips to it (and you could omit the topping if you’d like). Hope that helps!

      • — Jenn on February 28, 2020
      • Reply
  • Could you substitute yogurt or buttermilk for sour cream?

    • — Anne de Schweinitz on February 27, 2020
    • Reply
    • Sure. Buttermilk may give the muffins a slightly different texture but either yogurt or buttermilk should work. Hope you enjoy!

      • — Jenn on February 28, 2020
      • Reply

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