email series
Chocolate Chip Muffins
This post may contain affiliate links. Read my full disclosure policy.
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
How To Make Chocolate Chip Muffins
To begin, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. 
Whisk in the eggs, then add the sour cream.
Whisk until smooth.
Add the dry ingredients.
Whisk until evenly combined, then add the chocolate chips.
Stir until evenly mixed.
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. The muffins can also be frozen for 3 to 4 months.
You Might Also Like
- Chocolate Muffins
- Zucchini Muffins with Chocolate Chips
- Best Blueberry Muffins
- Chocolate Chip Scones
- Banana Nut Muffins
Chocolate Chip Muffins
A kid favorite, these chocolate chip muffins taste like chocolate chip cookies in muffin form.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen
Love ALL your recipes. I made these muffins this morning and they are great! I love how there is a bit more structure to them but incredibly moist. Quick question though. I baked them for 18.5 min and they were done with a toothpick test but the tops were still so pale. Do you think this in an oven issue? Should I switch to convection? I ended up broiling the tops a bit to give it a nice colour but would prefer not to have to do that. Or maybe I’m just too quick to take them out for fear of a dry muffin? Isn’t the toothpick test the best guide?
Thanks so much for all your recipes! They never fail me.
Hi Jennifer, so glad you like the recipes! I would not use the convection setting on your oven. Rather, I’d just leave them in the oven for a few extra minutes. These are pretty moist and don’t think you’ll dry them out if you leave them in for an extra two minutes or so. Hope that helps!
I have been making these muffins since I stumbled across the recipe 2 years ago. They are absolutely delicious. They are moist and loaded with chocolate chips. They are requested by family over and over again. The batter will be very thick. I can’t imagine why these would not turn out perfect and delicious like they do every time I make them. I love all the recipes I’ve made from you. Thank you.
I have made these before and they were delicious. So I am making them again for church. They are going to be a hit! They taste like chocolate chip cookies but healthier!
This recipe is great! The sour cream makes them moist and the addition of chocolate chips and sugar on top makes for an excellent muffin top. They arent overly sweet but still very tasty. I would make these again!
These got devoured. Definitely saving this recipe as a go-to for our family.
Note: 1 1/2 cups of flour was plenty. Otherwise I followed the recipe as is and it came out perfect.
Hi, I strongly recommend this recipe!! Thank you for this!!! I used milk+1tbs of vinegar instead of the sour cream since I did not have the latter. Also I used butter and oil mix instead of only using butter. I would also suggest using good quality chocolate chips like Hersheys – I have noticed it makes a huge difference in the end result! I skipped the sugar topping part, that would be good too. Also one can broil the muffins for a minute to give a brownish top.
Yum! Great texture — they were really moist and tender. And they tasted like they came from a bakery. I’ll definitely be saving this recipe!
I should have known the muffins would be dry when I saw how thick the batter was so thick. Honestly, believe the one star reviews. There are better chocolate chip muffin recipes out there. The people who say they are good are probably people who don’t mind a muffin as dry as a scone. There are muffins that have a better crumb. This is proof that just because Jenn was a chef, doesn’t mean she knows how to bake. A total waste of ingredients. The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe.
Just made these and they are the bomb! The only downside is that I can’t keep my kids away from them! I’m not sure why the recent commenters had a negative experience with these as they are moist, flavorful, and have the perfect amount of chocolate. I’m going to make a double batch next time so I can freeze some for future treats. Thanks Jenn for another winning recipe!!
This recipe is terrible should have listen to reviews
Moist but largely tasteless! Saved by the extra, expensive Ghirardelli bittersweet Chips I used. Would not make again.
Hot mess here. Proportions are out-of-whack for a muffin. Oven baking time is way under.
Was this created by a bot?
These muffins got rave reviews when I made them for a church event.
These are absolute perfection. I used King Arthur flour’s measure for measure gluten free flour instead of all purpose to make the muffins gluten free, highly recommend making these. I’m sure they are equally or even more amazing with all purpose flour. So, so stinkin’ good.
I’ve tried many choc chip muffin recipes but this one is the best! I was able to reduce the white sugar down to 1/3 cup and they still came out so tasty and moist. Thanks for sharing this recipe!
Hi Jenn,
These were a big hit! I don’t think they’re going to last very long 🙂
Quick question; I used parchment paper cups and I don’t know if that made it harder for them to bake, but I had to keep them in there till about 30 minutes. They were still great, but wondering if I did something wrong by using those cups. Thanks!
Hi Turtle, The parchment cups shouldn’t make much difference. It’s likely your oven runs a little cooler than mine.
Can I substitute blueberries in this recipe. I make these for my husband every week so he has them for breakfast. Such a hit. I thought I could divide the recipe I half – half chips and half blueberries.
Hi Charlotte, I’d suggest you use my blueberry muffin recipe instead and you can make half of those with chocolate chips.
This is a great recipe the muffins are delicious.
Amazing! I sub 1/2 flour ratio with oat flour and protein powder for the kiddos …. they can out amazing. Thanks 4 recipe will add to my monthly bake.
Hi Jenn,
How would you convert this recipe for a 6 muffin cup pan, regular sized muffins?
Thanks,
Jan
Hi Jan, you can just cut the recipe in half. Enjoy!
Jen, I love your recipes but am uncertain if I should use King Arthur flour for these chocolate chip muffins
Hi Charlotte, King Arthur is my favorite brand of flour so I’d recommend it. Hope you enjoy the muffins!
Fantastic and a great texture; everyone who has eaten one loves them.
Instead of mini-chocolate chips, I use chocolate wafers ground into smaller chunks, so end up with a mix of chunks/powder, which works very well.
Recipe is easy to follow and now have to buy two tubs of sour cream each week as children love them so much.
Hi Jenn! I have a question, in your recipe metric 2 cup of AP Flour is 260g but in Google, it is 120g for 1 cup so 2 cup will be 240g. Which one should I follow?
Hi Evelyn, I know you can find some variation online, but I have measured flour many times and have always come up closer to 130 g per cup. Because I developed the recipe with that amount, I’d stick with the 130/cup. Hope you enjoy the muffins!
I love these muffins! I double the recipe and freeze them. When I am ready to eat one, I put it in the microwave for a very short time and they taste like a fresh baked muffin. I will admit that I do not add the topping.
Delicous moist muffins!
Hi Jenn- I have tried this recipe before with great success. I was wondering- could I substitute one cup of flour for one cup of rolled oats? Thx in advance.
P.S: Love your new cookbook!
Hi Sarah, Glad you’ve enjoyed the muffins! I’ve never put oats in these, so I can’t say from experience, but I suspect it will work (though the muffins will definitely be a bit drier and more dense). I’d suggest keeping the swap of flour to oats to no more than 1/2 cup. Hope that helps — I’d love to hear how it turns out if you make them this way!
Hi Jenn,
As an experiment, I ended up adding one cup of oats. Your feedback made me think to up the moisture content. To compensate, I let the oats sit in milk (2/3 cup) for 15 mins. Followed the rest of the recipe as usual and happy to report they tasted great, good texture, and were not dry. Only thing is I might up the baking powder next time as they were a bit flat. I only wanted to introduce one variable at a time. Thank you so much for your feedback-really appreciated it!
Glad it worked out with your tweaks — thanks for reporting back!
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!
One word: Delicious!
I would like to ask, why should we add the sour cream?
Hi Doxene, the sour cream helps with the leavening and adds moisture to the muffins. Hope you enjoy if you make them!
Best homemade muffins ever!
1st time ever making homeade Muffins. My son asked if we had muffin mix on the pantry & we did not. So I googled & landed here. I had enough mix to fill 12 ct pan full & baked 21 mins & they look gorgeous!! More importantly taste so good!! I had just 2/3 c choc chips so I chopped 8 kisses up to sprinkle on top with loose brown sugar. Definitely making again!! Tysm Happy Winter break from FL!
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.
I was a lil worried .Batter was thick, I filled 12 ct pan to the max top & ended up with jumbo top muffins!! Perfect consistency IMO & family just wiped em all out!! Saving this recipe for sure!
Yes, I had the same problem. I added a small amount of milk.
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!!
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!
Delicious! Soft and fluffy just like at a bakery!
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👍
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.
I just made them today… sprayed the pan well and they effortlessly popped our after 10 mins of cooling in the pan!
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?
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.
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
Hi Michele, I would use 1/4 cup of butter and 1/4 cup oil. Please LMK how they turn out!
Thanks so much !!!
Appreciate it
ox
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…