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Chocolate Chip Muffins
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.
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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
- 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
- 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 2/3 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
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- 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
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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 😀
Tastes great 👍🏾
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!
First attempt at making muffins and they turned out perfectly !!
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!
These were ridiculously good. Thank you!
Hi, do you think I could substitute Greek yogurt for all of the sour cream and if so, is it 1:1 ratio? Thanks!
Yes and yes 🙂
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!
Sure, Caitlin, that should work. Hope you enjoy!
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.
DELICIOUS! Love this recipe! Didn’t have enough sour cream so used half greek yogurt and they were still amazing!
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!
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.
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!
Glad you enjoyed them! 🙂
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!!!
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!
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.
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!
Love these muffins!!! Such a treat and so easy to make!! These are a new favourite in our house! Thanks Jenn!!
Family loved them. Recipe is a keeper. Thank you!
Delicious! The kids loved them.
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!!
Easy to make and delicious. I used regular chocolate chips.
Inspired by your narrative, I made these for my sick kid yesterday. Easy and delish!
Glad they were a success — hope your kiddo feels better soon! 🙂
Delicious! Really moist and not too sweet. A perfect balance for a dessert or breakfast treat. Thanks for this recipe.
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!
Hi Jenn,
My husband can’t do dairy ): Instead of the sour cream, could we substitute that for lactose free milk instead?
Hi Carissa, I’d suggest using dairy-free yogurt or sour cream instead.
Is it ok to use regular size choc chips?
Sure, Megan — I’ve made them that way and it works just fine. 🙂
Stellar recipe Jen! Just cranked ‘em out this a.m. on a dreary WI winter day. Definitely a mood lifter!!
Hi Jenn- Could I add some banana in to these muffins or would it mess with the consistency? Thanks!
Jen
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!
Could you substitute yogurt or buttermilk for sour cream?
Sure. Buttermilk may give the muffins a slightly different texture but either yogurt or buttermilk should work. Hope you enjoy!