Chocolate Chip Muffins
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When you’re craving something warm, homemade, and chocolatey, these bakery-style chocolate chip muffins are the answer. Easy to make, absolutely packed with mini chips, and always a hit.
These rich chocolate chip muffins are one of my go-to comfort bakes—right up there with chocolate chip cookies. The batter comes together in just 10 minutes (no mixer needed), and 20 minutes later, you’ve got warm, melty, chocolatey muffins that are sure to make everyone smile.
If you love them like we do, be sure to try my banana chocolate chip muffins too—especially if you’ve got a few ripe bananas hanging around.
“Moist, delicious, and the perfect amount of chocolate chips — I couldn’t keep my kids and husband away from them!!”
What You’ll Need To Make Chocolate Chip Muffins
- All-Purpose Flour: Forms the base of the muffins and gives them structure. For best results, scoop it into your measuring cup with a spoon and level it off with a knife.
- Baking Powder and Baking Soda: Work together to help muffins rise and come out nice and fluffy.
- Melted Butter: Adds richness and flavor to the muffins.
- Granulated Sugar and Light Brown Sugar: Sweeten the muffins and help keep them soft and tender.
- Vanilla Extract: Adds a warm, sweet note that rounds out the flavor.
- Eggs: Help bind everything together and give the muffins structure and a bit of richness.
- Sour Cream: Keeps the muffins moist and gives them a tender crumb and soft texture. If you keep plain Greek yogurt on-hand, it’s perfectly fine to use it in place of the sour cream with no other modifications.
- Mini Semi-Sweet Chocolate Chips: Pack in chocolate flavor. Mini chocolate chips are less likely to sink to the bottom of the muffins during baking, which means more chocolate in every bite.
- Turbinado Sugar: Adds a crunchy texture and caramelized sweetness to the muffin tops. No turbinado? Brown sugar works too for a similar effect.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking the dry ingredients ensures the leaveners are evenly distributed, which helps the muffins rise uniformly.
Step 2: Mix the wet ingredients. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Add the eggs and whisk until combined.
Step 3: Add the sour cream. Add the sour cream and whisk until smooth.
Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and whisk until evenly combined. (Whisk just until no dry streaks remain—overmixing can lead to dense or tough muffins.)
Step 5: Whisk in the chocolate chips. Add the chocolate chips and whisk until evenly mixed.
Step 6: Fill the muffin tin. Spoon the batter evenly into a prepared muffin tin, filling each well about three-quarters full. Sprinkle the tops with the remaining chocolate chips and a little coarse sugar. Sprinkling the chips and sugar on top gives the muffins that appealing bakery-style look.
Step 7: Bake the muffins. Bake for 18 to 20 minutes, until the muffins are domed and golden brown. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. Cooling in the pan helps the muffins set, but transferring them to a rack after a few minutes prevents steam from collecting underneath and making the bottoms soggy. The muffins will keep well in a covered container for a few days or can be frozen for 3 up months.
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Chocolate Chip Muffins
With a soft crumb, golden tops, and melty mini chips in every bite, these chocolate chip muffins come together fast and disappear even faster.
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
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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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Comments
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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…