Chocolate Chip Muffins
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These easy chocolate chip muffins are soft and tender inside, with golden, sugar-crusted tops and mini chocolate chips in every bite.
These chocolate chip muffins were one of my go-tos when my kids were growing up, especially when I had a houseful of their friends to feed. The batter comes together in just 10 minutes (no mixer needed), and 20 minutes later, you’ve got warm, melty, chocolatey muffins ready to eat.
“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: For the most accurate measurement, spoon the flour into your measuring cup and level it off with a knife.
- Baking Powder & Baking Soda: Work together to give the muffins their lift and fluffy texture.
- Melted Butter: Using melted butter keeps the batter quick and easy—no mixer needed.
- Granulated Sugar and Light Brown Sugar: Using both gives the muffins sweetness and a subtle caramel note from the brown sugar.
- Eggs & Vanilla: The eggs provide structure and richness, while vanilla rounds out the chocolate flavor.
- 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: Mini chocolate chips are less likely to sink to the bottom of the muffins during baking, which means more chocolate in every bite.
- Coarse Sugar: Sprinkled over the muffins before baking, it gives the tops their signature sweet crunch.
- Jump to the printable recipe for precise measurements
How To Make Chocolate Chip Muffins
Combine the dry ingredients: Whisk the dry ingredients together well so the baking powder and baking soda are evenly distributed throughout the flour. This helps the muffins rise evenly.
Mix the wet ingredients: Whisk the melted butter with the sugars and vanilla until well combined, then add the eggs and sour cream.
Finish the batter: Add the dry ingredients to the wet and stir just until combined. Once the flour goes in, avoid overmixing, which can make the muffins tough. Fold in the mini chocolate chips until evenly distributed.
Fill the muffin cups: Divide the batter evenly among the muffin cups, then sprinkle a few additional mini chocolate chips and some coarse sugar over the tops. The sugar bakes into a crisp, sparkly topping.
Bake the muffins: Bake until the muffins are risen and golden on top. Let them cool briefly in the pan, then transfer them to a rack to finish cooling. These muffins are best the day they’re made, but leftovers keep well for a few days and can also be frozen. See the recipe card below for full storage and freezing instructions.
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Chocolate Chip Muffins (Easy, No-Mixer)
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
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 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 (175°C) 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 (120 g) 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.)
Notes
Nutrition Information
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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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…