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 just made these. They came out almost perfect! It was so fast and easy. No equipment needed to mix—just a whisk and spatula. I’m definitely going to make them again, but next time I’ll increase my oven temp to 360 so they brown better.
Super simple to whip up. Very moist. Rave reviews from everyone who ate them.
Hi,
I made mini muffins out of this recipe and they were delicious, very moist and perfect consistency (24 filled 100%, turned into beautiful little domes). My only issue is that they came out a little pale in colour. What do you suggest to ensure they get the brown colour on top similar to your photo on the website.
Thank you!! (I’m a Big fan)
Vaan
Hi Vaan,
I’m so glad you enjoyed them — thank you for the kind words! 😊 Because the mini muffins smaller, they bake through so quickly that they don’t have time to take on as much color. Next time, you can try bumping the temperature up by about 15°F to encourage a bit more browning. So glad they turned out well otherwise!
Hi Jenn! Firstly, love your recipes. I understand from the ingredient notes that Dutch cocoa and natural cocoa powder are not interchangeable in this recipe. If all I have on hand is Dutch cocoa is there an alteration to the other ingredients that need to be made in order to make it work or is there no substitute for the 100% natural powder? Thank you!
Hi Rachel, I really don’t know what modifications would be necessary if you used Dutch-process cocoa powder; for the best results, I’d stick with natural. Sorry!
These taste great, but was much more than 12 muffins for me. I did 16, and I think they would have baked better as 20. The 4 that I put in the 2nd tray baked up much nicer.
Oh wow Jenn! These are outstanding! I am so grateful that you share your recipes with us thank you so much!
I absolutely loved these chocolate chip muffins! They are moist, not too sweet, and just amazing. I like to add some cinnamon sugar on top, the little pop of cinnamon really compliments the muffins. My mother loved them and she can be hard to please. I love how easy and fast it is to whip up, I can go from nothing to muffins in 30mins which is amazing. Thank you for sharing 😊💜
Another Jenn hit recipe! Don’t skip using the turbinado sugar. I bought a box of single serve portions because I didn’t want a big box. Used 3 packets. Really elevates the muffins. Jenn, would recipe work in mini muffin pans?
So glad you liked them! Yes, these should work nicely as minis.
We LOVED these choc chip muffins! Light, fluffy, not too sweet and moist! Outstanding! Thank you Chef!
You’re a lifesaver, Jenn! My third grader announced at dinner that she had signed up to bring chocolate chip muffins the next day for a fundraiser. I don’t have a recipe for those, but your website is my go-to for dependable recipes, so I was so relieved when I found these muffins! They did not disappoint! They really did taste like muffin versions of chocolate chip cookies. Great recipe and thanks for helping in a pinch. 🙂