Chocolate Chip Muffins
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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, right alongside chocolate chip cookies and chocolate chip scones. They’re the perfect treat to whip up when someone has a rough day or 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 smile!
Table of Contents
“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: Provides structure and volume to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Powder and Baking Soda: Act as leavening agents helping the muffins rise.
- Melted Butter: Adds richness and flavor to the muffins.
- Granulated Sugar and Light Brown Sugar: Sweetens the muffins and contributes to their soft, moist texture.
- Vanilla Extract: Enhances the flavor profile, giving a hint of sweetness and depth.
- Eggs: Bind the ingredients together and provide structure and moisture.
- Sour Cream: Adds moisture and tenderness to the muffins
- Mini Semi-Sweet Chocolate Chips: Infuse the muffins with bursts of chocolate flavor. Mini morsels are used as they are less likely to sink to the bottom of the muffins during baking.
- Turbinado Sugar: Adds a crunchy texture and caramelized sweetness to the muffin tops.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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.
Frequently Asked Questions
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.)
Sure, they freeze nicely! 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.
Yep, it’s perfectly fine to use Greek yogurt in place of the sour cream with no other modifications. In fact, many recipes, like these banana chocolate chip muffins, specify that you can use either sour cream or Greek yogurt in the batter.
You can use brown sugar as a substitute for turbinado or sanding sugar. It will achieve a similar crunchy, slightly caramelized texture on the muffin toppings.
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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
- 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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Just made half the receipe which made 5 large muffins. Substituted plain yogurt for the sour cream. Turned out lovely – moist & not to sweet. Used regular chocolate chips which were ok. Next time will use the mini ones for a nicer presentation. Thanks Jenn
18 minutes and these were only half done. Batter dropped and cupcakes ended up in the garbage so idk how they even tasted
They were so good. Gonna add this to my recipe arsenal.
I happened upon Jenn’s recipe for chocolate chip muffins during a random google search on a lazy Saturday morning. my son and I were the only ones up and we decided to take the time and make something a little involved for breakfast for everyone in the family when they woke up. Needless to say, when I saw five stars from a hundred plus reviews I clicked the link. this recipe was insanely easy to follow and were a big hit with my family. We have printed the recipe and intend to make it several more times over the years. I enjoy having wonderful smells permeate my home, and this one was awesome! Thanks for sharing it.
Would I be able to use mini muffin tins? Just like the smaller size for the grandchildren!
Sure!
I just made these this morning…OMG!!! Home run with my family! Perfect for a cold, snowy morning. So light and fluffy, moist and absolutely heavenly! I decided to make 12 mini muffins as well as the regular sized muffins. My husband said that they are the best muffins he has ever had. You have to understand what a huge compliment that is. I wouldn’t consider him picky or high maintenance. He just loves and appreciates good food and, therefore, has some pretty high standards. My 3 teenagers loved them too, so this will now be my go-to recipe for chocolate chip muffins! Thank you so much for sharing!
Made these this morning and the whole family loved them! Great recipe, thank you!
What brand / type of coarse sugar do you use? Thanks!
I actually just use my store brand.
Just tried this recipe for the first time. The muffins were DELICIOUS! Tender and moist. You nailed it again, Jenn!
Followed the recipe all the way through and loved it. The only thing I did different was do 1/4 cup melted butter and 1/4 cup vegetable oil just in case it would be too dry (based off some of the reviews). They turned out moist and fluffy. I would def use this recipe again.
I baked them for the full 20 minutes but next time I might try 18 minutes as my oven runs hot. Very good.
I usually have all of these ingredients at home so it’s an easy dessert when my kids are craving something sweet (which is all the time.) So easy to make. I usually double the recipe and we eat them all week long.
So much better than bakery muffins. This is my go-to chocolate chip muffin recipe Every time the muffins come out light and fluffy and so yummy. Sometimes, you just need to start your day with a treat!
We love these muffins! So easy, and not overly sweet. Perfect goody in the morning.
I just made these yesterday and they were AMAZING. I’ve often substituted greek yogurt for the sour cream or just done regular size of chocolate chips and they always come out do delicious! Once I even forgot to put the butter in, and believe it or not, they were still good 🙂
Just made these today☺they were awesome!!!!!looked just like the picture too!
I made the mistake of baking these muffins for my boys, and the seven-year-old asks for “cookie muffins” all the time now. I’ve made them as instructed, but if I’m trying for a slightly healthier version, have successfully substituted half of the flour for white whole wheat, substituted Greek yogurt for the sour cream, and trimmed the sugar by a total 1/4 cup (could probably go a teeny bit further) and the boys didn’t notice a difference. OUAC is my go-to for consistently excellent recipes- thank you Jenn!
Can I make the dough ahead of time? If I wanted to make the dough tonight and let it sit in the fridge overnight, would it bake well in the morning for breakfast?
Hi B, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them.
So good! I’m surprised at how delicious and moist these are, especially since I replaced a 1/2 cup of the AP flour with whole wheat flour. They taste very similar to the chocolate chip muffins from Whole Foods. Thanks for the awesome recipe!
can this recipe be used for mini muffins instead of the regular size ? Thanks ALways love your recipes
Sure!
Jenn,
Can I substitute dark brown sugar? That’s already in my pantry. I’ve gifted mini loaves of your chai spiced banana bread, cranberry nut, and lemon blueberry pound cake to friends this month. I needed to share holiday cheer during this time. I wrapped them up with a jar of honey from my brother’s bee hives in NJ! Rave reviews on your recipes as always,
Sounds like you’re spreading some holiday cheer! 🙂
Yes, you can use dark brown sugar in place of light brown. Hope you’re recipients enjoy!
If I only have salted butter can I use this and just leave out the salt, or is some salt still needed?
Hi Jenna, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
I’ve made these several times and my kids (14 & 11) and my boss really like them. However, I had to cut the cook time back to 17 minutes and I do not put the extra sugar on top. The first time I made them, they seemed a little dry. The next couple of times, on a whim, I added a tablespoon of cream cheese. Yum? Yes. Easy recipe, glad I found it.
the dough was sticky and didn’t rise properly but once they were cooked golden they were delicious
can you not put in the sour cream or will it make the muffins taste bad
or can i just use milk?
Cara, you need the acid that yogurt or sour cream provide. Buttermilk will work if you have that. If not, you can make your own. See how here.
ok thank you
Hi Cara, the sour cream helps the muffins rise. If you don’t have it on hand, you could substitute with yogurt. Hope that helps!
Hi, I used full fat Greek yoghurt today and the muffins were fabulous!
👍
Can I add protein powder? If so, how much would be good without it tasting “proteiny”? Thank you!!
Hi Susie, I wish I could help but I don’t have any experience with protein powder – I’m sorry!
Wow. It’s super delicious. The first time I made these, I made in bulk and added crushed pecans, and that was stellar. I gave some to a couple of guys in my church to say “Great Job” (because I attended their concert, and loved it) and they really liked the muffins. I also gave one to my best friend and he loved it! The second time I made them, I left out the pecans and made another massive batch, which was literally gone in two days. (I have six siblings, so I cook for an army…)
Now I’m making it (like, right now) in a glass baking dish because it’s much, much easier to just slice and serve instead of having to fish them out of the muffin pan!
Can I use plain fat free yogurt instead of sour cream?
Sure – hope you enjoy. 🙂
I am sure I have already reviewed these muffins, since I have made them many, many times. They are perfect every time. I have noticed that some have had a few issues and I just wanted to respond with helpful hints. Follow the directions exactly. Make sure to fluff and spoon flour when measuring, bring eggs and sour cream close to room temperature. Don’t overmix when adding flour. Stir just enough to get flour incorporated. I bake for 19 minutes. Important not to overbake. Tricky to remove. Let sit 10 minutes ….then with knife, go gently around edges with knife to loosen from muffin pan. Perfection! I am a better baker now and have learned many baking techniques because I follow “Once Upon A Chef”.
I agree! My family members love to cook from this site because of the perfect instructions and photos.
Great! Loved them! 👍
The muffins turned out perfect! I will definitely make these again! I followed the exact instructions. The only thing different is that mine had to bake for an extra 5 minutes.
The taste is very good but oil makes them more moist than melted butter. I found them a little dry.
Is it ok to add bananas to this?!
Hi Sabryna, I’ve never tried it so I can’t say for sure. For muffins with a banana flavor, you could make this banana bread as muffins and add chocolate chips. Hope you enjoy if you try it!
Just did your chocolate muffins it was simple and they came out beautifully, great texture!
These muffins helped me pack on pounds….. delicious …. not too sweet…. my kids loved them …. used the same batter to make cookies and cream muffins (hence the 25lbs) and blueberry muffins …. great recipe!
I made these muffins tonight and they didn’t turn out as I had hoped. They were pale and hard on the outside, and misshaped. I don’t know what I did wrong. Help!
Sorry you had a problem with these, Raquel! Did you make any adjustments to the recipe? Is there any chance you mis-measured an ingredient?
Delicious!!!!! I added a dash of cinnamon and nutmeg. Also on 3 of them I added chopped golden kiwi. My very picky kid loved it!!!!
Tried this recipe and turned out perfect! Replaced 1 cup sour cream with 1/2 cup whole yogurt(it was really sour) and 1/2 cup whole milk. Reduced 1/4 of sugar as well. Still it was yummy 😋 Baked first 5 minutes at 400F and the rest at 350F. My 7 year old did all the mixing and filling, she wanted bake something for her lunch box snack. Most importantly she enjoyed it! Thank you for this simple but tasty recipe 🤩
Just took them out of the oven. These jems won’t last long. This recipe is a keeper!! 👏🏻👏🏻
Definitely five star ⭐️
Followed the directions and the muffins came out more pale and drier than I expected. Still tasty, but just not the muffin I was hoping for.
These muffins are delicious. They freeze well, and taste great defrosted at room temperature or warmed in the oven. They will be a go to recipe. Thanks Jen!
What a wonderful recipe! Easy to make and they taste amazing! Best chocolate chip muffins I’ve ever made. These will not last long in my house. I didn’t have vanilla extract so substituted with the exact amount of pure maple syrup. Not sure if it made any difference….they were so good.
My favorite muffin recipe so far! My family and I love making these.
OMG!! i just put mine in the oven, and i forgot to put spray the pan. is this going to effect it badly???
Oh no! I’m guessing they stuck to the pan?
I’ve tried a few different chocolate chip muffin recipes but this one is the clear winner!! Most were either dry, or kind of bland, or both. Made this twice now. Thank you so much for the recipe- it’s absolutely delicious!!
Hands down, best chocolate chip muffin recipe I’ve tried. Not only is the flavor and texture perfect, but it has the perfect amount to fill up 12 muffins perfectly to make the muffins rounded without overflowing. And super easy to think.
I made these this morning and they came out fabulous! So moist and tender and the best with a glass of milk! I sprinkled the tops with a mixture of sea salt and turbinado sugar! This will be a favorite in the rotation at our house!
can I use fat free sour cream?
Hi Joanne, technically it will work, but I’d recommend going with low-fat instead of fat-free if possible. Hope that helps!
I made these last night, and truthfully, I was not optimistic. For one thing, I’ve never been a fan of any muffins with chocolate – I know, I must be crazy, right? Also, I’ve never made muffins with chocolate. Ever. But, my kids requested chocolate chip muffins – my kids are both grown and live on their own, so I love to make foods I know they love, to “encourage” them to come by more often (I’m still learning how to do this whole empty nest thing). So, here goes – I got several steps going, when I realize I don’t have eggs or sour cream or unsalted butter. You see why I’m not feeling good about this, right? I substituted applesauce for the eggs, and plain yogurt for the sour cream, and salted butter for the unsalted, and didn’t put any salt in – again – never done before. To my surprise, the muffins turned out to be totally awesome! Even I loved them! My kids are already asking me to bake more!! Now I’m wondering, should I use eggs, sour cream and unsalted butter, or applesauce, yogurt and butter? I don’t ever write reviews either…..these are off the charts. really.
These muffins are delicious!! So moist and fluffy. They baked up perfectly. Your recipes never dissapoint!
Just made another batch and had to tell you again that these muffins are delicious.
Can I make these as mini muffins? If so how long would I leave it in the oven and at what temperature?
Hi Sally, you can turn these into mini muffins. I’d keep the oven temp the same, but start checking them at 11 to 12 minutes. Enjoy!
I am wondering if you can substitute greek yogurt for the sour cream
Sure!
I made these yesterday and they were delicious– very moist! However, I did not have sanding sugar for the top, and I noticed that my muffins did not brown like yours despite being fully cooked. Was it the lack of sanding sugar that prevented browning or could have it been something else?
Hi Sarah, glad you enjoyed the muffins! The lighter color on top could have been due in part to the lack of sanding sugar as that does add some color, but is there any chance they were a bit underbaked?