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
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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Comments
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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.