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 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!