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.