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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Comments
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These are a favorite around my house. We’ve made them about a dozen times. Thanks for this recipe.
Can I make these in mini-muffin pans? If so, what temperature and cooking time do you recommend?
Thanks,
Ellen
Sure, Ellen. I’d keep the temperature the same and start checking for doneness around 15 minutes.
Hi Jen
Love ALL your recipes. I made these muffins this morning and they are great! I love how there is a bit more structure to them but incredibly moist. Quick question though. I baked them for 18.5 min and they were done with a toothpick test but the tops were still so pale. Do you think this in an oven issue? Should I switch to convection? I ended up broiling the tops a bit to give it a nice colour but would prefer not to have to do that. Or maybe I’m just too quick to take them out for fear of a dry muffin? Isn’t the toothpick test the best guide?
Thanks so much for all your recipes! They never fail me.
Hi Jennifer, so glad you like the recipes! I would not use the convection setting on your oven. Rather, I’d just leave them in the oven for a few extra minutes. These are pretty moist and don’t think you’ll dry them out if you leave them in for an extra two minutes or so. Hope that helps!
I have been making these muffins since I stumbled across the recipe 2 years ago. They are absolutely delicious. They are moist and loaded with chocolate chips. They are requested by family over and over again. The batter will be very thick. I can’t imagine why these would not turn out perfect and delicious like they do every time I make them. I love all the recipes I’ve made from you. Thank you.
I have made these before and they were delicious. So I am making them again for church. They are going to be a hit! They taste like chocolate chip cookies but healthier!
This recipe is great! The sour cream makes them moist and the addition of chocolate chips and sugar on top makes for an excellent muffin top. They arent overly sweet but still very tasty. I would make these again!
These got devoured. Definitely saving this recipe as a go-to for our family.
Note: 1 1/2 cups of flour was plenty. Otherwise I followed the recipe as is and it came out perfect.
Hi, I strongly recommend this recipe!! Thank you for this!!! I used milk+1tbs of vinegar instead of the sour cream since I did not have the latter. Also I used butter and oil mix instead of only using butter. I would also suggest using good quality chocolate chips like Hersheys – I have noticed it makes a huge difference in the end result! I skipped the sugar topping part, that would be good too. Also one can broil the muffins for a minute to give a brownish top.
Yum! Great texture — they were really moist and tender. And they tasted like they came from a bakery. I’ll definitely be saving this recipe!
I should have known the muffins would be dry when I saw how thick the batter was so thick. Honestly, believe the one star reviews. There are better chocolate chip muffin recipes out there. The people who say they are good are probably people who don’t mind a muffin as dry as a scone. There are muffins that have a better crumb. This is proof that just because Jenn was a chef, doesn’t mean she knows how to bake. A total waste of ingredients. The chocolate chip muffins were barely edible and yes, I do know how to follow a recipe.
Your comments are not nice. How dare you have the audacity to insult a chef based on a recipe that you made and probably messed up?