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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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?