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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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.