Delicious and easy bakery-style chocolate chip Muffins with a touch of sour cream for added moisture and rich, semi-sweet chocolate chips. Enjoy these on the go or with fresh coffee for a long, leisurely weekend treat.
Make a batch today and freeze half for a quick grab-and-go weekday breakfast. If you like these muffins, you will want to try my banana oatmeal muffins, applesauce muffins, and carrot muffins.
Ingredients Needed
- All-purpose flour: always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Leaveners: baking powder and baking soda
- Salt: just a touch
- Butter: unsalted; if using salted, eliminate the added salt
- Vegetable oil: or canola oil
- Eggs: large ones
- Sour cream: use full-fat sour cream for baked goods
- Milk: 2% or whole
- Sugars: light brown sugar, granulated, turbinado or dusting (optional)
- Vanilla extract: the pure stuff
- Chocolate chips: semi-sweet is best
How to make Chocolate Chip Muffins
This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.
Start by whisking the flour, baking powder, baking soda, and salt in a medium bowl. Then, in a large bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, milk, brown sugar, granulated sugar, and vanilla extract.
Stir the dry ingredients into the wet ingredients in several increments, mixing just until combined. Fold in the chocolate chips, reserving 1/4 cup of chocolate chips for the top. Line a standard muffin pan with muffin liners.
Spoon the batter into the muffin cups, stopping shy of the top. Sprinkle with more chocolate chips and, if desired, turbinado sugar.
Bake for about 20 minutes in a preheated oven or until a toothpick inserted in the middle of the muffins comes out clean. Move the muffin pan to a wire rack to cool for about 5 minutes. Then, move the muffins to a cooling wire rack.
Recipe Tips
- Cool the melted butter for 10 minutes.
- Line the muffin tin with paper liners. They keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Store fully cooled muffins in an airtight container for up to 4 days.
- Freeze fully cooled muffins in a sturdy freezer container for up to 3 months. Thaw at room temperature.
Mix Just Until Combined
Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
Frequently Asked Questions
I personally like Ghirardelli or Guittard semi-sweet chocolate chips. They complement the muffins well with a deep, rich chocolate flavor without being overly sweet. However, you can also use milk chocolate or dark chocolate chips.
Add 1/2 cup of chopped nuts like pecans or walnuts for additional flavor.
More Muffin Recipes
Chocolate Chip Muffin Recipe
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter melted and cooled
- ¼ cup vegetable oil
- 2 large eggs room temperature
- ½, cup sour cream
- ½ cup milk
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups semisweet chocolate chips
- 3 tablespoons dusting sugar or turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Fill a standard 12-count muffin pan with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, milk, brown sugar, granulated sugar, and vanilla extract. Stir the dry ingredients into the wet ingredients mixing just until combined. Stir in 1 cup of chocolate chips mixing just until combined. Reserve 1/4 cup of chocolate chips for the top.
- Spoon the batter into the muffin liners stopping just shy of the top. Sprinkle with more chocolate chips and, if desired, turbinado sugar or sanding sugar.
- Bake for 7 minutes, then reduce the temperature to 350 degrees without opening the oven. Bake for an additional 12-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
- Move the muffin pan to a wire rack to cool for about 5 minutes. Carefully remove the muffins from the tin and place them on a wire rack to cool.
Notes
- Cool the melted butter for 10 minutes.
- Line the muffin tin with paper liners. They keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Store fully cooled muffins in an airtight container for up to 4 days.
- Freeze fully cooled muffins in a sturdy freezer container for up to 3 months. Thaw at room temperature.
Nutrition
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Paula
These muffins had such a great texture, I really enjoyed them!
Beth Pierce
Thank you, Paula! I am glad that you did!
kushi
Moist and delicious chocolate muffins recipe. Thanks a lot for sharing.
Beth Pierce
My pleasure!
TAYLER ROSS
I made these muffins for breakfast this morning and they were perfect! A great way to start the day!
Beth Pierce
Thanks, Tayler! I am glad that you liked them!
Sara W
Whipped up a batch of these for an afternoon treat and they did not disappoint! Light, moist and delicious; exactly what I needed to cure my sweet tooth, indeed!