There’s something magical about the aroma of freshly baked chocolate chip muffins filling the kitchen. It’s that warm, buttery scent mingled with the sweet, slightly melty chocolate that makes everyone’s mouth water. Whether you’re looking for a cozy weekend baking project or a quick grab-and-go breakfast, these muffins will hit the spot.
I still remember the first time I made these muffins as a kid—standing on a stool beside my grandmother, sneaking extra chocolate chips into the batter when she wasn’t looking. Now, this recipe is a staple in my home, bringing comfort and nostalgia with every bite.
Why You’ll Love These Chocolate Chip Muffins
- Perfectly Moist & Fluffy: Thanks to the combination of butter, oil, and sour cream, these muffins are soft and tender on the inside.
- Rich, Buttery Flavor: A balance of melted butter and vanilla enhances every bite.
- Loaded with Chocolate Chips: Each muffin is packed with just the right amount of gooey, melty chocolate chips.
- Easy to Make: No fancy ingredients or equipment needed—just a bowl, a whisk, and an appetite!
- Customizable: Add nuts, a sprinkle of coarse sugar, or even a hint of cinnamon for extra warmth.
Best Chocolate Chip Muffins You Need
These muffins strike the perfect balance between bakery-style indulgence and homemade charm. They’re golden on top, slightly crisp at the edges, and irresistibly soft in the center. Plus, with a sprinkle of coarse sugar, they have just the right amount of crunch.
Ingredients Notes
Dry Ingredients:
- 3 cups (375g) all-purpose flour – Spooned and leveled for accuracy.
- 3 teaspoons baking powder – Helps the muffins rise beautifully.
- ½ teaspoon baking soda – Reacts with the acid in sour cream for extra lift.
- ½ teaspoon salt – Balances the sweetness.
- 1 teaspoon ground cinnamon – Adds warmth and depth of flavor.
- ¼ teaspoon ground nutmeg (optional) – A hint of spice for extra coziness.
Wet Ingredients:
- ½ cup (120ml) milk – Room temperature for even mixing.
- 1 cup (200g) granulated sugar – Sweetens and helps with texture.
- 2 large eggs – Provides structure and richness.
- ⅓ cup (80g) sour cream or yogurt – Keeps the muffins ultra-moist.
- 1 teaspoon pure vanilla extract – Adds depth of flavor.
- ⅓ cup (5 Tablespoons; 75g) unsalted butter – Melted and slightly cooled for richness.
- ⅓ cup (80ml) vegetable oil – Keeps the muffins soft even after a few days.
Add-ins:
- 1 ¾ cups (315g) semi-sweet chocolate chips – The star of the show!
- Optional: coarse sugar – Sprinkling on top gives an irresistible crunch.
Optional Add-Ons
Want to take these muffins to the next level? Try these fun add-ons:
- Walnuts or pecans – Add crunch and nuttiness.
- Dark chocolate chunks – For an even richer chocolate flavor.
- Orange zest – A fresh citrusy twist.
- A sprinkle of sea salt – Enhances the chocolate flavor beautifully.
Step-by-Step Instructions for Chocolate Chip Muffins
Prep Your Muffin Pan
Preheat your oven to 425°F (218°C). Grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed.
Combine the Wet Ingredients
In another bowl, whisk together the melted butter, oil, sugar, and eggs until well combined. Stir in the sour cream, milk, and vanilla extract. The mixture should be smooth and pale yellow.
Bring It All Together
Pour the wet ingredients into the dry ingredients and gently fold with a silicone spatula or wooden spoon until just combined. The batter will be thick—this is normal! Avoid overmixing, as it can make the muffins dense.
Fold in the Chocolate Chips
Gently stir in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Fill the Muffin Cups
Divide the batter between the muffin cups, filling them all the way to the top for those bakery-style domed tops. If desired, sprinkle with coarse sugar.
Bake to Perfection
- Bake at 425°F (218°C) for 5 minutes.
- Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 25-26 minutes.
- Insert a toothpick in the center—if it comes out clean, they’re done!
Cool & Enjoy
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.
Storage and Serving
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Store for up to 1 week.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Tips for Success
- Use room-temperature ingredients for smooth mixing.
- Don’t overmix the batter—this keeps the muffins light and fluffy.
- For an extra tall muffin top, let the batter rest in the fridge for 20 minutes before baking.
- Measure flour correctly—spoon and level for accuracy.
- Mix chocolate chips with a little flour before folding them in to prevent sinking.
Variations
- Healthier Version: Swap half the flour for whole wheat flour and reduce sugar by ¼ cup.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute with almond milk and coconut oil.
- Double Chocolate: Add ¼ cup cocoa powder for rich chocolate muffins.
In Conclusion of Chocolate Chip Muffins
There you have it—the ultimate chocolate chip muffin recipe that’s moist, fluffy, and packed with melty chocolate goodness. Whether for breakfast, a snack, or dessert, these muffins are guaranteed to be a hit.
Now, it’s your turn to bake! If you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram. Happy baking!
