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 a cup of fresh coffee for a long leisurely weekend treat. Make a batch today and freeze half of them 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.
How to make Chocolate Chip Muffins
Start by whisking together the flour, baking powder, baking soda, and salt together 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 intervals mixing just until combined. Fold in the chocolate chips just until combined 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 just shy of the top. Sprinkle with more chocolate chip and, if desired, sanding 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.
Helpful baking tips
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Cool the melted butter for 10 minutes.
- Warm the eggs to room temperature.
- For optimal taste, use full-fat sour cream and whole milk or 2% milk.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Fill the muffin liners just shy of the top.
- For additional flavor, try adding 1/2 cup of chopped nuts like pecans or walnuts.
- 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.
What chocolate is best in muffins?
I personally like Ghirardelli or Guittard semi-sweet chocolate chips. They really 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.
More muffin recipes to try
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
- ½, cup sour cream
- ½ cup milk
- ½ cup 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
- For accurate measuring always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife pushing the excess back off into the flour canister.
- Cool the melted butter for 10 minutes.
- Warm the eggs to room temperature.
- Use full fat sour cream and whole milk or 2% milk.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Fill the muffin liners just shy of the top.
- 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.
Nutrition
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Cathy
Just took these muffins out of the oven and gave one to my friend and he loved it. They smell heavenly, can’t wait for granddaughter to get out of school to try one for after school snack. Thank for all your wonderful recipes.
Beth Pierce
Thanks so much, Cathy! I sure hope your granddaughter likes them!!
Beti | easyweeknightrecipes
This was such a delicious treat! So easy to make. My kids loved these!
katerina @ diethood.com
Oh my, these muffins were amazing!! I really enjoyed them with my coffee! Thanks for the great recipe!
Catalina
Mmmm…. I am drooling over these muffins! They are just that tasty. Thanks for the great recipe!
Allyson Zea
My kids always begged me to make these! Thank you for the easy recipe!
Tayler
I made these muffins for breakfast this morning and they were amazing! Thanks so much for sharing the recipe!
Beth Pierce
The pleasure is all mine Tayler!
veenaazmanov
Soft, moist and chocolaty. Love to make these for my kids. They are delicious and easy too.
Kali Alexandria
So tasty and fluffy. Thank you!!
Beth Pierce
My pleasure Kali!
Shadi
Oh wow, this was so delicious. My family devoured it!
Kate
They came out awesome. I didn’t have any sour cream and used full-fat Greek yogurt and they came out perfectly. Thank you!
Beth Pierce
My pleasure Kate! So glad that you liked them!
Amanda Wren-Grimwood
These look so moist and easy to make too. Love all the tips so I’m ready to make these for the weekend.
Juliane
This is my go-to recipe! These are so good!
Erin | Dinners, Dishes and Dessert
You got me! Can’t wait to have this with my coffee!
Sandra
Love these chocolate chip muffins! So moist and not too sweet!