Chocolate Chip Muffins
These Chocolate Chip Muffins are incredibly soft, moist, and jam-packed with chocolate chips. These muffins are perfect for an easy breakfast that you can make ahead of time and they freeze beautifully too!
Over the last year I’ve had quite a few requests for more muffin recipes on my site. So far this year, I’ve shared these lemon poppy seed muffins and these banana muffins, so today I’m sharing another one – my homemade chocolate chip muffins!
Not only is this muffin recipe incredibly easy to make but it makes a great muffin base too. I’ve also included several different ways that you can change up these chocolate chip muffins to really make them your own.
More Reasons To Love This Muffin Recipe
- They’re incredibly soft and moist
- Packed with tons of chocolate chips
- They freeze beautifully!
- Perfect for an easy breakfast you can prepare ahead of time
Not to mention these muffins taste amazing too, they’re almost like a chocolate chip cookie in muffin form!
How To Make Chocolate Chip Muffins
To make these chocolate chip muffins, you’ll start out by letting your ingredients come to room temperature and preheating your oven temperature to 375°F (190°C). By using a slightly higher oven temperature, your muffins will rise taller in the oven. Next, you’ll mix up your batter. Here’s a simple breakdown for how to make the muffin batter:
- Whisk together the dry ingredients: You’ll whisk together some all-purpose flour, baking powder, ground cinnamon, and salt. There’s one tablespoon of baking powder in these muffins and I promise it’s not a mistake. The oven temperature and amount of baking powder are two secrets to getting those beautiful muffin tops!
- Cream the butter and sugars together: It’s best to mix your butter, brown sugar, and granulated sugar together for 3 to 4 minutes or until the mixture is light and fluffy. This will incorporate more air into your muffin batter and give you taller, fluffier muffins.
- Mix in the eggs, sour cream, and vanilla: I suggest stopping to scrape down the sides of the bowl as you’re mixing these ingredients in. The eggs provide structure and the sour cream helps to keep these muffins moist.
- Mix in the dry ingredients and milk: It’s best to mix in the dry ingredients in two additions alternating with the milk. This will help prevent you from over mixing the batter, which can over develop the gluten and lead to super dense muffins.
- Fold in the chocolate chips: You’ll be folding in one cup of semi-sweet chocolate chips. I used regular chocolate chips, but mini work great too!
Once you’re finished preparing the batter, you’ll line a 12-count muffin pan with liners. Next, you’ll scoop the batter into the liners filling each one all the way to the top. It will seem like a lot of batter, but this is another way to getting taller muffins and those beautiful muffin tops.
Once the batter is divided between all 12 liners, sprinkle a few extra chocolate chips on top, then bake the muffins. I find that somewhere around 20 minutes is the perfect amount of time.
How To Store And Freeze Your Muffins
Once the muffins are baked and cooled, you can store them in an airtight container at room temperature or in the refrigerator for up to 5 days. For longer storage, I suggest freezing them.
To freeze the muffins, store them in a freezer bag or container in the freezer for up to 3 months. You can thaw the muffins to room temperature when you’re ready to enjoy them or reheat frozen muffins in the microwave for about 30 seconds.
Recipe Variations
This muffin recipe is incredibly versatile and makes a great base for other muffins too. Here are a few ways that you can change up these chocolate chip muffins:
- Add 1/2 cup (60 grams) chopped walnuts or pecans
- Add a chocolate glaze on top of the muffins
- Use dark chocolate, white chocolate, or even milk chocolate chips instead of semi-sweet chocolate chips
- Add 2-4 tablespoons of sprinkles to the batter
- Top each muffin with a little coarse sugar before baking
Baking Tips
- Make sure to use the spoon and level method when measuring your flour. If you scoop the flour from the container, you can end up with way too much and super dense muffins.
- When you mix in the dry ingredients and milk, only mix in each addition until just combined. Over mixing the muffin batter can lead to tunneling (large elongated holes in your muffins) or denser muffins.
- Fill each liner all the way to the top with the batter, this will give you those beautiful muffin tops!
More Breakfast Recipes To Try!
Chocolate Chip Muffins
Ingredients
- 2 cups (250g) all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115g) unsalted butter softened
- ⅓ cup (65g) light brown sugar packed
- ⅓ cup (65g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g) sour cream room tempearture
- ½ cup (120ml) whole milk room temperature
- 1 cup (190g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 3-4 minutes or until light and fluffy.
- Mix in the eggs one at a time, then mix in the vanilla extract and sour cream, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in two additions alternating with the milk, making sure to mix in each addition until just combined. Gently fold in the chocolate chips.
- Evenly distribute the batter between all 12 muffin liners, filling each one to the top. Sprinkle each one with additional chocolate chips if desired. Bake at 375°F (190°C) for 18-23 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the muffins from the pan, and transfer to a wire rack to cool completely.
Hi! I’m out if sour cream. Can I substitute nonfat Greek yogurt?
Yes, that would be fine!
I don’t have sour cream, how to make a sour cream instead
Hi, Rosalie! You could use plain Greek yogurt.
Hi, Danielle! I love your recipes, they always come out perfect, I just ran into a slight issue with this one. It was probably my fault, but still thought I’d ask for advice as others have mentioned sour cream substitutes.
The muffin tops did not rise that well. Most muffins rose as if I had used a tube instead of muffin moulds, ie the middle wasn’t the highest point, they rose a bit from the mould but they were essentially flat on top.
I used plain Greek yogurt instead of sour cream. Do you think that could be the reason?
Thank you for sharing your knowledge so generously.
Hi, Eva! I don’t think that the plain Greek yogurt would have caused that. Have you checked your baking powder to make sure it’s still fresh and did you double check to make sure you used one tablespoon? If so, it could be your oven temperature. If your oven isn’t hot enough, the muffins won’t rise nearly as tall.
Thanks for answering, Danielle. I will adjust the oven temperature the next time. The muffins turned out perfect otherwise (I sent my first comment while waiting for them to cool down), I’m delighted!
I’m glad you enjoyed them, Eva!
Hi Danielle!
I love your recipes! I love especially the vanilla cupcake one that is my favourite. I want to make this recipe but I want to add banana to it. In your opinion how much banana should I add and where do I add It to; the wet ingredients?
Looking forward to hearing your reply!
Thanks,
Elizabeth
Thank you, Elizabeth! I would actually recommend using my banana muffin recipe here and add about 3/4 cup of chocolate chips to that recipe.
That sounds great! I will for sure try this out.
Thank you 🙂
You’ve done it again! I made these muffins today and they are both visually gorgeous and so delicious! They are fluffy and much taller than the other recipes that I’ve tried. I will never look for another chocolate chip muffin recipe again! Thanks for the recipe.
Thank you, Kathy! So glad you enjoyed the muffins!
Fire time I’ve made muffins that aren’t a family recipe and my boys and I love them. I used smaller muffin pans and ended up getting 21 in total! I’m stoked and will be sending my little ones off this week with one each in their lunch boxes. Cheers for the great recipe, I’ll be keeping this as a favourite
Just made these for the 2nd time and they came out perfect! I love the hint of cinnamon. It’s so hard to eat just one!
I made these today and they came out perfectly! Thank you for the easy to follow directions and the simple ingredient list!
Is this recipe for Jumbo muffins?
If not how many jumbo muffins will I get from it?
It’s for regular muffins, it would probably make about 6 jumbo muffins.
These look delicious, I live in Colorado so I sometimes have trouble because of the altitude here. Do you have any advice on if I would need to change anything? I’m never really sure, I know the box mix for muffins do day to change anything but I’m trying to make more stuff from scratch.
Thanks
Tracey
Hi, Tracey! I’m not familiar with high altitude baking, but some readers have found this guide helpful.
Hi.
Can i use normal yoghurt insead of greek yoghurt
As long as it’s a thicker yogurt, that would be fine!
I would like to make this recipe in a muffin pan with 6 large cups. Will this work, and if so, do you have any recommendations on how to adjust the cooking time and/or temperature. Thank you!
I think that would be fine! I would keep the oven temperature the same. I’m not sure on the baking time, but you will need to increase it.