These Easy Chocolate Chip Muffins are simply marvelous; with their moist texture and delicious flavor, they’ll be gone in no time!
Nothing makes a cheery morning like the smell of muffins baking in the oven and these Chocolate Chip Muffins will definitely start your day off right!
I make these muffins and my double chocolate chip muffins for family brunches that include the kids, and they are always a real crowd pleaser! The best part is, that they’re super simple to make, so if you’re looking for a quick and easy treat, this recipe is for you!
Why This Recipe Works
- Sour Cream adds flavor and keeps the batter thick, so the chocolate chips don’t sink.
- A combination of melted butter and oil gives the flavor and moisture essential for perfect muffins.
- A good amount of vanilla adds depth of flavor
- Keeping the recipe easy makes it ideal for a morning treat.
Ingredient Notes
Chocolate Chips – I use semi-sweet chocolate chips, but you can use whatever variety you like best.
Butter – I lived in England for many years, and ever since, I have always used European-style butter when baking. It has a higher butterfat ratio than American butter, and it’s also less sweet.). It’s widely available in US grocery stores. Leave a comment if you want more details. Regular unslated (or salted) butter works just as well, and it’s simply a matter of preference.
Full Fat Sour Cream – Full-fat sour cream should always be used when baking. When heated, low-fat sour cream becomes liquid and will change the recipe’s outcome.
Oil – the recipe calls for vegetable oil because most people have it in their kitchens, but I prefer canola because it’s flavorless.
Eggs – I use free-range large brown eggs, which is my preference. Any large eggs will do.
Flour – Use all-purpose/plain flour.
Step By Step Instructions
Preheat the oven to 400°F/200°C with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
Melt the butter in a covered medium-sized microwavable bowl. Mine took a minute on high heat and allow it to cool slightly.
Mix the sour cream, vanilla, oil, and milk right into the warmed butter.
In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.
Form a well in the middle, and add the sour cream mixture and eggs.
Mix well to combine. Note: The mixture will be thick. Fold in the chocolate chips.
Divide the batter equally among the muffin cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine, and they won’t spill. If you still have too much batter, start filling another pan.
For extra chocolatey goodness, put extra chocolate chips over the top of the batter.
Bake until muffin tops are golden and just firm, 15 to 20 minutes, rotating muffin tin from front to back halfway through baking time.
Cool muffins in the muffin pan for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.
Erren’s Top Tips
- If using a microwave to melt the butter, cover the bowl as it will splatter and make a mess of your oven.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time, until it becomes scoopable.
- If the batter looks dry or too thick, add extra milk a tablespoon at a time until it reaches the proper consistency.
- Don’t overmix – This will result in a rubbery or dense muffin instead of light and fluffy.
- For extra chocolatey goodness, add extra chocolate chips over the top of the batter.
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
Storage & Freezing Instructions ❄
Storage: Chocolate chip muffins should be stored covered at room temperature for up to 3 days.
Freezing: Cool the muffins completely, then place them in a freezer bag or freezer-safe container. Freeze the muffins for up to 3 months. Thaw out on the counter or in the refrigerator.
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Let’s Make Easy Chocolate Chip Muffins
Ingredients
- 4 tablespoons butter melted and cooled
- ⅓ cup vegetable oil
- 1 cup sour cream
- ¼ cup milk
- 2 large eggs room temperature
- 1½ teaspoons vanilla
- 2½ cups flour
- 1½ cups sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 400°F/200°C with a rack in the lower middle.
- Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don’t have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
- Melt the butter in a covered medium-sized microwavable bowl. Mine took a minute on high heat and allow it to cool slightly.
- Mix the sour cream, vanilla, oil, and milk right into the warmed butter.
- In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt, form a well in the middle, and add the sour cream mixture and eggs. Mix well to combine. Note: The mixture will be thick.
- Fold in the chocolate chips.
- Divide the batter equally among the muffin cups. You’ll need to fill them very high to use all of the batter in 12 muffins, which is fine, and they won’t spill. If you still have too much batter, start filling another pan.
- Bake until muffin tops are golden and just firm, 15 to 20 minutes, rotating muffin tin from front to back halfway through baking time.
- Cool muffins in the muffin pan for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.
Tips + Notes
- If using a microwave to melt the butter, cover the bowl as it will splatter and make a mess of your oven.
- This batter should be thick, not fluid. If the batter is too runny, add flour, a tablespoon at a time, until it becomes scoopable.
- If the batter looks dry or too thick, add extra milk a tablespoon at a time until it reaches the proper consistency.
- Don’t overmix – This will result in a rubbery or dense muffin instead of light and fluffy.
- For extra chocolatey goodness put extra chocolate chips over the top of the batter.
- For mini muffins, bake 9-11 minutes, but keep an eye on them while they bake as mini muffins bake fast.
Zoe says
Big hit for a family brunch yesterday! Super simple and yummy!
Erren Hart says
I’m so happy you liked the recipe! I always love hearing from my readers. Thanks for leaving a comment and letting me know what your thoughts are on this one – it’s really helpful!
Monica says
Like going to a bakery! Perfect muffins!
Jasmin says
The taste of these muffins is out-of this world! I could eat them every day. The smell when they were baking made me so excited that my mouth started watering right away! Before long, if felt like one big happy family eating together at their favorite restaurant for breakfast or brunch instead of just being satisfied with toast/cereal bars etc.
Connie says
I made these this morning. They were super easy to throw together. The smell was incredible and they tasted even better.
Erren Hart says
I’m so happy you enjoyed them so much, Connie!