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Home / Muffins, Breads & Donuts

Easy Chocolate Chip Muffins

You only need two bowls to make this delicious chocolate chip muffins recipe flavored with sour cream, butter, and vanilla.

Erren Hart

|

last Updated:

05/13/2022
5 from 9 votes
Jump to Recipe
Serves: 12
Prep: 10 minutes mins
Cook: 15 minutes mins
a pan of raw muffin mixture and a Chocolate Chip Muffin on a cooling rack
a Chocolate Chip Muffin on a cooling rack
a close up of a chocolate chip muffin on a cooling rack
the baked muffins fresh from the oven
a group of Chocolate Chip Muffins with chocolate chios scattered on the table

a batch of chocolate chip muffins cooling on a cooling rack

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These Easy Chocolate Chip Muffins are simply marvelous; with their moist texture and delicious flavor, they’ll be gone in no time!

a group of Chocolate Chip Muffins with chocolate chios scattered on the table

JUMP TO RECIPE

  • Why This Recipe Works
  • Ingredient Notes
  • Step By Step Instructions
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • Rate This Recipe
  • Recipe

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.

melted butter being mixed with a whisk

In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.

a flour mixture in a bowl with a whisk

Form a well in the middle, and add the sour cream mixture and eggs.

wet ingredients being poured into dry ingredients in a bowl with a whisk

Mix well to combine. Note: The mixture will be thick. Fold in the chocolate chips.

Chocolate Chips added to the batter in the bowl

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.

the batter added to the muffin 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.

the baked muffins fresh from the oven

Cool muffins in the muffin pan for 5 minutes, then transfer to wire rack and cool another 5 minutes before serving.

a close up of a chocolate chip muffin on a cooling rack
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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.

Rate This Recipe

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a batch of chocolate chip muffins cooling on a cooling rack

Recipe

Easy Chocolate Chip Muffins

You only need two bowls to make this delicious chocolate chip muffins recipe flavored with sour cream, butter, and vanilla.
5 from 9 votes
Print
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Serves 12

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

  • 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.
Show Nutrition Hide Nutrition

Nutrition

Calories: 428 | Carbohydrates: 67g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 212mg | Potassium: 89mg | Fiber: 2g | Sugar: 45g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Created by Erren Hart
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5 from 9 votes (5 ratings without comment)

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9 responses

  1. Erren Hart Avatar
    Erren Hart
    03/13/2023

    Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!

    Reply
  2. Michelle B Avatar
    Michelle B
    10/24/2022

    Thank you Erren for this delicious recipe! I made a batch this weekend and they were a hit with my family. The sour cream, butter, and vanilla give these muffins a great flavor. I’ll definitely be making these again!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/24/2022

      I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!

      Reply
  3. Nicole Birchfield Avatar
    Nicole Birchfield
    09/27/2022

    Great recipe! I got these muffins out of the oven a few minutes ago and just ate two. They’re so good, and the recipe was so easy. I used self-rising flour and omitted the baking powder and salt, and I used mini chocolate chips. They turned out perfectly, great fluffy texture and chocolatey flavor. It made 19 muffins instead of just 12, but we’re definitely not complaining.. Thank you for sharing!

    Reply
    1. Erren Hart Avatar
      Erren Hart
      10/06/2022

      Thank you for trying our recipe, Nicole! We’re glad you enjoyed it and found it easy to follow. 🙂

      Reply
  4. Erren Hart Avatar
    Erren Hart
    06/26/2022

    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!

    Reply
  5. Monica Avatar
    Monica
    06/11/2022

    Like going to a bakery! Perfect muffins!

    Reply
  6. Jasmin Avatar
    Jasmin
    06/11/2022

    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.

    Reply
  7. Erren Hart Avatar
    Erren Hart
    05/16/2022

    I’m so happy you enjoyed them so much, Connie!

    Reply
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