These simple but yummy Chocolate Chip Muffins are delightfully buttery with a fluffy and soft crumb texture and plenty of mini chocolate chips.
Perfect homemade chocolate chip muffins have been a dream of mine for many years. Tender and fluffy with a good amount of buttery vanilla flavor in the body of the muffin to complement the deep semisweet chocolate chips. These muffins are all that - you are going to love this recipe!
For other scrumptious muffin recipes to try next, be sure to check out my Blueberry Pecan Muffins or Coconut Pineapple Banana Muffins for fruity options. Double Chocolate Zucchini Muffins are a great way to use up plenty of garden zucchini and my Monkey Bread Muffins are a different but fun kind of muffin!
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⭐️ Why You Need to Make This Recipe
- Texture - With a light and fluffy crumb texture and plenty of creamy chocolate chips, these muffins are going to be an instant favorite!
- Flavor - The delicate and buttery vanilla flavor of the muffin contrasts the deep flavor of the semisweet chocolate well.
- Method - This muffin batter can be mixed up in no time and does not even require a mixer!
🧈 Ingredients
Here are the ingredients needed to make these soft and fluffy chocolate chip muffins.
Ingredient Notes
- Fat - Salted butter brings great flavor to this recipe and oil helps to acheive a great texture. Add an additional ⅛ teaspoon of salt if using unsalted butter.
- Sugars - A combination of white and brown sugar are used for optimal flavor and texture.
- Sour Cream - The addition of sour cream makes for an extra soft and rich muffin. You may use plain yogurt instead.
- Chocolate Chips - I prefer the texture and dispersion of mini chocolate chips but you may use regular semisweet chocolate chips or even milk chocolate or dark chocolate chips instead.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the melted butter, oil, white sugar, and brown sugar. Add the eggs and vanilla extract and whisk until smooth.
Step 2: Add the sour cream and milk and continue whisking well until incorporated.
Step 3: In a separate bowl, whisk together the flour, baking powder, salt, and mini chocolate chips. Add to the combined wet ingredients and mix just until no streaks of flour remain, being careful not to overmix.
Step 4: Distribute the muffin batter evenly between 18 muffin liners in muffin pans, filling each to the top with batter. Top with an extra sprinkle of mini chocolate chips.
Bake at 400℉ for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-12 minutes or until a toothpick inserted into the center comes out clean.
💡 Top Tip
You could make this recipe into mini muffins instead! Simply use a mini muffin tin, mini muffin liners, and reduce the baking time to 6-10 minutes at 350℉ only.
❓ Recipe FAQs
A neutral-flavored cooking oil such as vegetable oil or avocado oil is best for flavor but olive oil or coconut oil may be used if you don't mind the flavor.
Yes. Plain Greek yogurt may be used in place of the sour cream in these muffins.
Store fully cooled muffins in an airtight container with a layer of paper towel on the bottom to absorb excess moisture.
I have not tested this recipe with gluten-free ingredients but let me know if you try it!
🍫 More Chocolate Chip Recipes
Looking for other recipes featuring chocolate chips? Try these next:
If you tried these Best Ever Chocolate Chip Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Chocolate Chip Muffins
Equipment
- standard-sized muffin tin(s)
- muffin liners or non-stick spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- ¼ cup salted butter * melted
- ⅓ cup oil
- ⅔ cup white sugar
- ⅓ cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream *
- ½ cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips + more for topping
Instructions
- Preheat the oven to 400℉. Prepare muffin tins with 18 muffin liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter, oil, sugar, and brown sugar until combined. Add the eggs and vanilla and continue whisking. Add the sour cream and milk and whisk just until fully incorporated and smooth.
- In another bowl, whisk together the flour, baking powder, salt, and chocolate chips. Add to the wet ingredients and gently fold together just until no streaks of unmixed flour remain. Do not overmix!
- Divide the batter evenly between all 18 prepared muffin liners. Sprinkle extra chocolate chips on top, if desired. Bake in the 400℉ preheated oven for 5 minutes. Then, turn the oven down to 350℉ and bake for an additional 10-12 minutes or until a toothpick inserted into the center comes out dry. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
- Add an additional ⅛ teaspoon of salt if using unsalted butter.
- You may use plain yogurt instead of sour cream.
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