These delightful Chocolate Chip Muffins are a breeze to make, requiring just one bowl. They have a light, fluffy, and moist texture and are generously studded with delicious chocolate chips. This recipe is destined to become your ultimate go-to for indulgent muffins.
These muffins took a little trial and error until I was satisfied. They are everything a good muffin should be! They are light and fluffy and moist—no dry muffins here! Also, there are plenty of chocolate chips to satisfy that chocolate hankering I can get at any moment, lol.
I love making muffins to go with breakfast in the morning and my kids love these blueberry banana muffins. They are loaded with juicy blueberries that bake into little jammy pockets. Also, these pumpkin muffins are fantastic because they taste phenomenal and use an entire can of pumpkin!
Here’s Why You Will Love These Chocolate Chip Muffins:
- Only 1 bowl is needed to make these muffins! I don’t like extra dishes!
- There is no mixer involved. Just good old-fashioned muscle. (But honestly, it doesn’t require much muscle to stir these!)
- Easy to find ingredients that you probably already have on hand, always a win in my books.
- Freezer-friendly, so make an extra batch to put in the freezer and have on hand.
Ingredient Notes:
CHOCOLATE CHIPS: I like to use mini chocolate chips for this recipe because they are smaller in size, so more of them disperse throughout the muffin. However, this recipe still works with regular chocolate chips.
OIL AND BUTTER: I used oil and butter in this recipe. Oil keeps the muffin moist, while butter lends its delicious flavor, so you get the best of both worlds. If you don’t want to fuss with using both, choose just one and use 1/2 cup. However, using all oil will make for a slightly heavier muffin.
SOUR CREAM: Adds flavor and richness to the muffin. I tested the recipe, leaving the sour cream out, but I felt it was missing something, so I chose to leave it in.
CINNAMON: This spice adds a little something extra and compliments the chocolate. You can leave out the cinnamon if you prefer.
How To Make Chocolate Chip Muffins:
This is just a quick overview of the method for these muffins. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: In a large bowl, combine the dry ingredients. Stir in the wet ingredients until almost combined. Stir in the chocolate chips just until combined. Don’t overmix.
STEP 2: Divide batter evenly between each muffin cup. Sprinkle with plenty of extra chocolate chips and coarse sugar if desired.
STEP 3: Bake for 15-20 minutes or until muffin tops are lightly golden and set or a toothpick inserted in the center comes out clean.
FAQs
Store cooled muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. You can also place them in a freezer bag and freeze them for up to 2 months. Thaw overnight at room temperature.
Yes, absolutely! However, I prefer the mini because they disperse so nicely throughout the batter giving you maximum chocolate with every bite.
I haven’t tested this, but you can replace the flour with a cup for cup gluten-free flour. I recommend using King Arthur Measure for Measure Gluten-Free Flour.
Tips For The Best Muffins:
TALL MUFFIN TOPS: For tall muffins bake at 425 degrees F for 5 mintues then reduce the oven temperature to 350 to finish baking. This allows the muffins to quickly rise and set then the lower temperture finishes cooking the center without drying them out.
DON’T OVERMIX: You will want to mix the batter just until everything is combined and no longer. Overmixing will result in tough muffins with pointed tops instead of rounded tops.
GREASE ONLY THE BOTTOMS: Lightly grease only the bottoms of the muffin tin for nicely shaped muffins with rounded tops and no overhanging edges. Or use muffin liners to make it even easier.
TAKE OUT THE GUESSWORK: Use a large spring-handled ice cream scoop to fill the muffin cups. It makes sure they all are the same size and also keeps the muffin pan cleaner.
More Muffin Recipes:
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Chocolate Chip Muffins
Ingredients
- 2½ cups (320g) all-purpose flour
- ¾ cup (160g) granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, optional
- 2 large eggs
- 1 cup (235ml) milk
- ¼ cup (60ml) neutral tasting oil
- ¼ cup (56g) butter, melted
- ¼ cup (55g) sour cream
- 2 teaspoons vanilla
- 1½ cups or 1 (10oz) (283g) bag mini semi-sweet chocolate chips
Instructions
- Preheat oven to 425℉. Lightly grease bottoms of a 12 cup muffin tin or line with liners. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the eggs, milk, oil, butter, sour cream, and vanilla until almost combined. Stir in the chocolate chips just until everything is combined.
- Evenly divide the batter into muffin pan. Sprinkle with extra chocolate chips if desired. Bake for 5 minutes at 425℉ then reduce the oven temperature to 350℉ and bake for 15 minutes or until muffin tops are lightly browned and set or until a toothpick inserted in the center comes out clean. Remove from muffin pan promptly.
Notes
- STORAGE: Store cooled muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- FREEZER-FRIENDLY: Place them in a freezer bag and freeze them for up to 2 months. Thaw overnight at room temperature.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
