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.
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
- 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
- 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
- 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.