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Several muffins sitting on top of an antique wire rack.
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5 from 4 votes

Chocolate Chip Muffins

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!
Course Breakfast
Cuisine American
Keyword breakfast, muffins
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Author Danielle


  • 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
  • cup (65g) light brown sugar packed
  • 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.


Store muffins in an airtight container at room temperature or in the refrigerator for up to 5 days. 
Freezing Instructions: Muffins may be stored in a freezer bag or container in the freezer for up to 3 months. Thaw the muffins to room temperature when you're ready to enjoy them or reheat frozen muffins in the microwave for 30 seconds or until warmed through.
Butter: If you only have salted butter on hand, reduce the salt in the recipe to 1/4 teaspoon.