Easy Chocolate Chip Muffins Recipe

These easy vanilla-scented chocolate chip muffins are tender and moist. Plus, they only take about 30 minutes to make — and most of that is the baking time. Jump to the Chocolate Chip Muffin Recipe or read on to see our tips for making them.

Easy Homemade Chocolate Chip Muffins Recipe

This is a classic recipe — no fuss and still unbelievably delicious. If you get some extra inspiration though, you could add additional ingredients.  Pecans or walnuts, a variety of chocolate or even a few strawberry slices would be delicious.

Easy Blueberry Muffin RecipeYOU MAY ALSO LIKE: These one-bowl Blueberry Muffins are bursting with blueberries. See the recipe and watch our quick recipe video to see how we make them.

Easy, Homemade Chocolate Chip Muffins in Under 30 Minutes

One reason we love making muffins is they are usually simple and fast to make. If we’re craving something sweet or baked fresh from the oven, muffins are always on the list. These chocolate chip muffins don’t require any fancy equipment — just bowls and a spoon.

Chocolate Chip Muffins in Under 30 Minutes

Flour, brown sugar, and salt are combined with two leavening ingredients — baking powder and baking soda. They both help the muffins rise — the baking powder does most of the rising, while the baking soda keeps the muffins tender and soft.

Then, we combine vegetable oil, an egg, milk and vanilla extract. That’s stirred into some sour cream, which adds flavor and even more moisture to the muffins. Everything is combined, chocolate chips are added and you’re done. Told you it was easy.

Adding the chocolate chips

Keep Things Light, Don’t Over Mix

When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.

How to make muffins light and tender

Banana Chocolate Chip Muffins Recipe YOU MAY ALSO LIKE: Our Banana Chocolate Chip Muffins are just as easy as these muffins, but we use mashed banana to make them tender and moist instead of sour cream.

Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Chocolate Chip Muffins Recipe

  • PREP
  • COOK
  • TOTAL

These muffins are easy to make. We especially love these when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead. This chocolate chip muffin recipe makes 9 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

Makes approximately 9 muffins

You Will Need

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) lightly packed brown sugar

1/2 teaspoon kosher salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup (80 ml) vegetable oil

1 large egg

1/3 to 1/2 cup (80 ml – 120 ml) milk, we use reduced fat milk

1 teaspoon vanilla extract

1/2 cup sour cream

3/4 cup chocolate chips

Directions

  • Prepare Batter
  • Heat the oven to 400 degrees F. Line 9 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 3 empty muffin cups (this helps to make sure the muffins bake evenly).

    Combine flour, sugar, baking powder, baking soda, and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure everything has blended.

    Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined. Add milk mixture to a medium bowl, add sour cream and mix well.

    Pour milk and sour cream mixture into flour and sugar mixture then use a fork to combine. Do not over mix. Add chocolate chips and use a spatula or spoon to gently fold the chocolate into the muffin batter.

    • Bake Muffins
    • Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners).

      Bake the muffins until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean or with crumbs, not wet batter; 15 to 20 minutes. Transfer muffins to a cooling rack and cool completely.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 muffin / Calories 302 / Protein 4 g / Carbohydrate 38 g / Dietary Fiber 1 g / Total Sugars 20 g / Total Fat 16 g / Saturated Fat 5 g / Cholesterol 28 mg
AUTHOR: Adam and Joanne Gallagher

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52 comments… Leave a Comment
  • cathy September 27, 2017, 1:41 pm

    The muffins were absolutely delicious and easy to make. I used paper liners and had a little problem because the liners became “oily”. How can I avoid this in the future? Thank you!

    Reply
  • Laura Susan May 5, 2017, 9:28 am

    I have been looking for a chocolate chocolate chip muffin and wasn’t sold on any recipes I was seeing online. So I added 1/4 cup of unsweetened cocoa powder to this recipe, and they turned out great! I also sprinkle a little white granulated sugar on the top of each muffin before baking because I love the “crust” it creates. I learned that tip from Adam and Joanne’s blueberry muffins, a favorite around here!

    Reply
  • Debbie in California February 25, 2017, 3:46 am

    Another 5 star winner! These chocolate chip muffins could not be easier or more delicious. Somehow my batter was a tad soupy..I was a bit concerned but after 20 minutes in the oven out popped 9 of the most gorgeous golden muffins..as always, recipe suggested to cool completely..I can never wait..absolutely amazing warm and still absolutely amazing 10 hours later!

    Reply
  • Suzanne May 18, 2016, 6:57 am

    My little ones and I made these last night for breakfast this morning. I am so thrilled to finally have found a muffin they will actually eat. Thank you so much. We had a few of the muffins to develop a hole in the top of the them while they cooled over night. Do you know what I did wrong to cause this? I made jumbo muffins instead of the regular size and I doubled everything.

    Reply
    • Joanne May 18, 2016, 1:04 pm

      Hi Suzanne, It is possible that you over mixed the batter when you combined the liquid and dry ingredients. Over mixing can add air bubbles, which will the collapse while baking or in your case cooling. I’m so happy you and your family enjoyed the recipe – holes or not! 🙂

      Reply

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