Chocolate Chip Muffin Recipe

Chocolate Chip Muffin Recipe

These vanilla-scented muffins, filled with chocolate chips are tender and moist. Plus, they only take about 30 minutes to make — and most of that is the baking time.

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.

Quick and Easy Chocolate Chip Muffin Recipe – Less Than 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.

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.

Chocolate Chip Muffin Recipe

Just look at that muffin — they’re so delicious when warm.

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.

Chocolate Chip Muffin RecipeWhat do you think, have we convinced you to make our chocolate chip muffin recipe yet? They are so good.

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5.0 from 8 reviews
Classic Chocolate Chip Muffin Recipe
Prep time
Cook time
Total time
Why we love this recipe. This recipe is so 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.

What you need to know. 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.

Equipment you’ll need. You will need a 12-cup muffin pan, 2 bowls, paper liners, a whisk, a measuring jug that holds at least 1 cup, measuring cups and spoons, a fork and a spoon or spatula.
Created By:
Yield: 9
You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup (79 ml) vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3/4 cup chocolate chips
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400 degrees F (205 degrees C). Then, 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).
Prepare Muffin Batter
  1. 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 mixed well.Chocolate-Chip-Muffins-Step-1
  2. Next, 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.Chocolate-Chip-Muffins-Step-2
  3. 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.
  4. Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners).Chocolate-Chip-Muffins-Step-3
Bake Muffins
  1. Bake muffins 15 to 20 minutes or 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. Transfer muffins to a cooling rack and cool completely.

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51 comments… Leave a Comment
  • 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.

    • 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! 🙂

  • Iby John February 27, 2016, 7:41 am

    Can the brown sugar be substituted with ordinary granulated sugar?

    • Joanne February 27, 2016, 2:39 pm

      The brown sugar keeps the muffins extra moist, but granulated sugar will definitely work if that is all you have.

    • Iby john February 28, 2016, 9:36 am

      Just made these with granulated sugar and curds. They are really so yummy! Thanks for the recipe.

  • Joanne November 17, 2015, 2:32 pm

    These muffins are excellent! Any idea of how many calories in each?

  • Rachel October 7, 2015, 8:27 am

    I don’t have sour cream and yougurt.
    Can i skip this?

    • Adam October 9, 2015, 11:42 am

      Not in this recipe. The sour cream/yogurt adds moisture to the muffins. Buttermilk could work as an alternative.

  • Steph @ BTB February 1, 2015, 5:52 pm

    I just made these to use up some leftover sour cream from taco night! They were so easy to throw together and I had all the ingredients handy. Thanks!

  • seoirse November 3, 2014, 8:23 pm

    Thanks for sharing this recipe with us! God bless you!:)

  • Julie September 5, 2014, 4:11 pm

    Thank you! I’m enjoying my second warm and fresh muffin as I type. I fixed half a batch in my convection toaster oven, making 5 pretty muffins. I used plain yogurt and the texture is lovely and moist.

    Beautiful blog, btw.. I found you while searching for a oil version of c.c. muffins. Love your “about page”. You guys are cute together and I love your writing style.

    Thanks again for the recipe!

  • paula pryor July 20, 2014, 3:16 pm

    I would love to try this recipe but I would like to also add cherries. Have you ever tried this?

    • Joanne August 7, 2014, 12:52 pm

      Cherries would be a great addition! We haven’t tried it, but think it would be lovely.

  • Fred May 20, 2014, 6:37 pm

    Best muffins ever!!! added a 1/4 cup more of chocolate chips microwaved for 20 secs. Yummy in my tummy

    • Joanne June 20, 2014, 2:08 pm

      Nice! Thanks for coming back and sharing.

  • Christine April 16, 2014, 4:59 am

    Can’t wait to try these! They look so delicious and moist! Since I don’t have sour cream, I’ll use plain yogurt instead.Thanks for sharing!

    • Joanne April 16, 2014, 12:22 pm

      Yogurt should work out just fine. Hope you love them!

  • Marti March 9, 2014, 10:35 am

    I just thought I would tell you that I have made these many times just as written and they come out perfect every time. In the words of my Grandson…”Nanna, these are just all kinds of deliciousness”….how could I not make them a Sunday morning ritual when they sleep over. Thank you!

    • Joanne March 17, 2014, 4:35 pm

      You are so welcome. So glad you and your Grandson love them 🙂

  • Brittany March 5, 2014, 8:15 pm

    I just made these. They are yummy! Thank you for your recipe. 🙂

    • Joanne March 17, 2014, 4:58 pm

      You are welcome 🙂 Glad you enjoyed them!

  • Callie February 26, 2014, 8:33 pm

    Do I have to use sour cream? Could I use something else than plain yogurt, like another cream? (like whipping cream?)

    • Joanne February 27, 2014, 4:09 pm

      Hi Callie, You could try it, it may work just fine — We have only ever used yogurt or sour cream, though. They react well with the baking soda and makes the muffins light.

  • Gayle February 4, 2014, 6:47 pm

    Why only 9 muffins? I would love to make a full 12. What can I do to convert?

    • Joanne February 26, 2014, 12:42 pm

      This recipe makes big muffins, you could divide the recipe into 12 smaller muffins.

  • Agienash February 4, 2014, 11:41 am

    Thanks for sharing i definitely love this … with this I was able to make a good muffin for the first time ever.

  • Angela January 19, 2014, 7:21 pm

    I made 12 smaller muffins and used 2 egg whites instead of one egg. came out outstanding. I didn’t have muffing cups so I used some olive oil spray. this turned out to be a great dessert for my little one after dinner.

  • Joanne January 12, 2014, 7:07 pm

    Excellent muffins!! Stayed moist all week long for my kids snack at school. Followed the directions carefully and they came out perfect!

  • Nada October 25, 2013, 8:45 am

    This is the best muffins I have made and will keep making. They are moist and soft and taste grate. Thanks for the recipe

  • Lexi September 27, 2013, 12:17 pm

    Do we have 2 use sour cream or yogurt?

    • Joanne September 30, 2013, 3:16 pm

      You can use either. It will add moisture to the muffin.

  • Kris September 4, 2013, 6:40 pm

    can u just put them in a muffin tin without the paper cups?

    • Joanne September 7, 2013, 2:37 pm

      Yep! We just recommend spraying or greasing the cups and top of the pan first.

  • Sarah August 16, 2013, 9:45 pm

    I am considering making these muffins because at the moment all of the ingredients are in my pantry and refrigerator. I was wondering if I could substitute the milk for almond milk and not put in any sour cream? Not a sour cream fan in any way.

    • Joanne August 17, 2013, 1:18 pm

      While we have not tried it, you should be fine substitute the milk for almond milk. (The only complaint we have heard when doing this in baking is that the baked good is a little tougher than if you were to use milk). As for the sour cream, you could substitute plain yogurt.

  • iliana August 7, 2013, 12:46 pm

    I just did these muffins and they came out delicious! Thanks for the recipe!!! :))

    • Joanne August 8, 2013, 12:36 pm

      Great! We especially love them warm 🙂

  • Michelle M August 3, 2013, 3:01 pm

    Cant wait to make them. Will they freeze ok? I want to prebake some for our camping trip next week!

    • Joanne August 8, 2013, 1:03 pm

      You can freeze these, we suggest double wrapping them to keep them fresh. I wouldn’t freeze for more than a month – just so they keep fresh.

  • Joy July 9, 2013, 7:13 pm

    I made these as a breakfast surprise for my daughters and guest after a sleepover. They were amazing and so easy to prepare. All of the ingredients were things I had on hand. The girls loved them, as much as I did, and said that homemade is so much better than a box! High praise from a 9 year old. I will definitely be making these again! Thanks for sharing!

  • Sumayya Hassan July 6, 2013, 2:20 pm

    Hello…. Your muffins look delicious… I just wanna try it.. I have a little confusion..where to put a water.. In a muffin try or in a muffin cups.. N why added water in only 3 cups..

    • Adam July 6, 2013, 5:44 pm

      Hi there — A standard muffin tin has 12 cups, since the recipe only makes 9 muffins, we add a little water to the empty cups to help the muffins cook evenly. You do not need to add liners to the 3 empty cups.

  • Liz J May 20, 2013, 5:55 pm

    These are amazing! I just made them and this recipe is a keeper! I ended up taking them out before the 15mins. and they are perfect!
    Thanks for sharing 🙂

    • Joanne May 21, 2013, 2:18 pm

      Great! So glad you enjoyed them 🙂

  • Ugo Colombo Miami April 24, 2013, 11:14 am

    Good post. Thanks for sharing this classic recipe.

  • Crystal April 23, 2013, 10:19 pm

    These look so good! I bet the sour cream makes them really moist.

  • Maureen | Orgasmic Chef April 21, 2013, 5:59 pm

    Perfect muffin recipe. When you mix the dry and mix the wet and then gently combine, the muffins are always perfect as yours are in these lovely photos.

  • Rosie @ Blueberry Kitchen April 10, 2013, 1:28 pm

    Yum, your muffins look so delicious!

  • Mommypage April 9, 2013, 2:54 pm

    Your chocolate chip muffins look amazing! I’m excited to try making them. They seem like the perfect dish to make for families or parties!


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