We love these easy chocolate chip muffins! They only take 30 minutes to make — and most of that is the baking time. This is a classic recipe — no fuss and still unbelievably delicious.
Related: See 12 must-try muffin recipes our family makes over and over again!
How to Make Our Favorite Chocolate Chip Muffins
We love making muffins — they are simple and fast to make. If we’re craving something sweet or baked fresh from the oven, muffins are always on the list. These easy chocolate chip muffins don’t require any fancy equipment — just bowls and a spoon.
To make the muffins, whisk flour, brown sugar, baking powder, baking soda and salt together. We use both baking powder and baking soda — the baking powder does most of the rising, while the baking soda keeps the muffins tender and soft.
For the wet ingredients, we mix vegetable oil, an egg, milk and vanilla extract together. That’s stirred into some sour cream, which adds flavor and even more moisture to the muffins. Finally, mix the wet and dry ingredients together, and then add chocolate chips and you’re done. Told you it was easy.
By the way, if you love banana, try our chocolate chip banana muffins!
Muffin tip: 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.
More muffin recipes we love: Try our quick and easy blueberry muffins or these chocolate strawberry muffins.
Easy Chocolate Chip Muffins
- 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.
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
1Heat 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).
2Combine 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.
3Add 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.
4Pour 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
1Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners).
2Bake 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
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Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Made them in a silicon pan. 4 blueberry walnut. 6 dark chocolate chip walnut. Bringing as a gift.
Will substituting apple sauce for the vegetable oil change the texture of the muffin? Thanks in advance!
Hi Stacey, The oil keeps these muffins moist. Substituting with apple sauce will definitely change things, but you may still enjoy them. I just cannot say for sure since I’ve always made these per the recipe ingredients listed.