Easy Chocolate Chip Muffins

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. Jump to the Chocolate Chip Muffin Recipe or read on to see our tips for making them.

Homemade Chocolate Chip Muffins

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.

Muffins with chocolate chips

More muffin recipes we love: Try our quick and easy blueberry muffins or these chocolate strawberry muffins.

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.

Adding the chocolate chips to the muffin batter

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.

Breaking a chocolate chip muffin in half

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

  • PREP
  • COOK

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


  • 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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70 comments… Leave a Comment
  • Barbara January 23, 2022, 4:41 pm

    They were perfect. Just what we needed, a little pick me up!Very easy and the chocolate made did the trick.My only tweak was to do part brown and part white sugar (my preference). Thanks for the recipe.

  • Rachel May 29, 2021, 2:56 am

    Amazing! ❤️ I love these chocolate muffins – they are the best!! The only thing is that whenever I make them the chocolate chips sink to the bottom of the muffin. Anything I can do to fix this?

    • Sandra August 6, 2021, 10:24 pm

      Hi, I dust them (or any nuts, fruit, etc.) in flour.

  • Karen February 28, 2021, 10:30 am

    Absolutely beautiful, the best recipe ever wont be using any other recipe, so moist and soft full of chocolate chips ,my family can’t get enough of these, I’ve also done the blueberry muffins and they were so good 😋

  • Kim August 4, 2020, 7:37 pm

    Could you substitute Greek yogurt for the sour cream?

    • Adam August 24, 2021, 3:37 pm

      Hi Kim, Greek (or other plain) yogurt is an excellent substitution.

  • louise July 21, 2020, 7:49 am

    Hi from Belgium, This is a really good recipe, they are super moist and not too many chocolate chips, but to be honest i prefer the blueberry ones! Thank you

  • BARBARA HARRISON May 3, 2020, 10:32 am

    Excellent! They are delicious, will make them again. Just the right amount of sweet, and the sour cream perfect.
    Thanks for the recipe.

  • Leianna October 5, 2018, 9:55 pm

    My family can’t get enough of these muffins. I have made 3 batches already this week. They are so moist and so unbelievably delicious warm. Try stopping at just one is the problem. This recipe is the best chocolate chip recipe I have ever made and will be the only Chocolate Chip Muffin recipe I make from now on. Thank you

  • RUBYE April 27, 2018, 8:35 pm

    Made blueberry muffins in air oven. Wow so light and fluffy. We loved them

  • Lela December 27, 2017, 10:35 am

    I made these muffins this morning with my two children. The best! An easy recipe to fallow and have fun with the children in the kitchen. The only change I made was the substitution of the brown sugar with white sugar ( did not have it). Also, I used less chocolate chips than required ( personal preference). I certainly make them again. I tried different recipes, but I think this is the winner. I will try to make the blueberry muffins from this website later this week.
    Thank you for a great and delicious recipe.

  • C November 17, 2017, 10:30 pm

    Thank you for this lovely recipe and details about not over-mixing muffin batter!

    I used 1/3 Whole Wheat flour, the remaining 2/3 regular all-purpose, and added about 1/3 C of cocoa powder with great results.

    These babies rose a LOT for me…like they almost look like Costco muffins when they come out! Those beautiful full domes look amazing, but it does make them seem too big to some lighter eaters to approach (aka dainty ladies at a bridal shower ;).

  • 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!

    • Amber August 20, 2020, 10:25 am

      Wow! These muffins were amazing! Best chocolate chips muffins I have ever tasted! The only sub I did was to use 1/3 coconut oil instead of vegetable oil. Also, we used our new mini muffin pan and baked them for 10 minutes. Turned out perfect and unbelieveably delicious! Great recipe!!!

    • Nurdan Ülker August 21, 2022, 2:29 am

      I realize your comment is like from years ago but just recently stumbled across this recipe and didn’t want to withold a tip that I know for any newcomers like me. Try sprinkling rice at the bottom of each cavity. They will absorbe any oil that’s released from both the muffins and the liners.

  • Jamie August 27, 2017, 4:12 am

    Hi, I love your blueberry muffins recipe and can’t wait to try this! Can I skip the baking soda and put in 2 teaspoons of baking powder instead? I don’t really like the taste of baking soda. Thanks!

    • Joanne November 22, 2017, 4:29 pm

      Hi Jamie, We are thrilled you enjoy the blueberry muffins. We have only used baking soda for this recipe, so it is difficult for us to say how changing to baking powder will affect things. If you want to give it a try, I’d start with 1 1/2 teaspoons of baking powder and go from there.

  • 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!

  • 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!

  • 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! 🙂


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