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

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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55 comments… Leave a Comment
  • 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.


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