How to easily make vanilla-scented chocolate chip muffins are tender and moist. They only take 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.
This is a classic recipe — no fuss and still unbelievably delicious. If you get some extra inspiration, you can add additional ingredients. Pecans or walnuts, a variety of chocolate or even a few strawberry slices would be delicious.
YOU 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
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.
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 mix 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.
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.
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
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
- Prepare Batter
- Bake Muffins
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.
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.