What better way to start the day than with a warm and fluffy Chocolate Chip Muffin? This popular recipe is easy to make and loaded with fresh-baked childlike joy. Our flavorful Chocolate Chip Muffins recipe uses sour cream and butter (no milk!) for a moist and tangy crumb. Lots of semi-sweet chocolate chips stud this muffin with gooey chocolate deliciousness! Our classic recipe makes bakery style muffins that will have you in love at first bite!
Ingredients for This Recipe:
We've played around with quite a few different muffin recipes but this one always stands out as our favorite. This easy Chocolate Chip Muffins recipe uses simple ingredients and requires no milk and no oil. Instead, we moisten these muffins with sour cream and butter. It creates a thick, tangy batter that bakes into bouncy, dome-topped muffins every time! Here's what you need:
- All-Purpose Flour - Use your everyday all-purpose wheat flour for the best results with this recipe.
- Sugar - We use regular granulated cane sugar to give this muffin a light and tender texture with just the right amount of sweetness!
- Baking Powder - This leavening agent is what makes your muffins puff to perfection! (Make sure you're using baking powder and not baking soda!)
- Sour Cream - Feel free to substitute full-fat Greek yogurt for a slightly healthier alternative.
- Chocolate Chips - We used classic semi-sweet chips for this recipe. However, feel free to use milk chocolate chips, dark chocolate chips, chocolate chunks or even mini chocolate chips, instead. Whichever you choose, reserve a few extra chocolate chips to sprinkle over the muffin tops before baking.
- Vanilla Extract - A splash of good quality vanilla compliments the chocolate just right!
Ribbons, Bows & Batter: How To Mix Perfect Muffins
This easy Chocolate Chip Muffin recipe uses a classic baker's technique to create tender, fluffy muffins that have a domed muffin top and bakery window appeal. That technique is called the "ribbon stage" and is the most important step to mixing this batter. It's SO easy. Here's what you do:
The Ribbon Stage: Whisk you eggs and sugar together. You can do this by hand in a mixing bowl, or with a Kitchenaide stand mixer fitted with the paddle attachment. Whisk the eggs and sugar together until they become thick and pale in color. Keep whisking until the mixture falls from the whisk (or paddle) in "ribbons". The ribbon stage is achieved when the ribbons of batter sit on the mixtures surface for a few seconds before settling back in. This technique incorporates air into the batter that keep the muffins soft and fluffy. After this step, you'll simply incorporate the remaining wet ingredients and finally, fold in the dry ingredients and chocolate chips. Viola! Muffin batter!
More Tips for Mixing Muffins
- Measure ingredients carefully! Baking is a science and for the best results, ingredients need to be precise. We always recommend scaling ingredients using metric weight. (The weights can be toggled in the recipe card and I promise it's easy and full-proof!) However, if you will be using measuring cups - sift, spoon and level ingredients into the cup. Never use the cups as scoops!
- Use room temperature ingredients. Temper eggs, butter and sour cream before mixing the batter.
- Do NOT over-mix! Over-mixing the batter is the most common muffin mistake! For a fluffy muffin, fold the flour mixture into the batter until the ingredients are just combined.
- Preheat the oven completely. Hot oven are essential for the initial rise (and springy dome-tops) of these Chocolate Chip Muffins. Preheat the oven 375 degree Fahrenheit. If your oven runs hot or cold, we recommend using an oven thermometer for the most accurate results.
- Spray your muffin liners! This hack is a game-changer! If using paper cupcake liners, spritz the inside of the muffin cups with cooking oil for a flawless-nonstick muffin paper removal.
- Use a cookie scoop. For perfectly portioned muffins, use a scoop. This is a thick better that doesn't pour. Scooping the batter will ensure consistent muffin sizes and even baking. Use a scoop that fills the muffin tin to the brim. We used a 3.25 ounce (#10) scoop.
- Enjoy warm! Nothing beats a golden brown, warm-from-the-oven baked good! Try it with a little butter (or peanut butter) and our Iced Brown Sugar Oat Milk Shaken Cold Brew for some morning magic!
How To Store Leftover Muffins
Leftover muffin? Never heard of her. Okay, though, for real. If you somehow have some uneaten Chocolate Chip Muffins lying around there's a couple things you can do. First, make sure the muffins are completely cooled. Once cooled, muffins can be stored at room temperature, or in the freezer.
Room Temperature: Store muffins in an airtight container for 2 - 3 days. We recommend microwaving a leftover muffin for 20 - 30 seconds to restore that warm and gooey goodness. Better yet, cut that muffin in half and griddle it in a hot pan with a little butter. Griddled Chocolate Chip Muffins were my go-to A.M. diner order as a kid and it's still my favorite way to enjoy this recipe.
Freezer: Muffins freeze very well! Store extra Chocolate Chip Muffins in a freezer bag or twice wrapped in plastic wrap or aluminum foil. Muffins can be frozen for up to three months. When ready to enjoy, thaw muffins at room temperature or in short intervals in the microwave. Sometimes, we like to throw a few frozen muffins in our backpack to be enjoyed later that day on a hiking trail or on a road trip.
Share Your Success!
These delicious muffins are the perfect way to start your day out with a smile! Chocolate Chip Muffins have been one of my favorite breakfasts since I was a kid. We're sure this easy muffins recipe will be a hit with your whole family, When this recipe makes its way to your table, be sure to drop us a star rating! And, as always, mention @foodworthfeed or tag #foodworthfeed in your Instagram posts and stories! We’d love to feature you on social! We love having a seat at your table, you’ll always have one at ours. Cheers!
More Baking Recipes
Check out these other scratch baking recipes you'll love...
- Cookie Dough Ice Cream Cake (No Churn Scratch Recipe)
- Rhubarb Bread with Cinnamon Streusel
- Our Favorite Easy Pie Crust Recipe (Without a Food Processor)
- Easy Lemon Pancakes & Earl Grey Crème Anglaise
Chocolate Chip Muffins
- Stand Mixer with Paddle Attachment (Optional)
- Muffin Tin
- Paper Muffin Liners (Optional)
- #10 Scoop (3¼ Ounce or 100 milliliter)
- 2¼ Cups all-purpose flour
- 1 Tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine, sea or kosher salt
- 1 large egg room-temperature
- 1 Cup granulated sugar
- ¼ Cup unsalted butter melted and cooled slightly
- 1 Tablespoon vanilla extract
- 1¼ Cups sour cream or full-fat Greek yogurt room-temperature
- 1¼ Cups chocolate chips semi-sweet, dark, mini or a combination
- Gather, measure and prepare the Chocolate Chip Muffins ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
- Arrange a rack in the center third of the oven and preheat to 375° Fahrenheit (190° celsius). Prepare a muffin tin with paper liners (if using, See Note: a.) or grease with softened butter and flour.
- In a medium mixing bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or medium mixing bowl with a whisk) combine the egg and sugar. Mix on medium low speed (or whisk) until pale, aerated and the ribbon stage is achieved (batter falls in thick ribbons on the mixtures surface, See Note: b.).
- While mixing on medium-low speed (or whisking), drizzle in melted butter and vanilla. Then, add the sour cream in 2 - 3 additions, mixing to incorporate between each addition.
- Add the flour mixture to the stand mixer (or mixing bowl) and mix on the lowest speed (or fold together with a rubber spatula) until just incorporated. Gently fold most of the chocolate chips into the batter with a rubber spatula (reserve a few chips for the muffin tops). Do not over mix. Batter will be very thick.
- Using a #10 scoop or spoons, scoop approximately 3¼ fluid ounces (100 milliliters) of batter into each muffin cup. Sprinkle remaining chocolate chips over the muffin batter.
- Bake muffins for 20 - 25 minutes or until lightly golden brown and the top springs back when gently poked. Allow muffins to cool for a few minutes before transferring to a wire rack. Enjoy Chocolate Chip Muffins while still warm or allow to cool completely before serving or storing.