Chocolate Chip Muffin Recipe
Is there anything more comforting than a warm, fluffy chocolate chip muffin fresh out of the oven? For me, a good chocolate chip muffin brings me straight back to cozy Saturday mornings — the smell of butter and vanilla filling the kitchen, my kids peeking in the oven, waiting for those golden muffin tops to rise just right.
Ingredients
- For the Muffins:
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs room temperature
- 3/4 cup whole milk room temperature
- 1/2 cup sour cream adds extra moisture!
- 1 tablespoon pure vanilla extract
- 1 1/2 cups chocolate chips regular or mini (plus extra for topping)
Instructions
- Preheat & Prep (5 minutes)
- Preheat your oven to 425°F (220°C) — this high heat helps the muffins rise tall.
- Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix Dry Ingredients (2 minutes)
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients (5 minutes)
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined and slightly creamy.
- Add eggs one at a time, whisking well.
- Stir in sour cream, milk, and vanilla extract until smooth.
- Combine & Fold (2 minutes)
- Add dry ingredients to the wet mixture and stir gently just until no dry flour remains — don’t overmix!
- Fold in chocolate chips (tossed in flour, if you did that trick).
- Fill & Top (2 minutes)
- Divide batter evenly among muffin cups, filling each cup almost to the top for tall muffin tops.
- Sprinkle a few extra chocolate chips on top — trust me, it makes them bakery-worthy!
- Bake Tall & Finish (15–18 minutes)
- Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 10–13 minutes, or until a toothpick comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Room Temperature Ingredients: Cold eggs or milk can make the butter seize. Bring them to room temp first!
- Don’t Overmix: Gently fold until just combined. Overmixing makes muffins tough.
- Start with High Heat: The quick blast at 425°F creates steam for tall, fluffy muffin tops.
- Use a Large Cookie Scoop: For evenly sized muffins every time.
- Add Chocolate Chips on Top: Gives you those picture-perfect bakery looks.