Go Back
chocolate chip muffin recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

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)

Method
 

  1. Preheat & Prep (5 minutes)
  2. Preheat your oven to 425°F (220°C) — this high heat helps the muffins rise tall.
  3. Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  4. Mix Dry Ingredients (2 minutes)
  5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. Mix Wet Ingredients (5 minutes)
  7. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined and slightly creamy.
  8. Add eggs one at a time, whisking well.
  9. Stir in sour cream, milk, and vanilla extract until smooth.
  10. Combine & Fold (2 minutes)
  11. Add dry ingredients to the wet mixture and stir gently just until no dry flour remains — don’t overmix!
  12. Fold in chocolate chips (tossed in flour, if you did that trick).
  13. Fill & Top (2 minutes)
  14. Divide batter evenly among muffin cups, filling each cup almost to the top for tall muffin tops.
  15. Sprinkle a few extra chocolate chips on top — trust me, it makes them bakery-worthy!
  16. Bake Tall & Finish (15–18 minutes)
  17. 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.
  18. 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.