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These Chocolate Chip Muffins are the perfect recipe to make and eat any time of the day! They’re soft and moist muffins with tons of chocolate – we love eating them for breakfast, lunch, snack, and dessert!
Bakery-Style Chocolate Chip Muffins
This muffin recipe is my go-to basic muffin recipe: they are light and airy, moist, fluffy, and the perfect blank canvas to add whatever you want – like chocolate chips! They have the best flavor that is the perfect amount of sweet. These are not banana muffins – they’re plain muffins with chocolate chips – a nice change from banana bread.
These are super easy to make, they’re done in no time, and they’re freezable which makes them great for making ahead. They’re like bakery style muffins – super tall and fluffy – you’re going to love them.
Ingredients Needed
- Oil: I love using oil in muffin and quick bread recipes because they come out so moist. You can use vegetable oil or canola oil.
- Baking Soda: This is my go-to for leavening when I’m adding making muffins, not baking powder.
- White Vinegar: Activates the baking soda to make the muffins airy and light.
- Sour Cream: This can moisten the muffins to make for fool proof, non-dry muffins – it adds so much moisture without being wet.
- Chocolate Chips: I used mini chocolate chips for this recipe. You can use any kind you like: milk chocolate, semi-sweet chocolate chips, even white chocolate chips.
How to make Chocolate Chip Muffins
- Stir eggs with sugar and oil, beat until creamy in a large bowl.
- Add vanilla, vinegar, baking soda, and salt.
- Mix in sour cream, then stir in flour. (Batter may be slightly lumpy.) Stir in chocolate chips.
- Fill muffin cups 2/3 full of muffin batter (use paper liners for best results or grease muffin pan well if not using muffin liners).
- Bake for 15-20 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a wire rack to cool completely. The total time for baking will depend on the size of your muffin pan.
Expert Tips
- Add in nuts, like walnuts or pecans for another amazing addition.
- If you only have regular chocolate chips on hand, then feel free to use those instead of the mini ones.
- You can use 1:1 Gluten Free All-Purpose flour for gluten free muffins.
FAQs
Store these muffins in an airtight container at room temperature for up to a week.
You can! Freeze them in an airtight container for up to 3 months.
Chocolate Chip Muffins Recipe
Ingredients
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (220g) sour cream
- 2 cups (248g) all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line muffin tins with paper baking cups.
- Stir eggs with sugar and oil, beat until creamy.
- Add vanilla, vinegar, baking soda, and salt.
- Mix in sour cream, then stir in flour. (Batter may be slightly lumpy.) Stir in chocolate chips.
- Fill muffin cups 2/3 full of muffin batter.
- Bake for 15-20 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- You can use distilled or white vinegar or substitute lemon juice. This won’t
make your muffins taste lemony – acid is needed to activate the baking soda. - You can use Greek yogurt in place of sour cream.
- Regular chocolate chips may be substituted.
Hi Dorothy: These muffins were so easy and taste delicious. I only had about 2/3 cup of mini chocolate chip so added dark chocolate regular chips. They are super chocolatey. I got 18 muffins and they look like yours. Thank you for another great recipe!