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These are the absolute best Chocolate Chip Muffins you will ever make! If you have been searching for that perfect, bakery-style muffin with a domed top and a soft, tender center, this is the recipe for you. Skip the coffee shop run; these muffins are loaded with chocolate chips in every bite and come together in just one bowl. They are easy enough for a busy weekday morning but fancy enough for a weekend brunch!
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.
The secret to achieving true Bakery Style Chocolate Chip Muffins at home is all about the batter consistency and leavening ingredients. By using oil for long-lasting moisture, and a combination of vinegar, sour cream, and baking soda, we create a rich, thick batter that supports a massive amount of chocolate chips without them sinking to the bottom. This recipe is designed to be easy, fast, and produce the fluffiest and most moist muffins ever!
This easy chocolate chip muffin recipe yields 16 standard size muffins with a prep time of just 15 minutes. It features a moist crumb achieved using oil and a combination of sour cream, baking soda, and vinegar for lift. By using mini chocolate chips we ensure chocolate in every bite!
Important Muffin Ingredients
- I love using oil in muffin and quick bread recipes because they come out so moist. You can use vegetable oil or canola oil or substitute melted butter.
- Baking Soda is my go-to for leavening when I’m adding making muffins, not baking powder. In scientific terms, baking soda is a weak base that requires an acid to activate it and achieve a high rise, which is why I add some white vinegar (or you can use lemon juice).
- In addition, sour cream is used in place of milk. This moistens the muffins to make for fool proof, non-dry muffins – it adds so much moisture without being wet and the acid in sour cream also helps to activate the baking soda.
- The thickness of the sour cream is also crucial to this recipe to help suspend the chocolate chips throughout the muffin. For extra insurance you can toss your chocolate chips in a teaspoon of flour before stirring into the batter.
- Mini chocolate chips are perfect for this recipe because they are less likely to sink in the batter, plus they yield chocolate in every bite. However, you can use any kind of chocolate you like: milk chocolate, semi-sweet chocolate chips, even white chocolate chips.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Expert Tips
- For a tender, soft crumb, always mix your dry and wet ingredients by hand until just combined. Over-mixing develops too much gluten, which leads to tough, rubbery muffins with tunnels inside. A few small lumps in the batter are perfectly fine and actually lead to a better texture.
- Do not over bake muffins or they will be dry. You know muffins are done baking when a toothpick comes out with just a few moist crumbs from the center of the muffins.
- You can use 1:1 Gluten Free All-Purpose flour for gluten free muffins.
Chocolate Chip Muffins Recipe
Recipe Video
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 (170g) 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 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.
Recipe Nutrition
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.
FAQs
Make sure your baking soda is not expired and do not skip using the vinegar.
Yes! In this recipe you can substitute Greek yogurt 1:1 for sour cream.
This usually happens when you’ve over mixed the batter or over baked the muffins. Make sure to just mix until moistened (some lumps are okay) and bake only until a toothpick comes out with a few moist crumbs.
These are so good!
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!
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