Easy Chocolate Chip Muffins Recipe
Chocolate Chip Muffins
If you’ve never had the pleasure of eating a chocolate chip muffin right out of the oven, then you’re missing out! These bakery style chocolate chip muffins are loaded with chocolate chocolate chips and flavour. Definitely add them to your baking-to-do-list! And make sure to eat a warm muffin after a few minutes out of the oven…trust me on this.
Sour cream makes these muffins so moist!
I know there are loads of chocolate chip muffin recipes out there, but I wanted to share the one we love! This recipe has sour cream added to the batter, creating a cake base with a tender crumb, resulting in yummy moist muffins. No one wants dry muffins. Everyone wants bakery-style muffins. 😉
Every. Bite. Should. Have. Chocolate.
But the key to this recipe is making sure you add ample chocolate chips. I used semi-sweet chocolate chips for this recipe, but you can also use milk or dark chocolate. You can even use mini-chips, but just make sure you add more minis so you have enough chocolate. Nothing better than chocolate in every single bite. Yum. And if you want, feel free to add extra chocolate chips to the top of each muffin before baking, this makes them look even more delicious!
Chocolate Chip Muffins Recipe Tips:
- Milk: You can use 2% or whole milk.
- Sour Cream: For best results use full fat sour cream. You can also use Greek yogurt or plain yogurt.
- Oil: Use vegetable oil or canola oil. You can also use melted butter instead.
- Chocolate Chips: You can use semi-sweet chocolate chips, milk chocolate chips, mini chocolate chips or even dark chocolate or white chocolate chips.
- Enjoy within about 2 days! These muffins are best enjoyed within 2 days of baking them…but I bet they won’t last that long! If you still have muffins on day 4, just put it in the microwave for 10 seconds and it will be soft and delicious once again!
- Sprinkle with sugar! For extra crunch and sweetness, sprinkle the tops with sugar before you bake them.
- Storage: Store at room temperature in an airtight container for up to 3 days.
- Freezing: These muffins freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months. Let thaw then enjoy.
- Double it! You can easily double the recipe.
A muffin perfect for all occasions!
Easy, delicious and homemade…baking doesn’t get better than this! These are perfect for brunch, snacks, school lunches, bake sales and get togethers with friends and family…especially delicious with a cup of coffee at breakfast!
Chocolate Chip Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup vegetable oil or canola oil
- 2 large eggs
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl whisk together the flour, sugar, baking powder and salt.2 cups all purpose flour, 1/2 cup granulated sugar, 3 tsp baking powder, 1/2 tsp salt
- In a separate bowl whisk together the milk, sour cream, vanilla, oil and eggs. Mix well.1 cup milk, 1/4 cup sour cream, 1 tsp vanilla extract, 1/4 cup vegetable oil, 2 large eggs
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold the chocolate chips into the muffin batter.3/4 cup chocolate chips
- Line a muffin tin with 12 paper liners and scoop the batter into the muffin cups, evenly spreading the batter between them.
- If you want extra crunch and sweetness, sprinkle the tops of the muffin with sugar.
- Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean, and the edges are slightly golden brown.
- Let cool on a wire rack, then enjoy!
Love Chocolate Chip Recipes? Here are more to try!
I hope you enjoy these easy chocolate chip muffins! Have a delicious day!
