Easy Chocolate Chip Muffins on a counter
Easy Chocolate Chip Muffins

Easy Chocolate Chip Muffins

Recipe by David Turner
Not Yet Reviewed
Bake it Easy

Chocolate chip muffins lie right at the intersection of breakfast and dessert, and this recipe delivers on both. The batter itself isn’t too sweet, which keeps the muffins balanced even as they’re dotted with plenty of pockets of chocolate. During our testing, we found that the combination of milk and sour cream in the batter led to the most balanced flavor and browning and that the combination of butter and oil ensures a moist texture that lasts over several days. Whether you enjoy them at breakfast or dessert, our easy chocolate chip muffin recipe is ready whenever you need a pick-me-up.

Prep
10 mins
Bake
20 to 25 mins
Total
30 mins
Yield
12 muffins
Easy Chocolate Chip Muffins on a counter - select to zoom
Easy Chocolate Chip Muffins on a counter - select to zoom
Easy Chocolate Chip Muffins on a plate and a cooling rack with a bag of Semisweet Chocolate chips from King Arthur Baking - select to zoom
Ingredients to make Easy Chocolate Chip Muffins - select to zoom
Easy Chocolate Chip Muffins in a muffin tin - select to zoom
Removing Easy Chocolate Chip Muffins from a muffin pan - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Lightly grease a standard muffin pan, or line it with baking cups, then lightly grease the cups. 

  2. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. Set aside.  

  3. In a large bowl or the bowl of a stand mixer, whisk together the sugar, butter, and oil until well combined. 

  4. Add the eggs and vanilla and whisk until well combined. 

  5. Add the milk and sour cream and whisk until well combined. It's OK if there are small bits of sour cream dispersed throughout the mixture. 

  6. Add the dry ingredients and whisk until just combined. Some lumps in the batter are OK. 

  7. Add the chocolate chips and use a flexible spatula to stir them into the batter until they’re evenly distributed. 

  8. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a 4-Tablespoon Scoop works well here. The wells will be nearly full; that’s OK. 

  9. Sprinkle about 1 teaspoon of sparkling sugar on top of each muffin. 

  10. Bake the chocolate chip muffins for 20 to 25 minutes, until the tops are light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean (a little chocolate is OK!).   

  11. Remove the muffins from the oven. Let them cool in the pan for 10 minutes before transferring to a rack. Serve slightly warm or at room temperature. 

  12. Store leftover chocolate chip muffins in an airtight container at room temperature for several days. Freeze for longer storage. 

Tips from our Bakers

  • To make mini chocolate chip muffins: Lightly grease a mini muffin pan, or line it with baking cups, then lightly grease the cups. Prepare the batter as described, and portion it using a generous Tablespoon Scoop (about 41g per well); the wells will be very full. Bake for 15 to 18 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean (a little chocolate is OK!). 

  • To add whole wheat to your chocolate chip muffins: Reduce the all-purpose flour to 1 cup (120g). Add 1 cup (113g) of Golden Wheat Flour. Mix and bake as directed. Chocolate chip muffins made with whole wheat flour will be slightly less domed. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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