Go Back
The close-up image features a chocolate chip muffin cut in half, revealing its moist and fluffy interior packed with melted chocolate chips. The rich chocolate is swirled throughout the soft, tender crumb of the muffin, making it look irresistibly delicious. The golden-brown outer crust contrasts beautifully with the warm, chocolatey center. In the background, more muffins in parchment liners are visible, creating an inviting scene that highlights the decadent texture and flavor of these homemade treats.
Print

Chocolate Chip Muffin Recipe

These chocolate chip muffins are soft and fluffy, packed with gooey chocolate chips and a touch of vanilla, perfect for a sweet start to your day or a delightful snack.
Course Breakfast, Dessert
Cuisine American
Keyword chocolate chips, muffins
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 muffins
Calories 290kcal
Author Camila Hurst

Ingredients

  • 2 1/4 cups all-purpose flour 287 grams
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder optional
  • 1 cup granulated sugar 200 grams
  • 2 large eggs room temperature
  • 1 cup buttermilk 240 ml
  • 1/4 cup sour cream 61 grams
  • 6 tbsp melted unsalted butter 84 grams
  • 1/4 cup vegetable oil 60 ml
  • 1 tsp pure vanilla extract
  • 1 1/2 cup chocolate chips or chopped chocolate (I used semi-sweet, you can use any kind you want)
  • 1/3 cup crystal sugar optional, to top the muffins

Instructions

Chocolate Chip Muffins

  • Pre-heat the oven 425ºF.
  • Grease or line 16 muffin tins with baking paper liners.
  • Mix the flour, baking powder, baking soda, salt, cinnamon (if using), and sugar in a large mixing bowl.
  • In another bowl mix the eggs, buttermilk, sour cream, melted butter, oil, and vanilla in another bowl.
  • Add the wet mixture into the dry, and mix with a spatula until almost fully combined. Add the chocolate chips and mix.
  • Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
  • Fill up each muffin cavity until the batter reaches the top of the muffin pan.
  • Top each muffin with a few more chocolate chips if desired.

Baking

  • Bake in the pre-heated 425ºF oven for 7 minutes.
  • Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
  • Let the muffins cool down before serving.

Notes

Storage:
  • Store in the fridge for up to 4 days.
  • To freeze, simply place the baked muffins in a freezer bag or in an air-tight container and freeze for up to 2 months.
  • To thaw, let the muffins sit at room temperature for about 1 hour, or in the fridge overnight. You can also wrap the muffin in a paper towel and microwave for 15 second intervals to thaw. Another option is to wrap each muffin in foil, and bake in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.
Vegetable Oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.
Resting: it’s optional to rest the batter before baking. But it helps the muffins obtain a taller rise. You can even let it rise overnight in the fridge covered in plastic. 
Variations:
  • Chocolate Chips: use white or milk chocolate chips instead of dark or semi-sweet.
  • Additions: add 1/4 cup of chopped nuts, or shredded coconut to the batter when mixing the dry ingredients in.

Nutrition

Serving: 1muffin | Calories: 290kcal