Introduction
Craving a warm, comforting treat bursting with melty chocolate? Look no further than these Chocolate Chip Muffins!
They’re the perfect way to start your day, enjoy a sweet afternoon snack, or treat a friend. With this easy recipe, you can whip up a batch of bakery-worthy muffins in no time, filling your kitchen with the heavenly aroma of vanilla and chocolate.
Table of Contents
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- ⅓ cup unsalted butter melted and cooled slightly
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅓ cup sour cream or plain yogurt at room temperature
- 1 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- Optional: coarse sugar for sprinkling
Chocolate Chip Muffins Recipe
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- ⅓ cup unsalted butter melted and cooled slightly
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅓ cup sour cream or plain yogurt at room temperature
- 1 cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- Optional: coarse sugar for sprinkling
Instructions
- Heat oven to 400°F (200°C) and get your muffin tin ready with liners.
- Whisk together flour, baking powder, and spices (in one big bowl).
- In another bowl, cream butter, oil, and sugar until fluffy. Beat in eggs, then stir in sour cream, milk, and vanilla.
- Make a hole in the flour mixture, pour in the wet stuff, and fold gently with a spatula until barely mixed. Don't overdo it!
- Fold in most of the chocolate chips, then scoop batter into the lined tins (3/4 full). Sprinkle with leftover chips and sugar (if you want).
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool a bit before devouring!
How to make Chocolate Chip Muffins
- Heat oven to 400°F (200°C) and get your muffin tin ready with liners.
- Whisk together flour, baking powder, and spices (in one big bowl).
- In another bowl, cream butter, oil, and sugar until fluffy. Beat in eggs, then stir in sour cream, milk, and vanilla.
- Make a hole in the flour mixture, pour in the wet stuff, and fold gently with a spatula until barely mixed. Don’t overdo it!
- Fold in most of the chocolate chips, then scoop the batter into the lined tins (3/4 full). Sprinkle with leftover chips and sugar (if you want).
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool a bit before devouring!
Nutrition Table
| Nutrient | Amount |
| Calories | 466.67 |
| Fat | 20.7 g |
| Saturated Fat | 10.4 g |
| Carbohydrates | 70.0 g |
| Sugar | 13.3 g |
| Protein | 11.7 g |
Tips for Chocolate Chip Muffins
Here are some quick tips for amazing muffins:
- Super melty chocolate? Use chopped dark chocolate instead of chips!
- Make ahead? Baked muffins last 3 days in an airtight container at room temperature, or freeze for up to 3 months.
- No sour cream? Sub buttermilk! Mix 1 tablespoon lemon juice or vinegar with 1/3 cup milk, let it sit for 5 minutes.
FAQ’s: All About Chocolate Chip Muffins
Q: How long does it take to bake Chocolate Chip Muffins?
A: These muffins bake relatively quickly! At 400°F (200°C), they should be perfectly golden brown and cooked through in about 18-20 minutes. Just insert a toothpick in the center – if it comes out clean, they’re good to go!
Q: Can I substitute ingredients in this Chocolate Chip Muffin recipe?
A: Absolutely! Here are a few ideas:
- No sour cream or yogurt? No problem! Just mix 1 tablespoon of lemon juice or vinegar with 1/3 cup of milk and let it sit for 5 minutes before using buttermilk as a substitute.
- Want to use whole wheat flour? You can! Replace half of the all-purpose flour with whole wheat flour for a slightly denser and more nutritious muffin.
- Craving nuts? Feel free to add chopped nuts like walnuts or pecans to the batter for an extra crunch.
Q: My Chocolate Chip Muffins are dry. What went wrong?
A: There are a couple of possibilities. Overmixing the batter can lead to dry muffins. Be gentle and fold the wet and dry ingredients together just until combined. Also, double-check that you measured all your ingredients accurately, especially the flour. Too much flour can make the muffins dry and dense.
Q: How can I store leftover Chocolate Chip Muffins?
A: These muffins store well! Let them cool completely, then store them in an airtight container at room temperature for up to 3 days. Or, for longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying.
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