Description

Imagine walking into your kitchen and smelling the warm, inviting aroma of freshly baked chocolate chip muffins. This easy recipe turns your home into a bakery in just 30 minutes. You’ll get golden-brown treats with crispy tops and soft, tender centers that melt in your mouth. Perfect for breakfast, snacking, or a sweet treat any time of day!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
½ teaspoon salt

Wet Ingredients:

2 large eggs (room temperature)
½ cup full-fat sour cream
2 teaspoons vanilla extract
¼ cup sunflower oil
¼ cup melted unsalted butter
¾ cup whole milk

Chocolate Components:

1¼ cups mini dark chocolate chips
Extra chocolate chips for topping

Optional Topping:

2 tablespoons coarse sugar (for a crunchy top)

Instructions

Preheat & Prepare:
- Preheat oven to 425°F (218°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with butter.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Mix Wet Ingredients:
- In a separate bowl, whisk together eggs, sour cream, vanilla, oil, melted butter, and milk until smooth.
Combine & Fold:
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Be careful not to overmix—this keeps the muffins soft and fluffy.
- Fold in 1¼ cups mini chocolate chips, distributing evenly.
Fill & Top:
- Fill each muffin cup all the way to the top for bakery-style height.
- Sprinkle extra chocolate chips and coarse sugar on top for crunch.
Bake with Temperature Trick:
- Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C).
- Continue baking for 15-20 minutes, until muffins are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Cool & Enjoy:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-tall muffins: Fill cups generously and start baking at high heat before reducing temperature.
For extra crunch: Sprinkle coarse sugar on top before baking.
For even chocolate distribution: Toss chocolate chips in a little flour before folding into the batter.
Storage: Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Reheat: Warm in the oven at 350°F for 10 minutes or microwave for 20-30 seconds.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22g
Sodium: 200mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: chocolate chip muffins, bakery-style muffins, easy muffins, homemade muffins