These chocolate chip muffins are soft, fluffy, and packed with melty chocolate in every bite! Whether you’re looking for a quick breakfast treat, an afternoon pick-me-up, or a little something sweet to satisfy your cravings, these muffins have got you covered. They’re easy to make, perfectly moist, and come together in no time.
Why You’ll Love This Recipe
If you’re looking for an easy, foolproof muffin recipe that delivers on both texture and flavor, you’re in the right place! These chocolate chip muffins are soft, moist, and packed with chocolate in every bite. Here’s why you’ll love them:
Easy to Make – No fancy techniques here! This recipe uses the simple muffin method, so all you need to do is mix, fold, and bake.
Incredibly Moist – Thanks to a perfect blend of oil, butter, and sour cream that add moisture to the batter, these muffins stay soft and tender for days.
Packed with Flavor – Loaded with melty chocolate chips and enhanced with sour cream, vanilla, and eggs, every bite is rich and delicious.
Top Tips for Perfect Chocolate Chip Muffins
Want bakery-style muffins every time? Follow these simple tips to get the best results!
1. Don’t Overmix the Batter – Stir just until the dry ingredients are incorporated. Overmixing can lead to dense, tough muffins instead of fluffy ones with a tender texture.
2. Use Room Temperature Ingredients – Ingredients like eggs, sour cream, and butter mix more evenly when they’re not cold, helping create a smoother batter.
3. Fill the Liners Almost to the Top – Unlike cupcakes, muffins bake best when the liners are nearly full. This helps create that beautiful, domed top.
4. Start with a High Temperature – For a tall, bakery-style rise, bake at a higher temperature (around 425°F/220°C) for the first 8 minutes, then lower the heat. This gives the muffins a quick lift before they bake through.
5. Don’t Skip the Extra Chocolate Chips on Top – Sprinkling some chocolate chips on top before baking makes them look and taste even better!
6. Let Them Cool (But Not Too Much!) – Allow muffins to cool in the tray for 10 minutes before transferring them to a wire rack. This helps set their structure without making them soggy.
Want more muffin recipes? Check out my chocolate muffins, oatmeal muffins, blueberry cream cheese muffins and apple muffins!
How to Make Chocolate Chip Muffins
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 425℉ (220℃) conventional and line a 12-hole standard muffin pan with paper liners. Set aside.
In a medium bowl, sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside.
In a large bowl combine granulated sugar, melted butter, oil, eggs, sour cream, milk and vanilla. Using a whisk, mix until well combined and smooth.
Add the presifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
Add 1¼ cups (213g) of the chocolate chips and gently fold with a spatula until just combined. Do not overmix.
Distribute the batter evenly among the muffin liners. They will be nearly full, but that’s okay. Evenly scatter the remaining ¼ cup (42g) of chocolate chips on top.
Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 15 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
Let cool in the tray for 10 minutes before transferring to a wire rack to cool. Enjoy!
How to Store Chocolate Chip Muffins
Store chocolate chip muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week in an airtight container, or store in the freezer for up to 3 months. To enjoy later, thaw at room temperature or warm in the microwave.
Moist Chocolate Chip Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tbsps (15 g) cornstarch
- 2¼ tsps baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) white granulated sugar
- ¼ cup (56 g) unsalted butter - melted
- ⅓ cup (70 g) vegetable oil
- 2 large eggs - room temperature
- ½ cup (120 g) sour cream - room temperature. Full-fat Greek yogurt okay too.
- ⅔ cup (160 g) milk - room temperature
- 2½ tsps vanilla extract/essence
- 1½ cups (255 g) semi-sweet chocolate chips - divided into 1¼ cups (213g) and ¼ cup (42g)
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside.
- In a large bowl combine sugar, melted butter, oil, eggs, sour cream, milk and vanilla. Using a whisk, mix until well combined and smooth.
- Add the presifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
- Add 1¼ cups (213g) of the chocolate chips and gently fold with a spatula until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners. They will be nearly full, but that’s okay. Evenly scatter the remaining ¼ cup (42g) of chocolate chips on top.
- Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 15 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
- Let cool in the tray for 10 minutes before transferring to a wire rack to cool. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
12 Comments
Great recipe, comes out soft and fluffy
Thank you
Thanks so much Prevendri! So glad you loved the muffins 😀
This recipe for chocolate chip muffins, has got to be one of the best. I haven’t been that inclined to bake muffins because of failures, but these were perfect, easy to make and the tips were great.
Aww yay! So glad the recipe turned out awesome for you Kathy 😀
Just made the recipe for Chocolate chip muffins, I had my husband be the taste tester and rate it from 1 to 10, he gave me a 9 thank you for this recipe, will be using it again : )
Yay! So glad you and your husband enjoyed the muffins Rosann 😀
What chocolate chips did they oh use?
Hi Debbie! 🙂
I used store-bought chocolate drops (Pams brand) here in NZ. Hope that helps and hope you enjoy the recipe 🙂
Can you use small tin cupcake pan? If so what temperature oven?
Hi Debbie! Yes that should work fine, everything will stay the same except the cook time which you will need to reduce based on how small the muffins are 🙂
Hope you enjoy the recipe!
Hi MK ,my name is Lourdie I been followed you for while ow ,I am very pleased with everything you make. I love baking too. I am trying to come with a recipe for soft fluffy ,chocolate cookies any suggestions please.
Hi Lourdie! Thanks so much for following along and so glad to hear you’re loving the recipes 😀
Ahhh yess I have had chocolate cookies on my to-do list but haven’t mastered a recipe just yet! But will definitely be sure to share it with you all once I come around to it 🙂
I find adding milk powder and some cornstarch to cookies makes them nice and soft and slightly crumbly as well which I like. All the best with recipe testing Lourdie!