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chocolate chip muffins

Moist Chocolate Chip Muffins

5 from 4 votes
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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.
Prep: 15 minutes
Cook: 23 minutes
Total: 38 minutes
Servings: 12 muffins
Author: Cakes by MK

IMPORTANT: 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

Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake. 

Nutrition

Calories: 395kcal | Carbohydrates: 53g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 254mg | Potassium: 230mg | Fiber: 3g | Sugar: 31g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 3mg

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.

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