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Do you love chocolate? If so then you’ll love these Chocolate Chip Muffins, studded with chocolate chips and are ready in under 30 minutes!
Homemade Chocolate Chip Muffins are a fun indulgent breakfast option or even great as a snack or dessert.
This recipe is for a bakery-style muffin; slightly crunchy on the outside, with a super moist chocolatey interior! I mean who doesn’t love that combo? I know I do!
I know… I keep saying I’m on a “diet”, right? Well, when you run a cooking blog, it is hard to resist some of these yummy treats! Like really hard.
It’s really all about everything in moderation right? I’m trying to lose a few (or 30) pounds myself and you will be seeing some healthier recipes from me as well.
All within time those will be coming I promise, but in the mean time I really want you to enjoy these Homemade Chocolate Chip Muffins!
Why this recipe works:
- You can easily double this recipe for larger crowds.
- You can use any kind of chocolate chips you’d like depending on your flavor preference.
- They are ready in under 30 minutes from start to finish!
I just love making yummy treats like this. AND, they are for breakfast so they are a little healthy… right? Just lie to me here.
Some of my other favorite muffin recipes we have on our site include Pumpkin Cream Cheese Muffins, Cranberry Pumpkin Muffins and Apple Banana Oat Muffins.
What is a Chocolate Chip Muffin?
Chocolate Chip Muffins come in two varieties, one with a chocolate base using cocoa powder, like these or with a basic muffin batter with no cocoa in it.
Both versions have chocolate chips in them and baked. Both are absolutely amazing either way you like them.
I like this double chocolate version because well, chocolate. But, if you want a lighter version I suggest trying Sally’s Baking Addiction bakery style chocolate chip muffins here.
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Tools needed to make Chocolate Chip Muffins from scratch
How to make Chocolate Chip Muffins:
- Preheat oven to 425 degrees. Spray muffin tin with cooking spray or line with liners. In a large bowl, add in the dry ingredients and whisk until combined, set aside. In a small bowl, whisk the eggs with the sugar until combined. Add in the milk, butter, vanilla, and sour cream. Mix until fully combined.
- Pour the wet ingredients into the dry slowly and with a large spoon, mix until there are no more dry spot and all the dry mixture is scrapped off the bottom. The mixture will be slightly lumpy, do not over mix.
- Pour in the chocolate chips and fold in. Spoon muffin mix into tin or liners to the top, but not overflowing. Pop on a few more chocolate chips right on top so they are extra yummy looking when they come out.
- Bake at 425 degrees for 5 minutes, lower the oven temperature to 375 and continue to bake for 18-20 minutes. Do not over bake or muffins will be dry. Muffins are done when a toothpick inserted into the center comes out mostly clean with a few crumbs. Let sit in the pan for 10 minutes, serve and enjoy!
See how easy these Chocolate Chip Muffins are? They are pretty much effortless and that is how I like my baking recipes to be. Easier the better.
Just because they are easy doesn’t mean they aren’t tasty at all, oh the opposite. Some of the easiest recipes are some of the tastiest for sure.
These Chocolate Chip Muffins are so great. They really aren’t overly sweet even though they look like they would be!
Perfect with a glass of milk and some butter on these right out of the oven, YUM!
How to store:
These muffins will keep stored in an airtight container or a zip top bag for about 1-2 days.
You can place the Chocolate Chip Muffins as well in an airtight container and place in the refrigerator where they will keep for about 1 week, too refrigerating them will extend their life slightly.
These muffins can also be frozen! To freeze, bake as directed then place in freeze to fully freeze, then remove and put in an airtight container and place back in freezer, they will keep for about 2-3 months.
Tips and Tricks:
- These can easily be double or tripled depending on how many people are serving.
- You can also halve the batch as well too have enough for just one or two people.
- These can be frozen, see my tips above on how to do that.
- You can use any chocolate chips you want, we use milk chocolate chips in this recipe but semi-sweet and dark work as well.
- You can use chocolate chunks in replace of chocolate chips if you have those own hand.
- Make sure you do not over mix your batter otherwise your muffins will be tough.
If you want a delicious bakery-style muffin recipe then you need to try these Chocolate Chip Muffins as soon as you can!
If you like this recipe then you might also like:
If you’ve tried these CHOCOLATE CHIP MUFFINS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Chip Muffins
Ingredients
- 3 Cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 Cup cocoa powder
- 2 eggs at room temperature
- 1 Cup granulated sugar
- 1 Cup milk
- 1/2 Cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1/3 cup sour cream
- 1 1/2 Cups milk chocolate chips plus more for garnish, optional
Instructions
- Preheat oven to 425 degrees. Spray muffin tin with cooking spray or line with liners. In a large bowl, add in the dry ingredients and whisk until combined, set aside. In a small bowl, whisk the eggs with the sugar until combined. Add in the milk, butter, vanilla, and sour cream. Mix until fully combined.
- Pour the wet ingredients into the dry slowly and with a large spoon, mix until there are no more dry spot and all the dry mixture is scrapped off the bottom. The mixture will be slightly lumpy, do not over mix.
- Pour in the chocolate chips and fold in. Spoon muffin mix into tin or liners to the top, but not overflowing. Pop on a few more chocolate chips right on top so they are extra yummy looking when they come out.
- Bake at 425 degrees for 5 minutes, lower the oven temperature to 375 and continue to bake for 18-20 minutes. Do not over bake or muffins will be dry. Muffins are done when a toothpick inserted into the center comes out mostly clean with a few crumbs. Let sit in the pan for 10 minutes, serve and enjoy!
Video
Notes
- These can easily be double or tripled depending on how many people are serving.
- You can also halve the batch as well too have enough for just one or two people.
- These can be frozen, see my tips above on how to do that.
- You can use any chocolate chips you want, we use milk chocolate chips in this recipe but semi-sweet and dark work as well.
- You can use chocolate chunks in replace of chocolate chips if you have those own hand.
- Make sure you do not over mix your batter otherwise your muffins will be tough.
Nutrition
Love This Recipe?
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*This post was updated on July 2nd, 2018 with recipe tweak, new photos, and video added.
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Those chocolate muffins look amazing. Pinning so I’ll remember to make them for a “healthy” breakfast soon!
OMG YUMMMMMMM
Yummmmmmm! I was not hungry until I looked at these delicious cookies and now I am starving for some chocolatey goodness! Thanks for sharing! PINNED!
Wow, these sound delicious!
Yum! These muffins look good! Thanks for sharing them at The Pin Junkie. They were featured at this week’s party!
This muffins looks so yummy, will definitely try them as soon as possible.
Oh, wow! Do these look delicious or what? Do they eat like a muffin or a cupcake, I wonder? Either way, breakfast or dessert these look awesome! Found you on SITS share:) PINNING!
These look amazing! Yummy! Thanks for sharing. I love your measuring spoons, where did you get them?
Thanks! I got them at Kirkland’s, I was there yesterday and they still had them!
Does anyone comment after they try the recipe? I look at the comments to see how the muffins taste to decide if I should make them, not to read how good the look or sound!!
This recipe has been saved to my ‘favourites’ collection, and for good reason! I have recently ‘rediscovered’ them while browsing my pins, and can’t wait to share with my family, and comment to advise onlookers these are winners! (i’ll add a quick pic).
I had to substitute sour cream (as I didn’t have any) with milked soured with a little vinegar. Also substituted butter for coconut oil.
I find the initial temperature always burns the added chocolate chips… aside from this, I love these muffins! Makes 6 Texas muffins and 6 regular sized – perfect for our family, and great to freeze for later.
They are good but the baking time is too long. All together they don’t need more than 17 minutes or they will be too dry.