Real Recipes From Real Home Cooks ®

chocolate chip muffins

Recipe by
Beth Pierce
Ofallon, MO

Delicious and easy bakery style Chocolate Chip Muffins with a touch of sour cream for added moisture and rich semi-sweet chocolate chips. Enjoy these on the go or with a cup of fresh coffee for a long leisurely weekend treat. Make a batch today and freeze half of them for a quick grab-and-go weekday breakfast.

yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For chocolate chip muffins

  • 2 c
    all purpose flour
  • 1 ½ tsp
    baking powder
  • ½ tsp
    baking soda
  • ½ tsp
  • ¼ c
    unsalted butter melted and cooled
  • ¼ c
    vegetable oil
  • 2 lg
  • ½ c
    sour cream
  • ½ c
  • ½ c
    brown sugar
  • ½ c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 1 ¼ c
    semisweet chocolate chips
  • 3 Tbsp
    dusting sugar or turbinado sugar

How To Make chocolate chip muffins

  • 1
    Preheat the oven to 425 degrees. Fill a standard 12-count muffin pan with paper liners.
  • 2
    Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl.
  • 3
    In a large bowl whisk together the melted butter, vegetable oil, eggs, sour cream, milk, brown sugar, granulated sugar, and vanilla extract. Stir the dry ingredients into the wet ingredients mixing just until combined. Stir in 1 cup of chocolate chips mixing just until combined. Reserve 1/4 cup of chocolate chips for the top.
  • 4
    Spoon the batter into the muffin liners stopping just shy of the top. Sprinkle with more chocolate chips and if desired turbinado sugar or sanding sugar.
  • 5
    Bake for 7 minutes then reduce the temperature to 350 degrees without opening the oven. Bake for an additional 12-15 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
  • 6
    Move the muffin pan to a wire rack to cool for about 5 minutes. Carefully remove the muffins from the tin and place them on a wire rack to cool.