Easy Chocolate Muffin Recipe

These chocolate muffins are so popular with my family! They rise to beautiful, tall domes, very moist and tender. The sour cream in the recipe is key to its perfect texture. You will absolutely love them!

These chocolate chip muffins are a family favorite! Thanks to the sour cream in the batter, they are fast, simple and incredible. I love the sour cream in this recipe, but you should know that I used earthy yogurt (like Greek yogurt) and was very happy! Both achieved the same results: large, tall, fluffy, moist and delicious chocolate chip muffins.

These are perfect for beginners and busy families! I serve them breakfast instead of pancakes on weekends and even let them have sweet snacks! If you like these, I bet you will also like our highly rated blueberry muffins, these banana muffins with chocolate chips or these strawberry chocolate muffins!

Key Ingredients

• flour: I use all-purpose flour, but these muffins are used with whole wheat flour, spelling flour, and even a gluten-free flour mixture (like Bob’s Red Mill).
• Sugar and vanilla: I use brown sugar to make these muffins super wet inside. It also adds the toasted caramel flavor and enhances even more with plenty of vanilla extract.
• Baking powder and baking soda: This muffin batter is thick so we need a lot of starter. That’s why I use baking powder and baking soda in this recipe.
• Oil: I love how oil makes muffins lightweight in the middle. Vegetable or avocado oil is great, but olive oil works well too.
• Egg: Added structure and flavor to our muffins. If you don’t eat eggs, use a flax egg.
• milk: I usually use whole milk, but reducing fat also works fine. If you are making these non-dairy products, you can replace your favorite non-cream milk.
• sour cream: As I mentioned above, sour cream or thick plain yogurt is the secret to the best chocolate chip muffin. I kind of like sour cream instead of yogurt, but both are very delicious! To make this dairy free, use plant-based yogurt or sour cream.
• Chocolate Chips: I use semi-sweet chocolate chips, but I can use whatever I like. If you have them, the combination of mini and regular chips is amazing. I use this combination when making chocolate chip banana muffins as well as chocolate chip banana bread and love how mini chips melt into the batter.

How to Make Chocolate Chip Muffins

After trying this simple chocolate muffin recipe you will need to make it again and again! Like many of our muffin recipes, the batter is easy. Stir the flour, brown sugar, baking powder, baking soda and salt.

Then, mix the vegetable oil, an egg, milk and vanilla extract into a wet ingredient. Whisk them and sour cream into the dry ingredients, add the chocolate chips, and you’re done. I’ll tell you it’s easy!

I bake chocolate chip muffins for 15 to 20 minutes at 400°F. Higher oven temperatures can help them rise quickly, activating baking powder in the batter. If you want that perfect top, push some extra chocolate chips on the top of each muffin before baking. They won’t sink and will keep the top to give you the perfect look!