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A close-up shot of a Chocolate Chip Muffins with a bite taken out, showing a soft, fluffy interior filled with chocolate chips.

Chocolate Chip Muffins

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These soft and decadent bakery-style muffins are loaded with chocolate chips, topped with sugar for a perfect crunchy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast, Snack
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups 375g all-purpose flour spooned and leveled
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg optional
  • ⅓ cup 71g unsalted butter melted and slightly cooled
  • ⅓ cup 80ml vegetable oil or coconut oil or avocado oil
  • 1 cup 200g granulated sugar
  • 2 large eggs at room temperature
  • ⅓ cup 80g sour cream or plain yogurt at room temperature
  • 1 cup 240ml milk at room temperature preferably whole or buttermilk
  • 1 teaspoon pure vanilla extract
  • 1and ½ cups 270g semi-sweet chocolate chips or a mix of regular and mini chips
  • optional: coarse sugar for sprinkling

Method
 

  1. Preheat the oven to 425°F (218°C). Grease a 6-count jumbo muffin pan with butter or nonstick spray (nonstick spray recommended). Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In another bowl, whisk together the melted butter, oil, sugar, and eggs until well combined. Then add the sour cream, milk, and vanilla extract, mixing until the batter is pale yellow.
  4. Pour the wet ingredients into the dry ingredients and fold together using a silicone spatula or wooden spoon. If necessary, use a whisk to break up any large lumps of flour, but avoid overmixing. The batter should be thick.
  5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Spoon the batter into the muffin cups, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
  7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 25-26 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 380mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 250IUCalcium: 80mgIron: 2.5mg

Notes

These muffins are the perfect combination of sweetness and texture, with a rich flavor and bakery-quality softness. Don’t forget the coarse sugar sprinkle for a perfect finish!

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