Oh man you guys. We’re bringing back the breakfast muffins. Chocolate Chip Muffins are happening today and they are bringing me back to when I was a kid and I’d get a giant muffin every morning for breakfast!
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Did you guys grow up having sweets for breakfast? Is that normal? Or was it the Dalkin family sweet tooth coming out to shine at an early age? Regardless, I’m not mad at it! My parents both have a sweet tooth and it was absolutely passed down to me and my sister! We used to split one of those giant chocolate chip muffins every morning for breakfast and head off to school.
The muffins were almost cake like and dotted with plenty of chocolate chips. We’d heat them up in the microwave for 20 seconds so we could get them warm and taste all that deliciousness. They were MOIST and chocolaty, and I LIVE for the days when I get around to making some and can enjoy them for breakfast as an adult!
So naturally they deserve a place on WGC, right? Obviously! Let’s make them!
These couldn’t be easier and I bet you have the majority of the ingredients on hand this very minute. It’s the usual, vegetable oil, sour cream, eggs, milk, flour, sugar situation so you’ve probably got everything stocked right now!
Ingredients for Chocolate Chip Muffins:
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Hot Water
- Sugar
- Vegetable Oil
- Eggs
- Vanilla
- Sour Cream
- Chocolate Chips
How to make Chocolate Chip Muffins:
Combine the oil, eggs and milk in a medium bowl. In a large bowl, whisk flour, sugar, baking powder and salt. Add wet ingredients into dry ingredients and stir to combine. Fold in the sour cream and water to give it extra moistness and then chocolate chips and until evenly combined.
Divide the batter evenly among the 12 muffin liners. Bake for 25-30 minutes until golden brown on top and a toothpick or knife can be inserted into the center of the muffin and comes out clean. Eat warm with a schmear of more butter or at room temperature.
Now that you know the secrets to making moist and delicious chocolate chip muffins, what are you waiting for? Get in the kitchen and bake up a batch (or two) of these tasty treats! And if you’re looking for more great muffin recipes, be sure to check out our other posts. We’ve got everything from healthy fruit-filled muffins to indulgent cinnamon streusel muffins – something for everyone! So what are you waiting for? Get baking!
Similar recipes to this chocolate chip muffins recipe:? Then try some of our other favorites:
- Blackberry Muffins
- Double Chocolate Chip Muffins aka chocolate chocolate chip muffins
- Blueberry Streusel Muffins
- Strawberry Muffins with Walnut Streusel
- Double Chocolate Chip Zucchini Muffins
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
What you’ll need:
Chocolate Chip Muffins
Ingredients
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup hot water
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs plus 1 yolk
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 2 1/2 cups chocolate chips divided
Instructions
- Preheat the oven to 375 degrees. Line a standard 12-cup muffin tin or a jumbo 6-cup muffin tin with paper liners.
- In a bowl, combine flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fit with a paddle attachment, beat sugar, vegetable oil, eggs and yolk, and vanilla extract on medium until combined, about 30 seconds. Add water and beat until smooth. In three additions, add flour mixture, alternating with sour cream, until combined. Scrape down the sides of the bowl and add 2 cups of chocolate chips. Beat until just incorporated. Divide batter evenly between prepared muffin tin, filling paper liners all the way up. Sprinkle them with remaining chocolate chips.
- Bake in the center of the oven until muffins have risen above the pan, and a toothpick inserted into the center comes out clean, about 25 minutes for standard muffins, and 35 for jumbo.
- Transfer to a wire rack to cool slightly. Enjoy warm or at room temperature.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look incredible! We had banana chocolate chip muffins quite often growing up.
YES!! all the chocolate chips 🙂
All day, everyday!!!!! Love these!
I distinctly remember the Dalkin household always having double chocolate chip muffins and kitchen sink cookies in the freezer! Yum!
yummm definitely getting the hang of preparing these types of things for uni. easy and lasts a long time hahaha
xoxo <3
Made these muffins as soon as I saw them in the e-mail.They are absolutely delishous !!
Super easy. Super chocolate chippy. Super yummy!
Can’t wait to try
If you didn’t want to add sugar could you sub honey or maple syrup. Asking for a friend.
haven’t tested it with that substitution so I can’t say for sure
yes
Do you know which Gf flour is ideal for this?
I’ve heard that Bobs Red Mill GF Flour is the best substitute
There is no better gf flour than Pamela’s and I have tried it alllllllll
The best way to start the morning!!!
Why did mine not fluff up on top? Did I put two eggs from fridge into too warm melted butter?
good question! How old is your baking powder?
My 4 year old daughter and I made these together yesterday and they were absolutely delicious! ❤️ Definitely gonna make them again!
can you sub oil for the butter?
yes
So easy and comforting!
What would be the cook time if I made these into mini muffins for my kids? Thanks!
haven’t tested it with a mini tin so I can’t say for sure! But it would be way less!
These will be perfect for this weekend. We all deserve a treat!!
Who you just melt butter on the stove top?
in a saucepan!
I cut the recipe in half as I only wanted 6 muffins – once combining my ingredients, my batter was wayyyy thicker than I expect muffin batter to be. Any ideas why?! Also, when I added my melted (cooked) butter to the milk/eggs it got very chunky. This recipe seemed pretty fool proof but I guess not :/
how did it bake off? My batter is always quite thick! That’s the norm for this kind of muffin
My husband bought me a bag of self rising cake flour, could I use it here and omit the baking powder and salt?
I haven’t tested it that way so I can’t say for sure!
Delish I added 4 teaspoons of brown sugar and 1/4 teaspoons of vanilla extract
Super easy and so so yummy! And I am totally having them for breakfast!
Awesome recipe
Everything delicious. Thank a for sharing Gaby. I am from Turkey . Have you ever heard about Turkish cuisine ? You will be interested.
yes! we spent a summer in turkey when I was a kid! such incredible culture and food
A lot of your recipes call for kosher salt. All I could find at the store was “course ground” kosher salt. Is that the only way it comes and the kind you suggest?
Thanks!
that totally works!! same same
Made recipe exact except for using mini chocolate chips and less sugar. They turned out amazing! I made a smaller version and cooked them for less time.
Thank you for a killer muffin recipe <3
These are so good !!! They were so fluffy and scrumptious!
These were so easy and so delicious. I used coarse kosher salt because that is what I had & it turned out really good – if you like a little salty sweet combo . Also I used mini chips which was really good too! Keeping this recipe! Thanks!!
Very delicious muffin recipe. Enjoyed how fluffy they are and that they froze well. I was a bit bummed that I over baked them in 25minutes but I adjusted to a shorter cook time (23 minutes) the second time.
Awesome recipe. My family loves them. I would like to know the calories in each though.
I made these once for my son to take to school in the morning…and I’m on my 6th batch now without a break. These are fabulous! I had to learn to fill my muffin tins more than I thought, the recipe makes 12 fantastically large muffins!
Easy recipe. Had everything in the pantry. Not sure if I did anything wrong, but my batter was very thick. I also used mini sized chips, which made foe a very chocolatey muffin – which was great for my crew. I made 12 muffins and one small muffin loaf with the recipe.
I love these muffins! Super easy to make. I made them for co-workers in my mini muffin tray and they all came out perfect. They’re so good, I’m not sure if they’ll make it to work tomorrow! Thanks for the recipe!
yes – updated it and made it far more moist and waaaaay more delish!
Do you have the old recipe too? My daughter loved that one.
Oh my goodness! This muffin is incredible. So simple! NOTE: I didn’t want to use baking cups so I sprayed muffin tins with Baker’s Joy which is normally used for recipes that call for floured and/or oiled tins. Won’t do that again. Baking cups is the way to go. They started browning on the bottom too much so therefore I had to lower the temp to 325 then I placed them on the upper rack on low broil to slightly brown the tops. I made it more complicated.
They are delicious, I was able to make 12 normal sized muffins and 4 small muffins with the remaining batter. I honestly have nothing bad to say. I will definitely be making them again and I will have to print out the recipe and put it with my other recipes.
We are full-fledged choco-holics here but all felt the ratio of chocolate chips to cake was too high. Next time I will leave out the sprinkling of the 1/2 cup chips on the top and may also cut the 2 cups down to 1.5. Otherwise a tasty, moist muffin.
Could you sub Greek yogurt for the sour cream?
Does this recipe make 24 muffins, or 12?
Recipe says it feeds 24 people but does that assume everyone would only eat half a muffin?
12!! GOOD CATCH! thank you
I’m an editor. 🙂
Hope to make these tomorrow!
Just made the chocolate chip muffins and I have to tell you BEST MUFFIN IVE EVER HAD! Insane!! And so easy! I also swapped Greek yogurt for sour cream. Easy peasy!!!!
Loved it.. kids said it tasted like something we would buy from a bakery ! Just used 2 eggs since that is all we had on hand…This is going to go in our regular rotation..