Chocolate Chip Muffins

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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! 

Chocolate Chip Muffins from (@whatsgabycookin)

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!

Chocolate Chip Muffins from (@whatsgabycookin)
Chocolate Chip Muffins

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.

Chocolate Chip Muffins from (@whatsgabycookin)

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:

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

Chocolate Chip Muffins from (@whatsgabycookin)

Chocolate Chip Muffins

4.9 from 27 votes
Perfectly moist and rounded Chocolate Chip Muffins that are made with easy pantry staples!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 people


  • 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


  • 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

Calories: 225kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 326mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


    1. I distinctly remember the Dalkin household always having double chocolate chip muffins and kitchen sink cookies in the freezer! Yum!

  1. yummm definitely getting the hang of preparing these types of things for uni. easy and lasts a long time hahaha

    xoxo <3

  2. 5 stars
    My 4 year old daughter and I made these together yesterday and they were absolutely delicious! ❤️ Definitely gonna make them again!

    1. haven’t tested it with a mini tin so I can’t say for sure! But it would be way less!

  3. 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 :/

    1. how did it bake off? My batter is always quite thick! That’s the norm for this kind of muffin

  4. My husband bought me a bag of self rising cake flour, could I use it here and omit the baking powder and salt?

  5. 5 stars
    Everything delicious. Thank a for sharing Gaby. I am from Turkey . Have you ever heard about Turkish cuisine ? You will be interested.

  6. 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?

  7. 5 stars
    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

  8. 5 stars
    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!!

  9. 5 stars
    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.

  10. 5 stars
    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!

  11. 5 stars
    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.

  12. 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!

  13. 5 stars
    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.

  14. 5 stars
    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.

  15. 4 stars
    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.

  16. 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?

  17. 5 stars
    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!!!!

  18. 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..

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