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!
Table of Contents
Why I love this recipe
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, 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 wet ingredients 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.
Tips and Tricks for making a great muffin
- Preheat your oven. This may seem like a no-brainer, but it's important to make sure your oven is at the right temperature before you start baking. Otherwise, your muffins may not turn out as expected.
- Use fresh ingredients. Using fresh ingredients is key to making great muffins. Make sure to use fresh eggs, milk, and butter for best results.
- Don't overmix the batter. Overmixing the batter will result in tough muffins. Be careful not to overmix when you're adding the wet and dry ingredients together.
- Fill the muffin cups evenly. Filling the muffin cups evenly will help ensure that your muffins bake evenly. Use a spoon or an ice cream scoop to measure out the batter so that each cup is filled to about the same level.
- Bake until golden brown. The key to perfect muffins is baking them until they're golden brown on top. This usually takes about 25-30 minutes, but ovens vary so be sure to keep an eye on them towards the end of the baking time.
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!
Try some of our other favorite muffin recipes:
- 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 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup hot water
- 1 cup granulated sugar
- â…“ cup vegetable oil
- 2 eggs plus 1 yolk
- 2 teaspoons vanilla extract
- ¾ cup sour cream
- 2 ½ 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
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..
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!!!!
I’m an editor. 🙂
Hope to make these tomorrow!
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
Could you sub Greek yogurt for the sour cream?
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.
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.
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.
Do you have the old recipe too? My daughter loved that one.
I came here looking for it too.. Did you ever find it?
yes - updated it and made it far more moist and waaaaay more delish!
Can we get the old version of this recipe? My kids loved that one and I didn’t have it written down..
We are snowed in here in Oregon and I was ready to bake!
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!
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 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!