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 double chocolate chip muffin every morning for breakfast! 

A stack of 3 chocolate chip muffins.  One of the muffins is cut in half to see the inside.

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! If you want to give this classic recipe a spin, add some veggies, yes I said that right- check out the double chocolate chip zucchini bread!

Ingredients & Substitutions

An overhead shot of all the individual ingredients in bowls.  Ingredients displayed in bowls are sour cream, eggs, white sugar, AP flour, chocolate chips, vanilla extract, and vegetable oil.
  • 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

Eggs, sugar, vegetable oil, and vanilla has been mixed together in a stand mixer.

Step 1: 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

Water was added to the mixture of sugar, vegetable oil, eggs, and vanilla in a stand mixer.

Step 2: Add water and beat until smooth

Flour has been added to all the ingredients in the stand mixer.

Step 3: In three additions, add flour mixture, alternating with sour cream, until combined.

Chocolate chips has been added to all the ingredients used up to this point in the stand mixer.

Step 4: Scrape down the sides of the bowl and add 2 cups of chocolate chips. Beat until just incorporated.

A 3x4 muffin tin has been filled with the mixture and chocolate chips.

Step 5: Divide batter evenly between prepared muffin tin, filling paper liners all the way up. Sprinkle them with remaining chocolate chips.

a 3x4 muffin tin filled with cooked chocolate chip muffins.

Step 6: 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

A 3x4 muffin tin with 11 baked muffins. One muffin has been taken out and split in half.

Tips and Tricks

  1. 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.
  2. Use fresh ingredients. Using fresh ingredients is key to making great muffins. Make sure to use fresh eggs, milk, and butter for best results.
  3. 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.
  4. 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.
  5. 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.

FAQs

What can I add to muffins to make them moist?

Keeping muffins moist is all about the ratio of ingredients. For these muffins, I add sour cream to keep it really moist and flavorful. The vegetable oil also contributes moisture to this recipe.

Why do muffins have flat tops?

This happens when cell structure wasn't set - which can be an issue either from under baking or from the wrong ratio of wet to dry ingredients. Without the proper structure, they won't set up properly.

12 Chocolate Chip Muffins in a muffin tray.

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!

More Muffin Recipes

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

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Chocolate Chip Muffins from www.whatsgabycooking.com (@whatsgabycookin)

Chocolate Chip Muffins

Author: Gaby Dalkin
4.8 from 56 votes
Perfectly moist and rounded Chocolate Chip Muffins that are made with easy pantry staples!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people

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
  • 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

1. 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.
2. Use fresh ingredients. Using fresh ingredients is key to making great muffins. Make sure to use fresh eggs, milk, and butter for best results.
3. 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.
4. 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.
5. Bake until golden brown. The key to perfect muffins is baking them until they're golden brown on top. This usually takes about 20-25 minutes, but ovens vary so be sure to keep an eye on them towards the end of the baking time.

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

58 Comments

  1. 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.

  2. 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!!

  3. 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

  4. 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!

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

  7. 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

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