Name: Chocolate Chip Muffin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup milk (whole or 2%); 1/2 cup sour cream or plain yogurt; 1/2 cup vegetable oil or melted butter; 1 1/2 tsp vanilla extract; 1 1/2 cups semi-sweet chocolate chips

These chocolate chip muffins are moist, fluffy, and loaded with melty chocolate chips in every bite. They have that perfect golden dome top and bakery-style texture I crave — but they’re incredibly easy to make at home with just a few pantry staples. Whether I’m baking them for breakfast, brunch, or an afternoon snack, they always turn out just right.

Chocolate Chip Muffin Recipe

Why You’ll Love This Recipe

I love how quick and foolproof these muffins are. I don’t need a mixer or any special tools — just one bowl and a whisk. The texture is soft and tender, the tops are beautifully golden, and they stay moist for days. Best of all, they’re packed with chocolate chips, so every bite feels like a little indulgence. They’re perfect for meal prep, lunchboxes, or serving warm right out of the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk (whole or 2%)
Sour cream or yogurt (for extra moisture)
Vegetable oil or melted butter
Vanilla extract
Semi-sweet chocolate chips

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups well.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, I beat the eggs with sugar, then mix in the oil, milk, sour cream, and vanilla extract until smooth.
I pour the wet ingredients into the dry and stir gently with a spatula until just combined — I’m careful not to overmix.
I fold in most of the chocolate chips, reserving a few to sprinkle on top.
I divide the batter evenly between the muffin cups, filling each about ¾ full.
I top each muffin with the remaining chocolate chips for that bakery-style look.
I bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
I let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 standard-sized muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use mini chocolate chips for a more evenly distributed chocolatey bite.
For a bakery-style crust, I sprinkle a little coarse sugar on top before baking.
I’ve added chopped walnuts or pecans for extra texture.
A dash of cinnamon or espresso powder adds a subtle depth to the flavor.
I sometimes swap half the flour for whole wheat for a slightly heartier version.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate for up to 5 days or freeze them for up to 2 months. To reheat, I microwave one muffin for about 10–15 seconds, just until the chocolate gets gooey again.

FAQs

Can I use butter instead of oil?

Yes, I’ve made these with melted butter and they’re delicious. Butter gives a richer flavor, while oil makes the texture a little lighter and more moist.

How do I get tall muffin tops?

I fill the muffin cups about ¾ full and start baking at a slightly higher temperature like 400°F for the first 5 minutes, then reduce to 375°F for the rest of the bake. This helps the tops rise nicely.

Can I make mini muffins with this recipe?

Yes, I use the same batter in a mini muffin tin and reduce the baking time to 10–12 minutes. I check with a toothpick to make sure they’re done.

What kind of chocolate chips work best?

I usually use semi-sweet chocolate chips, but I’ve also used dark, milk, or even a mix. Mini chips or chopped chocolate bars work well too.

Can I make this recipe dairy-free?

Yes, I’ve substituted dairy-free milk, yogurt, and chocolate chips with great results. Just make sure the replacements are similar in fat content for the best texture.

Conclusion

These chocolate chip muffins are one of my all-time favorite go-to bakes. They’re quick, fluffy, and packed with chocolate — what more could I want? Whether I make a fresh batch for the week or enjoy them straight from the oven, they’re always a cozy, satisfying treat.