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half eaten muffin on a white plate with a glass of milk.
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5 from 1 vote

Chocolate Chip Muffins

These Chocolate Chip Muffins are a traditional favorite in any family and this recipe does not disappoint! Made from scratch and with such easy steps, these muffins are perfect for any on-the-go breakfast or even as a snack.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Muffins
Cuisine: American
Servings: 12
Calories: 370kcal


  • cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • cup butter unsalted, softened
  • ¼ cup vegetable oil
  • 1 cup sugar granulated
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup milk
  • ½ cup sour cream
  • 1 cup chocolate chips semi-sweet


  • Prep the oven: Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.
  • Mix the dry ingredients: To a large bowl combine the flour, baking powder, baking soda, and salt. Set aside.
  • Mix the wet ingredients: In another bowl add the butter and vegetable oil. Mix until the sugar is pale, using either a stand mixer or hand mixer. To the sugar bowl, add the eggs, vanilla extract and mix until combined. Mix in the milk and sour cream.
  • Combine your batter: Add the flour mixture to the wet mixture and mix using the paddle attachment until well combined. Add the chocolate chips and mix them in with a spatula.
  • Divide and bake: Divide the batter among the 12 muffin cups, and sprinkle more chocolate chips over the top. Bake in the preheated oven for 8 minutes then reduce the temperature to 400°F and continue baking for another 10 minutes longer or until a toothpick inserted into the center of a muffin comes out clean. They should have a nice dome.
  • Cool and serve: Transfer muffins to a wire rack and let cool.


  1. Over mixing your batter will lead to muffins that are dense and chewy and we are not looking for that. A lumpy batter means light and airy muffins.
  2. You can use your favorite chocolate chips in these muffins, but you can also add so much more, like pecans, walnuts or your favorite type of nuts.
  3. To test and see when your muffin is ready without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
  4. Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.
  5. The best way to store your chocolate chip muffins is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
  6. Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.


Serving: 1muffin | Calories: 370kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 225mg | Potassium: 179mg | Fiber: 1g | Sugar: 27g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg