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Chocolate Chip Muffins

Moist, tender, and generously studded with gooey chocolate chips, these homemade Chocolate Chip Muffins are everything you crave in a classic bakery-style muffin. With a soft crumb, golden dome tops, and just the right balance of sweetness, this recipe is a must-have for breakfast, brunch, or an afternoon pick-me-up.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • ¾ cup 170g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup 227g sour cream, room temperature
  • 2 cups 255g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 170g mini semi-sweet chocolate chips (or regular, if preferred), plus extra for topping

Instructions
 

  • Prepare the oven: Position the rack in the lower middle and preheat to 400°F (200°C). Line a 12-cup muffin tin with liners.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar: In a large mixing bowl, beat butter until creamy (1–2 minutes). Add sugar and beat until pale and fluffy (4–5 minutes).
  • Incorporate eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla.
  • Alternate wet and dry ingredients: On low speed, add one-third of the dry mixture, followed by half of the sour cream. Repeat, finishing with the last third of dry mixture. Mix only until just combined—do not overmix.
  • Fold in chocolate chips: Gently fold in the chips using a spatula.
  • Portion batter: Scoop batter into liners, filling nearly to the top. Sprinkle extra chocolate chips over each muffin.
  • Bake: Bake 20–22 minutes for regular muffins (9–12 for minis), or until golden and a toothpick comes out clean with a few moist crumbs.
  • Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • For taller muffin domes, let the batter rest for 10 minutes before baking.
  • Swap sour cream for Greek yogurt for a tangier, protein-packed variation.
  • Add a pinch of cinnamon to the dry mix for subtle warmth.
  • Store muffins in an airtight container for up to 3 days, or freeze for up to 2 months.