This easy chocolate chip muffin recipe makes soft, moist muffins packed with gooey chocolate pockets and bakery-style muffin tops. Quick to whip up with simple ingredients—perfect for breakfast, snacks, or anytime you’re craving something sweet!
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar
- ½ cup salted butter melted & slightly cooled (unsalted works too)
- ¼ cup oil
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- ½ cup whole milk room temperature
- 2 tsp vanilla extract
- 1 4 oz semi-sweet chocolate bar chopped
- 3/4 cups milk chocolate chips
- Topping:
- 2 tbsp light brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated white sugar.
- In the same bowl, whisk in the melted butter, oil, eggs, sour cream, milk, and vanilla until just combined. (DO NOT overmix). The batter will be thick.
- Add in the chopped chocolate bar and milk chocolate chips.
- In a separate bowl, mix together the topping ingredients; brown sugar and cinnamon.
- Divide batter evenly into muffin cups, filling them to the very top. Add extra chocolate chips on top and sprinkle genoursly with the brown sugar mixture.
- Bake at 425°F (218°C) for 5 minutes (this creates a tall rise).
- Reduce temperature to 350°F (177°C) and bake for another 15-20 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Best enjoyed warm with butter! Enjoy!
Video
Notes
- Muffin Size & Yield: This recipe yields 9 large muffins, or 10–12 standard-sized muffins. For tall bakery-style muffins, fill each liner to the top.
- Chocolate: You can use any type you love—dark, milk, or semi-sweet! We like using a mix of chopped chocolate bars and chocolate chips. The bars create gooey pockets of melted chocolate, while the chips add little bursts of sweetness and texture.
- Don’t skip the high heat blast: Starting at 425°F helps create that iconic domed top. Just don’t forget to lower the temp after 5 minutes!
- Storage: Store muffins in an airtight container at room temperature for 3 days. Warm in the microwave for 10 seconds to refresh. Muffins freeze beautifully up to 3 months.
Nutrition
Nutrition Facts
Chocolate Chip Muffin Recipe (Moist, Fluffy, and Easy!)
Amount per Serving
Calories
494
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
73
mg
24
%
Sodium
414
mg
18
%
Potassium
140
mg
4
%
Carbohydrates
63
g
21
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
6
g
12
%
Vitamin A
470
IU
9
%
Vitamin C
0.1
mg
0
%
Calcium
123
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!