Homemade Chocolate Chip Muffins (video recipe)

Name: Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cup All-purpose flour; 2 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1/2 tsp Cinnamon powder; 1/4 tsp Nutmeg (freshly grated); 1 Egg (large); 1/3 cup Brown sugar; 1/3 cup Oil (cooking); 1/3 cup Sour cream or yogurt; 1 tsp Vanilla extract (optional); 4 oz Chocolate chips (semi-sweet)

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These are homemade chocolate chip muffins just like Mom used to make. Soft, light, and airy. Spiced with cinnamon, nutmeg, and lots of decadent chocolate chips. Also, they get done in less than 30 minutes.

A stack of chocolate chip muffins on a wooden board. — Homemade Muffins with Chocolate Chips

What is the difference between the muffins at a bakery and the ones Mom makes at home? One bakery muffin will make you full, while at home, you can eat a few and still want more. What’s the difference? Well, mom takes care of your tummy and your taste buds.

Bake-style muffins usually have more baking powder and baking soda. They are baked at that initial high heat so the batter rises and breaks apart on top. But, too much leavening also kinda makes you feel full and stuffed.

Don’t get me wrong, there is nothing wrong with eating muffins at the bakery once in a while. In fact, I hope to share my recipe with you very soon.

Today, I want to share my kids’ favorite chocolate chip muffins with you. These are the homemade kind that Mom used to make. Ones you can’t stop eating.

About these muffins

The recipe is simple and straightforward, with almost all ingredients you probably already have in your kitchen. I used 1 cup of semi-sweet chocolate chips, but go ahead and add some more. Today, we use oil to keep them moist and sour cream for that tender crumb.

The process and timeline for these muffins are fairly simple, easy, and quick. It takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for breakfast in just about 30 minutes.

A close up of a stack of chocolate chip muffins on a wooden board. — Homemade Muffins with Chocolate Chips

Ingredients and substitutes

All-purpose flour – All-purpose flour works best with this recipe; you do not need any cake flour or self-rising flour.
Sugar – I’m using white sugar. And yet, brown sugar works just as well.
Sour cream – Gives the muffin a soft crumb. I am using full-fat homemade sour cream today. If you don’t have sour cream, yogurt is a good substitute for sour cream in baking. I would not recommend low-fat.
Chocolate chip – I like using semi-sweet chocolate chips. And yet, you can also use a chocolate bar cut into small pieces.
Egg – I am using one large egg. But you can also use 1/4 cup yogurt to make these eggless chocolate chip muffins.
Spices – I’m using warm ground ginger, cinnamon, and nutmeg. In winter, you can use pumpkin spice or gingerbread spice. I also love a dash of garam masala in my carrot muffins.

Step-by-step instructions

Dry ingredients

Preheat the oven to 190 °C / 375°F.
Combine all dry ingredients in a bowl.
Set aside.

Batter

Whip the egg with sugar until light and fluffy.
Gradually add oil and vanilla.
Followed by the sour cream.
Next, add the flour mixture – do not over-mix.
Finally, fold in the chocolate chips.

Divide the batter between 12 muffin cups or six large muffins.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Cool on the wire rack for 5 minutes before serving.

These will stay at room temperature for 2 to 3 days.
If you need to store them for longer, I highly recommend freezing them rather than placing them in the fridge.
When you want to reheat them, thaw them in the microwave from frozen, as the condensation helps to keep them moist.

Frequently asked questions

How long will these muffins keep?

These will stay at room temperature for 2 to 3 days.
If you need to store them for longer, I highly recommend freezing them rather than placing them in the fridge.
Thaw them in the microwave from frozen, as the condensation helps to keep them moist.

Can I make this into chocolate chip cupcakes?

Absolutely. You can add 2 tbsp of sugar, as these are less sweet than cupcakes. Bake these in cupcake liners. Cool completely, then frost them with your favorite frosting, such as cream cheese frosting – see my 30-plus buttercream frosting recipes.

Can I use white sugar instead of brown sugar in these chocolate chip muffins?

You can certainly use white sugar instead of brown sugar. I do love the caramel-like flavor the brown sugar adds to the chocolate chip muffins.

Can I freeze these muffins?

Yes, these muffins freeze beautifully. I bake and cool them completely. Then, I place them in my silicone storage bags and put them in the freezer. These will last for 2 to 3 months.

Can I bake this into a cake?

Yes. You can pour the batter into an 8-inch loaf pan. Bake at 160 °C/356°F for 20 to 25 minutes.

Veena Azmanov

Chocolate Chip Muffins

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, brunch, Snack

Cuisine: American

Calories: 198

Video

Ingredients

Dry ingredients

2 cup (2 cups) All-purpose flour
2 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
½ tsp Cinnamon powder
¼ tsp Nutmeg freshly grated

Ingredients

1 Egg large
⅓ cup (80 ml) Brown sugar
⅓ cup (80 ml) Oil cooking
⅓ cup (80 ml) Sour cream or yogurt
1 tsp Vanilla extract optional
4 oz (100 g) Chocolate chips semi-sweet

Method

Dry ingredients

Preheat the oven to 190 °C / 375°F.
Combine all dry ingredients in a bowl.
Set aside.

Batter

Whip the egg with sugar until light and fluffy.
Gradually add the oil and vanilla.
Followed by the sour cream.
Next, add the flour mixture – do not over-mix.
Finally, fold in the chocolate chips.
Divide the batter between 12 muffin cups or six large muffins.
Bake for 18 to 20 minutes until a skewer inserted in the center comes clean.
Cool on the wire rack for 5 minutes before serving.

Notes

You can make 12 medium or six large chocolate chip muffins with this batter.
This can also be baked into an 8-inch chocolate chip loaf or an 8-inch single-layer cake.
You can add 1/2 cup nuts if you want, such as pecans, macadamia, or hazelnuts.
To create bakery-style chocolate chip muffins with a cracked dome on top. Add 1/2 tsp more baking soda and bake the muffins at 200 °C / 392°F for 5 minutes, then reduce the temperature to 190 °C/374°F for the remaining time. The initial high heat gives these cupcakes a nice burst.
These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicone storage bags and into the freezer – these will last for 2 to 3 months.