Chocolate Chip Muffins
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 minute.
What is the difference between the muffins at a bakery compared to 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 as well as your tastebuds.
Bakery 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 the 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 with you my kids’ favorite chocolate chip muffins. These are the homemade kind that mom used to make. Ones you can’t stop eating.
About these muffins
The recipe is simple and straight forward with almost all ingredients you probably already have in your kitchen. I used 1 cup of semi-sweet chocolate chips, but go ahead 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.
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, gingerbread spice. I also love a dash of garam masala in my carrot muffins.
Step by step instructions
Dry ingredients
- Preheat the oven at 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 muffins cups or 6 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 then 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
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 then placing them in the fridge.
Thaw them in the microwave from frozen as the condensation helps to keep them moist.
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.
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.
Yes, these muffins freeze beautifully. I bake and cool them completely. Then, I place them in my silicon storage bags and into the freezer. These will last for 2 to 3 months.
Yes. You can pour the batter in an 8-inch loaf pan. Bake at 160 C/ 356 F for 20 to 25 minutes.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.
Chocolate Chip Muffins
Print Pin Rate Share by Email Share on FB Save GrowDescription
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)
Instructions
Dry ingredients
- Preheat the oven at 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 muffins cups or 6 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.
Recipe Notes & Tips
- You can make 12 medium chocolate chip muffins or 6 large chocolate chip muffins with this batter.
- This can also be baked into an 8-inch chocolate chip loaf or 8-inch single layer cake
- You can add 1/2 cup nuts if you want such as pecans, macadamia or hazelnuts
- To create a 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 silicon storage bags and into the freezer – these will last for 2 to 3 months.
Adapted from – All Recipes
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
What can be added in place of eggs.
This recipe has not been tested without eggs Jyoti