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Best Chocolate Chip Muffins

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 18 to 20 minutes
  • Total Time: -28948287.433333 minute
  • Yield: 10 to 12 muffins

Description

These chocolate chip muffins are the perfect blend of light, airy, and irresistibly moist, bursting with rich chocolate in every bite. Their delicate crumb and decadent flavor make them an indulgent treat that’s impossible to resist. Perfect for weekend mornings, they’re a delightful way to start your day with a touch of sweetness and warmth.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

l½ teaspoon baking soda

½ teaspoon salt

1/2 teaspoon ground cinnamon

½ cup salted butter, melted and slightly cooled

¼ cup vegetable oil

½ cup granulated white sugar

½ cup light brown sugar, firmly packed

2 large eggs, at room temperature

1 ½ teaspoons vanilla extract

½ cup sour cream

3/4 cup regular size semi-sweet chocolate chips

3/4 cup mini size semisweet chocolate chips (Plus extra for sprinkling on top.)

Note: I use a combination of regular size chocolate chips and the mini chocolate chips. It’s a perfect blend!

Raw sugar crystals for garnish, optional but adds so much!

Instructions

1. Preheat and Prep:

Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

3. Combine the Wet Ingredients:

In a large bowl, whisk together the melted butter, vegetable oil, and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until fully combined.

4. Combine Wet and Dry:

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. A few small lumps are fine!

5. Add Chocolate Chips:

Fold in the regular size chocolate chips and the mini chocolate chips until evenly distributed. 3/4 cup of each. Total of 1 1/2 cups of chocolate chips

6. Fill the Muffin Tin:

Divide the batter evenly among the muffin cups, filling each muffin cup almost to the top. Sprinkle a few extra chocolate chips on top for that bakery-style look.

7. Bake: Here’s the secret to those perfect muffin tops: Bake at 400°F for the first 7–8 minutes, then reduce the temperature to 375°F without opening the oven. Continue baking for an additional 10–15 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate!). Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

8. For a high end bakery look and extra deliciousness, sprinkle a few mini chocolate chips and raw sugar crystals on top.

Notes

Storage Tips

  1. Room Temperature: How to Store: Place the muffins in an airtight container or a zip-top bag. Line the container with a paper towel to absorb moisture and prevent sogginess, and place another paper towel on top before sealing. Shelf Life: They’ll stay fresh for 2-3 days at room temperature.
  2. Freezing Tips
    1. How to Freeze: Allow the muffins to cool completely to avoid condensation and freezer burn. Wrap each muffin individually in plastic wrap or aluminum foil for maximum freshness. Place the wrapped muffins in a freezer-safe zip-top bag or an airtight container. Label the bag with the date for easy tracking.
    2. Shelf Life: Muffins can be frozen for up to 3 months. After this, they’re still safe to eat, but the texture and flavor may start to diminish.
    3. How to Thaw: Room Temperature: Remove the muffins from the freezer and let them thaw in their wrapping at room temperature for a couple of hours.
    4. Microwave: For a quicker option, unwrap a muffin and heat it in the microwave for 20-30 seconds.