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Moist Chocolate Chip Muffins

moist chocolate chip muffins - featured image

These moist chocolate chip muffins feature gooey melting chips and a tender crumb, perfect for a cozy breakfast or snack. Easy to make with simple pantry ingredients and a texture that stays moist for days.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ½ cup (120ml) whole milk
  • ½ cup (120g) sour cream
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270g) chocolate chips (mix of semi-sweet and milk chocolate)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease well with butter or non-stick spray.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk granulated sugar with melted butter until smooth. Add eggs one at a time, whisking well after each addition.
  4. Stir in whole milk, sour cream, and vanilla extract until the batter is creamy and well blended.
  5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
  6. Fold in chocolate chips, reserving a handful to sprinkle on top.
  7. Divide the batter evenly among 12 muffin cups and sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature ingredients for best results. High-quality chocolate chips improve gooey texture. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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