Chocolate Chip Muffin Recipe

Homemade Chocolate Chip Muffin Recipe

These are super delicious and easy to make.  You would never know that this chocolate chip muffin recipe is made with sour cream.  So moist.  Perfect for a delicious snack, breakfast treat and great snack for parties.

We have other muffin recipes you may want to check out.

When making this recipe, I sometimes, add all the dry ingredients separate from all the wet ingredients and then combine them together.  And sometimes when in a hurry, I don’t.  If you mix the wet  together first, it is easier to incorporate and no lumps.

What Can I Substitute for Eggs?

You can use 1/4 applesauce instead of eggs if you do not have eggs on hand or have an allergy.

What Kind of Chocolate Chips are Used?

We use milk chocolate, but semi sweet chocolate chips or white choc chips can be used to make this recipe.

Can You Bake Mini Muffins?

Yes, you may want to use mini chocolate chips if you are baking in mini muffin pan.  You will also want to adjust your baking time as they are smaller and will bake faster.

Likewise if you want jumbo muffins, they will take longer to bake.

Print Recipe

5 from 1 vote

Gooey & Delicious Chocolate Chip Muffins

Make this easy chocolate chip muffin recipe for your next party or pair with your breakfast. Also a great snack after work/school.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Baking

Cuisine: American

Servings: 12 muffins

Author: Regina Sober

Equipment

• Muffin Pan
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula

Ingredients

• 2 cups Flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup sugar
• 1/2 cup melted cooled unsalted butter
• 1 1/2 cup sour cream
• 1 cup chocolate chips

Topping

• 1 Tablespoon granulated sugar

Get Recipe Ingredients

Instructions

• Preheat the oven to 350 degrees.
• Spray the muffin tin or use cupcake papers.
• In a small bowl, add the flour, baking powder and salt and chocolate chips and mix and set aside.
• In a large bowl, add the egg and whisk in sugar.
• Add the butter (be sure it is cooled and not hot) and mix into the egg and sugar.
• Add sour cream and mix together well.
• Pour the dry ingredients into the wet gradually and stir until incorporated.
• Spray tin with nonstick cooking spray.
• Fill the muffin tins to the top of the liners or top of the muffin tin.
• Sprinkle on top of each muffin with the granulated/white sugar.
• Bake for 30 minutes or until golden brown and the toothpick comes out clean.
• Store in an airtight container or freeze extras.

Notes

We use milk chocolate chips, but you can use semi sweet as well.

Add 1 to 2 Tablespoons of water if the mixture seems dry.

Melted butter should be cooled, not hot or it will scramble the eggs.

When making this recipe, I sometimes, add all the dry ingredients separate from all the wet  and then combine them together.  And sometimes when in a hurry, I don't.  If you mix the wet ingredients together first, it is easier to incorporate and no lumps.