These are the very best chocolate chip muffins. They're fluffy and moist, loaded with mini chocolate chips, and have sky-high muffin tops sprinkled with sugar.

Yes, there are 65 million search results for "Chocolate Chip Muffins". But I have done the legwork for you and taste testing, and I can confidently say these are the very best muffins out there.

Tall Muffin Tops

There is a science to tall muffin tops.

Plenty of leavening agents and an initial high temperature will cause the air bubbles in the batter to expand, creating a soft and fluffy texture and the perfect muffin top dome.

The last secret to bakery-style muffins is to fill each muffin cup nearly full and sprinkle it with coarse sugar crystals.

Ingredients for Chocolate Chip Muffins

The batter for these chocolate chip muffins comes together quickly in just one bowl with simple ingredients.

3 cups all-purpose flour
3 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
5 tablespoon salted butter, melted
⅓ cup vegetable oil
1 cup granulated sugar
2 large eggs lightly beaten
⅓ cup sour cream
1 cup milk
1 ½ teaspoon vanilla extract
10 oz package (1 ½ cups) mini chocolate chips, semi-sweet
optional *coarse sugar for baking

See the recipe card for quantities.

Instructions to make Chocolate Chip Muffins

Chocolate Chip Muffins are a perfect way to start the morning and an excellent afternoon snack.

Don't Over-Mix

To keep these muffins soft and fluffy, stir only as much as needed to incorporate the wet ingredients into the dry ingredients. There will be a few lumps, and the batter will be thick.

When mixing the wet ingredients to the dry, pause about half way and add the chocolate chips. This ensures the batter is mixed well but not over mixed.

Start by combining dry ingredients.

Add the wet ingredients to the bowl.

After mixing halfway, add in chocolate chips.

Let batter rest for 15 minutes to thicken up.

Detailed Instructions for perfect muffins:

1. In a large bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk to mix well.

2. Create a large well in the center of the dry, and add the sugar, melted butter, oil, eggs, sour cream, milk, and vanilla extract. Use a silicone spatula or a wooden spoon and combine until about halfway mixed.

3. Set aside 2 tablespoon of the mini chocolate chips and stir in the remaining chocolate chips as you finish completely mixing the batter. Don't over mix. Cover your bowl to let the batter rest and thicken while the oven preheats.

4. Preheat the oven to 415 degrees. Once the oven has preheated, set a timer and let it stay hot at 415 degrees for 10 minutes.

5. Spray the cups of 2 muffin tins with nonstick cooking spray. This will make about 20-22 muffins. Divide batter between the prepared muffin tin cups and top with the remaining mini chocolate chips and a sprinkle of coarse sugar (about ¼ teaspoon sugar per muffin)

6. After 10 minutes, put the muffins in the oven and close the door. Turn the oven temperature down to 350 degrees and set the timer for 20 minutes to bake. Check the muffins after 20 minutes and bake for up to 22 minutes as needed until done with tested with a toothpick. Muffins are done when a toothpick inserted into the center only comes out with crumbs or is dry.

7. Allow the muffins to cool for 15 minutes in the pan, and then remove them to finish cooling on a wire cooling rack.

The Secret for Tall Muffin Tops

1. Leavening agent- using both baking powder and baking soda in this recipe.

2. Thick batter- this recipe uses sour cream for moisture while keeping the batter thick. For best results, use full fat

3. Fill the muffin cups almost completely full.

4. Start the oven at a higher temp. 415 degrees for this recipe and then lowered to bake at 350 degrees.

5. Let the batter rest and thicken for 15-20 minutes while the oven preheats.

The thick batter is ideal for keeping the chocolate chips from sinking to the bottom.

Hint: I like to use an ice cream scoop or a large batter/dough scoop to portion out my muffins

Substitutions

You can use vegetable oil instead of butter. I love the flavor of a bit of salted butter in my baked goods.
Full-fat Greek Yogurt can be used in place of sour cream. Using full-fat sour cream or yogurt will keep your muffins fluffy and soft.
Milk- whole milk is best due to its high fat content. Other milks work fine, but the muffins won't be as moist or fluffy without the fat.*
I prefer using a non-stick cooking spray, but you can also use paper liners.
Semi-sweet chocolate chips perfectly balance the sweetness in these muffins, but I have used milk chocolate chips, and they were yummy.
Oil- I always use vegetable oil for this recipe, but you could also use canola oil as it is a neutral oil flavor

Try this recipe for my favorite Banana Bread Muffins

If you like moist, old-fashioned banana bread, you will LOVE these Banana Bread Muffins. They have the same dense texture and amazing flavor, just like your Grandmother's homemade banana bread.

Storage

Store in an airtight container at room temperature for up to 4 days. Let the muffins cool completely before storing them in a zip-top bag or container.

Can I Freeze Baked Muffins?

Yes, once the muffins have cooled completely, they can be frozen in a single layer in any freezer bag or container. Muffins freeze well for up to 2 months and thaw well at room temperature.

Love Muffins?

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