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This chocolate chip muffins recipe is soft, moist, and easy to make with sour cream and pantry staples. A perfect treat for breakfast or snack time.
There’s nothing better than the smell of homemade muffins baking in the oven…especially when chocolate chips are involved! These moist and tender chocolate chip muffins are made with sour cream, which gives them a rich texture without any fuss. No buttermilk needed, and you probably have everything else on hand already. This muffin recipe is so simple, it comes together in no time at all, and it’s one you’ll come back to again and again.
Why Sour Cream Makes a Difference
Sour cream adds just the right amount of moisture and a touch of tang, which balances the sweetness of the chocolate chips. It also helps keep the muffins soft for days, so they’re just as delicious on day two as they are fresh out of the oven. If you’ve ever found muffins to be dry or crumbly, this recipe is the fix. The sour cream works magic without making things complicated.
Simple Ingredients You’ll Need
- All-purpose flour: the base of the muffins
- Sugar: for sweetness
- Baking powder & baking soda: for rise and light texture
- Salt: to enhance flavor
- Sour cream: for moisture and richness
- Milk: to thin the batter slightly
- Vegetable oil: any neutral oil such as vegetable or canola works well.
- Eggs & vanilla extract: for structure and flavor
- Semi-sweet chocolate chips: the star of the show
How to Make the Muffins
- Preheat oven to 425 degrees F.
- Place paper liners in a 12-vessel muffin pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, add the sour cream, milk, vegetable oil, eggs, and vanilla. Gently whisk until the ingredients come together.
- All at once, add the dry ingredients to the wet ingredients.
- Stir together by hand with a spatula. Do not overmix.
- Fold in chocolate chips.
- Using a large scoop, divide the batter into the 12 muffin vessels.
- Optional: a few extra chocolate chips sprinkled on top before baking give the muffins a bakery-style look.
- Place the muffin pan in the oven and bake for 5 minutes. Without opening the oven door, decrease the temperature to 350 degrees F. Bake for 13-15 minutes more.
- Watch closely at the end. Muffins are done when they are lightly browned around the edges and a knife inserted in the center comes out clean.
Serving Tips
These muffins are perfect for breakfast on the go, lunchbox treats, afternoon coffee breaks, or weekend baking with your kids or grandkids. Serve them warm right out of the oven with a pat of butter, or enjoy them at room temperature as a quick and satisfying snack. They also pair beautifully with a cup of coffee or tea, and make a thoughtful addition to a brunch spread or care package. However you choose to enjoy them, these chocolate chip muffins are sure to bring a little homemade joy to your day.
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Moist Chocolate Chip Muffins Recipe
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1/4 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 425 degrees F.
- Place paper liners in a 12-vessel muffin pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, add the sour cream, milk, vegetable oil, eggs, and vanilla. Gently whisk until the ingredients come together.
- All at once, add the dry ingredients to the sour cream mixture.
- Mix together by hand with a spatula. Do not overmix.
- Fold in chocolate chips.
- Using a large scoop, divide the batter into the 12 muffin vessels.
- Optional: a few extra chocolate chips sprinkled on top before baking give the muffins a bakery-style look.
- Place the muffin pan in the oven and bake for 5 minutes. Without opening the oven door, decrease the temperature to 350 degrees F. Bake for 13-15 minutes more.
- Watch closely at the end. Muffins are done when they are lightly browned around the edges and a knife inserted in the center comes out clean.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Yummy!!
Yummy! Just showed my granddaughter, she asked if we could make these! She loves to bake :). Thanks so much for sharing!