Chocolate Chip Muffins


There is nothing like waking up to the enticing aroma of freshly baked Chocolate Chip Muffins meandering through the house on a cold winter morning, or anytime for that matter. This recipe is loaded with chocolate chips, a must ingredient for your bribery arsenal when kids give you a hard time getting ready for school. 

I don’t know about you, but when it comes to cupcakes or muffins it doesn’t matter what the recipe says it makes. I always, I mean always, come up short. Yields 12, I get 10 ½.  Yields 24, I aim for 20. In my mind, filling the cups the suggested ½ full is truly shortchanging the muffin/cupcake eater. Therefore, I’ll double a recipe to have more than needed, rather than stretch the batter to reach an unreachable number.

Filled Muffin Tins with Chocolate Chip Batter

The recipe below has been adapted from several sources to yield 20-22 full-size, moist muffins. Using an ice cream scoop takes the drama out of measuring. Fill each muffin cup to the top and don’t look back. You’ll get no complaints.  Enjoy!

Baked Chocolate Chip Muffins

If you’re craving more brunch ideas, check out our Cheesy Veggie Brunch Casserole and Sweet Potato Hash with Baked Eggs. Cheers!!


Chocolate Chip Muffins

There is nothing like waking up to the aroma of freshly baked Chocolate Chip Muffins meandering through the house any time of the year.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Kim Peterson


  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons baking powder (yes, 2 tablespoons)
  • 1 teaspoon salt
  • 1 ½ cups semi-sweet mini chocolate chips
  • 1 ½ cups milk
  • cup vegetable oil
  • ½ cup sour cream
  • 2 teaspoons vanilla
  • 2 eggs, slightly beaten, room temperature
  • For Topping: 2 tablespoons brown sugar and 1 tablespoon granulated sugar


  • Preheat oven to 400°F. Lightly grease muffin cups or line with baking cups.
  • In a large bowl, combine flour, 1 cup sugar, baking powder, and salt. Stir in chocolate chips. In a medium bowl, whisk together milk, oil, sour cream, vanilla, and eggs. Pour wet ingredients into dry ingredients all at once. Stir until combined, but don’t overmix.
  • Use an ice cream scoop to fill the muffin cup (this is why I never get 24, and like it that way). In a small bowl, combine brown and granulated sugar. Sprinkle on top of muffins before baking.
  • Bake muffins about 15 minutes, turning front-to-back halfway through baking time. An inserted toothpick should come out clean or with a few moist crumbs. Let muffins cool 2 minutes before removing from pan. Set muffins on cooling racks. Serve warm.


Muffins freeze beautifully to always have some on hand.

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