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These Chocolate Chip Muffins are a traditional favorite in any family and this recipe does not disappoint! Made from scratch and with such easy steps, these muffins are perfect for any on-the-go breakfast or even as a snack.
Chocolate Chip Muffins
An easy muffin recipe, I think, it’s the best thing to have handy in any household. Muffins have been one of my all time favorite breakfast recipe since I can remember and nothing speaks to my heart more than a fluffy and perfectly sweet bite with a good hot cup of coffee.
- Simple Ingredient List
- Easy Prep Steps
- Traditional Family Recipe
In as quickly as 40 minutes you can have the most delicious treats you can imagine coming out of your oven. And with such a versatile recipe, the sky is the limit when it comes to what flavors you can add, how much crunchiness you can mix in or when you can serve them.
Ingredient Notes
- Dry ingredients – Baking powder, all purpose flour, cinnamon and salt are the usual dry ingredients that we need in this recipe.
- Wet ingredients – Eggs, vanilla extract, vegetable oil, sugar, melted butter, and evaporated milk. Regular milk can be used instead of evaporated milk.
- Chocolate Chips – I’m using semi-sweet chocolate chips, but if you prefer, you can use milk chocolate chips.
How to Make Chocolate Chip Muffins
- Prep the oven: Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.
- Mix the dry ingredients: To a large bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl add the butter and vegetable oil. Mix until the sugar is pale, using either a stand mixer or hand mixer.
- Combine the wet ingredients: To the sugar bowl, add the eggs, vanilla extract and mix until combined. Mix in the milk and sour cream.
- Combine your batter: Add the flour mixture to the wet mixture and mix using the paddle attachment until well combined. Add the chocolate chips and mix them in with a spatula.
- Divide and bake: Divide the batter among the 12 muffin cups, and sprinkle more chocolate chips over the top. Bake in the preheated oven for 8 minutes then reduce the temperature to 400°F and continue baking for another 10 minutes longer or until a toothpick inserted into the center of a muffin comes out clean. They should have a nice dome.
- Cool down and serve: Transfer muffins to a wire rack and let cool.
FAQ’s and Expert Tips
FAQ’s
Frequently Asked Questions
How can I get that perfect muffin dome?
Believe it or not, the secret to those perfect little muffin domes, is for the batter to be lumpy and for the batter to fill the cups all the way to the top. And to add to that, make sure you preheat your oven to a higher temperature, bake the muffins at this high temperature for 5 minutes, reduce the heat and finish baking. This will help them rise well. Also, keep in mind to have your ingredients at room temperature. This will assist in the proper rising as well.
What is evaporated milk?
Evaporated milk is an unsweetened condensed milk where about 60% of the water has been removed from fresh milk. The difference between condensed milk and evaporated milk is that condensed milk contains added sugar.
What else can I add to my muffins?
Besides any kind of chocolate chips you can add any kind of nuts you prefer, walnuts, pecans, your choice. You can also add dried fruit such as raisins, dried cranberries, the sky’s the limit.
Expert Tips
- Over mixing your batter will lead to muffins that are dense and chewy and we are not looking for that. A lumpy batter means light and airy muffins.
- You can use your favorite chocolate chips in these muffins, but you can also add so much more, like pecans, walnuts or your favorite type of nuts.
- To test and see when your muffin is ready without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
- Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.
Leftovers
The best way to store your chocolate chip muffins is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
Freezer
Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.
More Delicious Recipes To Try
Chocolate Chip Muffins
Ingredients
- 2¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter unsalted, softened
- ¼ cup vegetable oil
- 1 cup sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- ½ cup sour cream
- 1 cup chocolate chips semi-sweet
Instructions
- Prep the oven: Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners or spray with cooking spray.
- Mix the dry ingredients: To a large bowl combine the flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In another bowl add the butter and vegetable oil. Mix until the sugar is pale, using either a stand mixer or hand mixer. To the sugar bowl, add the eggs, vanilla extract and mix until combined. Mix in the milk and sour cream.
- Combine your batter: Add the flour mixture to the wet mixture and mix using the paddle attachment until well combined. Add the chocolate chips and mix them in with a spatula.
- Divide and bake: Divide the batter among the 12 muffin cups, and sprinkle more chocolate chips over the top. Bake in the preheated oven for 8 minutes then reduce the temperature to 400°F and continue baking for another 10 minutes longer or until a toothpick inserted into the center of a muffin comes out clean. They should have a nice dome.
- Cool and serve: Transfer muffins to a wire rack and let cool.
Tips & Notes:
- Over mixing your batter will lead to muffins that are dense and chewy and we are not looking for that. A lumpy batter means light and airy muffins.
- You can use your favorite chocolate chips in these muffins, but you can also add so much more, like pecans, walnuts or your favorite type of nuts.
- To test and see when your muffin is ready without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
- Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.
- The best way to store your chocolate chip muffins is to place them into a sealable bag and leave them at room temperature. This will keep them fresh for up to 3 days.
- Freezing any kind of muffin is pretty easy! Just wrap your muffins in aluminum foil, place them in a large freezer bag, or airtight container, and they will last up to 3 months. When it comes time to reheat, just simply place them in the microwave for a minute or until heated through.
