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Made with simple pantry ingredients in only one bowl, this Chocolate Chip Muffin Recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream. While I have lots of muffin recipes in my archive, these should be at the top of your must make list.
Chocolate Chip Muffins: A Recipe Overview
Today, I am so thrilled to be sharing an all new muffin recipe for Chocolate Chip Muffins! This is a classic choice for a muffin flavor and I know so many of you will love these! Here is a quick overview:
- Recipe Overview: made with simple pantry ingredients in only one bowl, this chocolate chip muffin recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream.
- Taste: these muffins aren’t too sweet, but certainly will hit that sweet tooth for breakfast. The batter is purposely less sweet to make up for the chocolate chips and turbinado sugar.
- Texture: Soft muffins with a tender crumb, these are so delicious! As long as you don’t over mix the batter, they won’t get tough.
How to Make Chocolate Chip Muffins
I love this Chocolate Chip Muffin Recipe for so many reasons! It’s made in one bowl, it requires pantry ingredients, it stays moist thanks to the melted coconut oil and the sour cream and the overall texture cannot be beat. Here’s how to make them:
Make the Muffin Batter
Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.
Do Not Over Mix
Getting a soft and tender muffin comes down to how much gluten has developed in the batter before baking. Over mixing forms those gluten strands, giving you a tough muffin. Think of kneading bread or pizza dough. You want a chewy finished product, right? That’s not what we’re going for here. We want to stir a little as possible to keep it tender.
Bake and Cool
Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.
While I would highly recommend making this recipe as stated, feel free to change the recipe using my recommended substitutions and based on what you have on hand.
Melted Butter or Vegetable Oil for Coconut Oil
While I love the slight hint of coconut flavor you get from the melted coconut oil this recipe calls for, I realize not everyone will have that in their pantries. That’s why melted butter or even vegetable oil can work as an easy substitute 1:1. Butter has that delicious flavor, but vegetable oil is a great, all purpose, flavorless choice. I do not recommend using margarine or a strongly flavored oil (like extra virgin olive oil).
Using Different Kinds of Chocolate Chips
While most kitchens will have semi sweet chocolate chips readily available, its not the only possible kind of chocolate chip to use. Keep in mind the batter isn’t that sweet on its own, so the chocolate chips do add that sweet flavor you will need. Semi sweet and milk chocolate chips are great options. While dark chocolate chips (or chunks) would be good too, keep in mind the muffins won’t be very sweet.
Baking Powder and Baking Soda are Not Interchangeable!
So, I don’t have a substitute for baking powder, but let this be your warning that they are not interchangeable in this recipe! Baking powder is a great leavening agent for cakes, scones, biscuits and baked goods where you are wanting a big lift. Baking soda is a different kind of leavening, but one that isn’t as reliable in this application.
You can store these Chocolate Chip Muffins in air tight containers on the counter for up to three days OR in the refrigerator for up to 5 days. These also freeze beautifully. As long as they are wrapped well, they will last up ti 3 months in the freezer. Simply microwave 10-15 seconds or until warmed through before eating.
Making Muffins Sweeter
This batter recipe for chocolate chip muffins is naturally not as sweet as some of my other muffin recipes on my site for a couple of reasons: (1) because we add a full cup of chocolate chips! Those add lots of sweetness and flavor. (2) I sprinkle the tops with turbinado sugar which obviously adds another level of sweetness, making it so the batter doesn’t need to be as sweet. If you would like these a little sweeter, sprinkle in a few more chocolate chips and turbinado sugar.
Other Muffin Recipes You Will Love:
I love a good muffin and certainly have a bunch of recipes to choose from. These are my favorites:
- Morning Glory Muffins
- Bakery-Style Blueberry Muffins (the lemon sugar sprinkled on top make these AMAZING)
- Cinnamon Muffins
- Banana Nut Muffins
- Double Chocolate Muffins
- Lemon Poppyseed Muffins
- Pumpkin Muffins (great in the Fall!)
Anyways, I hope you love this recipe as much as me and my family did! One batch was gone in a flash over at my house which is always a good sign. Be sure to save/print/pin/bookmark this one. She’s a keeper.
Chocolate Chip Muffins
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain greek yogurt
- 2/3 cup milk
- 1 whole egg
- 5 tablespoons coconut oil or butter (melted)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips milk chocolate or semi sweet
- 2 tablespoons turbinado sugar optional
- 1 muffin tin
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.
- Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.