Go Back
+ servings
open chocolate chip muffin with butter

Chocolate Chip Muffins

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.
Course Breads, Breakfast
Cuisine American
Keyword Chocolate Chip Muffins, muffin recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 270kcal


  • 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.


Calories: 270kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg