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There are some recipes that simply become part of your family’s routine, and these Chocolate Chip Muffins are definitely one of ours.
I’ve made these muffins hundreds of times over the years—for quick breakfasts, road trips, after-school snacks, family gatherings, and just because we were craving something homemade. Like many favorite recipes, this one has evolved over time with little tweaks here and there until it became exactly what we love.
The one ingredient I never skip? Sour cream.
It may not be the first ingredient you’d expect in a muffin recipe, but it’s what makes these muffins incredibly soft, moist, and tender. If you’ve ever had a dry muffin, you know what a difference that can make.
Most of the time I actually make these as mini muffins. I love having a whole batch of little muffins ready to grab throughout the day, and my kids always seem to reach for the mini ones first. They also freeze beautifully, so I often make extra for future breakfasts and snacks.
For years, I almost always made these with Hershey’s Cinnamon Chips. They were one of my favorite baking ingredients, and I’m still sad they’re so hard to find now. If you ever spot a bag, grab it—you won’t regret it!
Why You’ll Love These Chocolate Chip Muffins
- Super moist thanks to sour cream
- Easy to make with everyday pantry ingredients
- Great for regular or mini muffins
- Freezer-friendly for quick breakfasts
- Kid-approved and family-tested
- Perfect for breakfast, snacks, lunchboxes, or dessert
- Bakery-style muffin tops with the two-temperature baking method
Equipment for Chocolate Chip Muffins
You don’t need any fancy equipment, but these are the tools I use every time I make this recipe.
- Mixing bowl
- Whisk or stand mixer
- Silicone spatula
- Muffin pan
- Cooling rack
- Cookie scoops (different sizes)
One kitchen tool I can’t recommend enough is a cookie scoop. It portions every muffin evenly, makes baking much faster, and helps everything bake consistently. It’s one of those inexpensive tools that gets used constantly in our kitchen.
Looking for everything in one place? Browse my complete Family Baking Essentials Amazon Idea List, where I’ve rounded up the baking tools we use most often.
Chocolate Chip Muffins
Ingredients
- 1/3 cup melted unsalted butter
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 1 tsp pure vanilla extract
- 2-3/4 all-purpose flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- Chocolate Chips (or any baking chips)
- Optional: Cinnamon Sugar
Instructions
- Preheat oven to 400°F. Spray muffin pan with nonstick spray.
- Set aside Dry Mix: Flour, baking_powder, baking soda, salt, and cinnamon.
- Whisk the melted butter, oil, sugar, and eggs together until combined.
- Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow.
- Add dry ingredients. Avoid overmixing. The batter will be thick.
- Fold in the cinnamon & chocolate chips.
- Divide batter in muffin pan. Sprinkle with cinnamon sugar.
- Bake at 400°F for 8 minutes, then, at 350°F for 18-20 minutes.
Notes
- Do not overmix the batter.
- Start baking at 400°F before lowering the oven temperature for taller muffin tops.
- Store in an airtight container for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months.
- Mini muffins bake faster, so begin checking them early.
Tips for the Best Chocolate Chip Muffins
Don’t overmix the batter.
Once the dry ingredients are added, mix just until everything is combined. Overmixing develops the gluten in the flour and can make muffins dense instead of light and fluffy.
Sour cream is the secret.
If you’ve never baked muffins with sour cream before, you’re in for a pleasant surprise. It creates an incredibly moist texture without making the muffins heavy.
Start with a hotter oven.
Baking at 400°F for the first few minutes helps create taller, bakery-style muffin tops before lowering the temperature to finish baking.
Use a cookie scoop.
Besides making every muffin the same size, it also keeps your muffin pan cleaner and makes portioning the batter much quicker.
Don’t be afraid to make mini muffins.
They’re perfect for toddlers, kids, lunchboxes, or simply grabbing one (or three!) throughout the day.
Chocolate Chips or Cinnamon Chips?
For years, my favorite version of these muffins included both chocolate chips and Hershey’s Cinnamon Chips.
The warm cinnamon flavor paired perfectly with the chocolate and made these muffins feel extra cozy, especially during the fall and holidays.
Sadly, cinnamon chips have become difficult to find in recent years. If you happen to come across them, definitely give the combination a try! Otherwise, classic chocolate chips are still absolutely delicious.
How to Store Chocolate Chip Muffins
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
If you want to help keep them fresh a little longer, place a paper towel inside the container to absorb excess moisture.
Can You Freeze Chocolate Chip Muffins?
Yes! This is actually one of my favorite recipes to make ahead.
I usually let the muffins cool completely, then wrap them individually before placing them in a freezer-safe bag or container.
Whenever we need a quick breakfast or snack, I simply thaw one overnight in the refrigerator or leave it on the counter for a couple of hours. If we’re feeling impatient, a few seconds in the microwave works great too.
Having homemade muffins in the freezer has saved us on many busy mornings.
Chocolate Chip Muffins FAQ
Can I make mini Chocolate Chip Muffins?
Absolutely! I probably make mini muffins more often than regular-sized muffins. Just reduce the baking time and keep an eye on them during the last few minutes.
Can I substitute Greek yogurt for sour cream?
Yes. Plain Greek yogurt works well if needed, although I still prefer sour cream for the richest texture.
Why are my Chocolate Chip Muffins dry?
Dry muffins are usually caused by overmixing the batter or baking them too long. Measuring the flour correctly and using sour cream both help create soft, moist muffins.
Can I add cinnamon chips?
Definitely! Chocolate chips, cinnamon chips, or a combination of both all work wonderfully in this recipe.
More Family Favorites
If you enjoyed these Chocolate Chip Muffins, you might also like some of our other favorite recipes:
- Best Baby Approved Banana Muffins Recipe (Egg and Dairy Free)
- Our Favorite Homemade Waffles Recipe with Cinnamon Butter and Apples
- Pão de Queijo (Brazilian Cheese Bread)
- Kid-Approved Hidden Veggie Meatloaf or Meatballs
- Homemade Baby Food Hacks
Want to see the baking tools we use most often? I’ve gathered them in my Family Baking Essentials Amazon Idea List.
Final Thoughts
These Chocolate Chip Muffins have been part of our family’s recipe collection for years, and they’re still one of the first things I bake whenever we want something simple, comforting, and homemade.
Whether you’re making a batch for breakfast, packing them into lunchboxes, freezing extras for busy mornings, or baking with your kids on a rainy afternoon, I hope they become a favorite in your home too.
If you give them a try, I’d love to hear what you think—and if you happen to find cinnamon chips, let me know because I’m still on the hunt!
My name is Paula and I’m a mom of two scrumptious cuties. Thanks Mommy Blog became a project for me to help guide other new moms and current moms through any of my own personal experiences and struggles. My hobbies include singing, doing jigsaw puzzles, baking, designing and trying to stay creative.
