Chocolate Chip Muffins
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Loaded with decadent milk chocolate chips and a hint of cinnamon, these Chocolate Chip Muffins (made from my Basic Muffin Recipe) make a delicious and easy breakfast sweet or afternoon treat.
Chocolate Chip Muffins
Previously, I shared my Basic Muffin Recipe with you. (You can find it HERE.) As promised, I wanted to offer you some ideas on how you could take that recipe, toss in some additional ingredients, and create dozens of unique and delicious muffins.
I had a bag of milk chocolate chips in my pantry, so I thought I would kick things off with these Chocolate Chip Muffins.
Essentially, I just followed the base recipe, added in some milk chocolate chips and cinnamon, and topped the muffins off with a sprinkle of coarse sugar for good measure.
It’s really that easy!
And while I prefer milk chocolate chips, you can use any variety you like. You could even get a little crazy and try peanut butter chips, or butterscotch chips, or caramel chips. The choice is yours.
No matter how you make these tasty muffins, this is another recipe I know you’re going to enjoy! Here are a few things you’ll need to get started.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
And with that, let’s mix up some Chocolate Chip Muffins.
How to Make Chocolate Chip Muffins:
Begin by preheating your oven to 400 degrees F. Spray a 12-cup muffin pan with baking spray or line the cups with baking papers, then spray with baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, chocolate chips, and cinnamon. Set aside. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.
In a medium bowl, whisk together the milk, eggs, sour cream, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Fold the two together gently. Mix until just barely/almost combined. This is the key to light and tender muffins. Do not overmix.
Spoon the batter into each muffin paper until about 3/4ths of the way full. Sprinkle with coarse sugar.
Bake for 16-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
Remove the muffins from the pan when they are cool enough to handle. Allow them to finish cooling on a wire rack.
That’s really it, my friends! As you can see, this is a really easy recipe to make — simple ingredients and no fancy equipment for the win.
LOOKING FOR MORE EASY BAKED GOODS? TRY THESE:
- Rhubarb Muffins
- Chocolate Zucchini Muffins
- Cream Cheese and Apple Turnovers
- Lemon Blueberry Quick Bread
- Blackberry Banana Muffins
- Cinnamon Nut Quick Bread
I hope you’ll give this Chocolate Chip Muffin recipe a try! Remember, if you liked this recipe, be sure to check out my basic muffin recipe which you can use to create almost any type of muffin that your taste buds may desire.
Happy baking!
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Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup milk
- 1/2 cup sour cream
- 1/2 cup canola oil vegetable oil, or melted butter
- 1 teaspoon vanilla extract
Additions to Basic Muffin Recipe:
- 1 1/2 cups milk chocolate chips
- 1 teaspoon cinnamon
- 1 tablespoon coarse sugar
Instructions
- Begin by preheating your oven to 400 degrees F. Spray a 12-cup muffin pan with baking spray or line the cups with baking papers, then spray with baking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, chocolate chips, and cinnamon. Set aside.
- In a medium bowl, whisk together the milk, eggs, sour cream, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Fold the two together gently. Mix until just barely/almost combined. This is the key to light and tender muffins. Do not overmix.
- Spoon the batter into each muffin paper until about 3/4ths of the way full. Sprinkle with coarse sugar.
- Bake for 16-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
- Remove the muffins from the pan when they are cool enough to handle. Allow them to finish cooling on a wire rack.
What happened to the pumpkin double chocolate chip muffin recipe in the picture I pinned? I’m so sad I can’t find it!
I don’t think I ever had a Pumpkin Double Chocolate Chip Muffin. Can you share a link to the pin? Happy to investigate.
xo Michael
https://www.pinterest.com/pin/155374255878401180/
I have used your pumpkin double chocolate chip muffin recipe EVERY year for like 10 years now (I think you posted it way back 2012 or so??), and now when I click on it, it takes me to your regular chocolate chip muffin recipe. I’m kicking myself for not saving it and printing it. I just linked the web address above for the link I had originally saved. You can at least see the picture of what it used to look like.
my comment got caught off…I meant to include a humongous PRETTY PLEASE if you can find your original recipe (included white chocolate chips and regular, pumpkin, obviously, and I think applesauce maybe? among everything else). My youngest daughter and I would greatly appreciate it if you found it because we were hoping to make these tomorrow…
Hi Valerie, I’m not sure what could have happened to that. From whatI can tell that would have been 10 years ago. That’s a long time. I honestly have no clue what it could be or where the recipe went. I’ll do a little digging.
xo Michael
I found it!
4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1/2 cup vegetable oil
1 cup applesauce
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375 degrees F (200 degrees C). Line two (12 cup) baking tin with paper baking cups.
Mix chocolate chips with 2 tablespoons of flour (to prevent from sinking in your batter). set aside.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin, applesauce and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, clove, nutmeg and salt. blend into the egg and pumpkin mixture. fold in the chocolate chips. Transfer to the muffin pans. (i also sprinkled the tops of my muffins with a cinnamon/sugar mixture)
Bake in the preheated oven 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Okay.I found a blog post of yours that references the pumpkin double chocolate chip muffins — you mention them in the blog post from 9/20/2013, and in it you said that you posted those 3 years ago. I (being the apparently crazy person that I am because they are so delicious and I am a longtime fan/follower of yours) just went through the blog archives and scrolled through almost every 2010 post. (I can’t believe I’m admitting this out loud.)
Regardless I couldn’t find it. But if you possibly could, sounds like you have more fans than just myself who would greatly appreciate it! For some reason I want to say the post mentioned how you made them for your guests and maybe it was adapted from somewhere else, like maybe an All Recipes recipe? Just trying to remember since I’m the dummy who makes them every year but was dumb enough not to ever print it out. Ha!
Love your blog, love your Instagram, and love all the changes I’ve seen from the bed and breakfast days to the incredible paintings you do!
Oh goodness. That would have been 12 years ago. I honestly have no recollection of those muffins. I did find a picture of them on Pinterest, but that still doesn’t help my memory. I don’t even know if I shared full recipes back then. Hmmm. Maybe at some point someone will share that they still have the recipe?
xo Michael
Okay. The universe was on my side today because I found it!!! I guess I’ll have to make them again and reshare the recipe!
4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1/2 cup vegetable oil
1 cup applesauce
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 375 degrees F (200 degrees C). Line two (12 cup) baking tin with paper baking cups.
Mix chocolate chips with 2 tablespoons of flour (to prevent from sinking in your batter). set aside.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin, applesauce and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, clove, nutmeg and salt. blend into the egg and pumpkin mixture. fold in the chocolate chips. Transfer to the muffin pans. (i also sprinkled the tops of my muffins with a cinnamon/sugar mixture)
Bake in the preheated oven 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
I made these today and they were as good as they look. Great recipe!
These look AMAZING!!! I’ll be making these for my kids for sure! Thanks for sharing!