Easy Chocolate Chip Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
This chocolate chip muffin recipe is super easy to make and makes 10 muffins. Since most standard muffin tins have 12 cups, you will have two empty cups. Alternatively, you can divide the batter between 12 muffin cups and get 12 smaller muffins with smaller tops.
You Will Need
1 ½ cups (195g) all-purpose flour
3/4 cup (150g) lightly packed brown sugar
1/4 teaspoon fine sea salt
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
1 large egg
1/3 cup (80ml) milk, use more as needed
1 ½ teaspoons vanilla extract
1/2 cup (113g) sour cream or plain Greek yogurt
3/4 cup (127g) chocolate chips, plus 2 tablespoons more for tops
Directions
Preheat the oven to 400°F (204°C). Line 10 standard-size muffin cups with paper liners.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
Add the milk mixture and sour cream to the bowl with the dry ingredients. Stir gently until the batter comes together. The batter will be on the thicker side, but if it is hard to stir, add 1 to 2 tablespoons of milk.
Fold in the chocolate chips.
Divide the batter between the muffin cups. (The batter will reach the tops of the paper liners.) Press 3 to 4 extra chocolate chips into the top of each muffin.
Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Adam and Joanne's Tips
- Storing: Place cooled muffins in a plastic bag, seal them, and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place into freezer bags. Freeze for up to 3 months.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- For mini muffin: Baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- The nutrition facts provided below are estimates.