Moist & Fluffy Chocolate Chip Muffins
Visual learner? Watch this Chocolate Chip Muffin Recipe from start to finish!
Now and then I go through an intense happy homemaker streak. I’m not sure what it is that arouses my domestic prowess, but it’s in full swing!
I’ve made a homemade breakfast every morning, ironed the kid’s clothes for the week, and dinners are on the table by 5:30.
Laundry? Check!
House? Spotless!
Currently, I have homemade elderberry syrup simmering away on the stove, and yall…I even pulled out my sewing machine to hem up some curtains.
I know, what the frick right? “Harpo who dis woman!?”
Don’t feel impressed yet though.
This stage usually lasts for about 3-5 days before I crash and burn, chile. I go back to yelling:
“We are having leftovers so stop asking me what’s for dinners!”
“Do yall not see the laundry basket overflowing? Stop stuffing clothes in there and take them to the washing machine LORD JEEZUS!!!!”
And my favorite-
“Pick these toys up off this floor! You don’t have a maid! If I have to tell yall again, these toys are going in the trash! Try me if you want to!”
Hahaha! So lets’ just all enjoy this streak while it’s hot which brings me to muffins! Oh my dear sweet new addiction, muffins.
I’ve been making all kinds of homemade muffins for our morning coffee. My hubby is a happy man right now because to him coffee + dessert is the only way to start the day.
I’m seriously starting to prefer muffins with my coffee over doughnuts! They are so easy to prepare and made in just about any flavor under the sun.
Today I want to share with you these bomb Diggity chocolate chip muffins I made yesterday.
We usually aren’t fans of adding chocolate chips to things other than chocolate chip cookies but my oh my! These were amazing!!
I followed my blueberry cream cheese muffin recipe, only swapped out the cream cheese for sour cream and blueberries for chocolate chips. Oh and nixed the lemon extract.
The results?
Heaven. A soft, moist, warm, chocolaty oasis! (sometimes my descriptions crack me up.)
The sour creams give it such a moist, dense yet fluffy texture. You could seriously get away with calling these muffins, “Chocolate Chip Cookie Dough Muffins.” No one would question it because that’s what they taste like to me.
I hope you enjoy these chocolate chip muffins as much as we do!
Get the Recipe: Moist Fluffy Chocolate Chip Muffins
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup mini chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 375 F.
- Place cupcake liners into the cupcake tray. Set aside.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In a large bowl, combine vegetable oil and sugar
- Mix in egg and sour cream.
- Stir in vanilla extract.
- Combine dry ingredients into the wet ingredients, alternating with the buttermilk. (Just until the flour is incorporated. Do not over stir or muffins won't be fluffy)
- Fold in chocolate chips.
- Pour batter evenly into prepared muffin tin.
- Sprinkle a few additional chocolate chips on top of batter.
- Bake for 18-20 minutes. (check on them at the 16-minute mark)
- Remove from oven and let cool in pan for a few minutes,( muffins will continue cooking as they cool).
- Remove muffins and place on a cooling rack to finish cooling.
- Serve warm or room temperature.
I normally don’t leave comments but I do love reading some before trying a recipe. This recipe needed a comment, compliment….hands down the best muffin recipe I’ve made. I am a avid baker and bake weekly. This muffin was AMAZING. For those of you still deciding if to try it….Please do, you won’t regret it…unless you don’t follow the instructions well. Easy to do …and very important do not over mix.
Thank you for a great recipe!
Idk why this recipe has a low rating because I am an avid Baker & just tried it and this is one if the better muffin recipes I’ve made from someone else. The muffin has a medium density so not not heavy like brandy or light like a cupcake but somewhere in between and it’s the perfect density to hold mini chips. I wasn’t a fan of the “sprinkle a few on top” for 2 reason; Rhe first reason is this recipe has enough chocolate chips in the muffin and it dosent lack for chocolaty flavor as some do. The 2and reason is adding chips to the top makes storing the muffins in ziplocks somewhat messy which is not a problem as much as it’s inconvenient. I’m not typically a fan of buttermilk as it tends to lend a slight tang to recipes but the sugar & sour cream cut that entirely leaving the buttermilk to only offer its richness to the recipe. This is hands down a recipe I’ll utilize again as a base and add frozen fruit to the mixture. Fresh fruit would make the muffin soggy. Written as is, this is an A recipe. Whoever rated it before clearly didn’t follow directions or just didn’t make it. Thank you for sharing a tasty treat quickly made that works well both with and without cake cups. I found I only had 4 when making the recipe and I’m not a fan of DIY with parchment so I just sprayed the Tim’s and they popped right out. Very tasty. Well done!
This is seriously my GO TO chocolate chip muffin recipe and I’ve tried a lot! My boys love when they wake up smelling these in oven! Thanks for sharing!!
My chochips inside was gooey and nice but the 1s on top for decor was a disaster thay burnt. Could u help me with the reason
How do these taste the next day? I’m thinking of making these for Easter brunch.
Please I would like to know the measurement if I want to double or triple the quantity of the receipe.