Easy chocolate chip muffins without milk requires only a handful of ingredients and they are all probably sitting in your kitchen! Super moist and yummy.
Original post: April 2016 | Updated: February 2021
For so many years I avoided making muffins because somehow I over-complicated them in my mind. Muffins are EASY! Especially these babies. They require very little effort on your end and pop out of the oven smelling and tasting like heaven.
Bonus: You likely have every single ingredient sitting in your kitchen as we speak. Go look, then start baking!
How to Make Chocolate Chip Muffins
Step 1
Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners; set aside. In a medium bowl, combine flour, baking powder, baking soda and salt. Mix and set aside.
Step 2
In a large bowl, combine egg, sugar and butter. Mix until creamy. Add sour cream and vanilla. Now slowly add in the dry ingredients until combined. Finally, fold in chocolate chips.
Step 3
Divide the batter between the muffin liners, filling them 3/4 of the way full. Throw some extra chocolate chips on top, for good measure!
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
More Delicious Muffins
- Double Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.
- Banana Crumb Muffins are a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender treats.
- You have just met your new go-to Blueberry Muffins recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. Great as a breakfast or snack!
- Enjoy breakfast the healthy way! Whip up a batch of these healthy breakfast muffins as a perfect on-the-go meal or snack to stay on track throughout the day. Even kids love them!
- Apple Carrot Cake Muffins – Apples and carrots create the most hearty little muffin you could ever imagine. Great as a snack, breakfast or dessert!
- These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!
Recipe Notes
- Consider adding extra ingredients to the batter for a boost of flavor and texture! Add dried fruit such as raisins or cranberries or chopped pecans. Be sure not to exceed a total of 1 cup of extras.
- Add in a ripe mashed banana for added flavor.
- Serve warm with a pat of butter for the most delicious results.
FAQ About Muffins
Store- or bakery-bought muffins can contain a large amount of fat and calories. Making muffins in your own kitchen allows you to greatly reduce fat and calories. It is always an option to replace half (or more) of the sugar in the recipe with another sweetener such as honey or maple syrup. Also consider cutting back on filler ingredients such as chocolate chips to make muffins healthier.
Muffins can definitely be frozen. Place muffins in Ziploc bags and freeze for up to 3-4 months. When you’re ready to enjoy them, place the Ziploc bag in the fridge or at room temperature until defrosted.
If you are having a hard time getting muffins to rise, consider a couple things. Keep your oven at its optimal temperature by avoiding opening the door (use the light for peeking!). Also, make sure you follow the recipe exactly as stated and that your leavening agents are fresh (purchased within the past 6 months).
Muffins will dry out if left at room temperature without being properly stored. Here are a few options for storing:
FREEZER – Make up a second batch of these muffins to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
AIR-TIGHT CONTAINER – On the counter for 3 days, in the fridge for about 5 days.
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Easy Chocolate Chip Muffins Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup granulated sugar
- 6 tbsp butter softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners; set aside. In a medium bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.
- In a large bowl, combine egg, sugar and butter. Mix until creamy. Add sour cream and vanilla. Now slowly add in the dry ingredients until combined. Finally, fold in chocolate chips.
- Divide the batter between the muffin liners, filling them two-thirds of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Consider adding extra ingredients to the batter for a boost of flavor and texture! Add dried fruit such as raisins or cranberries or chopped pecans. Be sure not to exceed a total of 1 cup of extras.
- Add in a ripe mashed banana for added flavor.
- Serve warm with a pat of butter for the most delicious results.
They all ended up with a dent in the middle?
Oh strange! I hope they were enjoyed anyway!
I absolutely love this recipe. The muffins are so delicious and light. I doubled the recipe because I live with my daughter, my two grandchildren and my son-in-law. My daughter and my granddaughter really loved them. My granddaughter nearly cried when she learned they were all gone. So, I had a special request to make them again, and this time I tripled the recipe.
Rene, that’s wonderful to hear. Fun to find something you can bake at home for loved ones that they really enjoy. Thank you for sharing that!
I used vanilla oikos instead of sour cream because I didn’t have sour cream and these were AMAZING. Thank you!
That’s a great option – thanks for sharing how it turned out, Kirsten!
Am I missing where in the directions it states to mix the wet and dry ingredients?
HiRobyn, what browser are you using? Maybe you need an update? We have instructions within the blogpost as well as available in the recipe card. Sorry it’s not showing up for you – here’s the snapshot:
Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners; set aside. In a medium bowl, combine flour, baking powder, baking soda and salt. Mix well and set aside.
In a large bowl, combine egg, sugar and butter. Mix until creamy. Add sour cream and vanilla and mix until combined. Fold in chocolate chips.
Divide the batter between the muffin liners, filling them two-thirds of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Yes I see those instructions. But you’re using 2 bowls and it doesn’t say to combine, which of course I did just wasn’t sure at what point I mix in the flour mixture.
these look delish!! thanks for sharing this – anything with chocolate is a win!