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Chocolate Chip Muffins served on a marble board with fresh garnish

Chocolate Chip Muffins

These incredible Chocolate Chip Muffins feature a perfectly tender crumb and towering bakery-style domed tops. Packed with rich, melted chocolate in every single bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup granulated sugar
Wet Ingredients
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.25 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup full-fat sour cream
  • 0.5 cup whole milk room temperature
  • 1 tablespoon pure vanilla extract
  • 1.5 cups semi-sweet chocolate chips plus extra for topping

Method
 

  1. Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners. Spray the top of the pan lightly with non-stick spray.
  1. In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisking aerates the flour for an even rise.
  2. In a separate medium bowl, whisk together the melted butter, oil, and eggs until emulsified. Whisk in the sour cream, whole milk, and vanilla extract until completely smooth.
  3. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to gently fold the mixture together until just combined. Do not overmix.
  4. Gently fold in the chocolate chips with just three or four strokes.
  5. Let the batter sit at room temperature for 15 minutes to hydrate the starches for a thicker, taller bake.
  1. Divide the batter evenly among the muffin cups, filling them all the way to the top. Sprinkle extra chocolate chips on top. Bake at 425°F for 5 minutes, then lower the temperature to 350°F (177°C) and bake for an additional 14-16 minutes.
  2. Allow the muffins to cool in the pan for exactly 5 minutes before transferring them to a wire rack to cool completely to prevent soggy bottoms.