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This chocolate chip muffins recipe makes tall, moist muffins! They’re studded with chocolate and topped with crunchy sugar.

Chocolate Chip Muffins

Got a bag of chocolate chips? Let’s make Chocolate Chip Muffins! These muffins are tall and moist, with an ample muffin top sprinkled with crunchy sugar. Each bite has a bit of rich chocolate amid the fluffy muffin texture. They’re every bit as delicious as they look! These went over well with our family and friends (and how could they not: they’re basically cupcakes!). Here’s the keys to baking up bakery-style muffins everyone will love.

Ingredients in chocolate chip muffins

There’s one thing we believe about muffins over here: they should have tall, golden brown muffin tops! This chocolate chip muffins recipe has just the right amount of flour and baking powder for a high rise: no one wants a stubby cake that barely rises above the liner. These have just the right mix of ingredients: and you may have all of them already on hand. Here’s what you’ll need for this recipe:

  • All-purpose flour
  • Granulated sugar
  • Baking powder, cinnamon, and salt
  • Egg
  • Vanilla extract
  • Vegetable oil: oil makes extremely moist muffins (plus, you don’t have to melt butter!)
  • Greek yogurt or sour cream: Another key to moist muffins! It really makes a difference; don’t substitute here
  • Milk
  • Chocolate chips
  • Turbinado sugar: this chunky sugar makes a crunchy topping
Chocolate Chip Muffins

Tips for baking chocolate chip muffins

This muffins recipe comes together quickly: mix the dries, mix the wets, then bake! There are only a few things to keep in mind when it comes to this recipe.

  • Mini chocolate chips are recommended! Or use regular or a mix. Interestingly, mini chips are perfect for this recipe because they add the perfect distribution of chocolate and a fun look. But you can use standard chocolate chips too! Or a mix of the two. We used standard here, but love using mini when we have them on hand.
  • Resist the urge to overmix. Overmixing muffin batter can cause holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Chocolate Chip Muffin

Storage info

How to store these chocolate chip muffins? We like storing them at room temperature since they taste even moister and most delicious. But you can prolong storage in a refrigerator or freezer:

  • Room temperature: Store at room temperature for 3 to 4 in a sealed container. This keeps in the moisture and the muffins are even softer after storage.
  • Refrigerator: These muffins store well in the refrigerator for up to 1 week (or more)! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.

Variations on chocolate chip muffins

Want a few other ways to make a chocolate chip muffin? There are lots of variations that make a deliciously chocolaty muffin using different muffin batters. Here are a few places to start:

Chocolate Chip Muffins

More muffin recipes

Want more ideas for muffin flavors? There are so many variations on this classic baked good. Here are a few more muffin recipes you might enjoy:

This chocolate chip muffins recipe is…


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Chocolate Chip Muffins

Chocolate Chip Muffins

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


This chocolate chip muffins recipe makes tall, moist muffins! They’re studded with chocolate and topped with crunchy sugar.


  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 1 cup chocolate chips (mini*, regular or a mix), plus more for sprinkling the tops
  • Turbinado sugar, for topping


  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vanilla, vegetable oil, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the chocolate chips into the batter.
  3. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins, then sprinkle with turbinado sugar.
  4. Bake: Bake the muffins for 20 to 23 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store 3 to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.


*Mini chocolate chips look great and provide a more even chocolate distribution into the batter. Use them if you like, or a mix of regular and mini!

  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Keywords: Chocolate chip muffins

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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