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Home » Cakes » Chocolate Chip Muffins

Chocolate Chip Muffins

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These chocolate chip muffins are little fluffy bites of heaven. Super easy to make and so light you can't believe it. There is no better use of chocolate chips that I can think of.

chocolate chip muffins on a plate with chocolate chips in the foreground and other muffins in the background

This recipe borrows my Chocolate Chip Loaf Cake recipe in it's entirety. It's no bother we're all friends here.

The only thing that truly matters is that they are light, fluffy and heavy on the vanilla.

*Scroll down to the bottom of this post for the full printable recipe card.*

Recipe

It's absolutely not hard, seriously. I make them in a saucepan with no more than a wooden spoon. Muffin boom. They're so easy it's almost plain wrong.

Ingredients and Substitutions

flour, sour cream, eggs, chocolate chips, vanilla extract, sugar and melted butter in small bowls

Self Raising Flour - You can use plain flour here too but add a tsp of baking powder. Gluten free flour will work here but add  2 tbsp of milk to the recipe.

Sugar - Caster sugar (refined or unrefined) is preferable but granulated is fine too.

Butter - Unsalted butter is preferable but I have also substituted baking spread and it was still good.

Eggs - Large

Sour Cream - Sour cream is my chosen ingredients as I always have a pot in the fridge but yoghurt will substitute very well.

Salt - Salt brings out the flavours but it is optional. I use table salt.

Vanilla Extract - Extract is what I always use as it is stronger than vanilla essence. If you only have essence then add twice as much.

Milk Chocolate Chips - I advise using baking chocolate chips because they are easy to simply tip out of the package and don't melt away in the cake mix when baked. You could substitute dark chocolate chips if you would prefer.

Method

  • Preheat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4
  • I like to get all my ingredients weighed out and ready when baking any cakes, even these easypeasy muffins. It pays to be square here.
  • Half melt the butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
  • Add the sour cream, egg, sugar and vanilla extract and stir until everything is completely mixed in.
pale cake mixture in a saucepan with a wooden spoon
  • Add in the flour, bicarbonate of soda and salt.
flour on top of a pale yellow mixture in a saucepan with a wooden spoon
  • Mix well and thoroughly until the batter is smooth and lump free.
  • Add the chocolate chips and mix through until evenly distributed.
chocolate chips on top of cake batter in a saucepan
  • I use an ice cream scoop to measure even batter into the paper cases. It makes about 12 muffins. I fill them almost to the top.
chocolate chip muffins batter in a 12 hole muffin tray
  • Bake for about 20 minutes until golden brown and a cocktail stick or similar comes out clean when inserted in the middle.
baked chocolate chip muffins in a 12 hole metal muffin tray
  • Allow to cool for ten minutes before placing on a cooling rack until completely cold.
  • I keep these muffins under a cake dome but any way of storing that is airtight and cool will do. They will keep well for a couple of days.

How do you keep chocolate chips from sinking?

By coating them in a little flour usually but don't worry this recipe has a thick enough batter to prevent them sinking anyway. I have never had that problem here.

You can use this same trick though in other cakes with raisins, mixed fruit and nuts. Anything really that you want to float.

chocolate chip muffins on a small long white platter with the muffin tray to one side and single muffins to the side. A small bowl of chocolate chips in the front.

Tips

  • Use an independent oven thermometer to make sure your temperature is correct and remains constant. I was gobsmacked at the reality of my oven temperature compared to the temperature I had set.
  • Substitute plain yoghurt (full fat) for sour cream.
  • If you forget to remove your butter when it is only half melted leave it for five minutes to cool back down.
  • Make sure you mix the batter until the lumps have disappeared. If you are feeling organised you could sieve the flour and bicarbonate of soda into the saucepan.
  • These muffins will freeze well for a month if wrapped in a layer of cling film/plastic wrap and then a double layer of silver foil. Thaw at room temperature still wrapped.

If you like my chocolate chip muffins recipe then you might love these too.

Double Chocolate Muffins

Strawberry Muffins

Savoury Muffins

chocolate chip muffins with chocolate chips scattered in the foreground and a glass of milk in the background

Chocolate Chip Muffins

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These are the easiest light and fluffy chocolate chip muffins you could ever hope to eat. All made in a saucepan with a wooden spoon too. It couldn't get any better.
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Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Muffins
Cuisine American
Servings 12
Calories 248 kcal

Ingredients
 

  • 90 grams unsalted butter
  • 140 grams caster sugar
  • 200 grams sour cream
  • 1 tbsp vanilla extract
  • 1 large egg beaten
  • 220 grams self raising flour
  • ½ tsp bicarbonate of soda
  • 100 grams chocolate chips baking
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 180° C/350°F/Gas Mark 4. Place 12 large paper cases into a 12 hole muffin tray (standard)
  • Half melt the 90 grams butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
  • Add 200 grams sour cream, 1 egg, 140 grams sugar and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
  • Add in the 220 grams of flour, ½ tsp bicarbonate of soda and pinch of salt.
  • Mix well and thoroughly until the batter is smooth and lump free.
  • I use an ice cream scoop to measure even batter into the paper cases. It makes about 12 muffins. I fill them almost to the top.
  • Bake for about 20 minutes until golden brown, spongy to the careful touch and a cocktail stick comes out clean when inserted into the middle.
  • Remove from the muffin tray after 10 minutes and leave to cool.
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Notes

  • Use an independent oven thermometer to make sure your temperature is correct and remains constant. I was gobsmacked at the reality of my oven temperature compared to the temperature I had set.
  • Substitute plain yoghurt (full fat) for sour cream.
  • If you forget to remove your butter when it is only half melted leave it for five minutes to cool back down.
  • Make sure you mix the batter until the lumps have disappeared. If you are feeling organised you could sieve the flour and bicarbonate of soda into the saucepan.
  • These muffins will freeze well for a month if wrapped in a layer of cling film/plastic wrap and then a double layer of silver foil. Thaw at room temperature still wrapped.
All nutritional information is approximate and intended only as a guide.

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 75mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword chocolate chip muffins,, muffins
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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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