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

Chocolate Chip Muffins

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.

Course Muffins
Cuisine American
Keyword chocolate chip muffins,, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 248 kcal


  • 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


  1. Preheat the oven to 180° C/350°F/Gas Mark 4. Place 12 large paper cases into a 12 hole muffin tray (standard)

  2. 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.

  3. Add 200 grams sour cream, 1 egg, 140 grams sugar and 1 tbsp of vanilla extract and stir until everything is completely mixed in.

  4. Add in the 220 grams of flour, ½ tsp bicarbonate of soda and pinch of salt.

  5. Mix well and thoroughly until the batter is smooth and lump free.

  6. 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.

  7. 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.

  8. Remove from the muffin tray after 10 minutes and leave to cool.

  9. Apply To Incredulous Face

Recipe 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 Facts
Chocolate Chip Muffins
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 42mg14%
Sodium 75mg3%
Potassium 51mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 333IU7%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.