When I say I couldn’t stop eating these Chocolate Chip Muffins, I mean, I COULD NOT STOP EATING THEM. I had to give them away (hi mom and dad!) because I have zero self-control around them. They’re almost too good to be true.

The crumb is perfection. It’s light, it’s fluffy, and it’s LOADED with flavor from cinnamon, a touch of nutmeg and vanilla. Mini chocolate chips dot the interior of each muffin (although you can use regular chocolate chips in a pinch!), and each muffin is topped with the most insane cinnamon brown sugar topping and more chocolate chips.

Let’s talk about the topping a bit more… It’s the perfect mixture of Demerara sugar, brown sugar, granulated sugar and cinnamon. It gives the most amazing crunch and flavor to every single bite.

This chocolate chip muffin recipe is an easy breezy one-bowl recipe* that takes about 10 to 15 minutes to throw together and then a quick, 20-minute bake time in the center of the oven.

The result is a tender, flavorful muffin with a beautiful, tall muffin crown. Perfection.

I can’t wait to hear what you think!

*PS You’ll need an additional small bowl to mix the brown sugar-cinnamon topping…But I still think this qualifies as one-bowl recipe! ;)

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

My Favorite Pro Baking Tips For Tall, Perfect Chocolate Chip Muffins!Don’t overmix your muffin batter. Once you start adding the flour to the mix, use a very light hand with stirring. Mixing the flour too much will result in a dense, rubbery muffin.Do let your muffin batter rest. I tested the recipe by baking the muffins after a 20-minute rest, a 60-minute rest and an overnight rest, and guess what? They all turned out pretty equal! So use whichever one works with your baker’s timeline. Bake the chocolate chip muffins until *just* baked. The tops of the muffins will be bronzed and puffed up and the centers just baked. They will continue to bake once out of the oven.

Let’s bake the perfect sour cream muffins with chocolate chips!

Step-by-Step Instructions & Photos for
The Most Fabulous Chocolate Chip Muffin Recipe!STEP 1: Gather your chocolate chip muffin ingredients: granulated sugar, butter, oil, vanilla, cinnamon, nutmeg, eggs, sour cream, flour, buttermilk and chocolate chips. For the brown sugar-cinnamon topping: brown sugar, Demerara sugar, granulated sugar and cinnamon. See below for the recipe for ingredient substitutions.STEP 2: Cream together the sugar, butter, oil, vanilla, cinnamon and nutmeg until light and whipped.STEP 3: Add in the eggs, one at a time, making sure the first is well blended before adding the second.STEP 4: Stir in the sour cream, baking powder, baking soda and salt.STEP 5: Alternate adding the flour and the buttermilk in two batches…STEP 5: Mix each addition until just barely combined.STEP 6: Mix in the chocolate chips, reserving 1/3 cup (57 g) to sprinkle over the tops of the muffins.STEP 7: In a small bowl, whisk together the brown sugar, Demerara, granulated sugar and cinnamon. Set aside.STEP 8: Fill each muffin well until almost full.STEP 9: Top with the brown-sugar topping and then some of the reserved chocolate chips.STEP 10: Bake in the center of the oven at high heat for 5 minutes, then reduce the heat and bake for 15 minutes more (full details in the recipe card). Eat one warm, fresh from the oven!Recipe Testing these Chocolate Chip Muffins

For the muffin base, I referenced these Blackberry Muffins. I really love how light and moist it is, and I knew it would be perfect here.

I’m also having a really long-term love affair with buttermilk, so I used that for the liquid (for substitutions, see the Notes section below the recipe) and reduced the amount of sour cream. The tanginess and acidity in these muffins is perfection! I credit it with the delicious muffin flavor and the lightness in the crumb.

Next, for the topping, I was inspired by these King Arthur Baking Cinnamon-Sugar Crunch Bagels. I recently made some Sourdough Bagels and wanted a cinnamon topping. I made my own version and LOVED it and knew it would be perfect atop these chocolate chip muffins, and it is.

These muffins taste just like a muffin you would get from your very favorite bakery! You’re going to love them!!

More Delicious Muffin Recipes

I love muffins more than anything! They’re typically pretty easy to throw together and yield something magical that comes in its own to-go carrier. What could be better?!

Since you’re on this muffin journey with me, I hope you’ll also check out the uber popular Raspberry Muffins (with streusel!), Double Chocolate Banana Muffins and these insane Coffee Cake Muffins.

You can browse all of the muffin recipes here!

Have fun and thanks for being here!

PrintThe Best Bakery-Style Chocolate Chip Muffins (I Couldn’t Stop Eating Them!)#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }These moist, tender Chocolate Chip Muffins topped with crunchy brown sugar-cinnamon come together quickly in an easy, one-bowl recipe. You will not be able to stop with these addictive treats!Course Breakfast, Brunch, SnackCuisine AmericanKeyword Chocolate Chip, Sour Cream, Muffins, Rebecca Firth, DisplacedHousewife Well-Tested RecipePrep Time 13 minutes minutesCook Time 20 minutes minutesRest Time (optional) 20 minutes minutesTotal Time 53 minutes minutesServings 13 MuffinsAuthor Rebecca FirthEquipmentBaking ScaleRegular Muffin Pan#40 2-TBSP Cookie ScoopSpatulaIngredientsFor the Chocolate Chip Muffin Base1 cup (200 g) granulated sugar8 tablespoons (113 g) unsalted butter room temperature1 tablespoon (14 g) cooking oil such as olive oil, sunflower or grapeseed oil1 tablespoon (13 g) real vanilla extract1 teaspoon cinnamon¼ teaspoon nutmeg2 large eggs room temperature1/3 cup (82 g) full-fat sour cream room temperature2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon sea salt2 cups + 2 tablespoons (281 g) all-purpose flour how to measure flour1 cup (240 g) buttermilk shaken and at room temperature1 ½ cups (255 g) mini dark chocolate chips reserve about 1/3 cup (57 g) to sprinkle over the tops of the muffins; see chocolate chip notes below the recipeBrown Sugar-Cinnamon Topping1 tablespoon (14 g) light or dark brown sugar packed1 tablespoon (12 g) Demerara sugar see Notes below for substitutions1 tablespoon (12 g) granulated sugar1 teaspoon cinnamonInstructionsTo Make The Chocolate Chip Muffin BatterIn the bowl of an electric stand mixer fitted with the paddle attachment, add the sugar, butter, oil, vanilla, cinnamon and nutmeg, and mix on medium for 4 to 5 minutes or until the texture is light and fluffy. Take a big whiff; it smells delicious. *This muffin recipe can also be made with a handheld mixer or with a bowl and a spatula. Add the eggs, one at a time, making sure the first is well blended before adding in the second. With a spatula, scrape the sides and bottom of the bowl to make sure everything is well combined. Add the sour cream, baking powder, baking soda and salt, and mix on low for 1 minute or until well blended. It should look light, fluffy and whipped. *It may curdle a bit at this stage, that's ok! Take the bowl out of the stand mixer, and alternate adding the flour and buttermilk in two batches, stirring each addition until barely combined. Set aside 1/3 cup (57 g) of chocolate chips to sprinkle over the tops of the muffins just before they go into the oven. Fold the remaining chocolate chips into the muffin batter until just combined and evenly distributed throughout. Rest The Muffin BatterAt this point, you can cover the muffin batter bowl and let it rest at room temperature for 20 to 60 minutes for a higher muffin top and/or stash it in the fridge (in an airtight container) until the following day (see Notes below the recipe for more information).Preheat the oven to 425°F (220°C) and line every other muffin well of your muffin pan with paper liners. Alternatively, you can grease and flour the muffin tin or use a nonstick baking spray.Prep Your Muffins for The OvenIn a small bowl, whisk together the brown sugar, Demerara sugar, granulated sugar and cinnamon. Set aside.Scoop the muffin batter into the prepared muffin tins, filling every other muffin liner until almost full. Sprinkle the brown sugar-cinnamon topping evenly over the tops (about 1/2 teaspoon per muffin), and then sprinkle with the reserved chocolate chips.Time to Bake!Bake for 5 minutes in the center of the oven and then reduce the oven temperature to 350℉ (177℃) and bake for 15 minutes more. When done, the tops will be light golden brown and puffed up. Your kitchen will smell amazing!For best results, bake one muffin pan at a time. Let cool in the muffin pan for about 5ish minutes. Use a butter knife to get the warm muffins out of the hot pan and transfer them to a wire rack to finish cooling. These chocolate chip muffins are delicious warm or at room temperature—you can't go wrong!NotesIngredient Substitutions: Since some iteration of this muffin base is used for my Raspberry, Blackberry and Coffee Cake Muffins (and more!), I have tested this recipe with different ingredient variations. Below, find the substitutions that I use the most:Sour Cream: Feel free to use a full-fat yogurt (Greek yogurt would be ideal) in place of the sour cream.Buttermilk: Measure out 1 cup (240 g) of milk and then omit 1 tablespoon (15 g). Then add in 1 tablespoon (15 g) of white vinegar. Let the mixture sit for 10 minutes before using. You can also just use water or milk (without the vinegar), but I love the acidity that the buttermilk (or faux buttermilk) provides.Demerara: Replace the Demerara with sparkling sugar, turbinado sugar or additional brown sugar.Chocolate Chips: Use dark or semi-sweet chocolate chips, regular size or mini…it’s up to you!Resting Your Muffin Batter: This extra step lets the gluten relax and the flour absorb some of the moisture in the batter, which results in a tender, puffier muffin that bakes beautifully! I recipe tested three different Rest Times:20 Minutes: This is my go-to rest time. It doesn’t take much time, and you can preheat the oven and clean up the kitchen while it takes place. Love. 60 Minutes: I didn’t see much difference between 20 minutes vs 60 minutes, so use the timing that works best for you. Overnight: This is my second favorite option! I love making the batter the night before and then baking them fresh in the morning. Take the muffin batter out of the fridge, then preheat the oven and prep your muffin pan. The batter will have thickened overnight, so make sure to gently spread it evenly in the muffin tin so they rise evenly (I use the back of a spoon). If the batter is still cold, the chocolate chip muffins will need a few extra minutes of bake time.Muffin Size & Quantity: The size of your muffin tin will influence how many muffins the recipe yields. Homemade muffin liners tend to result in fewer muffins because they need more muffin batter.Storing Chocolate Chip Muffins: Store your baked muffins in an airtight container at room temperature for several days. The sugar topping will soften after 24 hours…but trust me, they’re still so delicious!!

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