There is nothing quite like taking a bite out of a warm, damp chocolate chip muffin, straight from the oven. If you are a beginner or a seasoned baker, this simple recipe will yield light, rich, and gooey chocolate chip muffins every time.
In this guide, we will reveal to you the top ingredients, DIY process, and expert tips to keep your muffins always moist.
Why This Recipe Works Buttermilk & sour cream make the muffins moist and tender.
- Brown sugar provides richness and a tender texture.
- Melting the butter provides an even spread for a more intense flavor.
- Mini chocolate chips distribute more evenly for maximum chocolate in each bite.
Ingredients for Moist Chocolate Chip Muffins
(Makes 12 muffins)
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk (or whole milk + ½ tbsp vinegar)
- ½ cup (120g) Greek yogurt or sour cream
- 1 cup (180g) miniature chocolate chips (with a few extra for topping)
1. Preheat the Oven & Muffin Tin
Preheat the oven to 425°F (220°C) (high heat produces a domed top).
Line a 12-cup muffin tin with paper liners or grease well.
2. Combine Dry Ingredients
Whisk together in a bowl:
- Flour
- Baking powder
- Baking soda
- Salt
3. Mix Wet Ingredients
In another bowl, combine:
Melted butter + brown sugar + granulated sugar (whisk until smooth).
Add eggs one at a time, then vanilla. Mix in sour cream and buttermilk until barely mixed.
4. Fold in Dry Ingredients & Chocolate Chips
- Gently mix dry ingredients into wet batter—don’t overmix (a few lumps are fine).
- Fold in ¾ cup chocolate chips, reserving some for topping.
5. Fill & Bake
- Divide batter evenly into muffin cups (fill ¾ full).
- Sprinkle remaining chocolate chips on top.
- Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake 12-15 minutes until a toothpick comes out clean.
6. Cool & Enjoy!
- Let muffins cool 5 minutes in the pan, then transfer to a wire rack.
- Serve warm for the best texture!
Pro Tips for the Best Moist Muffins
✔ Don’t overmix—this leads to dense muffins.
✔ Use room-temperature ingredients for even mixing.
✔ High initial heat creates a bakery-style dome.
✔ Store in an airtight container for up to 3 days (or freeze for 1 month).
FAQ
Why are my chocolate chip muffins dry?
Overbaking or too much flour can cause dryness. Measure flour correctly (spoon & level) and check doneness early.
Can I use milk instead of buttermilk?
Yes! Mix ½ tbsp vinegar or lemon juice into ½ cup milk and let sit for 5 minutes.
How do I make muffins fluffier?
- Use baking powder + baking soda.
- Start with a hot oven (425°F) for a quick rise.
Final Thoughts
These moist chocolate chip muffins are soft, rich, and packed with melty chocolate—perfect for breakfast, snacks, or dessert! Follow this recipe for bakery-quality results every time.Want more baking tips? Try our [Best Blueberry Muffins Recipe] or [Easy Banana Bread] next!
