There’s nothing better than a warm, freshly baked chocolate chip muffin—soft, moist, and bursting with rich, melty chocolate. These muffins are the perfect balance of fluffy and indulgent, making them a go-to breakfast, snack, or sweet treat with coffee. Plus, they’re easy to make with simple ingredients you probably already have in your kitchen. Let’s bake a batch!
Chocolate Chip Muffins
I don’t know about you, but as a kid, gas station breakfasts on the pad were my absolute favorite! All because of the huge, soft, and moist Otis Spunkmeyer muffins. Blueberry is my favorite, along with my dad’s! He was helping me test this recipe, constantly nagging that “blueberry would be better.” But I wasn’t gonna start listening to him now. I just knew that I needed to create the softest muffin that tasted almost like cake and just melted in my mouth. If that’s what you’re looking for too, then you’re in the right place!
There’s a couple techniques that really pull together everything you want in a muffin. The way to get a moist muffin is by adding fat. That is why there are four different ingredients in this recipe that contain a high fat volume: butter, oil, sour cream, and buttermilk (or whole milk).
I also don’t know if you noticed the instant pudding in the recipe! That’s how you can get away with making the muffin cake like without being too overpowering.
Ingredients in Chocolate Chip Muffins
This recipe is easily made, with most ingredients being ones that are used in most everyday households! Each ingredient is an important factor for your muffins to result in tall, soft, moist chocolate chip muffins!
- neutral oil
- butter
- granulated sugar
- eggs
- vanilla extract
- sour cream
- buttermilk (or whole milk!)
- flour
- baking powder
- baking soda
- salt
- chocolate chips
- instant vanilla pudding
Tips for Chocolate Chip Muffins
- Thick Batter is Key – A thicker batter helps muffins rise tall and creates a soft, tender crumb. Avoid overmixing to keep them light and fluffy.
- Fill the Muffin Tin to the Top – Unlike cupcakes, muffins benefit from being filled nearly to the top to get a nice domed shape.
- Bake at a Higher Temperature First – Start baking at 400–425°F for the first 5 minutes, then lower the temperature. This helps create a high rise.
- Don’t Overmix – Stir the batter until just combined. Overmixing leads to dense, tough muffins.
- Use Room Temperature Ingredients – This helps everything mix evenly and creates a better texture.
- Let the Batter Rest – Resting the batter for 15–30 minutes before baking can enhance the texture and rise
I hope you enjoyed creating something soft and golden with me 🙂 I’m so happy you’re here!
love, mace <3
MOIST Chocolate Chip Muffins
Equipment
- Saucepan or Microwave-Safe Dish
- Large Mixing Bowl
- Muffin Liners
- Hand Mixer or Whisk
- Spatula
- Muffin Tin
- Measuring Spoons
Ingredients
- ½ cup unsalted butter melted and cooled
- ⅓ cup neutral oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoon pure vanilla extract
- ¼ cup sour cream
- ¾ cup buttermilk or whole milk
- 2 ½ cup flour
- 1 box instant vanilla pudding mix 3.4 oz
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 1 ½ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 425°F. Grease standard size muffin tins and line with cupcakes liners
- Melt the butter in a small saucepan or microwave-safe bowl, stirring every 30 seconds.
- In a large mixing bowl combine sugar, oil, and melted butter, whisking until combined.
- Add eggs, vanilla, sour cream, and milk and mix well.
- Add flour, pudding mix, salt, baking soda, and baking powder. Mix with a spatula until mostly together. It will be a little lumpy, and that’s completely okay!
- Fold in the chocolate chips.
- Scoop the batter into the muffin tins, filling all the way full. Trust me!
- Bake the muffins for 7 minutes at 425°F, then turn the oven down to 350°F for 20 more minutes. Remove from the oven and allow to cool for at least 15 minutes before serving!
Notes
2. Don’t over mix the batter.