Chocolate Chip Muffins: A Family Favorite Recipe

As a mom of eight and a passionate quilter sometimes I need a break from sewing and the kids are always excited for home baked snacks. We tend be more of an "ingredient" household so that means I am forced to make homemade goodies if we want any special treats without a trip to the grocery store. 

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Another go to recipe that don't even make it to a container are No-Bake Cookies or if I'm feeling healthier, Energy Balls. Those are always quick recipes that can be made in a pinch.

One of our absolute favorites though? These chocolate chip muffins. They’re soft, sweet, and just the right amount of indulgence. Baking them feels like a hug in muffin form, and they’re always a hit with my kids (and with me when I sneak one fresh from the oven!).

The best part? These muffins come together quickly, so I can whip them up in no time and get back to quilting—or tending to the animals on our little farm.

Here’s the recipe. I hope your family loves these muffins as much as mine does!

Chocolate Chip Muffins Recipe

Ingredients:

• 3/4 cup milk
• 1/4 cup sour cream
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup mini or regular semi-sweet chocolate chips
• 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon (for topping)

Directions:

1. Preheat your oven to 400°F. Prepare your muffin tin with liners or non-stick spray.
2. In a large bowl, whisk together the wet ingredients: milk, sour cream, oil, egg, and vanilla extract.
3. In a separate bowl, combine the dry ingredients: flour, white sugar, brown sugar, baking powder, and salt. I always like to whisk my dry ingredients to ensure they’re well mixed and brown sugar is broken up.
4. Create a "well" in the center of the dry ingredients, then pour the wet mixture into the well. Stir gently with a whisk until just combined. (Don’t overmix!) You can find my favorite Dough Whisk here (this is an affiliate link, which means I may earn a small commission at no extra cost to you).
5. Fold in the chocolate chips.
6. Spoon the batter evenly into the muffin cups—enough for 12 large muffins or 24 mini muffins. 
7. Sprinkle the tops with the cinnamon-sugar mixture for a little extra sweetness and crunch.
8. Bake large muffins for 15 minutes, then switch to a high broil for 2 minutes to brown the tops. For mini muffins, bake for 10 minutes.

Let the muffins cool slightly (if you can wait!) and enjoy.

TIPS

Believe it or not muffin pans make a difference in how your muffins or cupcakes turn out. You can find my favorite Muffin Pan here. (this is also an affiliate link, which means I may earn a small commission at no extra cost to you.)

Whenever my teenage girls bake muffins or quick bread, I’m always there to remind them, 'Don’t overmix!' I’m pretty sure those words will make it into my eulogy someday.

Try them with blueberries or add mashed bananas! It is a great basic recipe to tweak your own way. You could also replace the oil with applesauce and the sour cream with greek yogurt for healthier options.

These muffins are perfect for busy mornings, after-school snacks, or a treat during quilting breaks. The cinnamon-sugar topping adds the perfect touch, and the chocolate chips make them irresistible.

From my family to yours, happy baking!