Chocolate Chip Muffin Recipe

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place a rack in the center of the oven.

If using solid-stick chocolate or large chips, measure and set aside 2 tablespoons to sprinkle on top later; otherwise measure all chips now.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed and there are no lumps.

Whisk wet ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk, large egg, vegetable oil, vanilla extract, and yogurt or sour cream (if using) until smooth and homogenous.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold the mixture gently until just combined — the batter should be a bit lumpy and slightly thick. Avoid overmixing to prevent tough muffins.

Add chocolate chips

Fold in 3/4 cup of the semisweet chocolate chips until evenly distributed. Reserve the remaining chips for topping. If batter appears very thick, add 1–2 tablespoons additional milk to reach a slightly thicker-than-pancake-batter consistency.

Using a 1/4-cup scoop or two spoons, fill each prepared muffin cup about 3/4 full. This yields domed muffins without spilling over. Sprinkle the reserved chocolate chips evenly across the tops of the muffins. If desired, lightly brush the tops with melted butter and sprinkle with coarse sugar for a glossy, crunchy finish.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 10–14 minutes more, or until the muffin tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Rotate the pan once halfway through the second stage of baking if your oven has hot spots. Total bake time should be about 15–19 minutes depending on your oven and muffin size.

Remove the muffins from the oven and allow them to cool in the tin for 5–7 minutes. Transfer to a wire rack to cool further for at least 15 minutes before serving so they set and don't break apart.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat briefly in a 300°F (150°C) oven or microwave before serving.