Chocolate Chip Muffins

Light and fluffy, these muffins are just like the kind from a bakery or coffee shop. The muffin tops are amazing with all the chocolate chips and coarse sugar!

Muffin tray with chocolate chip muffins with a striped tea towel

Anytime I stop at a coffee shop, I am often tempted by the fresh baked goods. The muffins are my big weakness and I regularly find myself leaving the coffee shop with a chocolate chip muffin along with my cup of coffee.

Over the years, I have made these chocolate chip muffins many times. They are so good, very moist, light and cakey in the middle. But, it is the muffin top that is especially incredible. Extra chocolate chips and the sweet crunch of sugar on top, make these muffins seriously addictive.

This muffin uses a standard batter recipe that I use as a base for many of my muffins. It produces a moist muffin every single time.

Fresh baked chocolate chip muffins in a tray.

Here are some other delicious muffin recipes.

Stand mixer with wet ingredients of oil, sugar, sour cream and eggs

How to Mix Muffin Batter

While I use a stand mixer to beat the muffin batter, hand mixers will also work very well. Make sure to use a large enough bowl for the batter to mix. I also like to place a rubber or silicone trivet under the bowl to keep it stable when the batter is being mixed.

The first step to making these muffins is to cream together the wet ingredients. I use a stand mixer and beat the eggs, sugar, oil and sour cream on medium until we mixed and creamy.

While I use sour cream, you could substitute that with plain yogurt. Also, instead of oil, you could also use softened butter or even margarine.

Slowly dump in the dry ingredients into the bowl with the stand mixer

Lower the speed of the stand mixer to low and slowly dump in the dry ingredients. I have already stirred together the flour with the baking powder, baking soda and salt. Mixing them together first, in a separate bowl, allows the baking powder and baking soda to be thoroughly dispersed in the batter.

Dump the chocolate chips into the bowl with the batter mixing.

With the mixer still on low, dump in 1 cup of the chocolate chips. If desired, you could even mix them in with a wooden spoon or rubber spatula. All that is needed is to make sure that they are mixed throughout the batter.

Spoon some batter into muffin pan lined with parchment paper liners.

There is enough batter to make 12 muffins. I like to line the muffin tray with parchment paper liners. These kind of liners are really good as they come off the baked muffin very easily after baking. 

Spoon some batter into each of the muffin liners.

Sprinkle some extra chocolate chips and coarse sugar on top of the batter.

The topping of these muffins is what truly makes these amazing and taste like they come from a bakery. I sprinkle the top of the muffin batter with some extra chocolate chips and coarse sugar. 

Fresh baked chocolate chip muffins at 400F for 15 to 18 minutes.

What temperature and how long to bake muffins?

I bake these muffins at 400F. While this may seem like a higher than normal temperature for baking, this allows them to rise quickly and stay very moist in the middle.

The muffins should bake for around 16-18 minutes. Every oven is a little different and the baking time may vary. A great way to test the doneness of muffins is to stick a toothpick in the centre. If the toothpick has no batter on it, then the muffin is done and can be removed from the oven. Obviously, there will likely be some melted chocolate on the toothpick, but you are looking to see if there is any of the actual batter.

Once the muffins have finished baking, let them cool on a wire rack.

These chocolate chip muffins are perfect for a cup of coffee.


Chocolate Chip Muffins

Square image of chocolate chip muffins in a tray.
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Easy recipe for the best chocolate chip muffins that taste just like they are made at a coffee shop bakery. Moist muffin with coarse sugar on top.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins


  • 2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup oil
  • 2 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 1/4 cup chocolate chip
  • 2 tbsp coarse sugar


  • In a large bowl, whisk the flour with the baking soda, baking powder and salt. Set aside
  • With an electric mixer beat together the oil, eggs, sugar, and sour cream until smooth and creamy.
  • With an electric mixer on low, slowly dump the flour mixture in with the wet ingredients. Mix until combined. Stir in 1 cup of the chocolate chips in with the batter.
  • Scoop the muffin batter into a muffin tray with liners. There should be enough batter to fill 12 muffin cups. Sprinkle the tops of each muffin with remaining chocolate chips and coarse sugar.
  • Bake at 400F for 16-18 minutes. Check with a toothpick and if it comes out of the muffin with no batter, they are done.
  • Cool on a wire rack.


Per serving:

Calories: 373kcalCarbohydrates: 48gProtein: 4gFat: 18gSaturated Fat: 6gCholesterol: 40mgSodium: 159mgFiber: 1gSugar: 31g

Nutrition Disclaimer


Muffin tray with chocolate chip muffins with a striped tea towel

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • Hi Steve!

    Can I substitute almond flour for these?

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  • Mmmm, chocolate. Impossible to resist! Thanks for sharing this great recipe. Very often, I also add some nuts to the muffin batter. Combine well with chocolate chips.

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  • You know I love muffins – these look like a great one!
    Happy Birthday to your little girl! Such a fun age – my son is 6!

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  • I see your answer here, yes the US does have cake flour you can buy and pastry flour you can buy. Too many choices here, but now I understand what you meant!

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  • I would really dig into these. Chocolate Chip anything is fabulous. Great Recipe. I have an award for you at my blog on 1-8… head over and check it out. 🙂

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  • I’ve always gotten to pick my birthday dinner and dessert too. I think my mom regretted it when I was 3. I wanted lobster for dinner. My mom sent my dad to the store for lobster and he thought it was $9 each not per pound so he bought the biggest one in the tank. Then I refused to share until I was done because it was MY lobster.

    You’re lucky your daughter picked turkey.

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  • Happy birthday a day early to your daughter! They’re so cute at that age 🙂 We do the same thing with letting the birthday person pick the meal. It always amazed me some of the things they come up with.

    These muffins look great. I do so love a muffin with chocolate in it 🙂

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  • The classic! 🙂 nothing beats a moist, chocolatey bite of muffin.

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  • You do sound like you are going to be busy with the holidays and birthdays! I think it is pretty cool that your daughter gets to request a special dinner as well as a special dessert!
    Muffins with a touch of chocolate is always welcome her and with you choice of flour-I know they are light. Also, mini chocolate chips do so much better in baked goods than the big ones. Your ingredient list on the flour does have me confused. Is it a statement that either flour can be used for a total 2 cups or a total of 4 cups (half quantity of each type).

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    • Thanks for your comment Tina. Your comment has me intrigued. Up here in Canada there is “all purpose flour”, “bread flour” and “cake and pastry flour”. Here is the kind I buy – click here. From your comment it sounds like in the U.S. there is both a “pastry” flour and a “cake” flour. Is that true? If so then this ingredient list could confuse people. I meant just 2 cups of flour.

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