Chocolaty Chip Muffins

Chocolaty Chip Muffins

Adapted from
Makes 14 muffins in a standard cupcake pan
Author Wendy Sondov


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ¾ cup chocolate chips or ½ cup chocolate chips plus ¼ cup flavored chips
  • ½ cup unsweetened cocoa
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup sour cream or full fat plain yogurt
  • ½ cup milk
  • ½ cup vegetable oil
  • ¼ cup chocolate or flavored chips for decorating muffin tops


  1. Preheat oven to 400° F. Use non-stick spray to grease a 12-cup muffin pan.
  2. In a large bowl, combine flour, sugars, ¾ cup chocolate chips, cocoa, espresso powder, and baking soda.
  3. In a medium bowl, whisk together vanilla, egg, sour cream, milk, and oil.
  4. Pour the liquid mixture into the large bowl with the flour mixture.
  5. Stir/fold gently until barely combined and no dry mixture is visible.
  6. Use a large scoop to divide the batter into the 12 greased muffin cups. Each muffin cup should be about ¾ full.
  7. Press a few chips (chocolate plus any other flavor chip) onto the top of each muffin.
  8. Bake for 11-14 minutes or until a toothpick inserted in the center comes out clean. Overbaking will cause a dry muffin, so start checking for doneness at 12 minutes.
  9. Remove the muffins from the pan as soon as possible and place on a wire rack to cool completely.
  10. Store at room temperature in an airtight container for up to 5 days. The muffins can be heated for 10-15 seconds in the microwave to freshen.

Packing Tips

Wrap each muffin individually in plastic wrap. Place wrapped muffins in a large freezer weight ziplock bag or plastic storage container. Muffins with mint chips should not be mailed with other flavors. Mint tends to permeate everything in the package.