These chocolate chip muffins are soft, fluffy, and full of chocolate in every bite. They’re big like the ones from the bakery, with golden tops and a sweet crunch. Great for breakfast, snacks, or anytime you want a treat. You can make jumbo or regular size depending on your muffin pan.

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Ingredients Needed:

3 cups (375g) all-purpose flour (spooned & leveled)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil*
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips*
optional: coarse sugar for sprinkling

How To Make Chocolate Chip Muffins Recipe?

Preheat the oven: Set the oven to 218°C and grease a 6-cup jumbo muffin pan or line with paper liners.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In another bowl, whisk the melted butter, oil, sugar, and eggs until smooth. Then add the sour cream, milk, and vanilla. Mix well.
Combine wet and dry: Pour the wet mix into the dry ingredients. Use a spatula to fold the batter gently until just combined. The batter will be thick—don’t overmix.
Add the chocolate chips: Gently fold in the chocolate chips until evenly spread through the batter.
Fill the muffin cups: Spoon the batter into the muffin cups, filling them to the top. Sprinkle coarse sugar on top if using.
Bake the muffins: Bake at 425°F for 5 minutes. Then lower the heat to 177°C and bake for another 25–26 minutes, or until the tops are golden and a toothpick comes out clean.
Cool before serving: Let the muffins cool in the pan for 10 minutes before serving.

James Martin Chocolate Chip Muffins Recipe

Recipe Tips:

Start baking at high heat: Baking at 425°F for the first 5 minutes helps the muffins rise fast and get those big, bakery-style tops. Don’t skip this part.
Use room temperature ingredients: Cold eggs, milk, or sour cream can make the batter mix uneven. Let them sit out for 30 minutes before starting.
Don’t overmix the batter: Stop mixing as soon as the dry spots disappear. Overmixing makes the muffins tough and dry instead of soft and fluffy.
Fill the muffin cups to the top: To get tall, domed muffins, fill each cup all the way. This helps them bake up high and look like bakery muffins.
Add chocolate chips last and fold gently: Stir in the chocolate chips at the end with a spatula. This keeps the batter thick and stops the chips from sinking.

How To Store Leftovers?

Refrigerate: Let the muffins cool completely at room temperature. Then place them in an airtight container and store them in the fridge for up to 1 week.
Freeze: Once the muffins are fully cooled, place them in a freezer-safe bag or container. Freeze for up to 3 months.

Nutrition Facts:

Calories: 300 kcal
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 180mg
Potassium: 90mg
Total Carbohydrate: 38g
Dietary Fiber: 1g
Sugars: 20g
Protein: 4g

Try More James Martin Recipes:

James Martin Chicken Curry Recipe
James Martin Chicken And Ham Pie Recipe

James Martin Chocolate Chip Muffins Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

3 cups (375g) all-purpose flour (spooned & leveled)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil*
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips*
optional: coarse sugar for sprinkling

Directions

Preheat the oven: Set the oven to 218°C and grease a 6-cup jumbo muffin pan or line with paper liners.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In another bowl, whisk the melted butter, oil, sugar, and eggs until smooth. Then add the sour cream, milk, and vanilla. Mix well.
Combine wet and dry: Pour the wet mix into the dry ingredients. Use a spatula to fold the batter gently until just combined. The batter will be thick—don’t overmix.
Add the chocolate chips: Gently fold in the chocolate chips until evenly spread through the batter.
Fill the muffin cups: Spoon the batter into the muffin cups, filling them to the top. Sprinkle coarse sugar on top if using.
Bake the muffins: Bake at 425°F for 5 minutes. Then lower the heat to 177°C and bake for another 25–26 minutes, or until the tops are golden and a toothpick comes out clean.
Cool before serving: Let the muffins cool in the pan for 10 minutes before serving.

Notes

Start baking at high heat: Baking at 425°F for the first 5 minutes helps the muffins rise fast and get those big, bakery-style tops. Don’t skip this part.
Use room temperature ingredients: Cold eggs, milk, or sour cream can make the batter mix uneven. Let them sit out for 30 minutes before starting.
Don’t overmix the batter: Stop mixing as soon as the dry spots disappear. Overmixing makes the muffins tough and dry instead of soft and fluffy.
Fill the muffin cups to the top: To get tall, domed muffins, fill each cup all the way. This helps them bake up high and look like bakery muffins.
Add chocolate chips last and fold gently: Stir in the chocolate chips at the end with a spatula. This keeps the batter thick and stops the chips from sinking.