Homemade Fluffy Chocolate Chip Muffins

 Homemade muffins are a favorite in our house, the girls ask for them if they are not in the glass container and the aromas from the oven are one thing my husband can actually smell. I had never been a fan of box muffins, ours would be dried out or never baked correctly. When quarantine started a shortage of the only box muffins the girls liked (Krusteaz Chocolate Chip) was out of stock everywhere, so I panicked. It was the one thing I always had prepared in the house to last us a week or so of breakfast/snack worthy food. After much research and searching the web, I tweaked a few recipes and made them into my own. Now, I don't think I will never by a box mix again, trust me if baking isn't your forte, it can be very overwhelming. Stick with the box momma, your doing great. If you utter the courage to start from scratch you wont regret it with this yummy fluffy chocolate chip recipe. 


1½ cups all-purpose flour

1½ tsps baking powder

¼ tsp salt

¼ tsp ground cinnamon 

½ cup vegetable oil 

1 cup granulated sugar

1 egg

½ cup of sour cream (I substitute with greek yogurt ½ cup + 1 tsp baking soda or ¾ cup of cream cheese mixed with 3 tbs milk) 

2 tsp vanilla extract 

½ cup of buttermilk 

1 cup mini chocolate chips 


  • Preheat oven to 375 F.
  • In a medium mixing bowl, combine vegetable oil and granulated sugar.
  • Mix in egg and sour cream or substitute mixture (see above).
  • Stir in vanilla extract.
  • In a separate mixing bowl, sift together dry ingredients - flour, baking powder, ground cinnamon, and salt.
  • Combine dry ingredients into the wet ingredients, slowly pour in the buttermilk. (DO NOT OVERSTIR)
  • Fold in chocolate chips.
  • Pour batter evenly into lined muffin cups. (Fill ¾ to the top)
  • Bake for 18-20 minutes.
  • Remove from oven and let cool in pan. (muffins will continue cooking as they cool).
  • Serve warm or room temperature.

Hope you enjoy these muffins, they are so darn good. 
xo, Lauren

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