Chocolate Chip Muffins

Pallet and Pantry
by Pallet and Pantry
12 servings
32 min

I'm married to a man who loves all things chocolate. I seriously think if you gave him a piece of cardboard covered in chocolate he'd eat it.

With that being said, we are trying to limit our sweet as much as possible. Which makes a sweet treat now and again, all that more special.

When I began testing this recipe there were a few things I wanted. One, for the cupcakes to be moist. Two, for them to have little bites of chocolate in every mouthful. And three. To have less sugar.

Yes, you read that right. LESS sugar. Because in the past, every time I ate a chocolate muffin, I was always overwhelmed with too much sweetness.

Recipe details
  • 12  servings
  • Prep time: 10 Minutes Cook time: 22 Minutes Total time: 32 min
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  • 1 cup sour cream (can also use plain Greek yogurt)
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips divided
  • 2/3 cup chopped walnuts divided

Preheat oven to 400. Line muffin tin with paper cups or grease well.
Combine sour cream, milk, oil, egg, and vanilla in a large mixing bowl. Whisk until well combined.
Sift flour into a medium bowl. Add in baking soda, baking powder, sugar, salt, and cinnamon. Stir until just combined.
Add the dry ingredients to the wet ingredients and stir until just combined. DO NOT OVERMIX.
Gently fold in 2/3 cup of the chocolate chips and 1/3 cup of the chopped nuts.
Scoop the batter into each of the muffin cups filling 3/4 full.
Sprinkle each muffin with remaining chocolate chips and nuts.
Bake the muffins in the oven for 22-25 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the oven and allow to cool slightly before removing them from the muffin pan. Then allow them to cool completely before storing in an air-tight container.
Pallet and Pantry
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  • Cynthia winston Cynthia winston on Feb 12, 2022

    You want an even easier chocolate muffin with only two (2) ingredients? Buy your favorite brownie boxed mix and a 15-oz. Can of pure pumpkin puree (not canned pumpkin pie puree with added spices). Mix both together and divide amongst a 12-muffin tin. Bake for 25-30 min at 325 deg. or til knife inserted in a center comes out clean. They are moist and delish!

  • Great recipe! I am with you on the sugar issue. Typically I cut the sugar in half, if not more. Doesn't need to be that sweet as the chocolate chips add sugar to the recipe on their own. Going to give this a try and pinning! Thanks for sharing. ❤

    • Pallet and Pantry Pallet and Pantry on Feb 13, 2022

      Thank you so much, Naomie!! I hope you enjoy the recipe and I so appreciate the share!!💕