Description
These Sour Cream Double Chocolate Muffins are rich, moist, and packed with deep chocolate flavor. Made with cocoa powder and chocolate chips, and enriched with sour cream for an ultra-tender crumb, they’re a chocolate lover’s dream for breakfast, snack, or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar and eggs until light and fluffy. Add sour cream, oil, milk, and vanilla extract, and mix until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling about 3/4 full. Top each with a few extra chocolate chips if desired.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat sour cream for the richest flavor and texture.
- For extra decadence, sprinkle with a pinch of sea salt before baking.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: double chocolate muffins, sour cream muffins, moist chocolate muffins, bakery-style muffins, chocolate breakfast, easy muffin recipe