Description
Rich and moist Sour Cream Double Chocolate Muffins feature a deep cocoa batter and plenty of dark chocolate chips inside and on top. They make a delicious breakfast, dessert, or snack.
Ingredients
Scale
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 2/3 cup (160 g) full-fat sour cream
- 2 cups (240 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups (340 g) dark chocolate chips, divided
Instructions
- Preheat the oven to 425°F (220°C). Line standard muffin pans with 14 paper liners.
- Whisk the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- In a large bowl, whisk the vegetable oil and granulated sugar until glossy. Add the eggs, milk, vanilla extract, and sour cream, then whisk until smooth.
- Sift the dry mixture over the wet mixture. Stir gently until the flour disappears and the batter looks evenly combined.
- Fold 1 1/2 cups (255 g) of the dark chocolate chips into the batter.
- Divide the batter evenly among the 14 liners, filling each almost to the top.
- Sprinkle the remaining 1/2 cup (85 g) of chocolate chips over the muffins and press them lightly into the batter.
- Bake for 5 minutes at 425°F (220°C).
- Without opening the oven door, reduce the temperature to 350°F (180°C). Continue baking for 15 to 17 minutes, or until a toothpick inserted in the center shows a few moist crumbs but no wet batter.
- Cool the muffins in the pans for 5 minutes. Transfer them to a wire rack and continue cooling before serving.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top to prevent dense muffins.
- For deeper chocolate flavor, add 1 teaspoon instant espresso powder to the dry ingredients.
- Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
- Thaw frozen muffins overnight in the refrigerator or at room temperature, then warm briefly in the microwave if desired.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 377
- Sugar: 24
- Sodium: 254
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.1
- Carbohydrates: 46
- Fiber: 3
- Protein: 6
- Cholesterol: 31