Sour Cream Double Chocolate Muffins Recipe

Introduction

These Sour Cream Double Chocolate Muffins are rich, moist, and packed with chocolate flavor. The addition of sour cream gives them a tender crumb, making them perfect for breakfast or an indulgent snack.

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2/3 cup sour cream
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 425℉ (220℃) and line muffin pans with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
3. Step 3: In a large bowl, whisk the vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream together until smooth and combined.
4. Step 4: Sift the dry ingredients into the wet ingredients and gently stir until just incorporated. Fold in 1 1/2 cups of the chocolate chips.
5. Step 5: Spoon the batter evenly into each muffin cup, filling them to the top. Sprinkle the remaining chocolate chips over the muffin tops and gently press them into the batter.
6. Step 6: Bake for 5 minutes at 425℉ (220℃). Then lower the oven temperature to 350℉ (180℃) without opening the oven door, and continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra fudginess, use half bittersweet and half semi-sweet chocolate chips.
• Substitute sour cream with Greek yogurt for a tangy twist and added protein.
• Add a teaspoon of instant coffee powder to enhance the chocolate flavor.
• A pinch of cinnamon can add a warm undertone that complements the cocoa.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream?

Yes, regular or Greek yogurt can be used as a substitute for sour cream and will maintain the moistness and tangy flavor of the muffins.

Why do I reduce the oven temperature after 5 minutes?

The initial high temperature helps the muffins rise quickly, creating a nice dome, while lowering the temperature ensures even baking without burning the tops.

Sour Cream Double Chocolate Muffins Recipe

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★★★★★

5 from 72 reviews

These Sour Cream Double Chocolate Muffins are rich, moist, and bursting with chocolate flavor. The addition of sour cream adds a tender crumb and a slight tang that perfectly balances the sweetness. Loaded with dark chocolate chips both inside and on top, these muffins make a decadent treat ideal for breakfast, snacks, or dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast; Snack; Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2/3 cup sour cream

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Chocolate Chips

• 2 cups dark chocolate chips (divided: 1 1/2 cups into batter, 1/2 cup for topping)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 425℉ (220℃). Line a muffin pan with cupcake liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside for later use.
3. Combine Wet Ingredients: In a large bowl, whisk vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until the mixture is smooth and well combined.
4. Incorporate Dry Ingredients: Sift the dry ingredient mixture into the wet ingredients, gently stirring until fully combined without overmixing to keep the muffins tender. Then fold in 1 1/2 cups of the dark chocolate chips evenly into the batter.
5. Fill Muffin Cups: Spoon the batter evenly into each cupcake liner, filling each cup to the top for a nice dome shape. Evenly distribute the remaining 1/2 cup chocolate chips on top of each muffin, pressing lightly to embed them into the batter.
6. Initial Bake: Bake the muffins at 425℉ (220℃) for 5 minutes. This initial high heat helps the muffins rise quickly and form a crust.
7. Lower Oven Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350℉ (180℃) and continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
8. Cool Muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely, preserving their texture and flavor.

Notes

• Do not overmix the batter after adding flour to avoid tough muffins.
• Use good-quality cocoa powder for rich chocolate flavor.
• Feel free to substitute dark chocolate chips with semi-sweet if preferred.
• Ensure sour cream is at room temperature for easier mixing.
• Leftover muffins store well in an airtight container at room temperature for up to 3 days or can be frozen.

Keywords: double chocolate muffins, sour cream muffins, chocolate chip muffins, moist chocolate muffins, easy muffin recipe