Sour Cream Double Chocolate Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Initial Bake: Bake the muffins at 425℉ (220℃) for 5 minutes. This initial high heat helps the muffins rise quickly and form a crust.
- 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.
- 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
