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Sour Cream Double Chocolate Muffins

Decadent Sour Cream Double Chocolate Muffins to Die For

Indulge in these delicious sour cream double chocolate muffins, boasting rich flavors and moist texture.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Vegetable Oil Can be substituted with melted butter for a richer flavor.
  • 1 cup Granulated Sugar Sweetens muffins and contributes to browning.
  • 2 large Eggs Acts as a binder for added moisture and richness.
  • 1/2 cup Milk Whole milk is preferred; almond milk can be a dairy-free option.
  • 1 teaspoon Vanilla Extract Enhances chocolate flavors.
  • 1 cup Sour Cream Adds moisture; Greek yogurt can be a replacement.
  • 2 cups All-Purpose Flour For gluten-free muffins, substitute with gluten-free flour and add xanthan gum.
  • 1/2 cup Cocoa Powder Dutch-process cocoa offers a richer taste.
  • 2 teaspoons Baking Powder Leavening agent for rise.
  • 1 teaspoon Baking Soda Enhances browning.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 1/2 cups Dark Chocolate Chips Can substitute with semi-sweet or milk chocolate.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line muffin pan with paper liners or grease it.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, add the vegetable oil, sugar, eggs, milk, vanilla extract, and sour cream. Whisk until smooth.
  4. Gradually pour the dry ingredients into the wet mixture, folding until just combined. Fold in dark chocolate chips.
  5. Spoon the batter into prepared liners, filling to the top. Press a few remaining chocolate chips on top.
  6. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (180°C) and bake for an additional 15-17 minutes.
  7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2IUCalcium: 4mgIron: 10mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze muffins for longer storage and reheat when ready to enjoy.

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