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Sour Cream Double Chocolate Muffins

Decadent Sour Cream Double Chocolate Muffins They'll Love

Indulge in these Sour Cream Double Chocolate Muffins, balancing fluffy texture and rich chocolate flavor, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Vegetable Oil Can substitute with melted butter for richer flavor
  • 1 cup Granulated Sugar Can substitute with brown sugar for deeper flavor
  • 2 large Eggs Use flax eggs for a vegan version
  • 1/2 cup Milk Whole milk preferred, non-dairy works for lactose-free option
  • 1 teaspoon Vanilla Extract Optional
  • 1 cup Sour Cream Greek yogurt serves as a substitute
  • 1 1/2 cups All-Purpose Flour For gluten-free, use a 1:1 gluten-free flour blend
  • 1/2 cup Cocoa Powder Dutch-process gives a deeper taste, natural cocoa is lighter
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Adjust according to your taste
  • 1 cup Dark Chocolate Chips Milk chocolate or semi-sweet can be used as alternatives

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a larger bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until smooth.
  4. Gradually sift the dry ingredients into the wet mixture and gently stir until just combined, then fold in chocolate chips.
  5. Spoon the batter into muffin cups, filling them to the top and sprinkle remaining chocolate chips on top.
  6. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (180°C) and bake for an additional 15-17 minutes.
  7. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1.5mg

Notes

Store muffins in an airtight container for up to a week, or freeze individually for a quick treat that stays delicious for months.

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