Indulge in the ultimate chocolate experience with our Decadent Sour Cream Double Chocolate Muffins. These rich, moist muffins are packed with double the chocolate goodness, featuring a luscious blend of dark chocolate chips and cocoa powder. Perfect for breakfast, dessert, or a delightful snack, these muffins are sure to satisfy any chocolate craving.
In our family, these Sour Cream Double Chocolate Muffins are a beloved treat. My husband and kids look forward to weekends when the house fills with the irresistible aroma of chocolate baking in the oven. The first time I made these, it was a rainy day, and the warm, gooey chocolate brought smiles and comfort to everyone. Now, these muffins are a staple, especially for special occasions or when we need a little extra cheer. Sharing these delicious muffins has become a cherished tradition, making every moment sweeter.
Why These Sour Cream Double Chocolate Muffins
- Ultra Moist and Rich: The addition of sour cream creates an incredibly moist and tender crumb, making each bite melt in your mouth.
- Double Chocolate: Loaded with both cocoa powder and dark chocolate chips, these muffins offer an intense chocolate flavor that chocolate lovers will adore.
- Perfect Texture: Achieving the perfect balance of fluffiness and density, these muffins rise beautifully and have a delectable, slightly crisp top.
- Easy to Make: With straightforward steps and simple ingredients, these muffins are quick and easy to whip up, even for novice bakers.
Ingredients:
- ½ cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 eggs
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- ⅔ cup (160 g) sour cream
- 2 cups (240 g) all-purpose flour
- ½ cup (50 g) cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340 g) dark chocolate chips, divided
Directions:
- Prepare the Oven: Preheat your oven to 425°F (220°C). Line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the 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 ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in 1½ cups (255 g) of the dark chocolate chips.
- Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each one to the top. Sprinkle the remaining ½ cup (85 g) of chocolate chips evenly over the tops of the muffins, pressing them gently into the batter.
- Bake the Muffins: Bake the muffins in the preheated oven at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake for an additional 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes:
- Substitutions: You can use semi-sweet or milk chocolate chips instead of dark chocolate if you prefer a milder chocolate flavor. For a healthier option, substitute whole wheat flour for up to half of the all-purpose flour.
- Cooking Tips: Make sure not to overmix the batter to keep the muffins tender. For an extra burst of flavor, add a teaspoon of espresso powder to the dry ingredients.
- Nutritional Information: These muffins are a decadent treat. To reduce calories, consider using a sugar substitute or reducing the amount of chocolate chips.
