Imagine biting into a muffin that is both rich and moist, with pockets of melted dark chocolate that provide an intense burst of flavor with every bite. These Sour Cream Double Chocolate Muffins are the perfect treat for any chocolate lover, combining the creaminess of sour cream with the decadence of dark chocolate. Whether you’re making them for a special breakfast, a snack, or a dessert, these muffins are sure to become a favorite in your home.
There’s something magical about the aroma of freshly baked chocolate muffins wafting through the house. My husband and our kids absolutely adore these muffins; they disappear almost as quickly as they come out of the oven. I remember the first time I made them; my husband, who usually isn’t a fan of sweets, couldn’t stop at just one. These muffins have become a weekend tradition for us, a perfect way to start our Saturdays together.
Why These Sour Cream Double Chocolate Muffins
- Double the Chocolate: These muffins are loaded with dark chocolate chips inside and out, ensuring you get a chocolatey bite every time.
- Moist and Tender: The addition of sour cream makes these muffins incredibly moist and tender, giving them a luxurious texture.
- Perfect for Any Occasion: Whether for breakfast, a snack, or dessert, these muffins are versatile and always a hit.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up these muffins in no time.
Ingredients
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 grams) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 2/3 cup (160 grams) sour cream
- 2 cups (240 grams) all-purpose flour
- 1/2 cup (50 grams) cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 grams) dark chocolate chips, divided
Directions
- Preheat your oven to 425°F (220°C) and line a muffin pan with cupcake liners.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until smooth.
- Gradually sift the dry ingredients into the wet ingredients, stirring until just combined. Fold in 1 1/2 cups (255 grams) of dark chocolate chips.
- Spoon the batter evenly into the lined muffin cups, filling each to the top. Sprinkle the remaining chocolate chips over the tops of the muffins, gently pressing them into the batter.
- Bake the muffins at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the oven 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- Substitutions: You can substitute Greek yogurt for sour cream if you prefer or if it’s what you have on hand.
- Chocolate Chips: Feel free to use milk chocolate or semi-sweet chocolate chips if you prefer a sweeter muffin.
- Storage: These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to three months. Simply reheat in the microwave or oven before serving.
