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Sour Cream Double Chocolate Muffins

Sour Cream Double Chocolate Muffins That Melt in Your Mouth

Sour Cream Double Chocolate Muffins are easy to make, moist, and chocolatey, making them a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Vegetable Oil Substitution: Can use melted butter for a richer flavor.
  • 1 cup Granulated Sugar Substitution: Brown sugar can add a slight molasses flavor.
  • 2 Eggs Note: Aquafaba can be used as a vegan substitute.
  • 1/2 cup Milk Substitution: Whole milk recommended; almond milk can be used for a dairy-free option.
  • 1 teaspoon Vanilla Extract Tip: Use pure vanilla extract for the best taste.
  • 1 cup Sour Cream Substitution: Greek yogurt can be used as a healthier alternative.
  • 1 1/2 cups All-Purpose Flour Substitution: Gluten-free flour mix can be used for a gluten-free version.
  • 1/2 cup Cocoa Powder Note: Dutch-processed cocoa is suggested for a richer taste.
  • 1 teaspoon Baking Powder Important: Ensure they are fresh for optimal rise.
  • 1/2 teaspoon Baking Soda Important: Ensure they are fresh for optimal rise.
  • 1/4 teaspoon Salt Note: Omit or reduce for a lower sodium version.
  • 1 cup Dark Chocolate Chips Substitution: Semi-sweet chocolate chips can be used for a sweeter taste.
Optional Toppings
  • 1/2 cup Additional Dark Chocolate Chips For extra gooeyness and a delightful surprise in every bite.

Equipment

  • oven
  • Muffin pans
  • Mixing bowls
  • Whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line muffin pans with cupcake liners.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, mix vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until smooth.
  4. Sift dry ingredients into wet mixture and fold gently. Fold in 1.5 cups of dark chocolate chips.
  5. Fill muffin cups to the top with batter and sprinkle remaining chocolate chips on top.
  6. Bake for 5 minutes at 425°F, then reduce to 350°F (180°C) and bake for another 15-17 minutes.
  7. Cool for about 5 minutes before transferring muffins to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

These muffins can be customized with nuts or espresso powder. They are perfect for breakfast or as a snack.

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