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Sour Cream Double Chocolate Muffins

Irresistibly Moist Sour Cream Double Chocolate Muffins Recipe

Sour Cream Double Chocolate Muffins are rich, moist delights guaranteed to satisfy your chocolate cravings.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Vegetable Oil Substitute with melted butter for a richer flavor.
  • 3/4 cup Granulated Sugar Can be partially replaced with brown sugar for added moisture.
  • 2 large Eggs For a vegan option, substitute with flax eggs (2 tbsp ground flaxseed + ¼ cup water).
  • 1/2 cup Milk Use whole milk for richness or substitute with non-dairy milk.
  • 1 teaspoon Vanilla Extract Avoid substituting for best results.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 cup All-Purpose Flour Gluten-free flour can be used if xanthan gum is added.
  • 1/2 cup Cocoa Powder Dutch-process enhances richness.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Baking Soda Leavening agent.
  • 1/4 teaspoon Salt Adjust to taste if sensitive to salt.
  • 1 1/2 cups Dark Chocolate Chips Can be replaced with milk chocolate or semi-sweet chocolate chips.
Optional Toppings
  • 1/2 cup Chocolate Chips Sprinkle more on top before baking for an extra indulgent touch.

Equipment

  • Oven
  • Muffin Pan
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a standard muffin pan by lining it with cupcake liners.
  2. In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, blend together the vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until smooth.
  4. Sift the dry ingredients into the wet batter, gently mixing with a spatula until just combined.
  5. Fold in 1½ cups of dark chocolate chips to the batter.
  6. Spoon the batter into the prepared muffin cups, filling each one all the way to the top.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (180°C) and continue baking for an additional 15-17 minutes.
  8. Once baked, allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container to keep them fresh for up to 3 days or freeze for up to 3 months.

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