Sour Cream Double Chocolate Muffins Recipe
Discover the ultimate Sour Cream Double Chocolate Muffins recipe! These muffins are moist and rich, with sour cream enhancing the texture and flavor. Packed with dark chocolate chips, they’re a delight for any chocolate lover. Ideal for breakfast or a sweet treat, this recipe is sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup (120 ml) vegetable oil
- 1 cup (200 gr) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- 2/3 cup (160 gr) sour cream
- 2 cups (240 gr) all-purpose flour
- 1/2 cup (50 gr) cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340 gr) dark chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together vegetable oil and granulated sugar until combined.
- Add eggs, milk, and vanilla extract, mixing well.
- Stir in sour cream until smooth.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in 1 1/2 cups of dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle remaining chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moist muffins, do not overmix the batter. You can substitute dark chocolate chips with milk or semi-sweet chocolate chips based on preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg