Description
Rich and moist double chocolate muffins with a hint of sour cream for extra tenderness.
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 your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mix oil and sugar until combined. Add eggs, milk, vanilla, and sour cream. Stir until smooth.
- In another bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in 1 1/2 cups of chocolate chips.
- Divide batter evenly into muffin cups. Sprinkle remaining chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Do not overmix the batter to keep muffins soft.
- Store in an airtight container for up to 3 days.
- For extra richness, use full-fat sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: double chocolate muffins, sour cream muffins, chocolate chip muffins