Sour Cream Double Chocolate Muffins
Rich and moist double chocolate muffins with a hint of sour cream for added tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix sour cream, milk, oil, eggs, sugar, and vanilla.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in chocolate chips.
- Spoon batter into muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days.
- For extra richness, use dark chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg