Description
These moist double chocolate chip muffins are rich, fluffy, and loaded with cocoa and melty chocolate chips—perfect for breakfast, dessert, or a quick chocolate fix.
Ingredients
- 2 large eggs
- 3/4 cup sour cream (170g)
- 1/2 cup milk (120ml)
- 2 teaspoons vanilla extract (10ml)
- 1/2 cup vegetable oil (120ml)
- 1–3/4 cups all-purpose flour (210g)
- 2/3 cup unsweetened cocoa powder (60g)
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together eggs, sour cream, milk, vanilla extract, and oil until smooth.
- In another bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
- Fold in most of the chocolate chips, reserving a handful for topping.
- Divide batter evenly into the muffin cups, filling each about 3/4 full. Top with reserved chocolate chips.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap semi-sweet chips with dark chocolate for deeper flavor.
- Add 1/2 tsp peppermint extract for a minty twist.
- Fold in chopped nuts for extra crunch.
- Use Greek yogurt instead of sour cream as a substitute.
- Make mini muffins by reducing baking time to 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
