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Sour Cream Double Chocolate Muffins

Indulge in these rich and moist muffins made with sour cream and double chocolate for a delightful treat any time of day.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup sour cream Can substitute with Greek yogurt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Chocolate Chips
  • 1 cup semi-sweet chocolate chips For folding into the batter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or grease with non-stick cooking spray.
  2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Stir well to incorporate everything evenly.
  3. In another bowl, mix together the granulated sugar, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet mix to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Gently fold in the semi-sweet chocolate chips into the batter, ensuring an even distribution.
  6. Divide the batter evenly amongst the muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

These muffins can be served with vanilla ice cream, whipped cream, or alongside coffee or milk. For added crunch, consider mixing in some nuts. Store in an airtight container at room temperature for up to three days or freeze for up to three months.