Sour Cream Double Chocolate Muffins

Craving moist, decadent chocolate muffins with a rich, creamy twist? Look no further! My Sour Cream Double Chocolate Muffins are the perfect combination of fluffy, chocolaty goodness and a tangy sour cream touch that creates an irresistible treat for any chocolate lover. Ready in under 30 minutes, these muffins will have your kitchen smelling heavenly and your taste buds dancing with joy.

Ingredients List

This recipe yields about 12 large muffins, packed with double the chocolate for double the flavor!

• ½ cup (120 ml) vegetable oil
• 1 cup (200 grams) granulated sugar
• 2 eggs
• ½ cup (120 ml) milk
• 1 teaspoon vanilla extract
• 2/3 cup (160 grams) sour cream
• 2 cups (240 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups (340 grams) dark chocolate chips, divided

With these simple ingredients, you can bring the ultimate double chocolate dream to life!

Required Kitchen Tools

To make the process smooth and hassle-free, I recommend having the following kitchen tools on hand:

1. Large Mixing Bowls : You’ll need one for the wet ingredients and another for the dry ingredients.
2. Whisk and Spatula : A whisk for blending the wet ingredients and a spatula to fold the dry ingredients into the wet mixture.
3. Sifter : To ensure your cocoa powder and flour mix smoothly without lumps, a sifter comes in handy.
4. Standard Muffin Pan : Made for 12 muffins. If you want to make mini muffins, you can adjust the baking time accordingly.
5. Cupcake Liners : Line your muffin pan for an easy non-stick bake and simple cleanup.
6. Measuring Cups and Spoons : Ensuring the right balance of ingredients is key in baking for perfect results every time.
7. Toothpicks or Cake Tester : To check if your muffins are perfectly baked.
8. Cooling Rack : Crucial for letting the muffins cool properly while maintaining a soft, moist center.

Having the right tools will make your baking experience enjoyable and deliver mouthwatering results.

Recipe Instructions: Step-by-Step Guide

1. Preheat the Oven and Prepare the Liners

First, preheat your oven to 425°F (220°C) . This initial high temperature helps give the muffins a quick rise for those beautifully domed tops. Meanwhile, line your muffin pan with cupcake liners to prevent sticking and make cleanup easier.

2. Prepare the Dry Ingredients

In a medium bowl , whisk together the dry ingredients:

• 2 cups (240 grams) all-purpose flour
• ½ cup (50 grams) cocoa powder
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Mix them thoroughly to ensure even distribution of the baking agents. This step is crucial for creating a light, fluffy texture. Set the bowl aside.

3. Mix the Wet Ingredients

In a large bowl , whisk together the wet ingredients:

• ½ cup (120 ml) vegetable oil
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• ½ cup (120 ml) milk
• 1 teaspoon vanilla extract
• 2/3 cup (160 grams) sour cream

Whisk well until the mixture is smooth and well-combined. The sour cream adds moisture and tang, ensuring a soft, tender crumb in the muffins.

4. Combine Wet and Dry Ingredients

Gently sift the dry ingredients into the bowl of wet ingredients. Using a spatula , stir the batter until just incorporated. Avoid overmixing, as we want the muffins to remain light and fluffy. The batter will be thick and slightly lumpy, which is exactly what you’re looking for.

5. Add the Chocolate Chips

Fold 1½ cups (255 grams) of the dark chocolate chips into the batter. This step ensures you’re infusing even more chocolate into the muffins, giving them that signature double chocolate punch with every bite!

6. Fill the Muffin Liners

Spoon the batter evenly into the prepared muffin cups, filling each liner all the way to the top . This ensures a nice, big muffin top. Don’t worry if it seems like a lot; these muffins are meant to be tall and impressive!

For the finishing touch, take the remaining ½ cup (85 grams) of chocolate chips and press them gently into the muffin tops. This will give your muffins that look of bakery-style decadence once they bake.

7. Bake

Bake the muffins at 425°F (220°C) for 5 minutes . This high initial temperature will help the muffins rise quickly. Without opening the oven door, reduce the temperature to 350°F (180°C) and bake for another 15-17 minutes . The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached (it’s okay if some melted chocolate from the chips sticks to the toothpick!).

8. Cool and Enjoy

Once baked, remove the muffins from the oven and allow them to cool for about 5 minutes in the muffin pan. Afterward, transfer them to a wire cooling rack to cool further. These muffins are best enjoyed slightly warm when the gooey chocolate chips are still melty, but they’re equally delicious at room temperature.

Serving and Storage

Serving Suggestions

For an extra indulgent touch, try serving your sour cream double chocolate muffins with a dollop of whipped cream or a drizzle of caramel sauce. They pair perfectly with a glass of cold milk or your favorite coffee for a luxurious breakfast or snack.

Storage Instructions

If you have leftovers (though I doubt you will!), you can store these muffins in an airtight container at room temperature for up to 3 days . You can also freeze them for up to 1 month . To enjoy them later, just allow them to thaw at room temperature or lightly reheat them in the microwave for a freshly baked taste!

Conclusion

These Sour Cream Double Chocolate Muffins are a chocoholic’s dream come true. The rich cocoa flavor combined with the melt-in-your-mouth chocolate chips and the added moisture from the sour cream creates a fluffy, tender, and flavorful muffin that’s great for any occasion. Whether you’re baking them for a weekend breakfast or a special dessert, you can’t go wrong with this classic recipe. So, grab your ingredients and tools, and let’s bake something wonderful!