Go Back
–+ servings
Sour Cream Double Chocolate Muffins

Irresistibly Moist Sour Cream Double Chocolate Muffins

These Sour Cream Double Chocolate Muffins are moist, decadent, and perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup Vegetable Oil Substitute with melted butter for a richer flavor.
  • 1 cup Granulated Sugar Brown sugar gives a deeper taste.
  • 2 large Eggs For a vegan version, use flax eggs.
  • ¾ cup Milk Whole milk offers density; plant-based alternatives lighten texture.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 1 cup Sour Cream Greek yogurt can work as a substitute.
  • 1 ½ cups All-Purpose Flour Gluten-free flour with xanthan gum is great for a gluten-free version.
  • ½ cup Cocoa Powder Dutch-process cocoa creates an even richer taste.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • ½ teaspoon Baking Soda Works with sour cream's acid to ensure excellent rise.
  • 1 pinch Salt Balances sweetness.
  • 1 cup Dark Chocolate Chips Mix in milk chocolate for extra variety.
For Serving (Optional)
  • 1 cup Whipped Cream Serve warm muffins with a dollop.
  • Fresh Fruit A fruit salad on the side enhances freshness.

Equipment

  • Muffin Pan
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

Step-by-Step Instructions for Sour Cream Double Chocolate Muffins
  1. Preheat your oven to 425°F (220°C) and line your muffin pans with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, combine vegetable oil, sugar, eggs, milk, vanilla extract, and sour cream. Whisk until smooth.
  4. Gradually sift the dry ingredients into the wet mixture, stirring gently. Add chocolate chips and fold in.
  5. Spoon the batter into prepared muffin liners, filling each to the top. Optionally, sprinkle chocolate chips on top.
  6. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 15-17 minutes until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure thorough mixing of wet ingredients for even distribution of sour cream for moist muffins. Customize with nuts or fruits as desired.

Tried this recipe?

Let us know how it was!