Description

These Sour Cream Double Chocolate Muffins are rich, moist, and loaded with chocolate flavor. Perfect for breakfast, dessert, or a snack, they’re easy to make and always satisfying.

Ingredients

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup cocoa powder

1 cup granulated sugar

2 large eggs

1 cup sour cream

½ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a separate large bowl, beat the sugar and eggs until smooth and well combined.
Add the sour cream, melted butter, and vanilla extract to the egg mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the chocolate chips.
Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter or the muffins may become dense.
You can swap sour cream with plain yogurt if needed.
Add-ins like nuts or orange zest can add variety.
Use paper liners or grease the tin to prevent sticking.
Muffins freeze well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 20g
Sodium: 180mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg