Description
Rich sour cream double chocolate muffins deliver pure indulgence in every delightful bite. Chocolate lovers will savor these moist, tender treats packed with deep cocoa flavor and creamy texture that elevate breakfast or snack time.
Ingredients
Scale
Chocolate Ingredients:
- 2 cups (340 grams) dark chocolate chips, divided
- 1/2 cup (50 grams) cocoa powder
Flour and Leavening Agents:
- 2 cups (240 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 eggs
- 2/3 cup (160 grams) sour cream
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to a scorching 425°F/220°C and prepare muffin pans with cupcake liners, ensuring full coverage.
- In a medium mixing vessel, thoroughly combine the dry ingredients: all-purpose flour, rich cocoa powder, leavening agents, and salt. Set this mixture aside for later integration.
- Whisk together the liquid components in a spacious mixing bowl: vegetable oil, granulated sugar, eggs, milk, aromatic vanilla extract, and creamy sour cream until the mixture achieves a smooth, uniform consistency.
- Gently sift the reserved dry ingredient mixture into the wet ingredients, stirring with minimal agitation to prevent overmixing. Carefully fold in the majority of chocolate chips, reserving some for topping.
- Fill each cupcake liner to the brim with the decadent batter, creating generous muffin portions. Strategically sprinkle the remaining chocolate chips across the top of each muffin.
- Initiate baking at the high temperature of 425°F/220°C for a brief 5-minute burst, then immediately reduce the oven temperature to 350°F/180°C. Continue baking for an additional 15-17 minutes, monitoring until a toothpick inserted comes out pristine and clean.
- Allow the muffins to rest in the pan for 5 minutes, enabling them to set and cool slightly. Carefully transfer to a wire cooling rack to complete the cooling process.
Notes
- Use high-fat sour cream to ensure maximum moisture and rich texture in the muffins.
- Avoid overmixing the batter to prevent tough, dense muffins; stir just until ingredients are combined.
- For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain similar consistency.
- Add a sprinkle of sea salt on top before baking to enhance the chocolate flavor and create a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg