Description
These rich and moist Chocolate Chocolate Chip Muffins are perfect for chocolate lovers. Featuring a deep cocoa flavor enhanced by semi-sweet chocolate chips, these muffins make a delightful breakfast treat or snack. Easy to prepare and baked to perfection, they are fluffy, fudgy, and sure to satisfy any sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda until they are evenly combined, ensuring a consistent texture throughout the muffins.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate Chocolate Chips and Combine Mixtures: Add the semi-sweet chocolate chips to the wet ingredients, then pour this mixture into the bowl with the dry ingredients. Gently stir until just combined; avoid overmixing to keep the muffins tender. Then, evenly divide the batter among the cupcake liners, filling them nearly full to achieve a nice muffin dome.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. Bake until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs for perfect doneness.
- Cool and Store: Allow the muffins to cool before storing. Keep them at room temperature in an airtight container to maintain freshness and moisture.
Notes
- Do not overmix the batter to avoid dense muffins; stir until ingredients are just combined.
- Muffins can be stored at room temperature for up to 3 days or frozen for longer storage.
- Room temperature eggs help the batter combine better and yield better texture.
- You can substitute half the semi-sweet chocolate chips with dark or milk chocolate chips for varied flavor.
- For a dairy-free option, substitute sour cream and milk with plant-based alternatives.
