Sour Cream Double Chocolate Muffins

Rich and moist Sour Cream Double Chocolate Muffins made with an intense chocolate batter and studded with chocolate chips inside and out. They make a delicious breakfast or as a snack!

Calling all the chocolate lovers! I think you’ll go crazy for these extra rich Sour Cream Double Chocolate Muffins! These muffins are so moist yet dense and packed full of melted chocolate chips in every bite. They have everything you’d want in chocolate muffins. Once you make these, you will never look at another chocolate muffin recipe again!

This muffin recipe is so easy and literally takes a few minutes to whip up. They keep well for days and it can be your next easy breakfast or snack idea. I mean who can resist chocolate for breakfast?

My Secret Ingredients For Moist Chocolate Muffins

• Vegetable oil. To attain moist muffins, we are going to use oil instead of butter here. Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil tend to be moister.
• Sour cream. We also use sour cream in the batter. Sour cream is one of the fattiest dairy products. The extra fat content of sour cream will make baked goods moister and richer than if you use only milk. In addition, the acid in sour cream tenderizes gluten, helping to create baked goods that are light and fluffy. You can swap for an equal amount of plain Greek yogurt.
• Melty chocolate chips. Look at the generous amount of chocolate chips inside and out. I really love dark chocolate chips in these muffins. They ensure there’s extra chocolate in each bite with the best melty experience. For the ultimate chocolate muffin experience unlike any others, make sure to use really good chocolate. And if you are not a fan of chocolate chips, feel free to substitute them with the chopped chocolate bar of your choice.

How to Get Domed Muffins

Everyone knows that the best part of the muffin is the top, right? How many of you have bought a muffin at a bakery and just were in awe of high they rose without really spilling over? Bakery muffins have gently mounded tops, extending beyond the boundaries of their liners. This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. So, how can we make tall, round bakery-style muffins at home?

The secret is to give your muffins a boost of extra hot heat when they first go in the oven to help the outside of the muffins to set quickly while the inside of the muffins continues to rise, resulting in the muffin top/domed look. By starting them off at such a high temperature at the initial high heat of 425°F/220°C also causes the batter to create a burst of steam that lifts the batter rapidly during the first few minutes of baking. Then, to prevent the muffins from browning too fast, then you need to reduce the oven temperature to 350°F/180°C.

Pro Tips For Making This Recipe

• Don’t overmix. Overmixing will result in tough, dense, dry muffins that don’t rise above their muffin liners. Since we are already topping these muffins off with some fairly heavy chocolate chips, we don’t want to do anything to the batter to keep it from rising. Make sure not to use an electric mixer for this recipe or you have a high chance of overmixing the batter. Just use a whisk or spatula to mix everything until just well combined.
• Don’t overbake. Muffins don’t take long to bake. Don’t overbake them to prevent them from drying out.
• Cool down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing them to a wire rack.  However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.

More Chocolate Desserts

While you are here, check out also these chocolate dessert recipes.

• Moist Steamed Chocolate Cake
• Cashew Chocolate Granola
• Brown Butter Fudgy Brownies
• Chocolate Mousse
• Zebra-Striped Shortbread Cookies

Yield: 14 muffins

Sour Cream Double Chocolate Muffins

Print

Rich and moist Sour Cream Double Chocolate Muffins made with an intense chocolate batter and studded with chocolate chips inside and out. They make a delicious breakfast or as a snack!

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

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

Instructions

1. Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
2. In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
4. Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups of chocolate chips into the batter.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
6. Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

Notes

For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Did you make this recipe?

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