Description
These Chocolate Chocolate Chip Muffins are rich, moist, and loaded with double the chocolatey goodness thanks to cocoa powder and generous semi-sweet chocolate chips. Perfect for breakfast or an indulgent snack, they are easy to whip up and bake in under 30 minutes.
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 ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda until well combined to evenly distribute all dry components.
- 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 homogenous.
- Combine and Add Chocolate Chips: Pour the wet mixture and chocolate chips into the dry ingredients. Gently stir just until combined to prevent overmixing, which can cause the muffins to be tough. Make sure to fold in the chocolate chips evenly.
- Fill Muffin Liners and Bake: Spoon the batter evenly into the cupcake liners, filling each nearly full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool and Store: Allow muffins to cool slightly before removing from the pan. Store at room temperature in an airtight container to keep them fresh and moist.
Notes
- Do not overmix the batter to ensure muffins remain tender and fluffy.
- Room temperature eggs help the batter blend more smoothly.
- For extra chocolate richness, you can sprinkle a few additional chocolate chips on top before baking.
- Muffins are best eaten within 2 days but can be frozen for longer storage.
- You can substitute Greek yogurt for sour cream for a slight tang and increased protein.
