Description
Delight in these rich and fudgy Chocolate Chocolate Chip Muffins, perfectly moist with a deep chocolate flavor enhanced by semi-sweet chocolate chips. They are quick to make and ideal for breakfast, snack, or dessert.
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). Line a 12-count muffin pan with cupcake liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, sugar, salt, and baking soda. This ensures even distribution of the leavening agents and dry flavorings.
- 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 well incorporated, lending moisture and richness to the muffins.
- Combine Wet and Dry Ingredients: Add the wet mixture and chocolate chips to the dry ingredients. Stir gently until just combined; be careful not to overmix to maintain a tender crumb.
- Fill Muffin Liners and Bake: Divide the batter evenly among the lined muffin cups, almost filling each one full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out mostly clean with some moist crumbs.
- Cool and Store: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Store at room temperature in an airtight container to keep them fresh.
Notes
- Room temperature eggs help the batter mix more evenly.
- Do not overmix the batter to avoid tough muffins.
- Use quality cocoa powder for best chocolate flavor.
- For extra fudginess, add an additional 1/4 cup of chocolate chips on top before baking.
- Muffins are best eaten within 2 days but can be frozen for up to 3 months.
