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Sour Cream Double Chocolate Muffins

Indulge in these soft, moist, and rich muffins filled with chocolate goodness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or use paper liners.
  3. In a large bowl, combine melted butter, sour cream, sugars, eggs, and vanilla extract. Whisk until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  6. Fold in the chocolate chips.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick comes out clean.
Cooling
  1. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, ensure all ingredients are at room temperature. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.