Description
These Chocolate Chocolate Chip Muffins are rich, moist, and packed with luscious cocoa and melty semi-sweet chocolate chips. Perfect for a decadent breakfast treat or an indulgent snack, these muffins combine the deep flavor of cocoa powder with the sweet bursts of chocolate chips, creating a double chocolate delight that’s 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 and Prepare: Preheat your oven to 375°F (190°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda thoroughly to combine the dry elements evenly.
- Mix 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 combined, ensuring a consistent texture.
- Combine Batter: Add the wet ingredient mixture and chocolate chips into the dry ingredients. Stir gently and just until combined; be careful not to overmix to keep the muffins tender and moist. Then, divide the batter evenly among the prepared cupcake liners, filling them nearly full.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center; it should come out mostly clean with a few fudgy crumbs attached.
- Cool and Store: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Store fully cooled muffins at room temperature in an airtight container to maintain freshness.
Notes
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Room temperature eggs help create a smoother batter and better texture.
- For a dairy-free option, substitute sour cream and whole milk with non-dairy alternatives like coconut yogurt and almond milk.
- Chocolate chips can be swapped with chunks or white chocolate for variety.
- These muffins freeze well; wrap individually and store in a freezer-safe container for up to 2 months.
