Description
Delight in these rich and moist Chocolate Chocolate Chip Muffins, perfect for chocolate lovers. Featuring a blend of cocoa powder and semi-sweet chocolate chips, these muffins provide a deep chocolate flavor with a tender crumb. Ready in just 30 minutes, they make an ideal treat for breakfast, snacks, 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) and line a 12-count muffin pan with cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda until well combined to ensure even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Ingredients: Add the chocolate chips and wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula just until combined; avoid over mixing to keep the muffins tender and moist.
- Fill Muffin Cups: Evenly divide the batter among the lined muffin cups, filling each nearly full to get a nicely domed top.
- Bake: Bake the muffins 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 for that perfect fudgy texture.
- Cool and Store: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Store cooled muffins at room temperature in an airtight container to maintain freshness.
Notes
- For an even richer taste, use dark cocoa powder instead of regular cocoa.
- Ensure eggs and sour cream are at room temperature to help the batter mix smoothly and rise properly.
- Do not overmix the batter; overmixing can lead to dense muffins.
- Check the muffins starting at 18 minutes to avoid overbaking and drying out.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
