Description
Deliciously rich and moist Chocolate Chocolate Chip Muffins are perfect for chocolate lovers. These muffins combine cocoa powder and semi-sweet chocolate chips to create an indulgent treat with a tender crumb, ideal 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 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 ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda until well combined and evenly distributed.
- 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 fully blended.
- Combine batter: Add the wet ingredients and chocolate chips into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the muffins tender. The batter will be thick and slightly lumpy.
- Fill muffin cups: Divide the batter evenly among the lined muffin cups, filling each almost to the top to ensure well-risen muffins.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs. Avoid overbaking to keep the muffins moist.
- Cool and store: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Once cool, store at room temperature in an airtight container to maintain freshness.
Notes
- Use room temperature eggs to ensure even mixing and better muffin texture.
- Do not overmix the batter to avoid tough muffins; a few lumps are fine.
- You can substitute sour cream with Greek yogurt if desired for a tangy flavor.
- For a dairy-free option, use a plant-based milk and oil alternatives.
- These muffins freeze well; wrap individually and freeze up to 3 months.
