Description

These rich and moist Chocolate Chocolate Chip Muffins are a double dose of chocolatey goodness, perfect for breakfast or a snack. Made with cocoa powder and loaded with semi-sweet chocolate chips, these muffins have a tender crumb thanks to the combination of sour cream and vegetable oil. Quick to prepare and baked to perfection, they’re a delightful treat for chocolate lovers.

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

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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 ensure easy cleanup.
Combine Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda to evenly distribute the leavening agents and cocoa.
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 homogenous, ensuring the batter will be moist and tender.
Combine Batter: Add the semi-sweet chocolate chips and then pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to over mix to maintain a tender crumb.
Fill Muffin Cups: Divide the batter evenly among the 12 cupcake liners, filling each nearly to the top for perfectly shaped muffins.
Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few 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 maintain freshness.

Notes

Do not over mix the batter to avoid dense, tough muffins.
Using room temperature eggs helps to incorporate air for a lighter texture.
You can substitute sour cream with Greek yogurt for a slight tang and added protein.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.
For extra chocolate intensity, sprinkle additional chocolate chips on top before baking.