Description
Rich and moist Chocolate Chocolate Chip Muffins that combine deep cocoa flavor with the sweetness of semi-sweet chocolate chips, perfect for breakfast or an indulgent snack.
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: 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 thoroughly to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, whole milk, vegetable oil, and vanilla extract together until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Add the wet ingredients and chocolate chips to the dry ingredients. Gently stir until just combined, taking care not to over mix to avoid tough muffins.
- Fill Muffin Pan: Spoon the batter evenly into the prepared cupcake liners, filling each nearly full to achieve nicely domed muffins.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool and Store: Allow muffins to cool in the pan briefly before transferring to a wire rack. Store at room temperature in an airtight container to keep them fresh.
Notes
- Do not over mix the batter to keep muffins light and fluffy.
- Room temperature eggs help create a smooth, well-blended batter.
- Use high-quality cocoa powder and chocolate chips for best flavor.
- These muffins can be stored for up to 3 days at room temperature or frozen for up to 1 month.
