Description
Delight in these rich and moist Chocolate Chocolate Chip Muffins, perfect for any chocolate lover. Combining cocoa powder and semi-sweet chocolate chips, these muffins boast a deep chocolate flavor with a tender crumb, achieved using simple pantry ingredients and a straightforward baking method.
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 make removal easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda ensuring they are thoroughly combined for an even distribution of leavening agents and cocoa flavor.
- 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 well blended, which helps to create a moist texture in the muffins.
- Combine Wet and Dry Mixtures: Add the chocolate chips and then pour the wet ingredients into the dry ingredients. Stir gently just until combined, avoiding over mixing to keep the muffins tender and prevent toughness.
- Fill Muffin Pan: Divide the batter evenly among the cupcake liners, filling each nearly full to achieve nicely domed muffins.
- Bake: Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs, indicating they are perfectly baked without being dry.
- Cool and Store: Allow the muffins to cool slightly in the pan before transferring them to a wire rack. Store at room temperature in an airtight container to maintain freshness.
Notes
- Use room temperature eggs to help the batter combine more evenly and result in a better texture.
- Do not overmix the batter; overmixing can develop gluten and make the muffins dense and chewy.
- Sour cream adds moisture and a slight tang, but you can substitute it with Greek yogurt for a similar result.
- For extra chocolate flavor, you can sprinkle a few additional chocolate chips on top of each muffin before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
