Description
These rich and moist Chocolate Chocolate Chip Muffins combine deep cocoa flavor with gooey semi-sweet chocolate chips for a double chocolate experience. Perfect for breakfast, snack, or dessert, these muffins are easy to prepare and bake to perfection with a tender crumb and fudgy center.
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-cup muffin pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, sugar, salt, and baking soda until well combined, ensuring even distribution of the leavening agent and cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, milk, vegetable oil, and vanilla extract until smooth and uniform, which helps to incorporate air and moisture for tender muffins.
- Combine Batter: Add the chocolate chips and wet ingredients to the dry mixture, stirring gently just until combined. Be careful not to overmix to maintain a tender crumb and avoid toughness.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling them nearly full to achieve nicely risen muffins with a moist interior.
- Bake: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs for fudgy texture.
- Cool and Store: Remove muffins from the oven and let cool in the pan for a few minutes before transferring to a wire rack. Store at room temperature in an airtight container to maintain freshness.
Notes
- Do not overmix the batter to keep muffins tender and moist.
- Use room temperature eggs for better batter incorporation.
- Filling the muffin cups nearly full will result in tall, moist muffins.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
