Description
Delight in these rich and moist Chocolate Chocolate Chip Muffins, bursting with deep cocoa flavor and loaded with semi-sweet chocolate chips. Perfect for breakfast, snacking, or dessert, these muffins combine the perfect balance of chocolate and sweetness in a soft, tender crumb.
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 Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-count muffin pan with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda until evenly combined.
- 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 fully combined.
- Combine Wet and Dry Ingredients: Add the chocolate chips and wet ingredients to the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender.
- Fill Muffin Liners: Evenly divide the batter among the cupcake liners, filling each nearly to the top to achieve a nicely domed muffin.
- 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 a few moist crumbs.
- Cool and Store: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Store the cooled muffins at room temperature in an airtight container to maintain freshness.
Notes
- Ensure eggs are at room temperature for a smoother batter and better rise.
- Do not overmix the batter to avoid tough muffins.
- For an extra chocolatey treat, sprinkle a few extra chocolate chips on top before baking.
- These muffins can be stored for up to 3 days at room temperature or frozen for longer storage.
- Use sour cream at room temperature to ensure proper mixing and texture.
