Go Back
Print

Double Chocolate Chip Muffins

These chocolate muffins easy to make and taste like they come from a bakery. Flour, sugar, cocoa powder, baking soda, salt and chocolate chips are mixed together in a bowl. Then eggs, sour cream, oil, milk and vanilla are folded into the dry ingredients. Next the batter is spoon into muffin tins. The muffins are baked until a toothpick comes out clean.
Course Dessert
Prep Time 10 minutes
Cook Time 21 minutes
Cooling Time 10 minutes
Servings 12 muffins

Ingredients

  • 2 cups AP flour
  • 1 cup granulated sugar
  • ½ cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups semi-sweet chocolate chips
  • 2 large eggs room temperature
  • ¾ cup sour cream or plain yogurt at room temperature
  • ½ cup vegetable oil
  • ½ cup milk room temperature
  • 1 ½ tsp vanilla extract

Instructions

  1. Preheat oven to 425 F. Spray a 12 count muffin pan with non-stick spray or use cupcake liners.
  2. Whisk the flour, sugar, cocoa powder, baking soda, salt and chocolate chips together in a large bowl. Set aside.
  3. Whisk the eggs, sour cream, oil, milk and vanilla together until combined. Pour the wet ingredients into dry ingredients and fold together with a silicone spatula until completely combined. Avoid overmixing. The batter will be thick and sticky.
  4. Spoon the batter into the liners, filling them all the way to the top. Bake for 5 minutes at 425 F. Then keep the muffins in the oven, reduce the oven temperature to 350 F. Bake for an additional 15 to 16 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

Recipe Notes

Store leftover muffins at room temperature for 5 days or in the refrigerator for 1 week.

Total baking time should take 20 to 21 minutes. For mini muffins, bake for 13 to 14 minutes at 350 F.