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Sour Cream Double Chocolate Muffins

Moist Sour Cream Double Chocolate Muffins for Sweet Indulgence

These Sour Cream Double Chocolate Muffins are moist, chocolatey, and customizable for dietary needs, perfect for sweet cravings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1/2 cup Vegetable Oil Can substitute with melted butter
  • 1 cup Granulated Sugar Brown sugar can deepen flavor notes
  • 2 large Eggs Can swap with flax eggs for vegan option
  • 1/2 cup Milk Any plant-based alternative can be used
  • 1 teaspoon Vanilla Extract Optional but recommended for extra depth
  • 1 cup Sour Cream Greek yogurt can be used as a good alternative
  • 1 cup All-Purpose Flour Use gluten-free flour for gluten-free muffins
  • 1/2 cup Cocoa Powder Dutch-process cocoa enriches the taste
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda Works with sour cream's acidity
  • 1/2 teaspoon Salt Use in moderation for balanced flavor
  • 1 cup Dark Chocolate Chips Mix in milk chocolate for a sweeter twist
Optional Add-Ins
  • 1/2 cup Chopped Nuts Add walnuts or pecans
  • 1/2 cup Fresh Fruits Raspberries or blueberries
  • 1/4 cup Nutella or Peanut Butter For a creamy center
  • 1 teaspoon Cinnamon or Ginger For added warmth
  • 1 tablespoon Orange Zest To brighten up the flavor

Equipment

  • Muffin pan
  • Whisk
  • mixing bowls
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a standard muffin pan with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until smooth.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently and fold in the dark chocolate chips.
  5. Spoon the batter into the lined muffin cups, filling each to the top.
  6. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (180°C) and bake for an additional 15-17 minutes.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days. Freeze for long-term storage and reheat as needed.

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