Sour Cream Double Chocolate Muffins

Sour Cream Double Chocolate Muffins are soft, rich, and loaded with chocolate flavor in every single bite. The tangy sour cream gives them a tender crumb while cocoa and chocolate chips make them irresistibly indulgent. These muffins are perfect for breakfast, an afternoon pick-me-up, or even dessert.

Chocolate fans, this one is for you! These muffins come out moist, fluffy, and filled with melty chips throughout. They have the perfect balance of sweetness and richness that makes them bakery-worthy. Once you bake a batch, they’ll disappear fast because everyone will want seconds.

The best part is how simple they are to make. The batter comes together quickly, and in no time your kitchen smells like warm chocolate heaven. They store beautifully, making them an easy go-to recipe whenever you need something sweet. Who can say no to chocolate at any time of the day?

Why You’ll Love This Recipe

These muffins pack in flavor and texture without being complicated. Each one delivers moist crumbs, a balanced chocolate taste, and just enough sweetness.

Moist texture: Sour cream ensures they stay soft and tender for days.

Double the chocolate: Cocoa creates a deep base, while chips melt into pockets of richness.

Simple steps: Everything mixes together with just a few bowls and a whisk.

Great for sharing: Perfect size for snacks, parties, or quick breakfasts.

Adaptable: Add nuts, swap chips, or sprinkle sugar for variation.

Freezer-safe: Bake ahead and keep extras ready in the freezer.

What I like to do sometimes is top the muffins with mini chips before baking. It creates a bakery-style look and makes the tops shine with melted chocolate. On other days, I fold in chopped dark chocolate chunks for bigger melty bites. Each variation feels a little different, but all of them are delicious.

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Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  

Wet Ingredients

• 1 cup granulated sugar
  
• 2 large eggs
  
• 1 cup sour cream
  
• ½ cup vegetable oil (or melted butter)
  
• 1 teaspoon vanilla extract
  

Mix-ins

• 1 cup semisweet chocolate chips
  

Optional Add-ins

• ½ cup chopped nuts (walnuts, pecans, or hazelnuts)
  
• ½ teaspoon espresso powder to deepen flavor
  
• ¼ cup mini chocolate chips for topping
  
• Coarse sugar for a sparkling finish
  

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Step-by-Step Instructions

1. Preheat and Prepare

Heat the oven to 375°F. Line a muffin tin with paper liners or lightly grease with butter or spray. I often use parchment liners because they release easily and keep the muffins looking neat.

2. Combine Dry Ingredients

Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Sift the cocoa powder first if it looks clumpy, since that helps it blend more evenly into the batter.

3. Mix Wet Ingredients

In a medium bowl, whisk sugar, eggs, sour cream, oil, and vanilla extract until smooth. The mixture should look thick and creamy. Taking time to whisk well helps dissolve the sugar slightly and keeps the muffins soft.

4. Bring Wet and Dry Together

Pour the wet mixture into the bowl with the dry ingredients. Fold gently with a spatula until just combined. The batter will be thick and slightly lumpy, which is exactly right. Overmixing can make muffins dense, so stop as soon as the flour disappears.

5. Add Chocolate Chips

Stir in the chocolate chips so they’re spread evenly. You can reserve a handful for topping if you want the muffins to look extra chocolatey on top.

6. Fill the Muffin Cups

Divide the batter into the prepared muffin tin, filling each cup about two-thirds full. Using an ice cream scoop makes this step quick and gives you even-sized muffins.

7. Bake

Place the tray in the oven and bake for 18–22 minutes. Check doneness with a toothpick in the center—look for moist crumbs, not raw batter.

8. Cool and Serve

Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. They taste wonderful warm with melty chips, though they’re just as good after cooling.

Tips & Variations

• Make it lighter: Swap sour cream with plain Greek yogurt for a tangy twist and more protein.
  
• Boost the chocolate: Add a teaspoon of espresso powder to bring out deeper cocoa notes.
  
• Add crunch: Walnuts or pecans make a great mix-in for texture.
  
• Switch the chips: Use white chocolate, dark chocolate, or peanut butter chips instead.
  
• Mini version: Bake in a mini muffin tin for about 10–12 minutes for bite-sized treats.
  
• Store or freeze: Keep them in an airtight container for 3–4 days or freeze up to 2 months.
  

One of my favorite tricks is freezing half the batch right after baking. They reheat beautifully in the microwave for 20 seconds, tasting almost like they just came out of the oven.

Serving Suggestions

These muffins are so flexible that you can serve them in many ways. For a breakfast treat, enjoy them with coffee, tea, or a glass of milk. They also work as an after-school snack or an easy dessert.

At parties, I like to arrange them on a platter with a light dusting of powdered sugar. For dessert, they pair perfectly with a scoop of vanilla ice cream or whipped cream on the side. When I host guests, I sometimes set out berries, nuts, and syrups so people can build their own muffin dessert plate. It always feels fun and interactive.

Frequently Asked Questions

Can I replace sour cream with yogurt?

Yes, Greek yogurt works as a substitute, though it adds more tang.

Which cocoa powder works best?

Both natural and Dutch-process cocoa are good. Dutch-process creates a darker, more intense flavor.

Do I need muffin liners?

No, but liners keep things neater and make cleanup easy.

Can these muffins be frozen?

Definitely. Wrap them well and freeze for up to 2 months.

How do I store them?

They keep fresh in an airtight container at room temperature for 3–4 days.

Why are mine dry?

Overbaking or overmixing can cause dryness. Remove them once a toothpick shows just a few crumbs.

Can I add other flavors?

Yes. White chocolate chips, caramel bits, or even chopped candy bars all work nicely.

What if I don’t have chocolate chips?

Chop a chocolate bar into chunks and use that instead.

Final Thoughts

Sour Cream Double Chocolate Muffins combine rich chocolate with a soft, moist crumb that feels both comforting and indulgent. The sour cream gives them a unique texture that stays fresh longer, while the cocoa and chips make them deeply satisfying. They’re simple enough to bake on a weekday but special enough to share on any occasion.

I always enjoy how forgiving this recipe is. Whether I stick with the classic version or add a personal twist, the muffins always turn out crowd-pleasing. That’s what makes them one of my favorite chocolate bakes to keep on hand.