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Sour Cream Double Chocolate Muffins

Moist, rich chocolate muffins made with sour cream, cocoa powder, and plenty of chocolate chips for double the flavor. Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 375°F and line a muffin tin.
  2. Mix flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, sour cream, oil, and vanilla.
  4. Fold wet and dry together until just combined.
  5. Stir in chocolate chips.
  6. Scoop into muffin cups, filling two-thirds full.
  7. Bake 18–22 minutes until toothpick shows moist crumbs.
  8. Cool and serve.