Sour Cream Double Chocolate Muffins

Calling all my chocolate lovers! These sour cream double chocolate chip muffins are loaded up with chocolate. They are soft, fluffy, and oh so delicious!

Whenever I buy muffins, I always go for chocolate. They are my favourite! Today I decided to recreate them.

These muffins are easy to make and require no electric mixer. They are so easy even kids can help bake them with you!

If you love chocolate, you will love these muffins! Let's get to baking.

For more muffin recipes, try Sour Cream Blueberry Muffins, Zucchini Muffins, and Bakery Style Lemon Blueberry Muffins.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Sour Cream Double Chocolate Muffins

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• Cocoa powder – Make sure to use a good quality unsweetened cocoa powder as this will directly affect the flavour and outcome of your bake. This is the one I use and recommend. 
• Chocolate chips – Semi-sweet chocolate chips are used. You can also dark or milk chocolate as well.
• Eggs – Remove 2 hours before baking.
• Flour – All-purpose flour is used in this recipe.
• Sugar – White sugar is used.
• Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet chocolate. You can substitute this for plain yogurt.
• Oil – I used a flavourless oil. Makes the muffins more moist. You can use any type of oil, just know that it can slightly change the flavour.

Step by step instructions

Here is how to make and bake these Sour Cream Double Chocolate Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 400°F. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a small bowl, sift the dry ingredients; flour, sugar, cocoa powder, salt, baking powder, and baking soda. Set aside.

Step 3 – Whisk wet ingredients. In a large bowl, add the dry ingredients; eggs, egg yolk, milk, sour cream, oil, and vanilla. With a whisk, mix until well combined (2-3 minutes).

Step 4 – Add dry ingredients. Add in the bowl with the dry ingredients into the wet and with a spatula, mix until just combined. Don't over-mix!

Step 5 – Add in chocolate chips. Mix in the chocolate chips. Don't over-mix!

Step 6 – Scoop. Divide the batter between 12 liners. Sprinkle extra chocolate chips and white sugar on top (optional, but recommended)

Step 7 - Bake. Bake the muffins at 400°F for 15-18 minutes until a toothpick inserted comes out clean. Allow them to cool, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Sift your cocoa powder. Cocoa powder is naturally clumpy. When you just add it into the bowl and mix it, there will be pockets of dry cocoa powder in the muffins. I've learned this the hard way. Sifting it is an extra step, but in my opinion, mandatory!
• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is the one I use.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.

FAQ

Can I use white chocolate chips?

Absolutely! You can also leave the chocolate chips out completely if you'd like.

Can I make these into jumbo muffins?

Yes! This recipe makes 6-8 jumbo muffins, depending on how full you fill each liner. If you want more, you can double the recipe in the recipe card. They will bake for 7-10 minutes longer than regular muffins

How do I store these muffins?

Leftover double chocolate muffins can be stored on your counter for up to 3 days. You can also place them in the refrigerator for a week in an airtight container. I personally like to to refrigerate these muffins and grab them on my way out the door.

Can I freeze these muffins?

Yes! Once baked and cooled, place them in an airtight bag and store for up to a month. Thaw at room temperature. You can also warm them up in the microwave for 15-20 seconds.

Check out these recipes

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