Are you a chocoholic looking for a new and exciting recipe to add to your repertoire? Look no further! Today, we’re diving into the delectable world of Sour Cream Double Chocolate Muffins.
These muffins are the perfect treat for any occasion, whether it’s a cozy weekend morning at home or a special event with friends and family. The combination of rich, velvety chocolate and tangy sour cream creates a flavor explosion that will have you coming back for more.
But that’s not all. These muffins are also incredibly easy to make, so even if you’re a beginner in the kitchen, you can whip them up in no time. And with our step-by-step instructions and list of ingredients, you’ll have everything you need to get started.
So, if you’re ready to indulge in a truly decadent and irresistible dessert, grab your apron and get ready to bake some Sour Cream Double Chocolate Muffins. Trust us, your taste buds will thank you! And don’t forget to share your creations on social media using the hashtag #SourCreamDoubleChocolateMuffins – we can’t wait to see what you come up with!
My Secret Ingredients for Moist Chocolate Muffins
- Vegetable oil. To attain moist muffins, we are going to use oil instead of butter here. Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil tend to be moister.
- Sour cream. We also use sour cream in the batter. Sour cream is one of the fattiest dairy products. The extra fat content of sour cream will make baked goods moister and richer than if you use only milk. In addition, the acid in sour cream tenderizes gluten, helping to create baked goods that are light and fluffy. You can swap for an equal amount of plain Greek yogurt.
- Melty chocolate chips. Look at the generous amount of chocolate chips inside and out. I really love dark chocolate chips in these muffins. They ensure there’s extra chocolate in each bite with the best melty experience. For the ultimate chocolate muffin experience unlike any other, make sure to use really good chocolate. And if you are not a fan of chocolate chips, feel free to substitute them with the chopped chocolate bar of your choice.
How To Get Domed Muffins
Everyone knows that the best part of the muffin is the top, right? How many of you have bought a muffin at a bakery and just been in awe of high it rose without really spilling over? Bakery muffins have gently mounded tops, extending beyond the boundaries of their liners. This is why it’s doubly disappointing when a batch of muffins emerges with barely peaked little domes. So, how can we make tall, round bakery-style muffins at home?
The secret is to give your muffins a boost of extra hot heat when they first go in the oven to help the outside of the muffins to set quickly while the inside of the muffins continues to rise, resulting in the muffin top/domed look. Starting them off at such a high temperature at the initial high heat of 425°F/220°C also causes the batter to create a burst of steam that lifts the batter rapidly during the first few minutes of baking. Then, to prevent the muffins from browning too fast, then you need to reduce the oven temperature to 350°F/180°C.
Pro Tips For Making This Recipe
- Don’t overmix. Overmixing will result in tough, dense, dry muffins that don’t rise above their muffin liners. Since we are already topping these muffins off with some fairly heavy chocolate chips, we don’t want to do anything to the batter to keep it from rising. Make sure not to use an electric mixer for this recipe or you have a high chance of overmixing the batter. Just use a whisk or spatula to mix everything until just well combined.
- Don’t overbake. Muffins don’t take long to bake. Don’t overbake them to prevent them from drying out.
- Cool down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing them to a wire rack. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
Sour Cream Double Chocolate Muffins Recipe
PREP TIME: 25 minutes
COOK TIME: 25 minutes
TOTAL TIME: 50 minutes
- 1/2 cup vegetable oil (120 ml)
- 1 cup granulated sugar (200 gr)
- 2 eggs
- 1/2 cup milk (120 ml)
- 1 tsp vanilla extract
- 2/3 cup sour cream (160 gr)
- 2 cups all-purpose flour (240 gr)
- 1/2 cup cocoa powder (50 gr)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups dark chocolate chips (340 gr), divided
- Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
- In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
- Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold 1 1/2 cups of chocolate chips into the batter.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
- Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pans, then transfer them to a wire rack to continue cooling.
For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.