Chocolate Chocolate Chip Muffins
These Chocolate Chocolate Chip Muffins are rich, fluffy, and packed with double the chocolate! Perfect for breakfast or a delightful snack!
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semi-sweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup cocoa powder
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups dark chocolate chips, divided for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) to ensure even baking.
- Step 2: Grease a muffin tin or line with paper liners to prevent sticking.
- Step 3: In a large mixing bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Step 4: Melt the butter in a separate bowl and let it cool slightly.
- Step 5: Combine the sugar, melted butter, eggs, and vanilla extract in another bowl and whisk until smooth.
- Step 6: Stir in the sour cream into the wet mixture until fully incorporated.
- Step 7: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 8: Fold in the dark chocolate chips, reserving some for topping.
- Step 9: Fill each muffin cup about 2/3 full with batter and top with reserved chocolate chips.
- Step 10: Bake for 18-22 minutes or until a toothpick comes out clean.
- Step 11: Let cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- For gluten-free, substitute with a gluten-free flour blend.
- Use coconut oil for a dairy-free version.
- Store in an airtight container for up to 3 days.