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Sour Cream Double Chocolate Muffins

Sour Cream Double Chocolate Muffins for Irresistible Indulgence

Indulge in these rich and moist Sour Cream Double Chocolate Muffins for a perfect chocolatey treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1/2 cup Vegetable Oil Substitute with melted butter for richer flavor.
  • 1 cup Granulated Sugar Can replace with brown sugar for deeper flavor.
  • 2 units Eggs Binds the ingredients together.
  • 1/2 cup Milk Almond milk serves as a dairy-free alternative.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 2/3 cup Sour Cream Greek yogurt can also work well.
  • 2 cups All-Purpose Flour
  • 1/2 cup Cocoa Powder Dutch-processed is preferred.
  • 1 1/2 tsp Baking Powder Leavening agent for muffins.
  • 1 tsp Baking Soda Works with acidic ingredients for leavening.
  • 1/2 tsp Salt Enhances flavor.
  • 2 cups Dark Chocolate Chips Offers rich flavor; can substitute types.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line muffin pans with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mix vegetable oil, sugar, and eggs until creamy. Add milk, vanilla extract, and sour cream, stirring until combined.
  4. Sift the dry ingredients into the wet ingredients and gently stir until just combined.
  5. Fold in 1 1/2 cups of dark chocolate chips.
  6. Spoon the batter into prepared muffin liners, filling each to the top and adding remaining chocolate chips on top.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (180°C) and bake for an additional 15-17 minutes.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat as needed for a fresh taste.

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