Sour Cream Double Chocolate Muffins are the ultimate treat for any chocolate lover. These muffins are rich, moist, and oozing with chocolate goodness thanks to the combination of cocoa powder and chocolate chips. The addition of sour cream not only makes the texture incredibly tender but also amps up the flavor, making them a delightful indulgence for breakfast or as a snack. Enjoy them warm from the oven or store them for a quick dessert whenever the chocolate craving hits.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 180 calories
- Protein: 3 grams
- Carbohydrates: 25 grams
- Fat: 8 grams
- Fiber: 1 gram
- Sugar: 10 grams
- Sodium: 200 mg
Why Make This Sour Cream Double Chocolate Muffins – Jaja Bakes – jajabakes.com
These muffins are not only drool-worthy but also incredibly easy to make. They offer a perfect balance of decadent chocolate flavor and a soft, fluffy texture. Whether you’re preparing for a brunch, a coffee date, or a cozy night in, these muffins will hit the spot. Plus, the sour cream adds a unique richness, setting them apart from standard chocolate muffins. It’s a recipe that can easily become a family favorite!
How to Make Sour Cream Double Chocolate Muffins – Jaja Bakes – jajabakes.com
Making Sour Cream Double Chocolate Muffins is a straightforward process. You’ll find that with just a few simple steps, you can whip up a batch of these delightful treats. Following the recipe closely will guarantee that your muffins turn out perfectly delicious every time.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
Directions:
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Step 1: Preparation
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray. This will prevent the muffins from sticking and make cleanup easier.
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Step 2: Mixing
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 3-5 minutes.
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Step 3: Cooking
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract and sour cream until completely combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chocolate chips.
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Step 4: Finishing
Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Sour Cream Double Chocolate Muffins – Jaja Bakes – jajabakes.com
These muffins are perfect on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair them with a hot cup of coffee or a glass of cold milk to enhance the chocolatey experience. They also make a delightful addition to any brunch spread.
How to Store Sour Cream Double Chocolate Muffins – Jaja Bakes – jajabakes.com
Store the cooled muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They will last for up to 3 months in the freezer. Just thaw at room temperature or warm them up in the microwave for a few seconds before enjoying.
Expert Tips for Perfect Sour Cream Double Chocolate Muffins – Jaja Bakes – jajabakes.com
- Make sure all your ingredients are at room temperature to ensure even mixing.
- For a chocolate lover’s dream, try adding chocolate chunks in addition to chocolate chips.
- Consider using Greek yogurt in place of sour cream for a lighter option that still adds moisture.
- Don’t skip the resting time before baking; it helps improve the texture.
- If you prefer a sweeter muffin, increase the sugar by a couple of tablespoons.
Delicious Variations
- Mint Chocolate Muffins: Add peppermint extract to the batter and top with crushed candy canes for a festive twist.
- Nutty Chocolate Muffins: Incorporate chopped walnuts or pecans for an extra crunch.
- Fruit-Infused Muffins: Mix in blueberries or raspberries for a fruity contrasting flavor with chocolate.
- Spicy Muffins: Add a pinch of cayenne pepper for a surprising kick.
Frequently Asked Questions
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Can I substitute the sour cream?
Yes, Greek yogurt works well as a substitute for sour cream in this recipe. -
What if I don’t have cocoa powder?
You can use carob powder, but it will change the flavor slightly. Otherwise, consider a chocolate cake mix instead, adjusting other ingredients accordingly. -
Are these muffins freezer-friendly?
Absolutely! These muffins freeze well and retain their flavor and texture after thawing. -
Can I add other mix-ins?
Yes! Feel free to add dried fruits, nuts, or different types of chips (like white chocolate or butterscotch) for more variety. -
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
Conclusion
Sour Cream Double Chocolate Muffins are a delightful treat that’s perfect for any occasion. With their rich chocolate flavor and tender texture, they are sure to impress both family and friends. Don’t hesitate to make these delicious muffins a part of your baking repertoire. Indulge in the warm, chocolatey goodness and share the joy with loved ones—these muffins are sure to become a staple in your kitchen!
Print
Sour Cream Double Chocolate Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Rich, moist muffins bursting with chocolate goodness, thanks to cocoa powder and chocolate chips, enhanced by the creamy texture of sour cream.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool before transferring to a wire rack.
Notes
These muffins can be served with whipped cream or ice cream. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
