Double Chocolate Muffins
These rich double chocolate muffins are made of a moist chocolate batter sprinkled with more chocolate chips.
Servings: 17 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sour cream
- ⅔ cup whole milk
- 2 eggs
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees
- Whisk together the flour, cocoa powder, salt, and baking soda in a mixing bowl
- In a separate bowl, whisk together the cane sugar, sour cream, milk, eggs, melted butter, and vanilla extract
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix
- Fold in the chocolate chips with the rubber spatula and do not over mix the batter
- Line muffin tins with parchment paper muffin liners (this will make about 17 full sized muffins) and distribute the muffin batter into the cups
- Top with additional semi sweet chocolate chips
- Bake the double chocolate muffins at 350 degrees for 17-20 minutes or until a toothpick inserted comes out clean. Do not over bake as this will result in dry muffins
- Transfer muffins to a wire cooling rack to cool completely
Nutrition
Calories: 227kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 149mg | Potassium: 147mg | Fiber: 2g | Sugar: 14g | Vitamin A: 272IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg