Sour Cream Double Chocolate Muffins Recipe
Ingredients:
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2/3 cup sour cream
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups dark chocolate chips, divided
Instructions:
- Preparation:
- Preheat your oven to 425°F (220°C). Line your muffin pans with cupcake liners.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients:
- In a large bowl, combine the vegetable oil, sugar, eggs, milk, vanilla extract, and sour cream. Whisk these ingredients until they are well blended.
- Combine Wet and Dry Mixtures:
- Gradually sift the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Add Chocolate Chips:
- Fold 1 1/2 cups of the chocolate chips into the batter.
- Fill Muffin Cups:
- Evenly distribute the batter among the prepared muffin cups, filling each to the top. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the muffins, pressing them lightly into the batter.
- Bake:
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for another 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious sour cream double chocolate muffins, perfect for a chocolate lover’s breakfast or a sweet treat anytime!