Delish Double Chocolate Sour Cream Muffins
I’m picturing my kitchen right now, and honestly, it looks like a chocolate bomb went off and left sprinkles as collateral damage. But hey, that’s just a sign we’ve been busy baking up these Delish Double Chocolate Sour Cream Muffins, and let me tell you, they are worth every single crumb and sticky counter. These aren’t just *chocolate* muffins; they’re *double chocolate*. And the sour cream? That’s the secret weapon that makes them so unbelievably moist and tender, you’ll swear they’re cake-in-a-cup. My husband, bless his heart, doesn’t even wait for them to cool. I swear, he hovers like a chocoholic hawk, grabbing one straight from the cooling rack, usually burning his fingers, then proceeding to tell me it’s “the best thing I’ve ever made” with a mouth full of warm, melty chocolate, bits of which he’ll somehow manage to get on the couch. It’s a miracle we ever have any left for breakfast, let alone a photo shoot.
Why You’ll Love This Delish Double Chocolate Sour Cream Muffins
You’ll love these because:
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- They’re basically permission to eat cake for breakfast. No judgment here, just pure, unadulterated cocoa bliss.
- The sour cream does all the heavy lifting, making these ridiculously moist without you having to fuss with buttermilk or fancy milks. It’s like magic, but with dairy.
- They freeze beautifully, so you can make a giant batch and pretend you’re a super-organized human for weeks. (Or just eat them all within 24 hours. No judgment, remember?)
- Your house will smell like a professional bakery, even if your actual baking skills are closer to “toss things in a bowl and hope for the best.” These make you look good.
Time-Saving Hacks
- Shortcut that keeps you sane (frozen veggies count). Always keep chocolate chips in the freezer. That way, you’re never more than a few minutes away from a chocolate emergency muffin fix. And cold chocolate chips don’t sink as much! Win-win.
- Hack that saves dishes but still looks like effort. Lining your muffin tin with paper liners isn’t just for aesthetics; it means barely any clean-up in the muffin tin itself. Just pop ’em out and toss the papers. Fewer dishes = more time for coffee.
- The sneaky “cheat” you always pull when you’re in a rush. Forgot to bring your eggs to room temperature? Just put them in a bowl of warm (not hot!) water for 5 minutes while you gather other ingredients. Shh, don’t tell anyone I told you that.
Kitchen Confessions
- The disaster story (burnt, dropped, oversalted—it happens). The first time I made these, I was distracted by a rogue toddler and accidentally grabbed salt instead of sugar for a tiny part of the recipe. We ended up with three salty-sweet muffins before I caught it. They were… interesting. A learning experience, let’s say.
- A silly mistake you or your family made with this recipe. My youngest once “helped” me stir the batter and added an entire extra handful of chocolate chips directly to one muffin well. That muffin was 90% chocolate, 10% batter, and definitely the first one eaten. Whoops.
- Honest admission: the messy part you secretly skip. I *always* skip sifting the dry ingredients. Unless it’s a super delicate cake, I just whisk them really well in a bowl. It’s a messy step, and honestly, I haven’t noticed a huge difference in these hearty muffins. My secret’s out!
What to Serve It With
Honestly, these are pretty perfect on their own, maybe with a cup of coffee strong enough to wake the dead. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla bean ice cream (yes, even for breakfast, I’m not judging) turns them into an instant dessert. Or, if you’re trying to convince yourself they’re healthy, pair one with a side of fruit. You know, for balance.
Tips & Mistakes
Don’t overmix the batter! Seriously, mix just until the wet and dry ingredients are combined. Lumps are totally fine and actually a good sign. Overmixing develops the gluten too much, giving you tough, rubbery muffins instead of light, tender ones. And for the love of all that is holy, fill your muffin liners at least two-thirds full, or even a little more, to get those gorgeous, domed tops.
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
Frequently Asked Questions
Delish Double Chocolate Sour Cream Muffins
Ingredients
Main Ingredients
- 1.05 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup sour cream Full-fat gives better flavor.
- 1 large egg
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips Use semi-sweet for extra sweetness.
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together sour cream, egg, vegetable oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients just until combined.
- Stir in the chocolate chips gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Nutrition
Featured Comments
“Made this last night and it was absolutely loved. Loved how the perfectly seasoned came together.”
“This juicy recipe was turned out amazing — the light really stands out. Thanks!”
