Ultimate Chocolate Muffins

Incredibly moist double chocolate muffins made with sour cream and loaded with chocolate chips. Perfect for breakfast or dessert.

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Prep Time 10

Cook Time 12

Total Time 22

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 245 kcal

Ingredients

¼ cup unsalted butter softened
½ cup sugar
¼ cup brown sugar
1 teaspoon vanilla extract
2 large eggs
¼ teaspoon salt
½ teaspoon baking soda
1½ teaspoons baking powder
¼ cup cocoa powder
1¼ cups all-purpose flour
½ cup sour cream can substitute plain Greek yogurt
1 cup chocolate chips any type

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, cream together softened butter, white sugar, and brown sugar with an electric mixer for 2-3 minutes until light and fluffy.
Beat in vanilla extract and eggs one at a time until fully incorporated.
In a separate bowl, whisk together salt, baking soda, baking powder, cocoa powder, and flour.
Add half the flour mixture to the butter mixture, stirring until just combined.
Add sour cream and mix briefly.
Add remaining flour mixture and stir until no dry streaks remain. Do not overmix.
Gently fold in ¾ of the chocolate chips, reserving the rest for topping.
Fill muffin cups ¾ full with batter. Sprinkle remaining chocolate chips on top.
Bake for 18-20 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.
Cool in pan for 5 minutes before transferring to a wire rack.

Notes

Room temperature ingredients blend more easily and create better texture
Don't overmix the batter - stir just until combined to avoid dense muffins
Sour cream is key for moisture; Greek yogurt works as substitute
Store in airtight container at room temperature for up to 4 days
Freeze for up to 3 months wrapped individually
Can make mini muffins: reduce baking time to 10-12 minutes

Keyword chocolate muffins