Sour Cream Double Chocolate Muffins Recipe

These Sour Cream Double Chocolate Muffins deliver an unbeatable combination of rich chocolate flavor and tender, moist crumb thanks to the inclusion of tangy sour cream.

With a deeply cocoa-infused batter and melty chocolate chips in every bite, they’re perfect for breakfast, an afternoon pick-me-up, or an indulgent snack.

Whether you’re an experienced baker or a novice, this recipe’s clear instructions and troubleshooting tips will ensure beautifully domed, ultra-chocolatey muffins every time.

In under 30 minutes of hands-on prep, you’ll have a batch of bakery-quality treats that stay soft for days.

Ingredients Checklist

Below are the precise measurements and must-have components. Weigh or level each ingredient for consistent, bakery-style results.

Dry Ingredients

• 260 g (2 cups) all-purpose flour, spooned and leveled

• 50 g (½ cup) natural unsweetened cocoa powder, sifted

• 10 g (2 tsp) baking powder

• 5 g (1 tsp) baking soda

• 3 g (½ tsp) fine sea salt

• 150 g (¾ cup) light brown sugar, packed

Wet Ingredients

• 2 large eggs, room temperature

• 120 mL (½ cup) vegetable oil or melted butter

• 240 g (1 cup) full-fat sour cream, room temperature

• 60 mL (¼ cup) whole milk or buttermilk

• 5 mL (1 tsp) pure vanilla extract

Mix-Ins

• 175 g (1 cup) semisweet chocolate chips or chunks

• Optional: 50 g chopped walnuts or pecans

Sour cream

Enhances moistness and creates a tender crumb.

Cocoa powder

Use natural (non-Dutch) cocoa for the best rise with baking soda.

Room temperature

Facilitates even blending and prevents streaks in batter.

Step-by-Step Instructions

With ingredients at hand and oven preheated, you’ll assemble these chocolatey muffins in minutes. Read all steps before you begin.

• Preheat your oven to 425 °F (220 °C). Line a 12-cup muffin tin with paper liners or grease wells lightly.

• In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and brown sugar until uniform.

• In a separate bowl, beat eggs, oil, sour cream, milk, and vanilla until smooth and glossy.

• Pour wet mixture into dry ingredients; stir with a spatula just until no dry streaks remain—do not overmix.

• Gently fold in chocolate chips (and nuts, if using), reserving a handful to sprinkle on top.

• Divide batter evenly among muffin cups, filling each about three-quarters full. Press reserved chips into the tops.

• Bake at 425 °F for 5 minutes to set domes, then reduce temperature to 350 °F (175 °C) and bake 12–14 more minutes.

• Test doneness by inserting a toothpick into the center—moist crumbs are okay, but batter should not stick.

• Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Results

These expert tricks address common pitfalls and guarantee domed tops, tender interiors, and intense chocolate taste.

• Precise Temperature: Start with high heat (425 °F) for 5 minutes to achieve domed tops, then finish at 350 °F.

• Accurate Measuring: Weigh flour and cocoa on a scale or spoon into cups and level off to avoid dense muffins.

• Gentle Folding: Stir batter only until combined; overmixing activates gluten and yields tough muffins.

• Sour Cream Temperature: Ensure sour cream and eggs are at room temperature (65–68 °F) to blend evenly.

• Chocolate Variety: Mix semisweet chips with chopped dark chocolate for textural contrast and deeper flavor.

• Avoid Soggy Bottoms: Bake on the middle rack and rotate pans halfway through baking for even heat distribution.

• Flavor Variation: Swap half the milk for strong coffee to enhance cocoa depth, or add 1 tsp espresso powder.

• Storage Tip: Store cooled muffins in an airtight container at room temperature for up to 3 days; freeze extras.

Serving Suggestions

These muffins pair beautifully with beverages and toppings for a café-style experience at home.

• Morning Treat: Serve warm with a pat of butter or a drizzle of chocolate-peanut butter spread.

• Afternoon Pick-Me-Up: Pair with a latte, cappuccino, or glass of cold milk to balance richness.

• Dessert Twist: Top with vanilla-cream cheese frosting and shaved chocolate for a decadent bite.

• Fruit Accent: Arrange alongside fresh berries—strawberries or raspberries add a bright counterpoint.

• On-the-Go: Wrap individually in parchment and tie with twine for a portable breakfast or snack.

Final Thoughts

These Sour Cream Double Chocolate Muffins demonstrate how simple ingredients and precise technique yield bakery-quality results at home. The secret lies in the balance of leaveners, the tangy richness of sour cream, and the dual heat method that creates lofty, tender domes. With clear measuring, gentle mixing, and these troubleshooting tips, you’ll master moist, intensely chocolatey muffins that satisfy every craving. Keep extras in the freezer, and you’ll always have homemade indulgence at arm’s reach—no pastry shop required. Enjoy!