If you are looking for an easy double chocolate muffin treat then these Sour Cream Double Chocolate Muffins are just the ticket! They can be mixed up and into the oven in a matter of minutes and the resulting muffins are nothing short of chocolate heaven!
I came up with this recipe by simply changing a couple of the ingredients in the recipe for these Sour Cream Lemon Muffins. I really liked the rich creaminess of the lemon ones but I wanted to try making a chocolate version. So I decided to substitute some of the flour with cocoa powder and swapped the lemon juice for milk. And just to make them a little more decadent I added some choc chips!
I have to say that these are probably the best chocolate muffins that I have ever made because not only are they delicious, they also freeze really well. It’s perfect – when you need a chocolate fix you whip up a batch, eat a couple of muffins, and then freeze the left overs!
I haven’t had mine in the freezer for more than a few weeks but if you lift them out a couple of hours before you need them it is impossible to tell that they have ever been frozen. Wouldn’t it be great to have a batch of these in the freezer ready for when you have to take a plate to a BBQ or party!
At around 250 calories per muffin they are not necessarily a low calorie snack but everyone needs a chocolate indulgence every now and again – right? Chocoholics will really love this recipe so I will be pinning this to my Chocolate, Chocolate and more Chocolate Pinterest board!
- 1½ cups (210g) of plain flour
- ½ cup (45g) of cocoa
- ½ cup (110g) of sugar
- 1¼ teaspoons of baking powder
- 1 teaspoon of baking soda
- pinch of salt
- 1 cup (180g) milk chocolate chips
- 1¼ cup (250g) of sour cream (I used light sour cream)
- 2 large eggs
- 75g of melted butter
- ⅓ cup of milk
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- Combine the flour, cocoa, sugar, baking powder, baking soda, salt, and chocolate chips in a large mixing bowl and mix well to combine and break up any lumps.
- Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and milk.
- Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
- Divide batter evenly into the muffin pan wells, filling them roughly ⅔ full.
- Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.