Sour Cream Double Chocolate Muffins
These Sour Cream Double Chocolate Muffins can be mixed up and in the oven in minutes, and the resulting muffins are nothing short of chocolate heaven!
Serves: 14
  • 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
  1. Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
  2. 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.
  3. Make a well in the centre of the dry ingredients and then add the sour cream, eggs, butter and milk.
  4. Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
  5. Divide batter evenly into the muffin pan wells, filling them roughly ⅔ full.
  6. Bake for 25 – 30 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
  7. Allow muffins to cool in tins for a few minutes then transfer them to a wire rack to cool completely.
I found that 14 muffins was the right number for this recipe because when I tried using the mixture with only 12 muffin cases they overflowed a bit.
Recipe by The Links Site at