On those days that I need a really quick breakfast to take on-the-go, these Chocolate Chip Muffins fit the bill! I’m obsessed with how good these muffins are and they’re so easy to make. Just a chocolate batter with jumbo chocolate chips (jumbo makes all the difference, trust me). So good and perfect if you’ve got a sweet tooth in the mornings!
Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour (250g)
- 1 cup granulated sugar (200g)
- 2 large eggs, room temp
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil (120ml)
- 1/2 cup whole milk, room temp (120ml)
- 3/4 cup sour cream, room temp (185g)
- 1 3/4 cups semi-sweet chocolate chips (315g)
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 425°F, and line a muffin tin with liners and set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking soda, and salt, and whisk to combine before setting aside.
- In a medium bowl, add the eggs, sour cream, vegetable oil, milk, and vanilla. Whisk together until well combined. Pour the wet ingredients into the dry ingredients, and fold together with a spatula. Just as the batter is coming together, add half the chocolate chips, fold them in, followed by the other half, making sure everything is well mixed and the chocolate chips are evenly distributed throughout the batter.
- Spoon the batter into the lined tin, filling the liners all the way to the top. Depending on the size of your tin, this recipe can yield 12-14, though I usually only manage to get an even 12 muffins out of it.
- Bake for 5 minutes, and then reduce the temperature down to 350°F and continue to bake for another 14-16 minutes, or until a toothpick comes out clean from the middle.
- Let the muffins cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Store at room temp in an airtight container.
- Enjoy!
