Bakery-Style Double Chocolate Muffins with Sour Cream – Easy Moist Muffin Recipe
There’s nothing quite like biting into a warm, bakery-style double chocolate muffin that’s soft, rich, and loaded with gooey chocolate chips. This homemade recipe is exactly that — simple to make, wonderfully moist thanks to sour cream or yogurt, and deeply chocolatey without being overly sweet.
Ingrédients
- 200 g 1 1/3 cups all-purpose flour
- 175 g 3/4 cup + 2 tbsp sugar
- 50 g 1/2 cup cocoa powder
- 10 g 2 tsp baking baking powder
- 1 g 1/4 tsp salt
- 250 –300g 1 1/2–1 3/4 cups semi-sweet chocolate chips
- 2 large eggs
- 150 g 2/3 cup sour cream or plain yogurt
- 100 ml 1/2 cup vegetable oil
- 100 ml 1/2 cup whole milk
- 10 ml 2 tsp vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Grease muffin tin (12–16 standard or 6–8 jumbo).
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, salt.
- In a separate bowl, whisk eggs, sour cream, oil, milk, vanilla.
- Pour wet into dry, fold gently. Add chocolate chips.
- Fill cups 3/4 full.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake:
- 8–11 min for standard muffins
- 17–25 min for jumbo muffins
- Cool 5–10 minutes in pan, then transfer to wire rack.
Notes
Storage and Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Reheat in the microwave or in a 300°F oven for 10 minutes.