A very large mug of coffee and one of these sour cream double chocolate muffins is a fabulous way to kickstart your Monday morning. They’re rich, loaded with chocolate chips, and the sour cream makes for a soft, dense, sublime muffin!
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup chocolate chips
- Preheat oven to 400º, line 2 muffins pans with 18 liners.
- Sift flour and cocoa powder together in a medium bowl, and whisk in the baking soda, baking powder, salt and sugar.
- In a large bowl, whisk oil, eggs, milk, sour cream, and vanilla. Stir in the dry ingredients, then fold in the chocolate chips.
- Divide the batter among the muffin liners and bake for 15 to 18 minutes, testing with a toothpick.
