These fudgy double chocolate muffins are every chocolate lover's dream; I guarantee you these easy chocolate chips muffins will satisfy all your chocolate craving.
In a bowl, whisk eggs and vanilla extract using an electric whisk.
3 eggs, 1 teaspoon vanilla extract
Add sugar, whisk.
1 ¼ cups granulated sugar
Add oil and sour cream, whisk.
½ cup cooking oil, 1 ½ cups sour cream
After that, sift the flour, baking soda, baking powder, salt and cocoa powder over the mixture, stir well until combined.
2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ cup cocoa powder, ½ teaspoon salt
Add the dark chocolate chips, stir.
1 cup dark chocolate chips
Line a 12 cup muffin tin with muffin liner.
Spoon the batter into the muffin tin.
Bake for 35-40 minutes.
Sprinkle coarse sugar on to.
1 tablespoon coarse sugar
Notes
In this recipe, I use dutch processing cocoa powder; if you like to use natural cocoa powder, add the same amount of cocoa powder mentioned in the recipe card, and you will have the same result.
Use large-size eggs at room temperature to combine well with other ingredients.
Using oil in this recipe is better than using butter; I have tried both, and I find that oil improves the muffin texture in this recipe.
Sour cream is so essential in this recipe. It gives the muffin a soft texture.
In this recipe, I used dark chocolate chips but feel free to use semi-sweet chocolate chips if you prefer.
Don't overbake the muffins; they will turn out dry if you do so.
Some Variations
You can add a few drops of lemon, orange or peppermint extract.
Sprinkle some salted caramel chunks on top of the muffins.
Add some chopped bananas, apples or any other fruit you like to the batter.