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Double Chocolate Chip Muffins
Double Chocolate Chip Muffins are a light and fluffy homemade muffin that is easy to make and tastes even better than store bought.
Course
Snack
Cuisine
American
Prep Time
7
minutes
minutes
Cook Time
15
minutes
minutes
Servings
12
muffins
Calories
293
kcal
Author
Tristin Rieken
Equipment
muffin pan
Ingredients
2
large
eggs
¾
cup
sour cream
¾
cup
whole milk
1 ¾
cup
all purpose flour
½
cup
granulated sugar
1
teaspoon
vanilla extract
⅔
cup
unsweetened cocoa powder
⅔
cup
chocolate chips
reserve 2 tablespoons to place on top before baking
½
cup
canola oil
2
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
sea salt
Instructions
Preheat oven to 375 degrees Fahrenheit. And prepare a 12 cup muffin tin with parchment liner, muffin cups or grease with butter.
In a large bowl whisk eggs with oil, milk, sour cream, sugar and vanilla.
2 large eggs,
¾ cup sour cream,
¾ cup whole milk,
½ cup granulated sugar,
½ cup canola oil,
1 teaspoon vanilla extract
Combine flour, cocoa powder, baking powder, baking soda and salt. Then whisk into egg mixture to combine dry with wet just until no streaks remain.
1 ¾ cup all purpose flour,
⅔ cup unsweetened cocoa powder,
2 teaspoon baking powder,
½ teaspoon baking soda,
½ teaspoon sea salt
Reserve 2 tablespoons chocolate chips then gently stir the rest into the batter.
⅔ cup chocolate chips
Using a large scoop portion into prepared muffin cups, or simply pour evenly. Top each with a few of the reserved chocolate chips.
Bake until light and fluffy and a toothpick inserted into the center comes out clean, 14-16 minutes.
Cool for a few minutes before removing from muffin tin. Cool and store in an airtight container for up to a week.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
42
mg
|
Sodium:
181
mg
|
Potassium:
212
mg
|
Fiber:
2
g
|
Sugar:
16
g
|
Vitamin A:
182
IU
|
Vitamin C:
1
mg
|
Calcium:
87
mg
|
Iron:
2
mg