Double Chocolate Chip Muffins
Light, fluffy, ooey gooey Double Chocolate Chip Muffins are easy to make and taste great!
Prep Time 7 minutes
Cook Time 15 minutes
Servings 12 muffins
- 2 large eggs
- 3/4 cup sour cream
- 3/4 cup whole milk
- 1 3/4 cup all purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 2/3 cup chocolate chips reserve 2 tablespoons to place on top before baking
- 1/2 cup canola oil
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Preheat oven to 375 degrees Fahrenheit. And prepare a 12 cup muffin tin with parchment liner, muffin cups or grease.
In a large bowl whisk eggs with oil, milk, sour cream, sugar and vanilla.
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.
Reserve 2 tablespoons chocolate chips then gently stir the rest into the batter.
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.
Calories: 293kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 181mg | Potassium: 212mg | Fiber: 2g | Sugar: 16g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg