Small Batch Double Chocolate Muffins
These Small Batch Double Chocolate Muffins are incredibly moist, soft, and loaded with chocolate! Made with cocoa powder, sour cream, and dark chocolate chips, these muffins are bursting with deep chocolate flavour.
Ingredients
- 1/2 cup granulated sugar
- 1 cup + 1 tablespoon all-purpose flour (127 grams)
- 1/4 cup cocoa powder (25 grams)
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons dark chocolate chips (108 grams) + extra for topping
- 1/2 cup whole milk, room temperature
- 1/4 cup canola oil
- 1/4 cup full-fat sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and dark chocolate chips until well combined.1/2 cup granulated sugar, 1 cup + 1 tablespoon all-purpose flour (127 grams), 1/4 cup cocoa powder (25 grams), 1/2 tablespoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup + 2 tablespoons dark chocolate chips (108 grams)
- In a separate bowl, whisk together the whole milk, canola oil, sour cream, egg, and vanilla extract until smooth.1/2 cup whole milk,, 1/4 cup canola oil, 1/4 cup full-fat sour cream,, 1 large egg,, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined but DO NOT overmix.
- Cover the bowl with a kitchen towel and let the batter rest for 30 minutes. Preheat your oven to 425°F (218°C) and line a 6-cup muffin tin with muffin liners.
- Evenly divide the batter among the six muffin liners and top with extra chocolate chips. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (177°C) and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.