Moist Chocolate Muffins
These moist, rich, delicious chocolate muffins are one of the best treats! It is simple to make and a staple recipe to have saved as family favorites. I hope you enjoy these with a delicious cup of coffee or a cold glass of milk and savor the moment.
Servings: 12 muffins
Calories: 384kcal
Equipment
- 1 mixing bowl
- 1 whisk or scapula do not use an electric mixer, you may over mix, only mix until combined
Ingredients
2 cup semi-sweet chocolate chips1/2 cup vegetable oil (120ml)
- 2 large eggs
- ¾ cup sour cream or greek yogurt
- ½ cup milk
- 2 tsp vanilla extract
- 1 + ¾ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups semi-sweet chocolate chips or cacao dark chocolate chips
- ½ cup avocado oil
Instructions
1. Preheat the oven to 425F and butter the muffin pan or line it with muffin paper cups.
2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.
3. In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
4. Optional - set aside about 1/3 cup of the chocolate chips for the muffin tops, or nuts of your choice.
5. Pour the wet into the dry, using a spatula folding together, until almost combined. Sprinkle in the remaining chocolate chips and mix until the chocolate chips are combined.
6. Fill the muffin pan and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set. Insert a toothpick if it comes out clean they are ready!
Notes
- Muffins bake quickly. To test that they are ready, insert a toothpick into the center of one muffin, and if it comes out clean with no wet batter, they are ready.
- Let them cool on a cooling rack before storing.
- Don't open the oven door to keep muffins fluffy.