Fudgy Sour Cream Muffins
Indulge in the rich, chocolatey decadence of Fudgy Sour Cream Muffins, a treat designed for true chocolate lovers! These moist and tender muffins combine the deep flavor of cocoa powder with the creamy tang of sour cream for a unique twist that sets them apart from ordinary chocolate baked goods. Studded with melty semi-sweet chocolate chips in every bite, these muffins are irresistibly fudgy yet perfectly balanced by their airy texture. Ready in just 35 minutes, they’re a breeze to whip up with pantry staples like flour, sugar, and a hint of vanilla. Perfect for breakfast, dessert, or an afternoon snack, these foolproof muffins are best served warm but stay delightfully fresh for days. Whether you’re baking for a family gathering or simply treating yourself, Fudgy Sour Cream Muffins are the ultimate chocolate fix you’ve been craving!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 Eggs
- 1 cups Sour cream
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well to combine.
In a separate medium bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, evenly divide the batter among the 12 muffin liners, filling each about 3/4 of the way full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 528.7 g | 192% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 294.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 560 mg | 43% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 2198 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
