Otis Spunkmeyer Chocolate Chocolate Chip Muffins
Indulge in the rich, bakery-style decadence of Otis Spunkmeyer Chocolate Chocolate Chip Muffins, a chocolate lover's dream come true. These moist and fluffy muffins are packed with double the chocolate goodness—thanks to a luscious combination of cocoa powder and semi-sweet chocolate chips. The secret to their melt-in-your-mouth texture? A generous dollop of sour cream, paired with the richness of brown sugar and a hint of vanilla for depth of flavor. Topped with extra chocolate chips for that iconic, irresistible look, these muffins come together in just 15 minutes of prep time and bake to perfection in under 20 minutes. Perfect for breakfast, dessert, or anytime snacking, these crowd-pleasers are easy to make and can be stored for days, maintaining their soft, chocolatey allure. Whip up a batch and experience the ultimate in homemade chocolate muffins!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 pieces Large eggs
- 0.75 cups Whole milk
- 0.25 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cups Sour cream
- 1.5 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 mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until fully combined.
In a separate medium bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and sour cream until smooth.
Slowly fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined without overmixing; the batter should still have some lumps.
Gently fold in the chocolate chips, reserving a small handful for topping the muffins later.
Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the reserved chocolate chips over the tops of the muffin batter for a bakery-style appearance.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with 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 warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
4233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 452 mg | 150% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 701.6 g | 255% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 453.3 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 2566 mg | 55% | |
*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.
