Sour Cream Double Chocolate Muffins

5 from 1 vote

The addition of sour cream gives these eggless double chocolate muffins a moist texture. It's easy to bake and can be put together in no time, making it one of the easiest and most delicious muffins you will ever bake.

Prep Time20

Cook Time22

Cooling Time10

Total Time52

Method: Baking

Course: Muffins

Servings: 14 Muffins

Ingredients

Part 1:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 and ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Part 2:

2 count flax eggs 2 tablespoons ground flaxseed + ½ cup water
½ cup sunflower oil
1 cup granulated sugar My Notes
½ cup milk I used 2%
1 and ½ teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅔ cup sour cream
2-3 tablespoons water or milk optional, to adjust the batter consistency

Add ons:

2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 425F/220C. Line muffin pan with paper liners and lightly grease it with non-stick cooking spray.
In a small bowl stir together 2 tablespoons of ground flaxseed with ½ cup of water and set aside.
In a large bowl sift together the dry ingredients listed in Part 1.
In another medium-sized bowl stir together all the ingredients listed in Part 2 including the flax egg which was set aside separately. Do not add the additional water/milk yet.
Pour the wet mix into the dry flour mix and mix thoroughly using a whisk or wooden spoon. If you feel that the batter is too thick add water/milk in small increments to get the desired consistency.
Now fold in 1 and ½ cups of the chocolate chips and mix well.
Scoop out the batter using a ⅓rd measuring cup for each muffin and fill in the prepared muffin liners/pan. I was able to get 14 muffins. I used one 12 muffin pan and 2 cavities of a 6 muffin pan.
Top the muffins with the remaining ½ cup chocolate chips.
Bake it at 400F/220C for 5 minutes and bring down the temperature to 350F/180C and bake for another 15-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove the pans from the oven and place them on a wire rack for about 10 minutes before removing the muffins out of the pan.
Store at room temperature for 2-3 days and freeze it for later use.

Notes

Usually while making flax eggs, it is suggested to use 3 tablespoons of water for 1 tablespoon of ground flaxseed. I have used an additional 2 tablespoons of water because I felt that the batter might be a bit stiffer. Even after this, I had to add some more milk at the end to get a better consistency of the batter.
I used the dry measuring cups (the standard cups which we use to measure flour, sugar, etc.) to measure ⅔rd cup of sour cream. Wondering if this was the reason why the batter had a thicker consistency. Maybe I should have used the liquid measuring mug to measure the sour cream because that will have a bit more sour cream than the dry cup. Nonetheless, the muffins tasted very good. I wouldn't consider this as an error but just noting it down so that I will remember to try it the other way the next time.
Similarly, the quantity of sugar too can be increased a little bit (by another ¼ cup) for those who prefer slightly sweeter muffins.
Baking muffins at a higher temperature first and baking at a reduced temperature gives a nice lift and dome-shaped muffins.

Taste & Texture

These sour cream double chocolate muffins had a moist texture. It was not too sweet even after using a generous quantity of chocolate chips. So people with a sweet tooth can look into adding another ¼ cup of sugar.

Nutrition