Sour Cream Double Chocolate Muffins Recipes

SOUR CREAM DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 425°F/220°C. Line the muffin pans with cupcake liners.
• In a medium bowl, mix all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
• In a large bowl, whisk together vegetable oil, granulated sugar, eggs, milk, vanilla extract, and sour cream until well combined.
• Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Fold in 1 1/2 cups of chocolate chips into the batter.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Distribute the remaining 1/2 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
• Bake the muffins for 5 minutes at 425°F/220°C. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F/180°C. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.

CHOCOLATE SOUR CREAM MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

DOUBLE CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

SOUR CREAM CHOCOLATE MUFFINS

Steps:

• Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
• (When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.
• Yield: 12 muffins.