High Altitude Double Chocolate Muffins
Dutch-processed cocoa powder gives these high altitude double chocolate muffins their rich color and flavor, and sour cream keeps them deliciously soft, tender and moist. Dark chocolate chips add an extra hit of chocolate in every bite!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
- ¾ cup full-fat sour cream
- ½ cup whole milk
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- ½ cup unsweetened, Dutch-processed cocoa powder
- 2 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 14 paper liners, and lightly spray the paper liners with non-stick baking spray.
- In a bowl, whisk together the sour cream, milk, oil, sugar, eggs and vanilla until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and 3/4 cup of the chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened, being careful not to over-mix.
- Divide the batter between the muffin cups, filling them full. Sprinkle the top of the batter with the remaining 1/4 cup chocolate chips.
- When you put the muffins in the oven, immediately turn the heat down from 425 to 375. Bake for about 18-20 minutes, just until a toothpick comes out clean or with moist crumbs clinging to it. Be careful not to over-bake the muffins, or they can dry out.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.
Notes
If you don't have sour cream, plain unsweetened Greek yogurt can also be used, or even full-fat buttermilk. Or try it with a combination of all three!
Leftover muffins should be stored in an airtight container for up to 3 days. While they are best the day they're made, they're still delicious leftover, and should be rewarmed for 10-15 seconds in the microwave, or for several minutes in a toaster oven.
These are fantastic served with butter and cherry preserves.
Tried this recipe?Let us know how it was!
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