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Double Chocolate Muffins Recipe

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4.3 from 46 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 12 muffins

Description

These Double Chocolate Muffins are rich, moist, and loaded with mini semi-sweet chocolate chips. Made with Dutch process cocoa powder and a combination of butter, sour cream, and milk, they have a tender crumb and an irresistible chocolate flavor. Perfect for breakfast, snacks, or dessert, these muffins are easy to prepare and bake to perfection with a soft, melt-in-your-mouth texture.

Ingredients

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 2 tsp vanilla extract

Chocolate Chips

  • 1 cup (200 g) mini semi-sweet chocolate chips
  • 1/2 cup (100 g) mini semi-sweet chocolate chips (for sprinkling on top of the muffins)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
  2. Combine Wet Ingredients: In a large bowl, mix the melted unsalted butter, granulated sugar, eggs, whole milk, sour cream, and vanilla extract until smooth and homogenous.
  3. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing and ensuring a tender crumb.
  4. Fold in Chocolate Chips: Gently fold one cup of mini semi-sweet chocolate chips into the batter using a rubber spatula, distributing them evenly.
  5. Rest the Batter: Cover the muffin batter with plastic wrap and let it rest at room temperature for 30 minutes. This allows flavors to meld and the batter to thicken slightly for better rise and texture.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two muffin pans with a total of 12 liners, spacing the liners every other cup to give the muffins room to bake evenly.
  7. Fill Muffin Cups: After resting, scoop the batter into the lined muffin cups evenly. Sprinkle the remaining 1/2 cup mini semi-sweet chocolate chips on top of each muffin to add a chocolatey crust.
  8. Bake: Bake the muffins for 20–23 minutes until a toothpick inserted in the centers comes out with a few moist crumbs attached. If you opt to bake in a fully lined 12-cup pan without spacing, increase baking time by 4–5 minutes.
  9. Cool: Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps set their structure.

Notes

  • Resting the batter helps improve the muffin’s texture and flavor.
  • Spacing out muffin cups allows for more even baking and nicely domed muffins.
  • If baking muffins close together without spacing, increase the baking time to ensure they are cooked through.
  • Use room temperature ingredients to help the batter mix evenly and rise well.
  • For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/double-chocolate-muffins-recipe/