In these Double Chocolate Chip Muffins, a generous helping of semi-sweet chocolate chips is folded into a rich, moist muffin batter made with premium baking cocoa for the ultimate chocolate flavor. I love to prepare them for potlucks, birthdays, and special holidays where chocolate is a must, like Valentine’s Day and Easter.
These delectable, rich muffins are a chocolate lover’s dream come true. They are a friend and family favorite and will quickly become one of your favorites too. These chocolate treats are a cinch to put together and are virtually foolproof with the real texture of a muffin and not a cupcake. You can have a batch baked and out of the oven in about 30 minutes.
How do you make Double Chocolate Chip Muffins?
Start by preheating your oven. Then grease and flour a couple of muffin tins or use muffin liners. Next, in a medium bowl, combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt. Now in a large bowl, whisk together the sugar, brown eggs, sour cream, canola oil, milk, and vanilla.
Then mix the dry ingredients with the wet ingredients. Add the chocolate chips about halfway through the mixing process and stir just until combined. Fill muffin cups almost all the way up with the mixture and generously sprinkle with chocolate chips.
Pour the double chocolate muffin batter into the prepared pan and bake for about 17-20 minutes or until the muffins spring back when lightly touched. Cool for about 10 minutes before removing them from the pan and moving them to a wire rack to cool.
Helpful recipe tips
- Always grease and flour your muffin pans well. I love Baker’s Joy which is a no-stick baking spray with flour.
- Preheat the oven and place the muffin pan (pans) on the middle rack in the center of the oven.
- You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Use good-quality chocolate chips or chocolate chunks and cocoa powder. I really like Ghiradelli premium baking cocoa.
- For nut lovers, add 3/4 cup of chopped almonds, pecans, or walnuts.
- Do not over-mix the batter. Mix just until combined, so the muffins are not tough.
- Start checking the muffins for doneness at 17 minutes. Do not overbake.
- Allow the muffins to cool in the pan for 10 minutes. Then carefully remove them with a knife by sliding down the side of the muffins. The chips will still be very soft so take your time removing them from the pan.
- After removing the muffins from the pan, place them on wire racks to cool.
- Store the muffins in an airtight container at room temperature for up to 4 days.
How to freeze these muffins
Let the muffins fully cool by removing them from the pan about 10 minutes after they come out of the oven. Place the muffins on a cooling wire rack but do not wash the muffin tin. When the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a freezer zipper bag or sturdy container and freeze for up to 3 months. Thaw on the counter at room temperature. With this easy technique, you can reach into the freezer and take out just the number of the muffins that you want and leave the rest frozen for another time.
More muffin recipes to try
Double Chocolate Chip Muffins
If you’re a chocolate lover, you’ll love these chocolate chip muffins. Double the chocolate in every bite! Semi-sweet chocolate chips are perfectly mixed into a moist chocolate muffin. Perfect for breakfast, a snack, or a sweet dessert treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 muffins
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature, beaten
- 1 cup sour cream
- 1/2 cup plus 2 tablespoons canola oil or vegetable oil
- 1/2 cup milk (preferably whole or 2%)
- 1 teaspoon vanilla extract
- 1 3/4 cup semi-sweet chocolate chips (reserve 1/2 cup)
Instructions
- Preheat oven to 400 degrees. Grease and flour 18 muffins holes (see notes).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, whisk together the granulated sugar, brown sugar, beaten eggs, sour cream, canola oil, milk, and vanilla. Pour the dry ingredients into the wet ingredients. Mix just until almost incorporated. Add 1 1/4 cups chocolate chips. Finish mixing just until blended.
- Fill prepared muffin cups just short of the top and sprinkle the tops with the remaining chocolate chips.
- Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until the muffins spring back lightly when touched.
- Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft so take your time.
Notes
- Always grease and flour your muffin pans well. I love Baker’s Joy which is a no-stick baking spray with flour.
- Preheat the oven and place the muffin pan (pans) on the middle rack in the center of the oven.
- You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Use good-quality chocolate chips or chocolate chunks and cocoa powder. I really like Ghiradelli premium baking cocoa.
- For nut lovers, add 3/4 cup of chopped almonds, pecans, or walnuts.
- Do not over-mix the batter. Mix just until combined, so the muffins are not tough.
- Start checking the muffins for doneness at 17 minutes. Do not overbake.
- Allow the muffins to cool in the pan for 10 minutes. Then carefully remove them with a knife by sliding down the side of the muffins. The chips will still be very soft so take your time removing them from the pan.
- After removing the muffins from the pan, place them on wire racks to cool.
- Store the muffins in an airtight container at room temperature for up to 4 days.
Keywords: easy chocolate chip muffins, homemade chocolate chip muffins, how to make chocolate chip muffins
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
