Double Chocolate Muffins Recipe

Double Chocolate Muffins Recipe

If you're a chocolate lover, you'll love these double chocolate 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.

Course Dessert

Cuisine American

Keyword chocolate muffins recipe, double chocolate chip muffins, double chocolate muffins, how to make chocolate muffins recipe

Prep Time 10

Cook Time 20

Servings muffins

Calories 294kcal

Author Beth Pierce

Ingredients

2 cups all purpose flour
1/2 cup Dutch process cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light 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 semisweet 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 a toothpick inserted in the center comes out clean. But please do not confuse melted chocolate with wet batter.
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.

Nutrition