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Double Chocolate Muffins Recipe

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★★★★★

4.9 from 130 reviews

These Double Chocolate Muffins are rich, moist, and packed with both cocoa powder and mini semi-sweet chocolate chips for an intense chocolate flavor. Perfect for breakfast, snacks, or dessert, they have a tender crumb thanks to the balance of sour cream and butter, with a soft, slightly crumbly texture. Baking them spaced out ensures even cooking and beautifully domed tops.

Ingredients

Scale

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)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
  2. Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, granulated sugar, eggs, whole milk, sour cream, and vanilla extract. Mix thoroughly until the mixture is smooth and homogeneous.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined, being careful not to overmix to keep the batter tender.
  4. Fold in Chocolate Chips: Gently fold 1 cup of mini semi-sweet chocolate chips into the batter using a rubber spatula, ensuring even distribution without deflating the batter.
  5. Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This allows the ingredients to meld and results in fluffier muffins.
  6. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two muffin pans with 12 muffin liners, spacing every other cup to allow room between muffins for even baking.
  7. Fill Muffin Cups: After batter has rested, scoop the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle additional mini chocolate chips on top of each muffin for extra chocolate bursts and a decorative finish.
  8. Bake Muffins: Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If you prefer to bake all muffins in one 12-cup pan without spacing, add about 4 to 5 extra minutes to the baking time.
  9. Cool Muffins: Remove muffins from the oven and let them cool in the pans for 10 minutes. Then transfer muffins to a wire rack to cool completely, which prevents sogginess and maintains texture.

Notes

  • Spacing the muffins in the pans allows for more even heat circulation and better dome shape.
  • Resting the batter at room temperature helps hydrate the flour and results in a more tender crumb.
  • Use Dutch process cocoa powder for a smooth chocolate flavor and darker color.
  • Room temperature eggs, milk, and sour cream help ingredients blend smoothly.
  • Check doneness by inserting a toothpick in the center; a few moist crumbs are ideal for soft muffins.
  • You can substitute sour cream with plain Greek yogurt for a similar texture.

Keywords: double chocolate muffins, chocolate muffins, chocolate chip muffins, moist muffins, breakfast muffins, easy muffin recipe, cocoa powder muffins

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