Description
Rich and moist double chocolate muffins loaded with cocoa flavor and chocolate chips. Perfect for breakfast or dessert.
Ingredients
1 3/4 cups (219 g) all-purpose flour
1/2 cup (40 g) Dutch process cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
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
1 cup (200 g) mini semi-sweet chocolate chips
1/2 cup (100 g) mini semi-sweet chocolate chips (for topping)
Instructions
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, mix melted butter, sugar, eggs, milk, sour cream, and vanilla.
3. Add dry ingredients to wet ingredients and mix until just combined.
4. Fold in chocolate chips gently.
5. Cover batter and let it rest at room temperature for 30 minutes.
6. Preheat oven to 350°F (175°C). Line muffin pans with liners.
7. Scoop batter into muffin cups and sprinkle extra chocolate chips on top.
8. Bake for 20–23 minutes or until a toothpick comes out with a few moist crumbs.
9. Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for best texture.
Do not overmix the batter to keep muffins soft.
Letting the batter rest improves moisture and structure.
Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Double Chocolate Muffins, chocolate muffin recipe, moist muffins, chocolate chips, baking