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Double Chocolate Chip Muffins Recipe

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3.9 from 15 reviews

These Double Chocolate Chip Muffins are rich, moist, and loaded with semi-sweet chocolate chips and unsweetened cocoa powder for a decadent chocolate flavor. Perfect for breakfast or an indulgent snack, they combine a tender crumb with a luscious chocolatey taste in every bite.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (315g) semi-sweet chocolate chips

Wet Ingredients

  • 2 large eggs, at room temperature
  • 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 and 1/2 teaspoons vanilla paste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C). Prepare one or two 12-count muffin pans by spraying with nonstick spray or lining with cupcake liners, as the recipe yields about 14 muffins and may require two pans or baking in batches.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and semi-sweet chocolate chips until evenly mixed. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, full-fat sour cream or plain yogurt, vegetable oil, whole milk, and vanilla paste until thoroughly combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Fold together carefully using a silicone spatula or wooden spoon until fully combined. The batter will be thick and sticky; avoid overmixing to maintain a tender crumb.
  5. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin liners, filling each cup to the top. Bake initially at 425°F (218°C) for 5 minutes. Then, reduce the oven temperature to 350°F (177°C) without removing the muffins and continue baking for an additional 15-16 minutes, or until a toothpick inserted in the center comes out clean. For mini muffins, bake at 350°F for 13-14 minutes total.
  6. Cool the Muffins: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
  7. Store Properly: Cover leftover muffins and store them at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • For best results, bring all refrigerated ingredients to room temperature before mixing.
  • Do not overmix the batter as it can lead to dense muffins.
  • You can substitute sour cream with plain full-fat yogurt without affecting the texture greatly.
  • Make sure to fill the muffin cups to the top for tall, perfectly domed muffins.
  • Use cupcake liners to prevent sticking and make cleanup easier.
  • These muffins can be frozen for up to 3 months; thaw at room temperature before serving.

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