Double Chocolate Muffins
These double chocolate muffins are rich, moist, and loaded with gooey chocolate chips. With a tender crumb and bakery-style domed tops, they’re perfect for breakfast, snacking, or dessert. Quick to make and hard to resist!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil or melted butter
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
- In a separate bowl, mix sour cream, milk, egg, vanilla, and oil until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in most of the chocolate chips, saving a few for topping.
- Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle extra chips on top.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for another 12–15 minutes.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Start at a high oven temp to achieve tall muffin tops.
- Don’t overmix the batter — stir just until combined.
- Use a cookie scoop for even portions and bakery-style results.
- These freeze well — just wrap and store up to 2 months.
Find it online: https://dishmio.com/double-chocolate-muffins/