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Double Chocolate Chip Muffins Recipe

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These Double Chocolate Chip Muffins are rich, moist, and packed with semi-sweet chocolate chips for an irresistible treat. Perfect for breakfast, snacks, or dessert, this recipe uses a combination of cocoa powder and chocolate chips for intense chocolate flavor, balanced by the creamy tang of sour cream or yogurt.

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 pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Since the recipe makes about 14 muffins, have a second pan ready or plan to bake in batches, keeping leftover batter at room temperature between batches.
  2. Mix 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. Set aside after combining.
  3. Combine Wet Ingredients: In another bowl, whisk the eggs, full fat sour cream or yogurt, vegetable oil, whole milk, and vanilla extract until fully combined.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl with dry ingredients. Fold together gently using a silicone spatula or wooden spoon until just combined. Avoid overmixing. The batter will be thick and sticky.
  5. Fill Muffin Cups: Spoon the batter into the muffin liners, filling each to the top.
  6. Bake: Place the muffin pan in the oven and bake for 5 minutes at 425°F (218°C). Then reduce the oven temperature to 350°F (177°C) without removing the muffins and bake for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is about 20-21 minutes. For mini muffins, bake at 350°F (177°C) for 13-14 minutes.
  7. Cool Muffins: Allow muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
  8. Store: Store leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Use room temperature ingredients to ensure even mixing and better texture.
  • Filling muffin cups to the top gives a full, round muffin cap.
  • Do not overmix the batter to avoid dense muffins.
  • For mini muffins, reduce baking time and temperature as noted.
  • Leftover muffins can be frozen for up to 3 months; thaw at room temperature before eating.
  • Substitute sour cream with plain yogurt for a lighter option without sacrificing moisture.

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