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Double Chocolate Chip Muffins Recipe

★★★★★

4.7 from 80 reviews
  • Author: Mariam
  • Total Time: 31 minutes
  • Yield: 14 muffins 1x

Description

These Double Chocolate Chip Muffins are rich, moist, and loaded with semi-sweet chocolate chips. Made with cocoa powder and a combination of sour cream and oil, these muffins boast a dense yet tender crumb. Perfect for a decadent breakfast treat or an indulgent snack, they are easy to prepare and bake in about 20 minutes, yielding approximately 14 deliciously chocolaty muffins.

Ingredients

Scale

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 the oven: Set your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Since this recipe makes about 14 muffins, you’ll need to either prepare a second pan or plan to bake in batches, keeping the leftover batter at room temperature.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, salt, and semi-sweet chocolate chips until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, sour cream (or plain yogurt), vegetable oil, whole milk, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients and gently fold them together using a silicone spatula or wooden spoon. Stir until just combined to avoid overmixing; the batter will be thick and sticky.
  5. Fill muffin pans: Spoon the batter into the prepared liners, filling each muffin cup all the way to the top to ensure tall muffins.
  6. Bake the muffins: Place the muffin pans in the oven and bake for 5 minutes at 425°F (218°C). After this initial time, reduce the oven temperature to 350°F (177°C) without removing the muffins, and continue baking for an additional 15-16 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. For mini muffins, bake the entire 13-14 minutes at 350°F (177°C).
  7. Cool the muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
  8. Store leftovers: Keep any leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Do not overmix the batter; a thick and slightly sticky consistency is ideal for tender muffins.
  • Filling muffin liners to the top ensures tall, fluffy muffins.
  • Room temperature ingredients help achieve even mixing and better texture.
  • If baking in batches, keep leftover batter at room temperature to preserve rise and moisture.
  • Use full-fat sour cream or plain yogurt for best moistness and flavor.
  • To make mini muffins, reduce baking time to about 13-14 minutes at 350°F (177°C).
  • Prep Time: 10 minutes
  • Cook Time: 21 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate chip muffins, chocolate muffins, easy muffin recipe, breakfast muffins, chocolate chip dessert

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