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–+ servings
Double Chocolate Muffins

Decadent Double Chocolate Muffins That Are Moist and Easy

Indulge in these moist and rich Double Chocolate Muffins, perfect for satisfying chocolate cravings any time of day.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.5 cups all-purpose flour Measure accurately for the best texture.
  • 0.33 cups Dutch process cocoa powder Adds an intense chocolate flavor; can substitute with regular cocoa powder.
  • 1 teaspoon baking powder Essential for making these muffins rise beautifully.
  • 0.5 teaspoon baking soda Works with acidic ingredients for optimal fluffiness.
  • 0.5 teaspoon salt Enhances sweetness and balances flavors.
  • 0.5 cups unsalted butter Melt for easy mixing.
  • 1 cups granulated white sugar Can swap with brown sugar for a deeper flavor.
  • 2 large eggs Using room temperature helps with mixing.
  • 0.5 cups whole milk Room temperature works best for creamy texture.
  • 0.5 cups sour cream Can be substituted with plain yogurt.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 cups mini semi-sweet chocolate chips Consider swapping with dark or white chocolate chips.
For Topping
  • 0.5 cups extra mini chocolate chips Sprinkle on top before baking.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons
  • plastic wrap

Method
 

Step-by-Step Instructions for Double Chocolate Muffins
  1. In a medium bowl, whisk together the dry ingredients until uniform.
  2. In a large mixing bowl, combine the melted butter, granulated sugar, and eggs. Whisk until smooth, then add the milk, sour cream, and vanilla extract.
  3. Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined.
  4. Carefully fold in the mini chocolate chips until evenly distributed.
  5. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  7. Fill the muffin cups about two-thirds full with the batter and sprinkle extra mini chocolate chips on top. Bake for 20-23 minutes.
  8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 60mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days, or freeze for longer enjoyment.

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