Hello, friends! Today, let’s make some delicious Double Chocolate Muffins! With twice the chocolate, they’re perfect for all you chocolate lovers out there. This recipe is super easy and gives you perfect muffins every time. Prep is quick, and the results are always fantastic.
I’ve tested many ingredient combinations, and this one turned out just right. I’m sure you’ll love these muffins as much as I do!
Double Chocolate Muffins
Servings 16
Ingredients
- 2 cups all-purpose flour 255 grams
- ⅔ cup cocoa powder 65 grams
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup brown sugar 200 grams
- 2 large eggs
- ½ cup vegetable oil 120 ml
- ¾ cup sour cream 180 grams
- ½ cup milk 120 ml
- 2 tsp vanilla extract
- 1 ¾ cups chopped chocolate or chocolate chips 297 grams
Instructions
- Mix Dry Ingredients: In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Set aside.
- Mix Wet Ingredients: In a measuring cup or another bowl, whisk together the eggs, oil, sour cream, milk, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Add the chopped chocolate or chocolate chips and mix in.
- Optional Resting: Cover the batter and let it sit for 20 minutes for extra fluffy muffins.
- Fill Liners: Spoon the batter into cupcake liners and sprinkle more chocolate on top.
- Bake: Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 8 minutes, or until the muffins spring back when touched.
Notes
- Sour Cream Substitute: You can use yogurt if you don’t have sour cream.
- Sea Salt: Sprinkle coarse sea salt on top of the muffins after baking for an extra burst of flavor.
- Chocolate Choices: Use your favorite type of chocolate. These muffins taste great with dark, milk, or semi-sweet chocolate—my personal favorite is milk chocolate.
- Espresso Boost: Add 1 tsp of espresso powder to the batter for a richer chocolate flavor.