Double Chocolate Muffins
Servings 12 muffins
Ingredients
**For the Double Chocolate Muffins:**
- 1 ¾ cups of all-purpose flour that’s about 219 grams
- ½ cup of Dutch process cocoa powder around 40 grams
- 2 ½ teaspoons of baking powder
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- ½ cup of melted unsalted butter about 112 grams
- 1 cup of granulated white sugar approximately 200 grams
- 2 eggs at room temperature
- ½ cup of whole milk at room temperature (around 120 milliliters)
- ½ cup of sour cream at room temperature (about 122 grams)
- 2 teaspoons of vanilla extract
- 1 cup of mini semi-sweet chocolate chips around 200 grams
- An additional ½ cup of mini semi-sweet chocolate chips for sprinkling on top of the muffins about 100 grams
Instructions
- Start by whisking together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set it aside for later.
- In a larger bowl, mix together the melted butter, sugar, eggs, milk, sour cream, and vanilla until everything is nicely combined.
- Add the dry ingredients to the wet mixture and stir until they’re all mixed in. Then, gently fold in the chocolate chips with a rubber spatula.
- Cover the muffin batter with plastic wrap and let it sit at room temperature for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 12 liners, making sure to space them out.
- Once the batter has rested, scoop it into the lined muffin cups. Sprinkle some extra mini chocolate chips on top of each muffin for good measure.
- Bake the muffins for 20-23 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you’re using one pan instead of two, add an extra 4-5 minutes to the baking time.
- After baking, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.