Double Chocolate Muffins
Indulge in the ultimate chocolate experience with these bakery-style Double Chocolate Muffins, a decadent treat perfect for any occasion. Rich cocoa powder and semi-sweet chocolate chips combine to create fluffy, moist muffins with pockets of gooey chocolate in every bite. Made with a touch of sour cream for extra tenderness and a balance of granulated and brown sugar for depth, this easy-to-follow recipe comes together in just 35 minutes. Ideal for breakfast, dessert, or a midday snack, these muffins are a chocolate lover’s dream. Whether enjoyed fresh from the oven with their irresistibly melty tops or stored for later, these treats are sure to satisfy your sweet tooth. Bake a batch today and savor every chocolaty moment!
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Ingredients
- 1.75 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 0.5 cup milk
- 0.5 cup vegetable oil
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.25 cups semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
Step 2
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium-sized bowl, whisk together the sour cream, milk, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
Step 5
Fold in 1 cup of the chocolate chips, reserving the remaining 0.25 cup for topping.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top of each muffin.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (but no wet batter).
Step 8
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1314.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4343.6 |
| Total Fat 238.5g | 0% |
| Saturated Fat 95.3g | 0% |
| Polyunsaturated Fat 67.3g | |
| Cholesterol 498.0mg | 0% |
| Sodium 3063.4mg | 0% |
| Total Carbohydrate 589.8g | 0% |
| Dietary Fiber 62.7g | 0% |
| Total Sugars 323.7g | |
| Protein 83.4g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 717.1mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 2429.2mg | 0% |
Source of Calories