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Double Chocolate Muffins Recipe

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4.1 from 6 reviews

Delight in these rich and moist Double Chocolate Muffins, packed with cocoa and studded with mini semi-sweet chocolate chips for an indulgent chocolate treat perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 2 tsp vanilla extract

Chocolate Chips

  • 1 cup (200 g) mini semi-sweet chocolate chips
  • 1/2 cup (100 g) mini semi-sweet chocolate chips (for sprinkling on top)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
  2. Combine Wet Ingredients: In a large bowl, stir together the melted unsalted butter, granulated sugar, eggs, whole milk, sour cream, and vanilla extract until smooth and fully incorporated.
  3. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the muffins.
  4. Add Chocolate Chips: Fold in 1 cup of mini semi-sweet chocolate chips carefully with a rubber spatula, ensuring even distribution throughout the batter.
  5. Rest the Batter: Cover the bowl with plastic wrap and allow the muffin batter to rest at room temperature for 30 minutes. This helps improve texture and rise.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two muffin pans with 12 liners total, spacing them every other cup to allow for air circulation and even baking.
  7. Scoop Batter into Liners: After resting, evenly scoop the batter into each lined muffin cup. Sprinkle the remaining 1/2 cup of mini semi-sweet chocolate chips on top of each muffin for an extra chocolatey finish.
  8. Bake Muffins: Bake the muffins in the preheated oven for 20 to 23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If baking all 12 muffins without spacing, increase baking time by 4-5 minutes.
  9. Cool Muffins: Remove muffins from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely, ensuring they firm up perfectly before serving.

Notes

  • Resting the batter at room temperature allows for better gluten development and a more tender crumb.
  • Spacing the muffins in the pans ensures they bake evenly and maintain a rounded top.
  • Use Dutch process cocoa powder for a richer, less acidic chocolate flavor.
  • For extra moist muffins, ensure all wet ingredients are at room temperature before mixing.
  • Do not overmix the batter to avoid dense muffins.

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