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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the sour cream, milk, vegetable oil, eggs, and vanilla extract until smooth and creamy.
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.
Fold in 1 cup of the chocolate chips, reserving the remaining 0.25 cup for topping.
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.
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).
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.
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
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 589.8 g | 214% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 323.7 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 717 mg | 55% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 2429 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
