Double Chocolate Muffins

These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast.

Recipe includes a how-to video!

Course Bread, Breakfast, Dessert, muffins, quick bread

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings muffins

Calories 239kcal

Author Sam Merritt

Equipment

Ingredients

1 ⅔ cups (208 g) all-purpose flour
1 cup (200 g) granulated sugar
1 ½ teaspoons baking soda
½ teaspoon table salt
½ cup (50 g) natural cocoa powder
½ cup (118 ml) very hot or boiling water
½ cup (118 ml) canola or vegetable oil
1 cup (240 g) sour cream (see note)
2 large eggs lightly beaten
1 teaspoon vanilla extract
2 cups (340 g) semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)

Instructions

Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
1 ⅔ cups all-purpose flour, 1 cup granulated sugar, 1 ½ teaspoons baking soda, ½ teaspoon table salt
Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
½ cup natural cocoa powder, ½ cup very hot or boiling water
Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined,
½ cup canola or vegetable oil, 1 cup sour cream, 2 large eggs, 1 teaspoon vanilla extract
Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
2 cups semisweet chocolate chips
Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.

Video

Notes

Storing

Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.

Sour Cream

You may substitute full-fat plain Greek yogurt instead.

Muffin Tin

This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.

Original Recipe

For those of you who are diehard fans of the original recipe, you can find the original recipe here.

Nutrition