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Double Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 150 reviews

These Double Chocolate Chip Muffins are rich, moist, and bursting with chocolate flavor, combining unsweetened cocoa powder and semi-sweet chocolate chips for a decadent treat. Perfectly tender and slightly gooey, these muffins bake quickly with an initial high-temperature burst, then a lower temperature finish, ensuring a beautiful rise and a tender crumb. Ideal for chocolate lovers looking for an easy, crowd-pleasing baked good.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (41g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (315g) semi-sweet chocolate chips

Wet Ingredients

  • 2 large eggs, at room temperature
  • 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since the recipe makes about 14 muffins, prepare a second pan similarly or plan on baking in batches, keeping leftover batter at room temperature.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In another bowl, whisk eggs, sour cream (or yogurt), vegetable oil, milk, and vanilla extract until well blended.
  4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and fold together gently using a silicone spatula or wooden spoon until fully combined. The batter will be thick and sticky—avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Spoon batter into prepared liners, filling each cup all the way to the top to ensure tall muffins.
  6. Bake – First Stage: Bake for 5 minutes at 425°F (218°C) to help the muffins rise quickly.
  7. Bake – Second Stage: Without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 15-16 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Let muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Store: Cover and store leftover muffins at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • For mini muffins, bake them entirely at 350°F (177°C) for 13-14 minutes total.
  • Using room temperature ingredients helps achieve better texture and mixing.
  • Filling muffin cups to the top yields taller, more impressive muffins.
  • Do not overmix the batter; it should be thick and sticky but just combined to avoid tough muffins.
  • Leftover batter can be kept at room temperature briefly if baking in batches.

Keywords: double chocolate chip muffins, chocolate muffins, easy muffin recipe, chocolate baking, homemade muffins

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