There’s can never be too much chocolate, and these Double Chocolate Muffins bring together a chocolate muffin with lots of chocolate chips.
If you’re looking for more chocolate recipes, check out my Fudgy Brownies, Chewy Double Chocolate Chip Cookies, and Chocolate Chip Muffins!
Start by whisking together the flour, sugar, unsweetened cocoa powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the sour cream, eggs, milk, vegetable oil, and vanilla extract, making sure that all of these ingredients are at room temperature. Then pour the wet ingredients into the dry and mix until just combined.
Add in the chocolate chips and mix until combined. Let the batter rest for 5-10 minutes. Then fill the muffin tin until the batter reaches to top of the liner. Sprinkle extra chocolate chips on top of each muffin.
For the first ~6 minutes in the oven, bake at 425° F. Then reduce the temperature to 350° F and finish baking for ~14 minutes. Allow the Double Chocolate Muffins to rest in the muffin pan for a few minutes. Then remove from the pan and place on a wire rack to finish cooling.
Some ingredients notes
Sour Cream – This will help to keep these muffins moist while keeping the batter the perfect consistency.
Tips
- Allow the batter to sit for 5-10 minutes before filling the muffin pan.
- I like to top the muffins with extra chocolate chips before baking.
- Make sure to bake the muffins for ~6 minutes at 425° F before continuing at 350° F to finish baking. This will help with the rise of the muffins.
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Double Chocolate Muffins
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 – 14 muffins 1x
Description
There’s can never be too much chocolate, and these Double Chocolate Muffins bring together a chocolate muffin with lots of chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (plus an extra handful for topping)
Instructions
- Preheat the oven to 425° F and line a 12-count muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, eggs, vegetable oil, milk, and vanilla until combined.
- Pour the wet ingredients into the dry and mix until just combined. Then add in the chocolate chips and mix into the batter until combined throughout.
- Let the batter sit for 5-10 minutes.
- Fill the muffin pan with batter up to the top of the liner. Place a few of chocolate chips on top.
- Bake in the oven for 6 minutes. Then reduce the temperature to 350° F and continue to bake for about 14 minutes. When a toothpick is inserted into the center, it should come out mostly clean.
- Let the muffins sit in the pan for 10 minutes. Then transfer to a wire rack to continue cooling.