Hello friends! Let’s make Double Chocolate Muffins today, with double the chocolate, and double the deliciousness!
This Double Chocolate Muffins recipe is easy to make, and will make you so happy if you are a chocolate lover like me! Prep time is so quick, and the muffins turn out perfect every time with this foolproof recipe.
I combined the right ingredients so that this recipe could be just perfect. I’ve gone through many different other combinations to achieve this exact recipe, but this final result has pleased me the most, and I’m sure it’ll please you, too!
What ingredients do you need to make chocolate muffins?
You probably already have all ingredients for this recipe in your pantry and fridge right now. You will need: all purpose flour, cocoa powder, baking soda, baking powder, salt, brown sugar, eggs, oil, sour cream, whole milk, vanilla extract, and chopped chocolate. Instead of chopped chocolate, you can always use chocolate chips if that’s your preference.
If you don’t have sour cream, you can use yogurt instead.
What kind of chocolate to use to make double chocolate muffins?
To make this double chocolate muffin recipe, I used unsweetened cocoa powder, and also Callebaut chocolate chips. I used dark chips this time, but I’ve also made them before using milk and semi-sweet chocolate.
Use the chocolate you prefer. The muffins aren’t overly sweet, so milk chocolate actually goes very well with the muffins.
How to make chocolate muffins?
To make these double chocolate muffins, we will go with a wet on dry technique. Which means first we will mix the dry ingredients first, and, in another large bowl, the wet ingredients.
Pour the wet ingredients over the dry and stir to combine. Add the chocolate chunks or chips and fold them into the mixture.
This technique is used with the purpose of making tender muffins, since the batter gets mixed minimally.
After making the batter, you can cover the bowl with a towel and let it sit for 20 to 30 minutes before scooping into the cups and baking. This will help the muffins rise and become super plump.
Otherwise, you can just bake the muffins immediately.
Spoon the batter into muffin pans lined with baking papers, or greased and flour. Top with more chocolate if desired.
Bake the muffins at 425°F in the oven for 5 minutes, turn temperature down to 350° and finish baking for another 8 minutes or so until they spring back when touched on top.
When you start to bake the muffins at a high temperature, it will also help them have a nice lift, and finish baking at a lower temperature so the insides will cook properly.
Top the ready double chocolate chip muffins with a pinch of coarse salt if you wish.
How to make muffins rise?
To make muffins come out tall with a nice dome, it’s important to observe a few things:
- Use room temperature ingredients: make sure the eggs, milk, sour cream had a chance to sit outside of the fridge for about 10 or 15 minutes before using in the recipe. The temperature of the ingredients will influence the texture of the batter, and also the rising of the muffins when they bake, to result in a light and tender crumb.
- Baking powder and baking soda: I like to use a mixture of both in my recipe, since we have cocoa powder, sour cream, and milk, which are all acid, they will react nicely with the baking soda, and the baking powder will help give the muffins that nice plump lift. Also make sure to check the expiration dates on them, stale or expired baking soda and powder won’t work.
- Rest the batter: Let the batter sit covered for 20 to 30 minutes to help with the rise. Some people go as far as recommending an overnight rise for a really nice dome.
- Fill up the cups: Make sure to fill up the baking cups to the top.
- Baking temperature: Start baking the muffins at 400 or 425 Fahrenheit. Then after 5 minutes, lower the temperature to 350 Fahrenheit and finish baking. The initial high temperature will help the muffins lift, and the lower ending temperature will make sure the insides of the muffin cook properly.
If you like these muffins, here are some more recipes you will like:
- Banoffee Bars
- Peanut Butter Banana Muffins
- Tall Blueberry Muffins
- Lemon Poppy Seed Cupcakes
- Coconut Caramel Chocolate Bars
- Nutella Brownie Recipe
- Peanut Butter Fudge Brownies
Double Chocolate Muffins
- 2 cups all purpose flour 255 grams
- 2/3 cup cocoa powder 65 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup brown sugar 200 grams
- 2 eggs
- 1/2 cup vegetable oil 120 ml
- 3/4 cup sour cream 180 grams
- 1/2 cup milk 120 ml
- 2 tsp vanilla extract
- 1 3/4 cup chopped chocolate or chocolate chips 297 grams
- Mix the flour, cocoa, baking soda and powder, salt and sugar in a bowl. Set aside.
- In a measuring cup, or in another cup mix the wet ingredients: eggs, oil, sour cream, milk, vanilla.
- Pour the wet ingredients over dry. Mix to combine, add chocolate chips or chopped chocolate and mix.
- Cover the batter and let it sit for 20 min (optional step but will help make very plump muffins).
- Spoon the batter in cupcake liners and top with more chocolate.
- Bake the muffins at 425 Fahrenheit for 5 min, turn temp down to 350 Fahrenheit and finish baking for another 8 min or so, until they spring back when touched on top.