These Double Chocolate Muffins are double delicious, loaded with chocolate, perfectly tender and fluffy.
Course Breakfast, Dessert
Cuisine American
Keyword muffins
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
0 minutesminutes
Total Time 30 minutesminutes
Servings 16muffins
Calories 95kcal
Author Camila Hurst
Ingredients
2cupsall purpose flour255 grams
2/3cupcocoa powder65 grams
1tspbaking soda
1tspbaking powder
1/2tspsalt
1cupbrown sugar200 grams
2eggs
1/2cupvegetable oil120 ml
3/4cupsour cream180 grams
1/2cupmilk120 ml
2tspvanilla extract
1 3/4cupchopped chocolate or chocolate chips297 grams
Instructions
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.
Notes
Sour cream: If you don't have sour cream, you can always use yogurt instead.Sea salt: Sprinkle coarse sea salt on the muffins when they come out of the oven, it makes them even more delicious.Chocolate: Use whatever kind of chocolate you prefer for the recipe. It's best to use a chocolate that you enjoy eating. I've made the muffins with dark, milk, and semi-sweet chocolate before. My favorite is with milk chocolate.Espresso: Add 1 tsp of espresso powder to the batter to make these muffins even richer and to deepen the chocolate flavor.