Double Chocolate Muffins

These Double Chocolate Muffins are double delicious, loaded with chocolate, perfectly tender and fluffy.

Course Breakfast, Dessert

Cuisine American

Keyword muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 95kcal

Author Camila Hurst

Ingredients

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

Instructions

Mix the flour, cocoa, baking soda and powder, salt and sugar in a large mixing bowl. Whisk to combine and set aside.
In a large measuring cup, or in another bowl mix the wet ingredients: eggs, oil, sour cream, milk, vanilla.
Pour the wet ingredients over the dry ingredient mixture. Mix to combine, until the dry ingredients are almost entirely incorporated with the wet.
Add chocolate chips or chopped chocolate and fold to combine. Don't over mix the batter.
Cover the batter and let it sit for 20 min (optional step but will help make very plump muffins, with the high bakery tops).
While the batter rests, preheat the oven to 425ºF, and line a 12-cavity muffin pan with muffin liners.
Spoon the batter in cupcake liners, filling 3/4 of the way. Top each muffin with more chocolate.
Bake the muffins at 425ºF for 5 min.
Turn temp down to 350ºF and finish baking for another 8 min or so, until they spring back when touched on top, or when a toothpick inserted in the muffin comes out clean.
Remove the muffins from the oven and top with sea salt if desired.

Notes

Storage- Here are the best ways to store these muffins:

Room Temperature: Store the chocolate muffins in an airtight container at room temperature for up to 3 days.
Fridge: If you live in a hot or humid climate, you may want to store your muffins in the fridge. Place them in an airtight container, and they will stay fresh for up to 5 days. When ready to eat, you can bring them to room temperature or warm them slightly in the microwave for 15-20 seconds.
Freezer: For longer storage, freeze the muffins in an airtight container or a freezer-safe Ziplock bag for up to 3 months. To prevent sticking, you can individually wrap each muffin in plastic wrap or foil before placing them in the bag. To enjoy, let them thaw at room temperature or warm them up in the oven at 350°F (175°C) for 5-10 minutes.

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, a good quality chocolate. I've made the muffins with dark, milk, and semi-sweet chocolate chips 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.

Dutch-processed cocoa powder- You can use dutch processed cocoa for this recipe.

Nutrition

Serving: 1muffin | Calories: 95kcal