Best Double Chocolate Muffins

Who doesn’t get excited when the kitchen smells like warm, gooey chocolate?These Chocolate Muffins are the kind you see in a coffee shop bakery case—soft, fluffy muffins filled with melty dark chocolate chips and topped with extra chocolate chunks for good measure.You can whip up a whole batch of chocolate muffins at home with simple ingredients you probably already have in your pantry!

Course muffins

Cuisine American

Keyword chocolate muffins

Prep Time 10

Cook Time 15

Servings servings

Calories 360kcal

Author Dana DeVolk

Ingredients

2 cups all-purpose flour
1 cup light brown sugar packed
2/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
3/4 cup sour cream
1/2 cup whole milk
1 tablespoon vanilla extract
12 ounces semi-sweet chocolate chips

Instructions

Preheat oven to 425°F. Line a muffin tin with liners and set aside.
Add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl, whisk until combined, then set aside.
2 cups all-purpose flour, 1 cup light brown sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt
Whisk the eggs, oil, sour cream, milk, and vanilla in a medium bowl until smooth.
2 large eggs, 1/2 cup vegetable oil, 3/4 cup sour cream, 1/2 cup whole milk, 1 tablespoon vanilla extract
Pour the wet mixture into the dry and mix until there are no dry spots. The mixture will be slightly lumpy, so do not overmix.
Reserve about ½ cup of the chocolate chips on the side. Pour in the remaining chocolate chips and stir to combine.
12 ounces semi-sweet chocolate chips
Add ¼ cup batter to each liner.
Sprinkle additional chocolate chips on top.
Bake for 5 minutes at 425° F, then lower the temperature to 350°F, and bake for an additional 8-10 minutes until a toothpick inserted into the center comes out clean.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completel

Notes

Use ingredients at room temperature for a smoother batter.
Don’t overmix. Stir until the dry spots disappear, then stop for moist muffins.
Reserve a few extra chocolate chips to press into the top of the batter before baking.
Line your muffin tin with paper liners to prevent sticking and for easy cleanup.
Let muffins cool in the pan 10 minutes, then move to a wire rack so they don’t get soggy bottoms.
For jumbo muffins, bake batter in a jumbo muffin pan for about 5 minutes longer.

Nutrition