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Double Chocolate Muffins


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  • Author: chefssa
  • Total Time: 40-45 minutes
  • Yield: 12 muffins 1x

Description

These moist, fluffy muffins are packed with cocoa and chocolate chips, making them a decadent treat perfect for any time of day.


Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 3/4 cup sour cream or yogurt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet or dark chocolate chips (reserve some for topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with liners or grease it lightly.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine sugar, sour cream (or yogurt), milk, oil, eggs, and vanilla extract. Mix until smooth.
  4. Gradually mix the dry ingredients into the wet until just combined. Do not overmix.
  5. Fold in most of the chocolate chips, reserving a few for the tops.
  6. Divide batter among muffin cups, filling each about 3/4 full.
  7. Sprinkle reserved chocolate chips on top.
  8. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
  9. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add a teaspoon of espresso powder for a richer chocolate flavor.
  • Try white or milk chocolate chips for variety.
  • Chopped nuts like walnuts or pecans add great crunch.
  • Top with coarse sugar before baking for a crispy top.
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 290
  • Sugar: 17g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg