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Double Chocolate Muffins

Irresistibly Moist Double Chocolate Muffins to Delight You

These double chocolate muffins are rich, moist and easy to make, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 23 minutes
Resting Time 30 minutes
Total Time 1 hour 23 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.75 cups All-purpose flour Spoon and level for accuracy.
  • 0.5 cups Dutch process cocoa powder Can substitute with regular cocoa.
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 0.5 cups Unsalted butter Melted for best consistency.
  • 1 cups Granulated white sugar Brown sugar can be an alternative.
  • 2 large Eggs Use room temperature for better texture.
  • 1 cups Whole milk Ensure it's at room temperature.
  • 0.5 cups Sour cream Must be at room temperature.
  • 1 teaspoon Vanilla extract
  • 1 cups Mini semi-sweet chocolate chips Sprinkle extra on top for visual appeal.
Optional Toppings
  • 0.5 cups Extra chocolate chips Add these on top before baking.
  • 0.5 cups Chopped nuts Incorporate walnuts or pecans for added crunch.

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions for Double Chocolate Muffins
  1. Prep Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Mix Wet Ingredients: In a large bowl, combine melted butter, sugar, eggs, milk, sour cream, and vanilla. Whisk until smooth.
  3. Combine Mixtures: Gradually add dry ingredients to wet, stirring gently until just combined.
  4. Add Chocolate Chips: Fold in mini chocolate chips. Sprinkle some on top if desired.
  5. Rest Batter: Cover batter with plastic wrap and let it rest at room temperature for 30 minutes.
  6. Prepare Muffin Pan: Preheat oven to 350°F (175°C) and line muffin pan with liners.
  7. Fill and Top Muffins: Fill liners ¾ full with batter and top with extra chocolate chips if reserved.
  8. Bake: Bake for 20-23 minutes until a toothpick inserted comes out with moist crumbs.
  9. Cooling: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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