Description
Delight in these rich and moist Double Chocolate Chip Muffins, packed with semi-sweet chocolate chips and a deep cocoa flavor. Perfect for breakfast, snack, or dessert, these muffins balance sweetness and tenderness with a fluffy yet dense crumb, thanks to the combination of sour cream and vegetable oil. Easy to prepare and bake, they yield a batch of 12-14 irresistible treats.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 cup (200g) granulated sugar
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
Wet Ingredients
- 2 large eggs, at room temperature
- 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since the recipe yields about 14 muffins, prepare a second pan similarly or plan to bake in two batches. Keep leftover batter at room temperature between batches.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set this dry mixture aside.
- Mix Wet Ingredients: In another bowl, whisk the eggs, sour cream, vegetable oil, milk, and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold together using a silicone spatula or wooden spoon until fully incorporated. The batter will be thick and sticky; avoid overmixing to keep muffins tender.
- Fill Muffin Pans and Bake: Spoon the batter into the prepared liners, filling to the top. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for another 15-16 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Total baking time is about 20-21 minutes. For mini muffins, bake at 350°F for 13-14 minutes.
- Cool and Store: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Use room temperature eggs, milk, and sour cream for the best batter consistency.
- Do not overmix the batter; folding gently ensures moist, tender muffins.
- If you want dairy-free versions, substitute with plant-based milk and yogurt alternatives.
- Muffins can be frozen for up to 3 months; thaw at room temperature before serving.
- For extra chocolate intensity, sprinkle additional chocolate chips on top before baking.
