Double Chocolate Chip Muffins Recipe

Double chocolate muffins on a rustic baking sheet.

4.81 from 41 votes

Double Chocolate Chip Muffins Recipe

For all the chocolate lovers out there, these Double Chocolate Chip Muffins are everything you’ve ever dreamed of—rich, moist, and packed with flavor!

Prep Time8

Cook Time18

Total Time26

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 370kcal

Author: Andrea

Ingredients

3/4 cup brown sugar packed
1/3 cup vegetable oil or melted coconut oil
6 tbsp unsweetened cocoa powder*
6 tbsp hot water
2 large eggs
2 teaspoon vanilla extract
1 2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
3/4 cup sour cream or Greek yogurt, heaping
1 1/3 cup semisweet chocolate chips divided (or a mix of regular and mini)

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard-size muffin tin with muffin liners; set aside.
In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, and whisk until a smooth paste forms. Add the sugar and oil, and beat for 1 minute. Add the eggs and vanilla, and mix until combined.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. Do not overmix. Fold in 1 cup of the chocolate chips with a spatula.
Using a large ice cream scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the muffin batter. Place in the oven to bake for 7 minutes at 400 degrees Fahrenheit (200 degrees Celsius), then reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

*I used Guittard Cocoa Rouge. Feel free to use any high-quality cocoa powder.

-Try adding a swirl of Nutella or chopped nuts to these muffins.

To STORE Double Chocolate Chip Muffins, keep them in an airtight container at room temperature for up to 3 days. To FREEZE, wrap each muffin individually in plastic wrap and place them in a freezer bag. You can freeze them for up to 3 months.

To REHEAT, thaw muffins at room temperature, then warm in a 350°F (175°C) oven for 5-10 minutes or microwave for about 20-30 seconds.

Nutrition