Go Back
–+ servings
Easy-Double-Chcolate-Muffins

Double Chocolate Muffins

These Double Chocolate Muffins are every chocolate lover’s dream. They are rich, moist, and packed with a delightful, well-balanced chocolate flavor in every bite.
No ratings yet
Print Pin
Course: baking and desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Calories: 273kcal
Author: Evelyn Savinon ( A Simple Tweak)

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
  • 2 large eggs at room temperature
  • 3/4 cup 185g full-fat sour cream or plain yogurt, at room temperature
  • 1/2 cup 120ml olive oil
  • 1/2 cup 120ml whole milk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  • Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or, as I did, use these cupcake liners. You can also use a 6-count muffin pan and bake in batches. This recipe yields 12–14 muffins.
  • Then, combine the dry ingredients: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, a pinch of salt, and chocolate chips and set aside.
  • Next, combine the wet ingredients: in a separate mixing bowl, add the eggs, sour cream, oil, milk, and vanilla extract. Whisk without overmixing.
  • Fold in wet into dry ingredients: Pour the egg mixture (wet) into the flour mixture (dry) and fold using a silicone spatula or wooden spoon. The batter is quite thick, so I recommend avoiding using a whisk. I also recommend not overmixing.
  • Divide the batter between the muffin cups: Spoon the batter into the liners, filling them to the top. This is the moment when you can add the extra chocolate chips to create a rich chocolate topping.
  • Bake: I recommend baking for 5 minutes at 425°F, then, after the 5 minutes, avoiding opening the oven door, just reduce the oven temperature to 350°F and bake for an additional 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. The total time is about 20 minutes. If you decide to make these mini muffins, it is important to adjust the baking time. I suggested baking for 10-12 minutes at 350°F, skipping the high temperatures.
  • Cool Time: Out of the oven, cool muffins for 10 minutes in the pan, then transfer the muffins to a wire rack until ready to enjoy!
  • Storage: Any leftover muffins can be stored at room temperature for up to 4-5 days or in the refrigerator for up to a week.

Notes

BAKING TIPS

 
SPOON & LEVEL FLOUR: For an accurate measurement, spoon flour into your measuring cups and level it off with a knife. This avoids overpacking the flour, which can lead to dense muffins.
ROOM TEMPERATURE INGREDIENTS: is essential for the eggs, milk, and sour cream (or yogurt) to be at room temperature. This helps the batter mix smoothly and ensures even baking.
AVOID OVERMIXING: When combining wet and dry ingredients, I suggest folding gently. Overmixing can lead to a tough muffin texture.
EXTRA TOPPING: Sprinkle a few chocolate chips on top before baking for the most irresistible chocolaty muffin!

Nutrition

Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 208mg | Potassium: 121mg | Fiber: 2g | Sugar: 18g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg