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Double Chocolate Muffins Recipe

★★★★★

4.7 from 79 reviews
  • Author: Thomas
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Double Chocolate Muffins are rich, moist, and full of chocolatey goodness. Featuring a blend of cocoa powder and chopped chocolate or chocolate chips, these muffins have a soft crumb and a slightly crispy bakery-style top. Perfect for chocolate lovers, they are easy to make and bake to fluffy perfection with a unique two-step oven temperature method.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour (255 grams)
  • 2/3 cup cocoa powder (65 grams)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup brown sugar (200 grams)

Wet Ingredients

  • 2 eggs
  • 1/2 cup vegetable oil (120 ml)
  • 3/4 cup sour cream (180 grams)
  • 1/2 cup milk (120 ml)
  • 2 tsp vanilla extract

Add-ins

  • 1 3/4 cup chopped chocolate or chocolate chips (297 grams)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Whisk thoroughly to evenly mix the dry components and set aside.
  2. Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the eggs, vegetable oil, sour cream, milk, and vanilla extract until fully blended.
  3. Combine Wet and Dry: Pour the wet mixture over the dry ingredients and stir gently just until the batter is nearly combined, avoiding over mixing to keep the muffins tender.
  4. Add Chocolate Chunks: Fold in the chopped chocolate or chocolate chips, ensuring they are evenly distributed within the batter without overworking it.
  5. Rest the Batter: Cover the batter and let it rest for 20 minutes. This optional step allows the batter to hydrate fully, resulting in plumper muffins with high bakery-style tops.
  6. Preheat Oven and Prepare Pan: Preheat your oven to 425ºF (220ºC). Line a 12-cavity muffin pan with paper liners to prevent sticking and facilitate even baking.
  7. Fill Muffin Liners: Spoon the batter into the muffin liners, filling each about three-quarters full. Optionally, top each muffin with a few extra chocolate pieces for a decorative finish.
  8. Initial High Temperature Bake: Bake the muffins at 425ºF (220ºC) for 5 minutes. This step helps develop a nice risen, domed top.
  9. Reduce Oven Temperature and Continue Baking: Lower the oven temperature to 350ºF (175ºC) and continue baking for approximately 8 minutes, or until the muffins spring back to touch and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Remove the muffins from the oven and let them cool slightly. Optionally sprinkle with sea salt to enhance the chocolate flavor before serving.

Notes

  • Resting the batter before baking helps the muffins rise higher and results in a softer texture.
  • Be careful not to overmix the batter to avoid dense muffins.
  • Using sour cream adds moisture and richness to the muffins.
  • For an extra touch, sprinkle sea salt on top after baking to balance the sweetness.
  • Chocolate chips can be substituted with chunks or any preferred chocolate type.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate muffins, chocolate muffins, easy chocolate muffin recipe, bakery style muffins, chocolate chip muffins

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Find it online: https://mealmagicplace.com/double-chocolate-muffins-recipe/