Double Chocolate Muffins Rich (Print)

Decadent, moist muffins packed with chocolate chips for a rich and satisfying treat.

# Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon vanilla extract
11 - 1/2 cup sour cream

→ Chocolate

12 - 1 cup semi-sweet chocolate chips, plus extra for topping
13 - 3.5 ounces dark chocolate, chopped

# Instructions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
02 - Sift flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt into a large mixing bowl.
03 - Whisk eggs, whole milk, vegetable oil, vanilla extract, and sour cream together in a separate bowl until smooth.
04 - Pour wet ingredients into dry mixture and gently fold until just combined, taking care not to overmix.
05 - Fold in semi-sweet chocolate chips and chopped dark chocolate. Reserve extra chocolate chips for topping.
06 - Divide batter evenly among muffin cups and sprinkle reserved chocolate chips over the tops.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center yields a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Pro Tips:

01 -
  • Uses simple ingredients you probably have on hand
  • Ready to eat in about half an hour
  • Stays moist and chocolatey for days
  • Perfect for breakfast dessert or an anytime treat
02 -
  • Naturally vegetarian for inclusive sharing
  • High in antioxidants thanks to dark chocolate and cocoa
  • Holds up well for travel or lunchboxes
03 -
  • Always use quality cocoa powder and chocolate for bold flavor
  • Sift your dry ingredients for fluffier muffins
  • Do not skimp on sour cream or its substitute for the most moist crumb
  • If you want tall dome tops fill muffin cups almost to the brim and start with a hot oven
  • A kitchen scale guarantees measuring accuracy I learned that one after some flat batches early on
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