Double Chocolate Muffins Recipe
Breakfast, snacks, and even dessert is made easy with these Double Chocolate Muffins! You can whip up the batter before you go to bed, and treat yourself to a chocolate breakfast in the morning. This Double Chocolate Muffin recipe is an easy grab-and-go option for busy mornings!
Servings: 12 muffins
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 3/4 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large bowl.1 3/4 cups all-purpose flour, 1 cup granulated sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla. Add to the bowl of dry ingredients, stirring just until combined.2 large eggs, 3/4 cup milk, 3/4 cup sour cream or Greek yogurt, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Stir in 1 and 1/2 cups of the chocolate chips, reserving 1/2 cup for sprinkling over the tops of the muffins.2 cups semisweet chocolate chips
- Divide the muffin batter evenly between the muffin cups, filling them almost to the top. Sprinkle with a few chocolate chips on each muffin.
- Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs. Do not overbake.
Notes
- Jumbo muffins: You can use a 6-cup jumbo muffin tin by baking another 5 to 10 minutes longer.
- Mini muffins: If baking in a mini muffin pan, reduce the bake time to 8 to 10 minutes.
- Loaf pan: If baking as a chocolate loaf, bake for 50-60 minutes.
- Make ahead: The batter can be made the night before and stored in the fridge overnight. Then scoop into the muffin pan and bake in the morning.
- Freezing: These muffins freeze really well! Let them cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat in the microwave for 30 seconds before enjoying.
Nutrition
Calories: 367kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 316mg | Fiber: 4g | Sugar: 29g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 4mg
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