Description
Rich, moist Double Chocolate Muffins made with Dutch process cocoa, sour cream, melted butter, and plenty of mini chocolate chips.
Ingredients
Scale
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch process cocoa powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 1/2 cup mini semi-sweet chocolate chips, for sprinkling on top
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the melted butter, sugar, eggs, milk, sour cream, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in 1 cup of mini semi-sweet chocolate chips with a rubber spatula.
- Cover the bowl with plastic wrap and let the muffin batter rest at room temperature for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Line two muffin pans with 12 liners total, spacing the liners in every other cup.
- Scoop the rested batter into the prepared muffin liners.
- Sprinkle the remaining 1/2 cup mini chocolate chips over the tops of the muffins.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
Notes
- For taller muffin tops, space the liners across two muffin pans instead of placing all 12 liners in one pan.
- If baking all 12 muffins in one pan, add about 4 to 5 minutes to the baking time.
- Do not overmix the batter after adding the dry ingredients.
- Use room-temperature eggs, milk, and sour cream for the smoothest batter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 27
- Sodium: 185
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
- Cholesterol: 55