These double chocolate chip muffins are moist and hearty. They have beautiful domed tops, intense in chocolate flavor, and take less than 30 minutes to make!
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (55g) unsweetened cocoa powder, sifted (I used dutch-processed)
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil
- 2 large eggs
- 1/2 cup (125ml) milk
- 1/2 cup (130g) sour cream
- 1 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chunks or chips, plus more for topping if desired
- Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the oil, eggs, milk, sour cream, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate pieces.
- Spoon the batter evenly into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.
Leftovers can be stored in an airtight container at room temperature for up to 5 days. The muffins can also be frozen for up to a month. Thaw overnight at room temperature. Reheat in the microwave for 15-30 seconds if desired. Do not reheat in the oven, it will dry out.
- Unsweetened cocoa powder – You can use regular or dutch-processed cocoa powder. I like using dutch-processed for a darker and more intense chocolate flavor.
- Vegetable oil – Can be substituted with any kind of neutral-tasting oil like canola, safflower, or avocado oil. You can also use melted butter, but please note it won’t be as moist.
- Milk – Any kind of dairy or plant-based milk can be used. Whole milk and buttermilk are best.
- Sour Cream – Can be substituted with plain regular yogurt, plain Greek yogurt, or even mayonnaise.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: double chocolate muffin recipe, double chocolate chip muffins, moist double chocolate muffins