Double Chocolate Chip Muffins

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!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 352

Author Lily Ernst

Ingredients

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

Instructions

Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, sugar and cocoa powder.
2 cups (250g) all-purpose flour, 1 cup (200g) granulated sugar, 1/2 cup (55g) unsweetened cocoa powder
Add the baking soda, and salt. Set aside.
1 & 1/4 tsp baking soda, 1/2 tsp salt
In a medium bowl, whisk together the oil, eggs and milk.
1/2 cup (125ml) vegetable oil, 2 large eggs, 1/2 cup (125ml) milk
Add the sour cream, and vanilla.
1/2 cup (130g) sour cream, 1 tsp vanilla extract
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate pieces.
1 cup (175g) semi-sweet chocolate chunks or chips
Spoon the batter evenly into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.

Notes

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.

Substitutions:

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.

Nutrition