Double Chocolate Muffins
Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture, while the inside is dense, moist, and filled with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.
Hey there, and welcome back, friends.
You are in for a decadent treat!
These double chocolate muffins are no ordinary muffins! They remind me of bakery-style muffins with loads of extra goodies tucked inside.
If you’re going to make a chocolate muffin, you need to add a handful of chocolate chips for extra goodness. These muffins are overflowing with chocolate chips in every bite! If you eat the muffin warm, you get all the gooeyness of the melted chocolate!
I didn’t intend to make a dessert out of these muffins, but the tops remind me of brownies. It has a crackly, brownie-like texture that you’re going to love!
Adding a little instant espresso powder to the batter enhances the rich chocolate flavor like brownies. I highly recommend you try doing that.
The texture of these muffins is dense but not too dense. The addition of sour cream makes sure these muffins are not lacking moisture. Plus, the little bit of tang from the sour cream goes perfectly with the rich chocolate flavor.
Ingredients
- all-purpose flour
- Dutch process cocoa powder
- baking soda
- salt
- granulated sugar
- brown sugar
- semisweet chocolate chips
- a few large eggs
- sour cream
- vegetable oil
- whole milk
- vanilla extract
- instant espresso powder, optional
How to Make Double Chocolate Muffins
Preheat the oven and line a muffin tin with paper liners.
Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined.
Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.
Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.
Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.
Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.
Bake the muffins on the center rack until the tops spring back when gently pressed, and a tester or toothpick inserted into the middle comes out clean.
Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.
Cool the muffins in the pan for a few minutes before moving them to a cooling rack.
How to Store
These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the muffins in an airtight container for up to 3 months. Unthaw the frozen muffin on a plate at room temperature.
Can I substitute natural cocoa powder for the Dutch process cocoa powder?
Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.
Do I need to use the instant espresso powder?
Espresso powder enhances the chocolate flavor in the muffins. This ingredient is optional, especially if you don’t usually keep some on hand. Since this ingredient is added for taste rather than the recipe’s structure, leaving it out is completely fine!
More Muffin Recipes
- Banana Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
- Lemon Blueberry Muffins
- Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
What do you think of this amazing chocolate muffin recipe? What would you serve with these muffins? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Double Chocolate Muffin Recipe
Double Chocolate Muffins
Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture while the inside is dense, moist, and packed with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 cups semisweet chocolate chips
- 2 large eggs, at room temperature
- ½ cup sour cream
- ½ cup vegetable oil
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons instant espresso powder, optional
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
- Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined. Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.
- Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.
- Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.
- Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.
- Bake the muffins on the center rack for 17-20 minutes until the tops spring back when gently pressed and a tester or toothpick inserted into the middle comes out clean. Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.
- Cool the muffins in the pan for 10 minutes before moving them to a cooling rack. These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- These muffins will keep for up to a week if kept in an airtight container in your refrigerator. They can also be frozen for 2-3months. They can be thawed in the fridge and gently rewarmed in the microwave or the oven.
- Since these muffins are packed with chocolate chips, use a brand that you love the taste of!
- Avoid overmixing your batter as it can lead to tough muffins. Once you add the wet ingredients to the dry, mix until you no longer see any dry pockets of flour and have a thick batter. This is easier to accomplish with a rubber or silicone spatula.
- To get the most accurate measure of flour, use the spoon and level method: spoon the flour into your measuring cup to overfill it, then use a knife to scrape off the excess until the flour is level with the top of the measuring cup.
Can I use a different oil in this recipe? Yes, you can substitute olive oil in place of vegetable oil as it will yield similar results. I do not recommend using melted butter as the texture will be drier and the muffins will not be as moist.
Is there a substitute for the sour cream? The sour cream ensures these muffins are moist and have a beautifully dense texture. If you prefer, you can use a full-fat plain Greek yogurt in place of the sour cream.
Can I substitute natural cocoa powder for the Dutch process cocoa powder? Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.
Do I need to use the instant espresso powder? Espresso powder enhances the chocolate flavor in the muffins. This ingredient is entirely optional, especially if you don’t normally keep some on hand. Since this ingredient is added for taste rather than the structure of the recipe, leaving it out is completely fine if you prefer!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 37mgSodium: 268mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 5g