Double Chocolate Chip Muffins Recipe
On the hunt for a tasty snack that fulfills your chocolate cravings in the best way possible? This recipe is your best friend! With cocoa powder and chocolate chips sprinkled throughout, each bite is a chocolatey dream come true.
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Servings: 14 Muffins
Calories: 249kcal
Ingredients
- 2 cups spooned and leveled all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅔ cups semisweet chocolate chips
- 2 eggs room temperature
- ¾ cup sour cream (full-fat) or plain yogurt, room temperature
- ½ cup vegetable oil
- ½ cup whole milk room temperature
- 1 ⅓ tsp vanilla extract
Instructions
- Preheat your oven to a toasty 425°F (218°C). Next, spray your muffin pan with nonstick spray or light butter, or add cute cupcake liners. You will make 14 muffins; either spray another pan or prepare yourself for leftover batter.
- Mix the flour, baking soda, cocoa powder, sugar, salt, and semisweet chocolate chips in a large bowl and set aside.
- In another bowl, crack those eggs and whisk them up with the oil, milk, sour cream, and vanilla until combined. Then, pour that into our dry ingredients (from Step 2) and gently fold everything in. Don't go too crazy with the mixing.
- Fill those liners (about ¾ full) with your batter. Then, pop them in the oven for a quick 5-minute blast at 425°F before dialing it down to 350°F.
- Let them bake for 15 to 17 minutes until a small toothpick poked in the middle comes out mostly clean. (20 to 22 minutes of total baking time, or 15 minutes at 350°F if you make mini muffins).
- Let them sit in the pan for 10 minutes before transferring them to a wire rack to finish cooling. Enjoy!
Notes
- A teaspoon of espresso powder can intensify the chocolate flavor without adding bitterness.
- Instead of, or in addition to, chocolate chips, you can use chopped chocolate bars (semisweet, dark, or a mix) for even more melty chocolate in every bite.
- Consider adding chopped nuts (walnuts, pecans, or almonds), chopped dried fruit (cherries, cranberries, or raisins), or even a sprinkle of sea salt before baking.
- Make sure the muffins cool to the touch to prevent sogginess. Then, place them in a sealed container. They will stay fresh for up to 3 days at room temp.
- Muffins freeze well! Wrap them tightly in plastic wrap or store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 23mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Calcium: 96mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!