Description
These double chocolate chip muffins are a decadent treat combining rich cocoa powder and generous chocolate chips in a moist, tender muffin. Perfect for breakfast or dessert, they are easy to prepare and baked to perfection, delivering a delightful chocolate flavor with every bite.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups All-purpose flour
- 1/2 cup Cocoa powder
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Sugar
- 1/2 cup Butter, melted
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
Add-Ins
- 1 cup Chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the sugar, melted butter, eggs, milk, vanilla extract, and sour cream together until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula just until combined. Take care not to overmix to ensure muffins remain tender.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter so every muffin will have chocolate in every bite.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling them about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid tough muffins; mix just until combined.
- For extra gooey muffins, mix some chocolate chips into the batter and sprinkle some on top before baking.
- Use room temperature eggs and sour cream to help the batter mix more evenly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make the recipe dairy-free, substitute butter with a plant-based alternative and use dairy-free milk and sour cream.
