double chocolate muffins
For the ultimate chocolate flavor, these Double Chocolate Muffins feature a generous helping of semisweet chocolate chips folded into a rich, moist muffin batter made with premium baking cocoa. I love to prepare them for potlucks, birthdays, and special holidays where chocolate is a must, like Valentine’s Day and Easter.
prep time
10 Min
cook time
20 Min
method
Bake
yield
18 serving(s)
Ingredients
- 2 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, at room temperature (beaten)
- 1 cup sour cream, at room temperature
- 1/2 cup plus 2 Tbsp canola oil or vegetable oil
- 1/2 cup milk (preferable whole or 2%)
- 1 teaspoon vanilla extract
- 1 3/4 cups semisweet chocolate chips (reserve 1/2 cup)
How To Make double chocolate muffins
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Step 1Preheat oven to 400 degrees F. Grease and flour 18 muffin holes (see notes).
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Step 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, whisk together the granulated sugar, brown sugar, beaten eggs, sour cream, canola oil, milk, and vanilla. Pour the dry ingredients into the wet ingredients. Mix just until almost incorporated. Add 1 1/4 cups chocolate chips. Finish mixing just until blended.
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Step 3Fill prepared muffin cups just short of the top and sprinkle the tops with the remaining chocolate chips.
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Step 4Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. But please do not confuse melted chocolate with wet batter.
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Step 5Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very soft, so take your time.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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