double chocolate chip muffins

Name: Double Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 18
Cuisine: Southern
Ingredients: 2 cup(s) flour (all purpose); 1/2 cup(s) sugar; 1/2 cup(s) brown sugar; 1/2 cup(s) unsweetened cocoa powder; 1 1/2 teaspoon(s) baking soda; 2 large eggs beaten; 1 cup(s) sour cream; 1/2 cup(s) plus 2 tablespoons canola oil; 1/2 cup(s) milk (preferably whole or 2%); 1 teaspoon(s) vanilla extract; 1 3/4 cup(s) semi sweet chocolate chips (reserve 1/2 cup)

37 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Jan 4, 2020

In these Double Chocolate Chip Muffins a generous helping of semi sweet chocolate chips is 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 Valentines Day and Easter.

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These moist rich delectable chocolate muffins full of semi sweet chocolate chips come together easily and quickly making them a family favorite.

prep time 10 Min

cook time 20 Min

method Bake

yield 18 serving(s)

Ingredients

2 cups flour (all purpose)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 large eggs beaten
1 cup sour cream
1/2 cup plus 2 tablespoons canola oil
1/2 cup milk (preferably whole or 2%)
1 teaspoon vanilla extract
1 3/4 cups semi sweet chocolate chips (reserve 1/2 cup)

How To Make double chocolate chip muffins

Step 1

Preheat oven to 400 degrees. Grease and flour 18 muffins holes (see notes)

Step 2

In a large bowl whisk together flour, sugar, brown sugar, cocoa powder and baking soda. In a medium bowl whisk together beaten eggs, sour cream, canola oil, milk and vanilla. Pour the wet ingredients into the dry ingredients. Mix just until almost incorporated; add 1 1/4 cups chocolate chips. Finish mixing just until blended.
Step 3

Fill prepared muffin cups 3/4 full and sprinkle the tops with the reserved chocolate chips.
Step 4

Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until the muffins spring back lightly when touched.
Step 5

Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft so take your time.
Step 6

NOTES You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
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