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Double Chocolate Muffin Recipe

These are easily the best chocolate muffins! A double dose of chocolate in every bite, thanks to the added chocolate chips, and the most rich and decadent chocolate flavor. This muffin recipe delivers and is sure to become a favorite.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Author Jesseca

Ingredients

  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 large egg
  • 1 cup full fat sour cream
  • 1/2 cup coffee or milk
  • 1 teaspoon vanilla extract
  • 1/2 cup oil

Instructions

  • Preheat the oven to 400 degrees. Line 2 muffin tins with paper liners and set aside.
  • In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk by hand to combine, about 30 seconds.
  • Fold in the chocolate chips.
  • In a large measuring cup mix the egg, sour cream, coffee, vanilla and oil until incorporated, about 1 minute with a fork.
  • Pour the egg mixture into the dry ingredients.
  • Gently whisk until the ingredients have fully incorporated and the batter has formed.
  • Fill the prepared baking liners 2/3 full with batter.
  • Bake in the preheated oven for 5 minutes.
  • Reduce the temperature to 350 degrees and continue to bake for 10 to 15 minutes, or until a toothpick comes out clean.
  • Remove from the pan and enjoy.

Notes

OPTIONAL: Sprinkle a few chocolate chips on the tops of each muffin before baking.
  • Do not overmix the batter. I always suggest mixing this recipe by hand. Overmixing a muffin batter will result in a more dense and dry finished muffin. This is also why the chocolate chips are stirred in with the dry ingredients and not at the end of the recipe, like other baked goods.
  • Use Room Temperature Ingredients. You’ve probably seen this tip in every baked good recipe, and for good reason. Room temperature ingredients blend together easier which helps avoid over mixing. This leaves you with a soft and spongy muffin that is simply dreamy.
  • Substitute yogurt for the sour cream in a pinch. Ok, so I’m only saying this as a last resort. Full fat sour cream really takes these muffins over the top. But if you find yourself in a pinch, reach for a plain yogurt.