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Super-moist chocolate muffins stuffed with your favorite chocolate chips. These Double Chocolate Muffins will make you think you’re at a bakery!

 

 

Double Chocolate Muffins

Ok everyone, it was 45° this morning…. in ALABAMA. That means it’s officially COZY SZN. That’s right, we’re going on overload with alllll the cozy recipes that will make you want to cuddle up by the fire with a big blanket, your softest pajamas, and your favorite movie. To kick things off… introducing… Double Chocolate Muffins.

 

 

Double Chocolate Muffins

Ok y’all bear with me because this may be an unpopular opinion: I don’t know about you but anytime I’m offered a variety of muffins, my go-to will literally always and forever me the chocolate muffin. There’s simply no better match (but my Lemon-Poppyseed Muffins are a close second), not even the banana nut and blueberry muffins, sorry to all my blueberry and banana-lovers out there…

But let’s be honest here, is there anything better than a warm chocolate muffin straight out of the oven served with a tall glass of milk?! I think not. These babies are perfectly moist thanks to the sour cream and milk we add at the end, and they have the most perfect texture thanks to the melted butter. A dream!

 

 

Ingredients for Double Chocolate Muffins

Make sure to grab these ingredients next time you head to the grocery store 🙂

  • All-purpose flour
  • Dutch-process cocoa powder
  • Baking powder
  • Kosher salt
  • Baking soda
  • Instant espresso powder
  • Granulated sugar
  • Brown sugar
  • Large eggs
  • Whole milk
  • Sour cream
  • Pure vanilla extract
  • Semi-sweet chocolate chips

 

 

Tips for Making Chocolate Muffins

I’ve made a few muffins in my days, here are my best tips for ensuring you have super-moist chocolate cupcakes at the end!

  1. Do NOT over mix your muffin batter. Just like with my Lemon-Poppyseed Muffins, the last thing we want is for our muffins to taste dry and rubbery, which is exactly what will happen if we mix and mix and mix and mix once we add the dry ingredients to the wet ingredients. Muffins are meant to be “stirred,” not beaten (which is better for us because all you need is a wooden spoon and a big bowl and you have beautiful, tender, fluffy muffins).
  2. Use Dutch-process cocoa powder. I like to use the 365 brand from Whole Foods. If the cocoa powder doesn’t say “Dutch-process” right on the front of the label, look in the ingredients list for “alkali,” as this means it is Dutch-process!
  3. Don’t forget to turn the temperature down in the oven! Sometimes I’ll forget to turn the oven temperature down from 425 to 350… and you certainly don’t want to do the same unless you want reeeeeally burnt muffins (I do not suggest!). I like to set a timer on my phone for 5 minutes, change the temperature, and then set another timer for the remaining time.

 

 

That’s all from me for now folks! I hope you enjoy these muffins just as much as I do. I can’t wait to hear what you think of them! As always, if you make these be sure to tag me on my socials (@sarahsdayoff) so I can see all of your lovely muffins.

Happy Baking!

 

Love, Sarah

Print Recipe
5 from 1 vote

Double Chocolate Muffins

Super-moist chocolate muffins stuffed with your favorite chocolate chips. These Double Chocolate Muffins will make you think you're at a bakery!
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate muffin, chocolate muffins, double chocolate, double chocolate muffins, muffin, muffins
Author: Sarah Crawford

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 Tbsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp instant espresso powder
  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs at room temperature
  • 3/4 cup whole milk at room temperature
  • 1/2 cup sour cream at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 425°F. Line a muffin tin with cupcake liners.
  • Combine flour, cocoa powder, baking powder, salt, baking soda, and espresso powder in a large bowl, whisking to combine.
  • In a separate bowl whisk butter, sugar, and brown sugar until smooth. Add in eggs, one at a time, whisking to combine. Add milk, sour cream, and vanilla and whisk until smooth.
  • Create a well in the center of the dry ingredients; fold in wet ingredients until just combined. Fold in chocolate chips. Fill each muffin cup 3/4 of the way full with prepared batter.
  • Bake muffins 5 minutes at 425°F, reduce temperature to 350°F, and bake additional 12 to 14 minutes or until the tops of the muffins spring back when you press your finger into them.
  • Let muffins cool completely in pan before transferring to a wire rack to cool completely. Serve warm and store in an airtight container in the refrigerator 7 to 10 days.