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!
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.