Double Chocolate Muffins
These bakery-style Double Chocolate Muffins are rich, moist, and loaded with chocolate chips, featuring a fudgy center and crackly top. Quick to make, one-bowl friendly, and customizable with endless flavor tweaks.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder natural or Dutch-process
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp espresso powder optional
Wet Ingredients
- 2 large eggs room temperature
- 3/4 cup whole milk room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup neutral oil canola, grapeseed, or light olive
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips or chunks divided
- 2 tbsp turbinado sugar for topping, optional
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin or grease it well. Reserve 1/4 cup of chocolate chips for topping.
- In a large bowl, whisk together flour, cocoa, both sugars, baking powder, baking soda, salt, and espresso powder until combined.
- In a separate bowl, whisk eggs, milk, sour cream, oil, and vanilla extract until smooth and well blended.
- Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Batter should be thick. Fold in 1 1/4 cups of chocolate chips.
- Divide the batter among muffin cups, filling to the top. Sprinkle with reserved chocolate chips and turbinado sugar.
- Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 12–15 more minutes. Cool in the pan for 5 minutes, then transfer to a rack.
Notes
Customize your muffins: add orange zest, espresso powder, or chopped nuts. For gluten-free or dairy-free options, substitute accordingly. Store at room temp for 2–3 days or freeze up to 2 months.