Double Chocolate Muffins
These Double Chocolate Muffins are decadent and moist - perfect as an indulgent breakfast treat, snack, or dessert for the chocolate lovers!
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup salted butter melted and cooled
- 1 teaspoon vanilla extract
- 1½ cup buttermilk
- 1 cup sour cream
- 1 cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan or a 6-cup jumbo muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
- Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
- Add chocolate chips and stir just until they are distributed throughout the batter.
- Divide batter between the muffin cups in the prepared pan, filling each cup about ¾ of the way full.
- Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean (jumbo muffins may take a bit longer to cook).
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
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Notes
- I used buttermilk in the muffin batter since it adds moisture to the finished muffins. If you prefer, you can also use regular milk instead.
- Be careful not to over-stir the muffin batter as it can become overly dense and tough.
- A good way to ensure that you don’t overbake your muffins is to remove them from the muffin tin a few minutes after baking. This will stop them from cooking further from the residual heat in the muffin tin.
- These muffins are great to make ahead of time since they store and freeze so well. Enjoy them as breakfast treats, on-the-go snacks, or as a lunchbox filler.
- Easily double the quantity of your muffin batter for larger batches that can be stored in preparation for busy times ahead.
Nutrition
Calories: 439kcal | Carbohydrates: 61g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 380mg | Potassium: 225mg | Fiber: 4g | Sugar: 39g | Vitamin A: 482IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 3mg
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