These Double Chocolate Muffins are a chocolate lover’s dream! They’re soft, moist, and packed with rich cocoa flavor, complemented by melty chocolate chips throughout. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are sure to satisfy any chocolate craving.
Here’s how to make them!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a smoother flavor)
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (or buttermilk for extra richness)
- 1/2 cup sour cream (for extra moisture)
- 1 cup semi-sweet chocolate chips (or a mix of dark and milk chocolate)
- 1/4 cup hot water (for dissolving cocoa powder)
Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease the cups.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until everything is evenly combined.
3. Mix the Wet Ingredients:
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth.
4. Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix — the batter should be thick and slightly lumpy.
5. Add the Chocolate Chips:
- Stir in 1 cup of chocolate chips (or your preferred chocolate mix) into the batter.
6. Prepare the Cocoa Liquid:
- In a small bowl, dissolve the hot water into the remaining 1/4 cup cocoa powder to form a thick cocoa paste. This helps intensify the chocolate flavor.
- Add the cocoa paste into the muffin batter and mix until incorporated.
7. Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like extra chocolate, sprinkle a few more chocolate chips on top of each muffin before baking.
8. Bake:
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). If you prefer softer, more gooey centers, take them out at the lower end of the baking time.
9. Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are best served warm, but they will stay moist and delicious for a couple of days.
Tips for Success:
- Don’t Overmix the Batter: Overmixing can cause the muffins to become tough. Stir until just combined, and it’s okay if the batter is a little lumpy.
- For Extra Moisture: The combination of sour cream and milk helps keep the muffins super moist. If you don’t have sour cream, you can substitute with Greek yogurt.
- Add-ins: Feel free to mix in additional goodies like chopped nuts (pecans, walnuts), or chocolate chunks for an even more decadent muffin.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 2 months. Reheat in the microwave for a few seconds for that fresh-baked feel.
These Double Chocolate Muffins are rich, indulgent, and absolutely irresistible! Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon snack, they are sure to satisfy your sweet tooth. Enjoy!
