Double Chocolate Chip Muffins
These double chocolate muffins are incredibly rich, chocolatey, and packed with chocolate chips in every bite. Sour cream helps to create a soft and moist muffin with a thicker texture than chocolate cupcakes.
Ingredients
- 2 cups All-purpose flour
- 1 cup (200g) Granulated sugar
- 1/2 cup (41g) Unsweetened natural cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 3/4 cups (315g) semi-sweet chocolate chips
- 2 Large eggs, at room temperature
- 3/4 cup (185g) plain yogurt or full-fat sour cream at room temperature.
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) whole milk, at room temperature(120ml) whole milk, at room temperature
- 1 1/2 tsp Pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin tin with nonstick cooking spray or line with cupcake liners. This recipe makes around 14 muffins, so prepare a second muffin tin in the same manner, bake in batches, and keep remaining batter at room temperature for when the first batch is done.
- Combine the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips in a large bowl. Set aside.
- Whisk together the eggs, sour cream, oil, milk, and vanilla extract until well blended. Pour wet ingredients into dry components and stir with a silicone spatula or wooden spoon until well blended. (The batter is fairly thick, so I recommend using a spatula or spoon rather than a whisk.) Avoid over-mixing. The batter will be thick and sticky.
- Scoop the batter into liners and fill them all the way through to the top. Bake at 425°F for 5 minutes, then decrease to 350°F (177°C) while the muffins are still in the oven. Bake for another 15-16 minutes, or until a toothpick inserted into the middle comes out clean. These muffins bake for around 20-21 minutes, give or take. (For small muffins, bake for 13-14 minutes at 350°F (177°C) the entire time.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack until ready to consume.
- Cover leftover muffins and keep them at room temperature for 5 days or in the fridge for a week.