0 from 12 votes
Double Chocolate Muffins
These Double Chocolate Muffins are the perfect muffins loaded with lots of chocolate chips and cocoa powder for the double chocolate effect because we should never under-estimate the power of chocolate and how good it will make you feel. They're perfect for breakfast, on-the-go snack, or a little pick me up.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 15
Calories: 283 kcal
Course:
Dessert , Breakfast , Baked Goods
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- ¾ cups cocoa powder unsweetened
- ¾ cup brown sugar packed, dark or light
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ cup chocolate chips or chocolate chunks, I used dark
- ¾ cup sour cream or plain yogurt
- ¼ cup butter unsalted, melted
- ¼ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prep the oven and muffin pan. Preheat your oven to 425°F. Butter a 12 muffin baking pan or line it with muffin liners.
- Combine the dry ingredients. In a large bowl, mix the flour, cocoa powder, brown sugar, baking powder and salt.
- Make the batter. In another bowl, combine the sour cream, melted butter, vegetable oil, milk, eggs, vanilla extract and whisk until well incorporated. Add the wet mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be a bit lumpy. Fold in the chocolate chips using a rubber spatula.
- Bake. Spoon the muffin batter equally into the muffin cups, filling them all the way to the top. Transfer the muffins to the oven and bake for 5 minutes at 425°F then reduce the heat to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool. Cool the muffins in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling.
Cup of Yum
Notes
- I actually got 15 muffins out of this recipe, so you'll have to bake twice or if you have 2 muffins pans, fill them both and bake at the same time.
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Make sure you fill the cups all the way to the top with muffin batter.
- When testing your muffins to see if they are done, use a new toothpick for each test!
- Your toothpick may have some melted chocolate on it from the chips, don't confuse that for unbaked muffin batter!
Nutrition Information
Serving
1muffin
Calories
283kcal
(14%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
43mg
(14%)
Sodium
114mg
(5%)
Potassium
215mg
(6%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
257IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 283
% Daily Value*
| Serving | 1muffin | |
| Calories | 283kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 114mg | 5% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.