Double Chocolate Muffins
User Reviews
4.9
513 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
32 mins
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Servings
18 muffins
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Calories
239 kcal
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Course
Dessert, Breakfast, Bread, Baked Goods
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Cuisine
American
Double Chocolate Muffins
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These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast. Recipe includes a how-to video!
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Ingredients
- 1 ⅔ 1 ⅔ cups all-purpose flour
- 1 1 cup granulated sugar
- 1 ½ 1 ½ teaspoons baking soda
- ½ ½ teaspoon table salt
- ½ ½ cup natural cocoa powder
- ½ ½ cup very hot or boiling water
- ½ ½ cup avocado, canola or vegetable oil
- 1 1 cup sour cream (see note)
- 2 2 large eggs lightly beaten
- 1 1 teaspoon vanilla extract
- 2 2 cups semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
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Instructions
- Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
- Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
- Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined,
- Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
- Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
- Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
- Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
Equipments used:
Notes
- Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.
- You may substitute full-fat plain Greek yogurt instead.
- This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.
- For those of you who are diehard fans of the original recipe, you can find the original recipe here.
Nutrition Information
Show Details
Serving
1muffin
Calories
239kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
27mg
(9%)
Sodium
170mg
(7%)
Potassium
185mg
(5%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
116IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 239kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 170mg | 7% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
513 reviews
Excellent
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