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Double Chocolate Muffins
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 18 muffins
Calories: 239 kcal
Course:
Dessert , Breakfast , Bread , Baked Goods
Cuisine:
American
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)
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.
Cup of Yum
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
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
% 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.