Double Chocolate Muffins
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
17 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
Description
These Double Chocolate Muffins showcase a blend of cocoa powder and chocolate chips that create an intensified chocolate taste with a moist interior. The use of avocado or other neutral oil with sour cream in the batter contributes to a tender, soft crumb structure, preventing dryness common in cocoa-based bakes. Eggs and vanilla add flavor depth.
The dry ingredients are mixed separately, then folded into a cocoa mixture prepared with hot water, which enhances cocoa solubility and richness. After folding in chocolate chips, the batter is portioned into muffin tins lined with paper liners and sprinkled with remaining chocolate chips on top for visual appeal and more chocolate pockets.
Baked at 375°F (190°C), the muffins cook through in around 17–18 minutes, with doneness confirmed by a clean toothpick test. They are suitable for a chocolate snack or dessert and can be stored in an airtight container or frozen for longer preservation.
Substitutions like plain Greek yogurt for sour cream are possible, and baking in two batches helps if limited to one muffin tin. Keeping the paper liners helps in easy clean-up and shape retention.
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup cocoa powder natural
- ½ cup water very hot or boiling
- ½ cup avocado oil or canola oil or vegetable oil
- 1 cup sour cream (see note)
- 2 egg lightly beaten, large
- 1 teaspoon vanilla extract
- 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.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Full-fat plain Greek yogurt can replace sour cream if needed without affecting texture much.
- If using one muffin tin, bake batter in two batches to ensure even baking and proper rise.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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