Double Chocolate Muffins
User Reviews
4.9
Double Chocolate Muffins
Description
Double Chocolate Muffins are made from a batter that blends unsweetened cocoa powder, brown and granulated sugars, flour, and leavening agents. Melted butter combined with sour cream and milk creates a moist texture, and eggs and vanilla provide structure and flavor. Chocolate chunks folded into the batter add melty pockets of sweetness. Baked at 375°F for about 20 minutes, they develop a slightly firm top while remaining soft inside. Cooling briefly in the pan before fully transferring prevents breakage.
These muffins are ideal when you want a chocolate snack that feels indulgent but is straightforward to prepare. The combination of cocoa powder and chocolate chunks gives multiple layers of chocolate flavor with a moist, tender crumb. They can be served for breakfast, as a snack, or with coffee or milk.
Ingredients
- 2 cups all-purpose flour 254 grams
- 1/2 cup brown sugar packed, 100 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup unsweetened cocoa powder sifted, 43 grams
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 6 tablespoons unsalted butter melted, 85 grams
- 1 cup sour cream or plain yogurt
- 1/2 cup milk whole
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chunks 170 grams
Instructions
- Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.
- In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
User Reviews
Overall Rating
4.9
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