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Double Chocolate Muffins
4.9 from 54 votes

Double Chocolate Muffins

Double Chocolate Muffins combine cocoa powder and semisweet chocolate chunks within a tender, moist muffin base made with melted butter, sour cream, and milk. The baking powder and soda provide rise and light texture. These muffins offer a deep chocolate flavor balanced by a moist crumb and chocolate bits throughout. They are suitable for breakfast or an afternoon snack when you want a rich chocolate treat using common pantry ingredients.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 to
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.
  2. In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  3. 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.
  4. 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.