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Double Chocolate Muffins
Double Chocolate Muffins
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent double chocolate muffins, moist and rich, perfect for any time of day.
Ingredients:
  • 2 large eggs
  • 2/3 cup sour cream
  • 1/2 cup vegetable or canola oil
  • 1/2 cup milk
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon espresso powder
  • 3/4 cup (60g) cocoa powder (Dutch process or black cocoa preferred)
  • 1 1/2 cups (195g) all-purpose flour
  • 1 3/4 cups semisweet chocolate chips
Instructions:
  • Preheat the oven to 425°F and prepare a 12-cup muffin pan with paper liners.
  • Prepare the batter: Combine eggs, sour cream, oil, milk, granulated sugar, light brown sugar, and vanilla in a large bowl. Sprinkle in baking powder, baking soda, salt, and espresso powder, then whisk until well blended. Add cocoa powder and mix until smooth. Gently fold in the flour and chocolate chips until just combined, being careful not to overmix.
  • Distribute the batter into muffin liners, filling 3/4 full and evenly dividing among 12 cups. You may make up to 16 muffins depending on your pan. Bake at 425°F for 5 minutes, then lower the temperature to 350°F without opening the oven. Continue baking until a toothpick inserted in the center comes out clean, about 15 minutes more. Cool on a wire rack. Enjoy fresh, or store in an airtight container for up to 3 days. Show your love by leaving a star rating and review!

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