Double Chocolate Muffins

Double Chocolate Muffins desserts These simple to make fluffy soft and moist crumb double chocolate muffins are loaded with chocolate chips and have that deeply cocoa/chocolate flavor and look we love from bakery style muffins double chocolate desserts Double Chocolate Muffins chocolate, chocolate chips, muffins

These simple to make fluffy soft and moist crumb double chocolate muffins are loaded with chocolate chips and have that deeply cocoa/chocolate flavor and look we love from bakery style muffins! They are great for brunch with a coffee or tea, a midday sweet treat with a glass of milk, or a satisfying dessert. They are almost like mini chocolate cakes. Easy to bake and universally loved!

Double Chocolate Muffins

Double Chocolate Muffin Recipe Ingredients

  • CHOCOLATE CHIPS: I prefer to use a mixture of dark chocolate chips and semi-sweet chocolate chips but feel free to use milk chocolate chips, white chocolate chips, chocolate chunks, or chopped chocolate. I love to use mini chocolate chips for topping the muffins and regular size for the batter - really it all depends on what you have in your pantry. I like to do between 1 and 1½ cups of dark or semisweet chocolate chips in the batter and ½ cup semi sweet minis for sprinkling over top.
  • EGGS: Two large eggs is what you will need and room temperature. I have not tested this recipe with flax eggs
  • SUGAR: Just one cup of granulated sugar is what I use - and its just enough sweet for me - not too sweet but if you prefer yours sweeter feel free to increase the mount to 1⅓ cups
  • VANILLA: Pure vanilla extract adds just the right flavour to all sweet baked goods
  • OIL: I use Vegetable oil, canola oil, or melted coconut oil. It keeps these muffins moist and adds to the overall texture and flavour.
  • BUTTERMILK: Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk
  • SOUR CREAM: Helps keep these muffins extra moist. Feel free to use plain yogurt or Greek yogurt instead.
  • FLOUR: I use regular all purpose flour for this recipe but feel free to use a good quality 1-1 GF baking flour for an easy gluten free swap or if you want to swap up ⅓ of the flour for whole wheat flour (for more fiber or nutrition) you can do that too
  • BAKING POWDER AND BAKING SODA: Both for leavening
  • SPICES/FLAVORING: I like to use just a pinch of espresso powder and salt for flavor but it is totally optional - if you prefer to stick to just vanilla that is great. I just think the little bit of espresso powder gives them a little something extra just like brown butter adds a little something extra to baked goods.

Double Chocolate Muffin Ingredients

How to Make Chocolate Muffins

These Chocolate Muffins are quite simple to make. Here are the basic instructions with more details in recipe card below.

  1. WHISK together dry ingredients: flour, salt, baking powder, baking soda, espresso powder if using and chocolate chips
  2. WHISK together wet ingredients: sugar, eggs, sour cream, buttermilk, oil and vanilla.
  3. ADD in the dry ingredients gradually and FOLD / gently stir until just about combined - do not over mix
  4. REST batter for 20-30 minutes or if you are in a rush until oven is preheated (the batter will be puffy)
  5. Gently SCOOP out batter (you don’t want to deflate the batter) evenly into prepared pan right up to the brim of each muffin tin, sprinkle over more chocolate chips and coarse sugar if using
  6. BAKE at 375°F for 25-30 minutes
  7. COOL in pan a 5-10 minutes then remove from pan, allow to cool and enjoy!

Double Chocolate Muffin Directions

Chocolate Muffin Tips

There are a lot of tips out there - here are a few that I implement often to get nice domed bakery style muffins! Of course these are optional but if possible are a great way to get a taller bakery style muffin top.

  • RESTING BATTER: Resting muffin batters prior to baking gives the leavening agents a head start and increases “doming” during the baking process. 20-30 minutes if you have time. If not have no fear your muffins will still be delicious but they may not have super tall muffin tops.
  • SPACING OUT BATTER: Or spacing out the liners in the muffin pan allows the heat from the oven to circulate around each muffin equally, helping muffins to rise, bake, and brown more evenly. Spacing them out also allows you to fill the liners to the brim without the tops overflowing. So that means for a standard 12 muffins tin you would make 6 muffins and would need 2 trays to bake the muffins. This definitely does work but most of the time I just use one single pan cause I simply want to make them all together - one and done!

Double Chocolate Muffins

How to Store Muffins After Baking

Before storing or freezing muffins it’s important that muffins have fully cooled before storing them – otherwise they will end up soggy. After that you are set to store or freeze them as directed below:

  • Room Temperature: Keeping muffins in an airtight container on your kitchen countertop is the best way to store muffins for up to 2-3 days. Line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. The paper towels are totally optional but act to absorb excess moisture. They can be stored in a container without paper towel, but are more likely to become soggy the longer they’re in there.
  • Freezer: To freeze muffins, place them in a single layer in a freezer bag or wrap individually with plastic wrap and place in a freezer bag. Make sure you get as much air out of the bag as possible, to reduce the chance of freezer burn, place that sealed bag inside another bag and seal that one too. Freeze for up to 2-3 months. Thaw at room temperature, or in the fridge overnight or place them unwrapped on some paper towel in the microwave for 20-30 seconds
  • Refrigerator: Typically, avoid refrigerating muffins. Doing so tends to dry them out.

Double Chocolate Muffins

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Recipe

Servings: 12-16 muffins (depending on liner you use)
Prep Time: 20 mins
Bake Time: 22-30 mins
Non Active Time: 20-30 mins (optional for resting batter)
Total Time: 42-50 mins

Ingredients

  • 2 cups all purpose flour
  • ½ cup unsweetened dutch process cocoa powder
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon instant espresso powder
  • 1-1½ cups dark chocolate chips (or semi sweet)
  • 2 large eggs, room temperature
  • ¼ cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • ⅔ cup vegetable oil
  • 1 cup buttermilk, room temperature
  • ½ cup mini semisweet chocolate chips, for sprinkling
  • Coarse sugar for sprinkling, optional

Directions

  1. In a medium-size mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder if using, baking powder, baking soda, and salt. Add in the dark chocolate chips and toss to coat. Set aside.
  2. In a separate large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, vanilla extract, sour cream and buttermilk.
  3. Add the dry ingredient mixture to the wet ingredients, stir and fold gently together until just combined. Do not over mix. Cover with clean towel and allow the batter to sit for 20-25 minutes. Optional but resting the batter will help let these muffins rise just that extra bit taller with larger domed muffin tops.
  4. Preheat oven to 375°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. Gently scoop up the now fluffy batter using an ice cream scoop or spoon (try not to deflate the batter) and divide the batter into the 12 muffin cups. I fill them just below the top. (you may have a little extra batter for 2-4 extra muffins depending on the size of your liners. That is ok simply line another muffin tray as needed and bake off right after the first batch)
  5. Top evenly with remaining ½ cup of semisweet mini chocolate chips. Sprinkle with sparkling sugar as well if desired.
  6. Bake for 25-30 minutes at 375ºF or until a toothpick inserted into the center comes out clean or mostly clean. Do not overbake or the muffins will be dry. Let the muffins cool in the tins for 5-10 minutes. Then, carefully loosen and remove each muffin from pan and transfer to wire rack. (use a butter knife or a thin flexible spatula to help loosen muffins if they seem a little stuck around the edges) You can cool them completely or until still slightly warm.

Recipe Notes

  • Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk.
  • This recipe makes enough batter for 12-14, 12-16 standard size muffins depending on the liner you chose for the mussing tin. If you use the tulip style liners, you’ll only need 1 muffin tin and 12 muffin liners.

Double Chocolate Muffins