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Double Chocolate Chip Muffins

These rich and moist Double Chocolate Chip Muffins are perfect for a quick treat, customizable with your favorite add-ins, and are universally loved by family and friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Use King Arthur flour for consistent results.
  • 1 cup Granulated sugar Good quality sugar enhances the taste.
  • 3/4 cup Unsweetened cocoa powder Dutch-processed varieties create a richer flavor.
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips Look for high-quality chips.
Wet Ingredients
  • 2 Eggs Bring to room temperature for better mixing.
  • 1 cup Full-fat sour cream Plain yogurt can be substituted.
  • 1/2 cup Vegetable oil
  • 1/2 cup Milk Bring to room temperature.
  • 1 tsp Vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and prepare the muffin pan with nonstick spray or liners.
  2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips until evenly combined.
  3. In another bowl, whisk together the eggs, sour cream, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mix and fold gently until just combined—avoid overmixing.
  5. Spoon the batter into the muffin liners, filling each to the top for an extravagant rise.
Baking
  1. Bake for 5 minutes at 425°F, then reduce the heat to 350°F (177°C) and bake for an additional 15-16 minutes until a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Notes

Customizable variations include adding 1 cup of chopped nuts, fresh fruit, or swirling in Nutella. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.