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Double Chocolate Muffins

Double chocolate muffins made with cocoa-rich batter and melty dark chocolate chips. Baked high at 425°F then finished at 350°F for deeply domed, glossy tops.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients and baking
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee (deepens chocolate flavor)
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a 12-cup muffin tin. Arrange a sheet pan in the oven so it’s hot when you place the tin.
Mix dry ingredients
  1. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix until the cocoa looks evenly distributed with no visible lumps.
Mix wet ingredients
  1. Whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee in a bowl. Whisk until smooth and glossy with no sugar streaks.
Combine and fill
  1. Fold the dry mixture into the wet mixture just until combined. Stop when you still see small pockets of flour to avoid tough muffins.
  2. Fold in 1 cup of the dark chocolate chips. The batter should look thick and speckled with chips.
  3. Fill each muffin cup all the way to the top and scatter the remaining chocolate chips over the batter. Aim for an even layer so the tops look dotted after baking.
Bake with two temperatures
  1. Bake at 425°F for 5 minutes. Look for a rapid rise and set edges with domed tops beginning to form.
  2. Reduce oven temperature to 350°F and bake for 13-15 more minutes. The muffins are done when the tops spring back and a toothpick in the center comes out mostly clean.

Notes

Pro tip: Fold just until combined—overmixing can make the crumb dry instead of tender. Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; freeze up to 2 months for best texture. Dietary swap: use dairy-free milk and sour cream alternatives in equal amounts to keep them chocolatey while reducing dairy.