Chocolate Chocolate Chip Muffins
Perfectly moist with an impressive bakery-domed top and THREE types of chocolate chips, these chocolate chocolate chip muffins are insane.
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You will love these Chocolate Muffins
I pulled out all of the stops with this chocolate muffin recipe. This recipe yields a tender, moist muffin that absolutely explodes with flavor. Here’s what makes these chocolate chocolate chip muffins stand out from the crowd.
- This recipe calls for 3 different types of chocolate chips. Which yes, sounds like overkill. But the mix of chocolate chunks, chocolate chips and mini chocolate chips makes these absolutely killer.
- These chocolate muffins have the jaw-dropping bakery-style domed top that is *chefs kiss.* We get this delicious muffin top by first baking the muffins with a high temperature and then lowering the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.
Chocolate Muffin Recipe ingredients
- All-purpose flour
- Granulated sugar
- Dutch processed cocoa powder – You can also use unsweetened cocoa powder if you’d like. I just prefer the flavor of the dutch processed.
- Baking powder – This is going to help give your muffins the nice rise.
- Salt
- Mixed chocolate chips – You can customize your chocolate chip mix, but I like to use 1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips.
- Eggs
- Sour cream – The sour cream will add insane moisture and tenderness to your muffins.
- Canola oil
- Buttermilk
- Vanilla extract – The vanilla in this muffin really helps bring out the delicious chocolate flavor.
How to make Chocolate Muffins
- Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
- In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
- In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
- Pour into the dry ingredients and fold until completely combined.
- Fill the lined muffin tins full with batter.
- Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
- Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
- Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!
Chocolate Muffins Recipe variations
This recipe calls for a mix of different types of chocolate chips, which I think adds texture and extra flavor, but it’s definitely not necessary. Mix this combination of chips up according to your tastes! If you want to add some extra protein into your muffin, you could make some Kodiak Cakes Muffins!
How to store Double Chocolate Muffins
Once your muffins have cooled, store in an airtight container at room temperature for up to 4 days! You can also freeze these muffins for up to 3 months.
How long do Chocolate Muffins last?
Your muffins will last at room temperature for 4 days or in the freezer for 3 months.
Double Chocolate Chip Muffins FAQs
These chocolate muffins are designed to be moist and fluffy – from the sour cream to the canola oil and buttermilk, the recipe yields insanely moist muffins you’re going to love!
Ooh! I’m so glad you asked. You get sky-high muffins through a unique baking process – you first bake the muffins with a high temperature and then lower the temperature for the rest of the bake time. This allows the top to crust ever so slightly and then rise rapidly when the temperature drops while they are in the oven.
Double chocolate muffins have 300 calories.
Sometimes dry muffins happen when you over bake your mixture! Make sure that you pull your muffins out when the tops no longer look glossy and they pass the toothpick test.
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Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup granulated sugar
- 1/2 cup Dutch processed cocoa powder
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups mixed chocolate chips (1/2 cup chocolate chunks, 1/2 cup chocolate chips, 1/2 cup mini chocolate chips)
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup (120ml) canola oil
- 1/2 cup (120ml) buttermilk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 425° F. Line every other muffin tin with a muffin liner. This will allow our muffins to bake up with a large top without running into each other.
- In a large bowl, stir together the flour, granulated sugar, cocoa powder, baking powder, salt and mixed chocolate chips.
- In a separate bowl, combine the eggs, sour cream, canola oil, buttermilk and vanilla extract. This will be fairly thick.
- Pour into the dry ingredients and fold until completely combined.
- Fill the lined muffin tins full with batter.
- Bake at 425° F for 7 minutes and then, while leaving the muffins in the oven, reduce the temperature to 350° F and bake for an additional 20 minutes.
- Let them set for 10 minutes before removing from the pan and allowing them to cool on a cooling rack until you are ready to enjoy.
- Store at room temp for up to 4 days or in the freezer for up to 3 months. Enjoy!
