Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

from sallysbakingaddiction.com
Breakfast
40 min
12 servings

These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.

Ingredients

  • 2 cupsall-purpose flour (spooned & leveled)
  • 1 cupgranulated sugar
  • ½ cupunsweetened natural cocoa powder
  • 1 teaspoonbaking soda
  • ½ teaspoonsalt
  • 1 ¾ cupssemi-sweet chocolate chips
  • 2 largeeggs, at room temperature
  • ¾ cupfull fat sour cream or plain yogurt, at room temperature
  • ½ cupvegetable oil
  • ½ cupwhole milk, at room temperature
  • 1 ½ teaspoonspure vanilla extract

Directions

  1. 1

    Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

  2. 2

    Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.

  3. 3

    Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.

  4. 4

    Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)

  5. 5

    Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.

  6. 6

    Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.