double chocolate muffins

Chocolate muffins made with a rich chocolate batter and delicious chocolate chips! Don&#039;t forget to check out my step by step photos and tips above!

Chocolate Muffins

eggs

sour cream ((170 grams))

milk ((120 milliliters))

vanilla extract ((10 milliliters))

all-purpose flour ((210 grams))

cocoa powder ((60 grams))

sugar ((200 grams))

baking powder

baking soda

salt

chocolate chips

vegetable oil ((120 milliliters))

Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined.  Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

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.

Double Chocolate Chip Muffins

(250 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

(45 grams) unsweetened natural cocoa powder

eggs,

(185 grams) full fat sour cream

(120 milliliters) vegetable oil*

(120 milliliters) whole milk,

vanilla extract

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.

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

Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber 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.

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.)

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

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

I halved the recipe and it made 12 cup cakes and I decided to add Nutella chocolate topping a slither on each cake topping then sprinkled with white chocolate stars. They looked good and tasted good.

They looked good, and tasted so yummy.thank you

I had to make these absolutely right away - I loved the skinny version so much, and these are just as good. I thank you and your recipes for making sure I ate breakfast every school day this term. &lt;3

I was having a pretty awful day today and when I saw this recipe I thought 'I need this win', so remembering that I had half a thing of homemade sour cream on the fridge leftover from mexican night, I decided to try it! I didn't have cupcake liners, and only had half the sour cream needed, so I decided to half the recipe and throw it in a greased 7x7 pan (I really didn't have the energy to grease the cupcake tin!). IT WAS AMAZING! This brought a lot of joy to my night! The cake is really fluffy and light and the chocolate chips make for an amazing texture and taste, and really, I enjoyed it tremendously. The quantity was perfect for social isolating with only two others. Anyway, 10/10, would make again (will! can't wait to make it for friends!) and 100% reccomend everyone to try it. Saved my night!

Just wanted to say that these muffins are such a win! It's super easy to make and even the first bake turns out awesome. I felt that the choco chips were slightly extra but when they came out of the over they gave the muffin that amazing gooey-ness.

These muffins are amazing! They have a very rich, chocolate flavor and wonderful texture. Personally,  I wasn't too crazy about the addition of chocolate chips. They were kind of overkill in my mouth. I left them out the next few times I made them and they were still awesome. If I could only figure out how to keep the tops from coming out flat. Maybe it's my altitude of 5,830 in Colorado.  I tried a couple of high altitude adjustments with no luck.  Still delicious, just not as pretty.  Although the flat tops do make for a delicious crunchy chewy experience!

https://www.youtube.com/watch?v=ul6POlSNMw8

These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite.

Get the full recipe: https://sallysbakingaddiction.com/double-chocolate-chip-muffins/

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Double Chocolate Chip Muffins | Sally's Baking Addiction

These Bakery Style Double Chocolate Chip Muffins are full of deep chocolate flavor and are filled and topped with extra mini chocolate chips for the ultimate chocolate for breakfast experience.

Gluten Free Bakery Style Double Chocolate Chip Muffins

flour

(46 g) Dutch processed cocoa powder

xanthan gum (omit if your blend contains it)

(150 g) granulated sugar

(4 g) baking powder

fine sea salt

(95 g) mini chocolate chips

eggs, room temperature

buttermilk, room temperature (see notes)

avocado oil

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk or sift together...

In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

Add the eggs, buttermilk, oil, and vanilla extract...

Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.

Scoop the batter into the prepared muffins tins,...

Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.

Bake at 400 degrees for 15-18 minutes or...

Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.

Now you can bake up Bakery-Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge any day of the week!

Bakery-Style Double Chocolate Chip Muffins

(270 grams) all-purpose flour

(14 grams) baking powder

(6 grams) kosher salt

½ cup (40 grams) cocoa powder

½ cup (118 ml) hot freshly brewed coffee

½ cup (118 ml) vegetable oil

(190 grams) packed brown sugar

(237 ml) whole milk

(113 grams) sour cream

eggs, lightly beaten

(15 ml) vanilla

½ cups (262 grams) semi-sweet chocolate chunks

Prepare: Preheat oven to 425ºF (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside

Mix Muffin Batter: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. To the bowl of a stand mixer, add the vegetable oil and brown sugar and beat on medium speed until blended, about 1 to 2 minutes (the mixture will resemble wet sand). Add the cocoa paste and mix to combine. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. Stir in 1 cup of the chocolate chunks or chips. Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips

Bake: Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely

Hi Kim 
Just found your recipe on pintrest ..  my son has a life-threatening allergy so I subbed out the two eggs for 1/4 c pumpkin puree and 3TBSP of brewed coffee. 
 And added a half cup of white chocolate chips other than that I kept the  recipe true to itself .
 Can I just tell you absolutely the best chocolate muffin I have ever had, moist rich and Oh so chocolatey !
 Thank you for sharing your recipe with us this is a definite keeper !

Do you think this recipe can be used with jumbo muffin tins?

This recipe is amazing, however, I did do some reworking. I used 1% milk instead of whole because that is all I had. I also used vanilla greek yogurt and and put 2 teaspoons of vanilla extract instead of 1 tablespoon.

Another thing I noticed is that my muffins cooked really fast. Im not sure if it based on the altitude or humidity (I'm no everyday baker lol) but watch your muffins so they don't dry out. I think I only baked them for 17 minutes 350.

Thank you for such a yummy recipe:)

This is truly one of the best recipes I have ever tried¡ my kids loved them. I filled the cups about 3/4 and ended up with 21 muffins! they grew a lot! Thank you for the recipe, we will definitely keep it on our favorites!
One question: have you tried them with oatmeal?

Hi, I baked these this morning for tea time for the grandkids. They were a hit (I may have sneaked one too).
I did some subbing, because I use what I have on hand. I mixed all the dry ingredients together, then whisked all the wet ingredients and mixed just till combined, then added choc chips.
I substituted olive oil (use extra light and their is no problem with flavor) I used buttermilk instead of whole milk and changed the leavening to 2 tsp baking powder and 1/2 tsp baking soda. We baked them mini-muffin size at 350° for fifteen minutes. 
These are delicious and the texture is light enough to call them a cupcake instead of a muffin.

I've spent a long time looking for a chocolate muffin recipe I like.  I finally found a keeper that I would be willing to make again!  Most of the chocolate muffin recipes I've tried come out too dry, too dense, and lacking flavor for my tastes.  Yes, I know they are muffins and not cupcakes.  Yes, I know muffins by definition are drier and denser than cupcakes.  That being said, they should still be enjoyable to eat.  This recipe is the recipe I've been looking for.  I made one small tweak to  the recipe.  Instead of vegetable oi, I used melted butter for extra flavor and richness.  Yummmm!!!!  This is a muffin I can enjoy eating and I would be proud to take to events and share with other people.

Thanks for the great recipe! It is really like a lovely greeting from the US to Finland while we are not able to travel. I have tried many recipes but this was simply the best.

These muffins were so fluffy and soft I felt like I was eating a chocolate cloud.

https://www.youtube.com/watch?v=hsuOF0kB6Uw

For full recipe, visit: https://kickassbaker.com/bakery-style-double-chocolate-chip-muffins/

Bakery Style Double Chocolate Chip Muffins

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

chocolate chips/chunks

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

Mega moist, fudgy chocolate muffins made with cocoa and chocolate chunks for double the chocolate! Easy to make, decadent and absolutely delicious!

unsalted butter

bittersweet (55% to 72% dark chocolate, roughly chopped, divided)

all-purpose flour

sugar

cocoa powder (sifted if lumpy)

coffee

yogurt

egg (at room temperature)

Coat

Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.

Heat

Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.

Whisk

Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

Pour

To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.

Stir

Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.

Bake

Bake the muffins for 16-20 minutes, until a toothpick inserted into center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer to the rack to finish cooling completely. Serve warm or at room temperature.

https://content.jwplatform.com/videos/Yifn4C0c.mp4

Chocolate Muffins Recipe

Chocolate for breakfast? Count me in. These super moist double chocolate muffins are the perfect sweet way to start the day.

Double Chocolate Muffins

unsalted butter, melted

greek yogurt

buttermilk

all purpose flour

cocoa powder

Tablespoon baking powder

Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. If you don&#8217;t have cupcake liners, you can also grease the muffin tins very well with butter!

In a large mixing bowl, combine the melted butter and granulated sugar. Whisk to combine. Add the eggs, one at a time and whisk until frothy.

Add the vanilla extract, greek yogurt and buttermilk, and stir together.

Add the flour, cocoa powder, baking powder, salt. Mix until just combined. Do not over mix. Last, add the chocolate chips and mix once or twice to distribute.

Use a large ice cream scoop or a 1/3 cup measure to divide the batter evenly between the 12 muffin tins. Bake at 425° for 5 minutes. After 5 minutes, reduce the oven temperature to 375°F and bake for 15 more minutes or until a knife inserted into the middle of the muffins come out mostly clean.

Oh, yes! There is nothing wrong with a little chocolate for breakfast.😉  Your recipes are always the best!

So yummy! Super chocolatey with an extra boost of protein.

Loved the flavor profile of these muffins! They remind me of the bakery style muffins. 1 TBSP of leavener might be TOO much. I hand mixed mine to make sure I didn't over-work the batter, and a toothpick inserted into the center of the muffins came out clean, and still they came out a little gummy. Otherwise an AMAZING recipe that I'll make time and time again, with maybe just 1 1/2 tsp of baking powder. Lovely as always! Thank you for the recipe

Double Chocolate Truffled Muffins is a riff on the Olympic Chocolate Muffin recipe that took Paris by storm during the Paris Games. The original recipe is in grams so  I  translated the weights into volume and omitted several of the ingredients in favor of my interpretation. This recipe needs no mixer and it comes together in literally minutes.

Double Chocolate Truffled Muffins

heavy cream

unsalted butter (30 grams)

granulated sugar (25 grams)

chocolate (140 grams)

all-purpose flour (210 grams)

Dutch cocoa (85 grams)

salt (I use table salt)

milk

sour cream (225 grams)

vanilla

instant coffee or espresso powder

chocolate chunks (114 grams)

Heat the cream, butter and sugar together in a small saucepan just until steamy.  Do not let it come to a boil.

Submerge the chocolate under the cream mixture and let it sit for 3 or 4 minutes.  Whisk until smooth, making sure to get into the corners.  Using a rubber spatula, go around the edges of the pan and bottom to make sure all of the chocolate is incorporated.

Add the vanilla.  Cover the surface with plastic wrap and set aside to cool.  This can be made days ahead if desired.  Refrigerate. When ready to  use, bring to room temperature or microwave briefly - just until pipeable.  Don&#39;t turn it into liquid.

Truffle Filling

Line 9 jumbo muffin holes or 15 regular size with the paper liners.  Set aside.  Preheat the oven to 425°F.

Sift the flour into a large bowl.

Sift the cocoa, baking soda, baking powder and salt on top of the flour.  Whisk together to mix well.

In a very small bowl stir together the coffee or espresso and vanilla until the coffee or espresso is dissolved.

In a third smaller bowl, whisk together the milk, canola oil, eggs, sour cream, and coffee mixture.

Pour the liquid ingredients over the dry ingredients and stir with a spoon or fold together with a rubber spatula just until everything is mixed well.  Do not over mix.

With a #8 disher/scooper or a 1/2 cup measure, drop the batter into the paper lined muffin cups for the jumbo muffins.  For the smaller ones, fill to abut 1/2&quot; from the top of the paper.

Top generously with the chocolate chunks.

Bake at 425°F for exactly 6 minutes for the jumbo or 5 minutes for the regular size.  Lower the temperature to 350°F and continue to bake for about 20 minutes for the jumbo or about 13 minutes  or until a tester comes out clean.  Don&#39;t over bake the muffins.

Cool the muffins.

Starting about 1/2&quot; from the edge of a muffin, insert a paring knife slanted towards the middle of the muffin and go all the way around the muffin.  Remove the wedge shaped cake and set aside intact.

To enlarge the hole for more filling (why wouldn&#39;t you?), use a small spoon and scoop out additional cake.

Fit a piping bag with a 1/2&quot; tip, fill with the truffle filling and pipe into the hole almost  up to the top.  Alternately, spoon the filling in. Replace the wedge shape piece pushing it into the filling.

Helen, these are AMAZING! No other way to describe them - they should go into a list of controlled substances because  WOW, just WOW! 

thank you so much for seriously one of the most amazing recipes of your site!

(and I've made A LOT of them!!!!)

These are perfect and so very rich. It would be a nice muffin even without the filling.Thank you!

Helen, did you intend to include photos for steps 13-16? They aren't loading in any of my browsers. I do have a large white space for them on my iPad.

These were really easy to make. I love chocolate and there’s never too much chocolate in a recipe for me. My husband said they would have been better if they didn’t have the truffle inside of them.

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