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Double Chocolate Chip Muffins (Soft, Bakery-Style & So Delicious!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 113 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These BEST Double Chocolate Chip Muffins are soft, bakery-style treats loaded with rich cocoa and melty semisweet chocolate chips. Perfect for breakfast or a dessert, they offer a moist crumb thanks to sour cream (or Greek yogurt) and vegetable oil. Baked until just done to maintain a tender texture, these muffins deliver intense chocolate flavor in every bite with an easy-to-follow recipe.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 3/4 cup milk
  • 3/4 cup sour cream or Greek yogurt
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Chocolate

  • 2 cups semisweet chocolate chips (1 1/2 cups for batter, 1/2 cup for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined to evenly distribute the leavening agents and cocoa.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, sour cream (or Greek yogurt), vegetable oil, and vanilla extract until smooth and homogenous to form the base of the batter.
  4. Mix Wet and Dry: Add the wet mixture to the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender and soft.
  5. Add Chocolate Chips: Fold 1 1/2 cups of semisweet chocolate chips into the batter gently, reserving the remaining 1/2 cup for topping.
  6. Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling them nearly to the top for nicely domed muffins. Sprinkle the reserved chocolate chips over the top of each muffin for added chocolate bursts.
  7. Bake: Bake in the preheated oven for 15 to 17 minutes until a toothpick inserted into the center comes out mostly clean with a few moist crumbs but no wet batter.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for best flavor and texture.

Notes

  • Jumbo Muffins: Use a 6-cup jumbo muffin tin and increase baking time by 5 to 10 minutes.
  • Mini Muffins: When using a mini muffin pan, reduce baking time to 8-10 minutes.
  • Loaf Pan Option: For a chocolate loaf, bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
  • Make Ahead: Batter can be prepared the night before, stored in the fridge overnight, then scooped and baked fresh in the morning.
  • Freezing: Muffins freeze well for up to 2 months in a freezer-safe bag. Thaw at room temperature or reheat in the microwave for 30 seconds before eating.

Find it online: https://oliviadinner.com/double-chocolate-chip-muffins-soft-bakery-style-and-so-delicious-recipe/