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Double Chocolate Muffins

Double chocolate muffins made with cocoa-rich batter and melted dark chocolate chips folded through for deep flavor and a glossy dome. Baked hot first, then finished at a lower temperature for tender crumbs and a crackly top with extra chips.
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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
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
Wet ingredients
  • 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)
Chocolate
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the tin
  1. Preheat the oven to 425°F and line a 12-cup muffin tin.
  2. Keep the oven fully preheated so the muffins get an early lift and domed top.
Mix dry ingredients
  1. Whisk the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  2. Stop whisking when you no longer see dry cocoa streaks.
Mix wet ingredients
  1. Whisk the granulated sugar and brown sugar, packed with the eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
  2. Whisk just until the sugar dissolves and the mixture looks uniform.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup of the dark chocolate chips.
  2. Do not overmix—stop as soon as you no longer see dry flour.
  3. Fill each muffin cup all the way to the top and scatter the remaining dark chocolate chips over the surface.
Bake with two temperatures
  1. Bake at 425°F for 5 minutes to jump-start the rise, visible as a high first dome and set edges.
  2. Reduce the oven to 350°F and bake 13 to 15 more minutes until the tops look set and a toothpick comes out mostly clean.

Notes

Pro tip: use very hot water or hot coffee when mixing the batter to intensify the cocoa flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a dairy-free swap, replace whole milk with unsweetened oat milk and use dairy-free sour cream (texture may vary slightly).