Description
Discover the ultimate indulgence with these Double Chocolate Chip Muffins, combining rich cocoa powder and melty chocolate chips for a moist, flavorful treat that’s perfect for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups All-purpose flour
- 1/2 cup Cocoa powder
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Sugar
- 1/2 cup Butter, melted
- 2 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
Add-ins
- 1 cup Chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, melted butter, eggs, milk, vanilla extract, and sour cream until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients and gently fold together until just combined to avoid overmixing which can toughen the muffins.
- Add Chocolate Chips: Fold the chocolate chips into the batter carefully, distributing them evenly without breaking them up.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess from steam.
Notes
- Do not overmix the batter to keep muffins tender and moist.
- Use room temperature eggs and milk for better batter consistency.
- Chocolate chips can be semi-sweet or dark, depending on preference.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
