Double Chocolate Chip Muffins
Whether you’re starting your day or looking for a quick snack or dessert, these Double Chocolate Chip Muffins have got you covered! You can prepare the batter the night before and wake up to a delightful chocolate breakfast. This Double Chocolate Muffin recipe is the perfect grab-and-go solution for those busy mornings!
PREP TIME: 15minutes mins
COOK TIME: 15minutes mins
TOTAL TIME: 30minutes mins
SERVINGS: 12 muffins
INGREDIENTS
- 1 and 3/4 cups of all-purpose flour
- 1 cup of granulated sugar
- 2/3 cup of unsweetened cocoa powder
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 large eggs
- 3/4 cup of milk
- 3/4 cup of sour cream or Greek yogurt
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 2 cups of semisweet chocolate chips, divided
INSTRUCTIONS
- Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla extract. Add this mixture to the dry ingredients, stirring just until combined.
- Stir in 1 and ½ cups of the chocolate chips, setting aside the remaining ½ cup for sprinkling over the tops of the muffins.
- Divide the muffin batter evenly between the muffin cups, filling them almost to the top. Sprinkle a few chocolate chips on top of each muffin.
- Bake for about 15 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs. Be careful not to overbake.
Notes:
- For jumbo muffins, you can use a 6-cup jumbo muffin tin and bake for an additional 5 to 10 minutes.
- If you’re using a mini muffin pan, reduce the bake time to 10 minutes.
- If you prefer to bake the batter as a chocolate loaf, it will take 60 minutes in the oven.
- You can prepare the batter the night before and store it in the fridge overnight, making it a convenient option for busy mornings.
- These muffins freeze well. Once they’ve cooled completely, transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat them in the microwave for 30 seconds when you’re ready to enjoy.
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