Double Chocolate Muffins
If you love chocolate and want a moist muffin with that crispy muffin topped exterior then this Double Chocolate Muffin recipe is perfect for you. These chocolate muffins were so good that my mother deemed them better than the double chocolate chip muffins from Costco that we love. And I have to agree with her.
These fudgy chocolate muffins are the things my sweet tooth dreams of. If you are looking for the best chocolate muffin recipe then I highly suggest you give this one a try.
I love to bake on a weekend as meal prep for the week and these chocolate muffins store great in the freezer ready for me to grab when I am ready for a sweet treat. They are also a great option for a family brunch.
Why You’ll Love These Double Chocolate Chip Muffins
Are you a chocolate lover? If the answer is yes, then get ready to indulge in the most decadent treat ever – Double Chocolate Chip Muffins! These mouthwatering muffins are guaranteed to satisfy your sweet tooth and leave you craving for more.
If you are looking for an easy recipe for muffins that satisfies your love for chocolate then these moist muffins are a great option. Biting into one of these muffins will transport you to dessert heaven. They have a moist and tender crumb that practically melts in your mouth, making each nibble an absolute delight
These muffins are loaded with a double dose of chocolate goodness. The rich cocoa powder gives them a deep, dark flavor while the melted chocolate chips add gooey pockets of pure bliss in every bite.
The sweetness level of these double chocolate chip muffins is just right – not too overpowering but enough to satisfy your sugar cravings. They strike a perfect balance between indulgence and not being overly saccharine.
If you are searching for recipes for chocolate chip muffins then look no further. I am a huge fan of chocolate and the idea of having a dessert for breakfast fills my heart with joy. Read on to learn how to make these muffins for yourself.
What’s The Secret To Moist Muffins
Keep the wet and dry ingredients separate. I like to keep my wet and dry ingredients separate to ensure the best chocolate muffins. This allows me to ensure that I do not over mix the muffins which can make them hard and chewy.
Wait until wet and dry ingredients are mixed separately to join them. Again this helps to keep me from overmixing the batter.
Use paper liners to help keep muffins from crisping up and drying out against the metal of the muffin tin.
Do not over cook the muffins. Even over cooking by a minute results in dry muffins. Once the double chocolate muffins are removed from the oven they will continue to cook internally until they cool. It is best to remove them just before they are done then let them cook too long.
All ovens cook differently, be mindful if your oven runs hot and check the muffins prior to the suggested time to see if they are done.
After removing muffins from the oven let them sit for a minute then remove them from the muffin tin. The muffin tin is hot and will continue to add to the cooking of the muffins after they are removed from the oven. Place them on a wire cooling rack to cool to lesson the amount of internal cooking that will take place.
Key Ingredients In Double Chocolate Muffins
Wet Ingredients
Ensuring that the wet are at room temperature helps the double chocolate muffins to rise to their full potential. This also helps to keep the muffins light and fluffy. For that reason I tend to prep the wet ingredients first.
Large Eggs: I like to take my eggs out of the refrigerator first and place them into a bowl of warm water for 5-8 minutes to bring them gently to room temperature.
Whole Milk: Helps to bring the fat and moisture to these muffins. After measuring out the milk I will heat it in the microwave for 15 seconds to ensure that it is close to room temperature.
Sour Cream: My mom has been using sour cream in her baking for years. Using sour cream helps to make these double chocolate muffins moist, and also helps them to rise. Just like the milk I will take the sour cream after it has been measured out and place it into the microwave for 15 seconds to warm it to room temperature.
Vegetable Oil: Using a type of vegetable oil or canola oil works well with this muffin recipe.
Pure Vanilla Extract: There are some ingredients that settling for second best but when it comes to this ingredient I will only use Pure Vanilla Extract.
Dry Ingredients
All Purpose Flour: Using unbleached all purpose flour is best for making breads such as muffins. This type of flour tends to absorb the moisture within the mix and allows the muffins to be more moist and rise easier.
Cocoa Powder: Never underestimate the power of good chocolate, it really does affect the outcome and taste of the muffins. This is part of the magic that helps to make these double chocolate muffins. I recommend using a high quality brand such as Ghirardelli Unsweetened Cocoa Powder.
Granulated Sugar: My sweetener of choice to help bring the sweetness and balance out the sharp taste of the chocolate.
Baking Soda: The rising agent in these chocolate muffins and helps to make them rise to that shape we all know and love.
Salt: It may sound strange to add some salt to a muffin recipe. But salt is a natural additive that brings out the flavor of whatever it is added to. And in this double chocolate muffin recipe it helps to balance the chocolate while enhancing the rich chocolate flavor.
Milk Chocolate Chips: We all have a preference when it comes to chocolate. My preference is in milk chocolate chips. For me they have more sweetness and bring that sweet balance to the sharp cocoa in this recipe. However if you are a fan of dark chocolate then try semi-sweet chocolate chips or dark chocolate chips.
How To Make The Perfect Double Chocolate Muffins
When it comes to baking muffins keeping the wet and dry ingredients separate until the last minute is key. Doing this helps to keep the amount of time the batter is mixed to a minimum.
Because Muffins are a quick bread one of the secrets to keeping them light and prevent dry hard muffins is to reduce mixing time. By preparing the two ingredient groups separately it helps to prevent this.
It is important to make sure that all of the dry ingredients are sifted together completely. I like to add all of the dry ingredients minus the chocolate chips in a Large Mixing Bowl.
My favorite tool to mix ingredients is a Wooden Mixing Spoon. It is light, sturdy, and easy to hang onto. I will gently mix the ingredients and make sure that all of the cocoa powder is broken up and mixed in.
Once all of the basic dry ingredients are mixed together I will add the Milk Chocolate Chips to the dry mix and stir it in.
Step-By-Step Instructions For How To Make Double Chocolate Muffins
- The ingredients need to be at room temperature.
- *For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.
- *The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
- Take the dry ingredients: Flour, Cocoa Powder, Granulated Sugar, Baking Soda, and Salt. Mix together completely.
- Add the chocolate chips to the dry mix and stir them in.
- Preheat the oven to 425 Degrees Fahrenheit.
- Take all of the wet ingredients into a separate bowl and whisk together completely.
- Add the wet mix of ingredients to the dry mix.
- When Mixing the wet and dry ingredients do not over mix them. Stir them together until they are just mixed through and there is no flour mixture visible.
- Take your muffin tins and spray them with cooking spray like Pam.
- Use muffin cup liners to help hold the muffins and make removal easier.
- Using a large spoon or cookie scoop fill each muffin cup all the way to the top.
- Depending on the size of your muffin pan this recipe will make 12-16 muffins.
- When baking place the muffins into the oven at a high temperature of 425 degrees F. for 10 minutes.
- Then without opening the oven lower the temperature to 350 for another 8-10 minutes.
- Muffins are done when you are able to stick a toothpick into them and it comes out clean.
- Remove the muffins from the oven and let them sit for 5 minutes prior to cutting into them or serving them. They will continue to cook internally once outside of the oven.
- Serve and Enjoy!
Tips To Making The Best Double Chocolate Muffins
Everyone wants to make the best chocolate muffin recipe and I am no different. We are all looking for that fudgy chocolate muffin flavor and texture. Here are some tips that I have found to be very useful in creating my recipe for double chocolate muffins.
1. The ingredients need to be at room temperature.
*For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.
*The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
2. When Mixing muffins mix the wet ingredients and dry ingredients separately. Make sure that the dry ingredients are fully mixed. And use a whisk on the wet ingredients. When Mixing the wet and dry ingredients do not over mix them. Stir them together until they are just mixed through and there is no flour mixture visible.
3. The third secret is to place the muffins into the oven at a high temperature of 425 degrees F. for 10 minutes. Then without opening the oven lower the temperature to 350 for another 8-10 minutes.
Frequently Asked Questions
Can I freeze double chocolate muffins?
Absolutely, in fact I prefer my double chocolate muffins cold. When the muffins are cold the chocolate is more rich and I am all in for that type of flavor.
I like to store my double chocolate muffins in gallon sized Ziploc bags. That way I am able to write down the date it was made and I can easily see what is inside of it.
Why did my muffins turn out dry?
Cooking muffins for too long is often the culprit when it comes to dry muffins. Follow my tips above to ensure that you have moist muffins.
Remember that the best practice is to not mix them too much. This makes a denser muffin that tends to be dry.
Try to stop the cooking process by removing them from the oven when done, and placing them onto a cooling rack to help stop the internal cooking process.
Other Recipes To Try
Double Chocolate Muffins
Equipment
- 2 Muffin Pans that fits 6-12 muffin cups
- 2 Mixing Bowls
- 1 Whisk
- 1 Wooden Spoon or Spatula
- 16 Muffin Pan Liners
Ingredients
Dry Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 2/3 Cup Milk Chocolate Chips
Wet Ingredients
- 2 Large Eggs At Room Temperature
- 2/3 Cup Milk At Room Temperature
- 2/3 Cup Sour Cream At Room Temperature
- 1/2 Cup Vegetable Oil
- 1 1/2 tsp Pure Vanilla Extract
Instructions
- The ingredients need to be at room temperature. *For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.*The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
- Take the dry ingredients: Flour, Cocoa Powder, Granulated Sugar, Baking Soda, and Salt. Mix together completely.Add the chocolate chips to the dry mix and stir them in.
- Take all of the wet ingredients into a separate bowl and whisk together completely.
- Preheat the oven to 425 Degrees Fahrenheit.Add the wet mix of ingredients to the dry mix.When Mixing the wet and dry ingredients do not over mix them. Stir them together until they are just mixed through and there is no flour mixture visible.
- Take your muffin tins and spray them with cooking spray like Pam.Use muffin cup liners to help hold the muffins and make removal easier.Using a large spoon or cookie scoop fill each muffin cup all the way to the top. Depending on the size of your muffin pan this recipe will make 12-16 muffins.
- When baking place the muffins into the oven at a high temperature of 425 degrees F. for 10 minutes. Then without opening the oven lower the temperature to 350 for another 8-10 minutes.Muffins are done when you are able to stick a toothpick into them and it comes out clean.Remove the muffins from the oven and let them sit for 5 minutes prior to cutting into them or serving them. They will continue to cook internally once outside of the oven.Serve and Enjoy!
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