A staple in my kitchen, these double chocolate muffins are SO delicious and incredibly easy to make! Toss in a handful of chocolate chips, white chocolate, toffee or even nuts and get ready to swoon.
Chocolate muffins are easily one of the most important recipes a baker (or dessert lover ;)) needs to master. They may not seem as fancy as chocolate cupcakes but to me, I can easily find myself craving double chocolate chip muffins over cupcakes. This is probably because I enjoy a denser crumb, but also having a warm muffin is unbeatable!
This recipe is your basic, no mixer recipe that is so easy and comes together quickly. I love making extra and storing them in the freezer. Muffins are such a wonderful go to breakfast or lunch treat especially for busy work weeks.
It goes without saying that a muffin top is just as important, maybe more so, than the muffin itself. My favourite trick to getting big, fluffy and tall muffins tops is to bake the muffins at a higher temperature for a few minutes, then lowering the oven temperature until they’re fully cooked through. I do this with any muffin recipe and it works every single time.
Important Tips To Note:
- A mixture of white and soft brown sugar is used in this recipe. Please make sure that the brown sugar you use is the soft kind like this or this.
- I love using sour cream in my baking. If you can’t find it easily then you can use thick Greek yoghurt or any plain yoghurt. The chocolate muffins won’t be exactly the same though, so if possible always use actual sour cream.
- Oil and milk are used to thin the batter and make the muffins lighter. I haven’t tried to substitute these two and although the recipe should work using melted butter and/or dairy free milk, I’d stick with oil and whole milk for best results. The muffins come out so moist and perfectly delicious every time!
Since these muffins are wonderfully chocolate-y, I like using semi sweet chocolate chips but you can totally use dark chocolate chips or even milk chocolate chips. Even better if you use chocolate chunks so that you get nice melty puddles of chocolate, ohh especially when they’re warm!
Tips For Success
- Use the ingredients stated in the recipe. Try your best not to substitute anything.
- Don’t overmix. This is crucial as muffin batter is usually on the thicker side so you really need to take care that you only whisk until the flour is mixed through.
- Bake the muffins at a higher temperature. The oven temperature should be higher so that the initial blast of heat make the muffins rise, giving that luscious muffin tops.
- Fill the cupcake liner to the top. Since the batter is thick, you can really fill those cupcake cups full so that you get nice, big muffins.
- Add whatever extras you desire. The chocolate muffins are nice and sturdy so they will hold up well to tons of chips, fruit and nuts.
Make these muffins and many more. Remember to tag me @dutchbakerblog on Instagram, Facebook or Twitter with any recipe of mine that you make. I love seeing them!
More Muffin Recipes To Love:
Double Chocolate Muffins
Makes 12 tall muffins of 1 8×4 inch cake loaf.
1 cup (125gms) flour
1/2 cup (48gms) cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 heaping teaspoon salt
1/2 cup (120mls) oil
1/3 cup (65gms) white sugar
1/3 cup (65gms) soft brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup (120mls) sour cream*
1/3 cup (80gms) milk
Optional: chocolate chips; milk, dark or white, cinnamon chips, toffee pieces, nuts, chocolate chunks
- Preheat oven to 200C/400F. Line a muffin tray with cupcake cups.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In a separate mixing bowl, whisk oil and white sugar and brown sugar together. Add in the egg. Whisk in vanilla until combined.
- Fold in about 1/3 of the flour mixture then the sour cream, followed by another 1/3 of the flour mixture then the milk. Whisk in the rest of the flour mixture taking care not to over mix. Batter will be thick. Extras can be folded in at this stage too like the chocolate chips or nuts.
- Spread batter into cupcake cups making sure to fill to the top, and bake for 8 minutes then, keeping the muffins in the oven, lower the heat to 180C/375C and bake until muffins are cooked through, about 10 more minutes.
- Remove from oven and cool on wire rack for 10 minutes. While the muffins are still warm, store in an airtight container to continue cooling completely.
- *Sour cream can be substituted by Greek yoghurt or plain yoghurt.