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Best Ever Double Chocolate Muffins

The Best Moist Double Chocolate Muffins are fudgy and have the perfect dome muffin top.
Course Breakfast, Dessert
Cuisine American
Keyword bakery style chocolate chip muffins, double chocolate muffins, easy chocolate muffins
Prep Time 10 minutes
Cook Time 15 minutes
Bakery Style Muffin Rise 5 minutes
Total Time 30 minutes
Servings 12 servings

Equipment

  • 1 Bowl
  • 1 Hand Mixer optional
  • 1 Stand Mixer optional
  • 1 Whisk

Ingredients

  • 1/2 cup Butter melted
  • 1 cup Semi-Sweet Chocolate
  • 2 cups All Purpose Flour
  • 1/2 cup Cocoa Powder
  • 1 cup Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 3/4 cup Sour Cream
  • 1/2 cup Milk
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a microwavable safe bowl, melt the butter and 1/2 cup of semi-sweet chocolate in 30 second increments until fully melted.
  • While the butter and chocolate are cooling. In a separate bowl, sift together the cocoa powder, flour, salt, baking soda, and sugar. Mix to combine.
  • Once the butter/chocolate mixture has cooled, mix in the eggs, sour cream, milk and vanilla extract.
  • Add the wet ingredients to the bowl with the dry ingredients, fold in 1/4 cup chocolate chips. Stir until fully combined but being careful to no overmix.
  • Line a muffin tin lined with muffin liners or spray with non stick baking spray. Scoop the batter into each slot then top with the remaining chocolate chips.
  • Bake at 400 degrees Fahrenheit for 5 minutes then drop the temperature down to 350 degrees. Continue to bake for 13-15 minutes or until a toothpick comes out clean.

Nutrition

Serving: 12g