Go Back

Double Chocolate Muffins

Double chocolate muffins with cocoa-rich batter and melty dark chocolate chips throughout, baked to a deep dome. The quick high-heat start helps the tops rise fast, then they finish at a lower temperature for moist crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 3 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs
wet ingredients
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee hot
  • 1.5 cup dark chocolate chips divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a 12-cup muffin tin.
  2. Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl until evenly combined.
Mix wet ingredients
  1. Whisk granulated sugar and brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients just until combined, then fold in 1 cup of the dark chocolate chips.
  2. Fill each muffin cup all the way to the top, then scatter the remaining dark chocolate chips over the batter.
Bake
  1. Bake at 425F for 5 minutes, watching for a quick rise and set edges.
  2. Reduce the oven to 350F and bake for 13-15 more minutes, until a toothpick comes out with a few moist crumbs.

Notes

For taller, bakery-style domes, avoid overmixing after adding the dry ingredients—stop as soon as the batter looks uniform. Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate up to 5 days; freeze up to 2 months. For a dairy-light option, swap sour cream and whole milk for plain unsweetened lactose-free dairy or a 1:1 dairy-free alternative, but keep the batter consistency similar.