Bakery Style Double Chocolate Muffins
Rich, moist Double Chocolate Muffins are loaded with chocolate chips and bake up with tall, bakery-style domed tops. They’re easy to make with no mixer needed.
Servings: 12
Equipment
- Flat Whisk (or other large whisk)
Ingredients
- 2 cups All-Purpose Flour spooned and leveled
- 1 cup Granulated Sugar
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ teaspoons Espresso Instant Coffee Powder
- 2 cups Semi-Sweet Chocolate Chips divided
- 2 large Eggs room temperature
- ¾ cup Full-Fat Sour Cream (or Plain Yogurt) room temperature
- ½ cup Vegetable Oil
- ½ cup Whole Milk room temperature
- 2 teaspoons Vanilla Extract
Instructions
- Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners and spray them lightly with baking nonstick spray. If you don't have liners, spray the muffin wells thoroughly.
- To a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, salt, espresso powder, and 1 ½ cups of the chocolate chips. Reserve the remaining ½ cup chocolate chips for topping. Whisk together and set aside.
- In a second bowl, add the eggs, sour cream, vegetable oil, milk, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and fold together using a silicone spatula. Avoid overmixing. The batter will be thick.
- Scoop or spoon the batter into the muffin cups, filling them all the way to the top.
- Top the muffins evenly with the reserved chocolate chips.
- Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the oven temperature to 350°F.
- Bake for an additional 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
- Cool the muffins for 10 minutes in the pan, then transfer them to a wire cooling rack to finish cooling.
Notes
- Sour Cream: Use full-fat sour cream. Full-fat plain Greek yogurt or regular plain yogurt can be substituted.
- Oil: Vegetable oil or canola oil gives the best texture. Mild olive oil or cooled melted butter can be used in a pinch. Coconut oil is not recommended.
- Milk: Whole milk works best. 2%, 1%, or nondairy milk can be used in a pinch. Buttermilk and nonfat milk are not recommended.
- Mini Muffins: Bake at 350°F for the entire baking time, about 12 to 14 minutes.
- Jumbo Muffins: For 6 jumbo muffins, bake for 5 minutes at 425°F. Then, without opening the oven door, reduce the temperature to 350°F and bake for an additional 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Storage: Store cooled muffins in a large zip-top bag or airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freezing: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Warm for 20 to 30 seconds in the microwave or about 2 minutes in an air fryer, if desired.
Nutrition
Calories: 466kcal | Carbohydrates: 60g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Sodium: 262mg | Fiber: 3g | Sugar: 39g
