Chocolate Muffins Recipe
Rich, moist double chocolate muffins with tall bakery-style domes, made with cocoa and chocolate chips.
30m·DESSERT7Servings
Nutrition
735kcal
11gProtein
92gCarbs
38gFat
Ingredients
All-Purpose Flour
210 g
Unsweetened Natural Cocoa Powder
66 g
Granulated Sugar
200 g
Baking Powder
1½ tsp
Baking Soda
1 tsp
Salt
To taste
¾ tsp
Large Eggs
room temperature
2 whole
Sour Cream
room temperature
180 g
Whole Milk
room temperature
120 ml
Vegetable Oil
120 ml
Vanilla Extract
2 tsp
Semi Sweet Chocolate Chips
divided
360 g
Equipment
Muffin Tin
Instructions
1Prepare for Baking
Preheat Oven
Preheat the oven to 425°F (218°C).
Line Muffin Tin
Line a 12-cup muffin tin with paper liners.
2Mix the Batter
Combine Dry Ingredients
To a large bowl, sift the all-purpose flour, unsweetened natural cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk to combine.
Combine Wet Ingredients
In a medium bowl, whisk together the large eggs, sour cream, whole milk, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and fold together with a spatula until almost combined, with a few streaks of flour remaining. Do not overmix.
Add Chocolate Chips
Add 1 ⅔ cups (300g) of the semi sweet chocolate chips to the batter and stir until evenly distributed and the flour streaks fully disappear.
3Fill and Bake
20m
20mFill Liners
Fill each cupcake well until almost full with batter. Sprinkle the remaining ⅓ cup (60g) of semi sweet chocolate chips on top of each muffin.
Initial Bake
Bake at 425°F (218°C) for 6 minutes.
Reduce Temperature and Finish Baking
Reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 14-16 minutes, or until the centers are set and a toothpick inserted into the center comes out clean.
Cool Muffins
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling completely.
Tips
Do not open the oven door during the initial high-heat bake to prevent muffins from deflating.
Using natural unsweetened cocoa powder is important as its acidity reacts with baking soda for lift; Dutch-process cocoa will require an adjustment.
Measure flour by weight or by the spoon-and-level method to avoid dry, dense muffins.
These muffins can be stored in an airtight container at room temperature for 3-5 days, or frozen for up to 3 months.