Packed with chocolate and soft as can be, these double chocolate muffins are perfect for breakfast, dessert, or any chocolate craving in between.
Muffins walk that fine line between heathy snack and total spurge dessert. These double chocolate muffins definitely fall into the latter category, and with great cause. Two types of cocoa powders, whole chocolate milk, and milk chocolate chips make up these truly decadent bakery style double chocolate muffins. Let’s make them.
What you’ll need to make these double chocolate muffins:
All Purpose Flour
Granulated Sugar
Salt
Baking Powder
Salted Butter
Sour Cream
A Large Egg
Whole Chocolate Milk
Pure Vanilla Extract
Chocolate Chips of Choice (I used milk chocolate)
The Batter
These muffins are super moist, and this is partly due to the undetectable sour cream in the batter. This won’t impact flavor, but the addition of sour cream will create an insanely soft muffin that will remain soft for days. FOUR types of chocolate are used to maximize flavor: unsweetened cocoa powder, black cocoa powder, whole chocolate milk, and milk chocolate chips. They are satisfying, filling, and truly perfect for the chocolate lovers in your life.
Begin by lining or spraying a standard muffin tin with cupcake liners or baking spray. Set this aside. In a medium sized bowl, combine your dry ingredients: the flour, sugar, salt, baking powder, and both cocoa powders. Whisk to combine. To the bowl, add the wet ingredients: the melted butter, sour cream, egg, chocolate milk, and vanilla. Stir to combine, about 15 seconds. Add the chocolate chips, and mix until just incorporated.
Using a four tablespoon scoop or a one quarter measuring cup, fill each cupcake cavern. Sprinkle some raw sugar and additional chocolate chips on the top if desired. Bake at 400 degrees for 27-30 minutes or until an inserted toothpick comes out clean. Allow them to cool and them remove them from the pan. Store any leftovers in an airtight container at room temperature for up to five days. You can also wrap them individually to further lock in moisture. You can freeze them this way as well, and they will last about two months this way. Simply thaw on the counter overnight to enjoy the next day.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Kite Hill makes a dairy free sour cream for those wanting to make this without dairy.
If you loved these double chocolate muffins, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
These muffins go great with my Triple Hot Cocoa, so definitely give that combination a shot.
Happy Baking!
XO,
Heather
Double Chocolate Muffins
Ingredients
- 1 ¼ Cups All Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- 2 Tablespoons Black Cocoa Powder
- 1 ½ Cups Granulated Sugar
- ¾ Teaspoon Salt
- 1 Tablespoon Baking Powder
- ½ Cup Salted Butter, melted
- ½ Cup Sour Cream
- 1 Large Egg
- ⅔ Cup Whole Chocolate Milk
- 1 Tablespoon Pure Vanilla Extract
- 1 ½ Cups Chocolate Chips of Choice
Instructions
- Line a 12-cavern muffin tin with paper liners, or spray with nonstick spray. Set aside.
- Begin by lining or spraying a standard muffin tin with cupcake liners or baking spray. Set this aside. In a medium sized bowl, combine your dry ingredients: the flour, sugar, salt, baking powder, and both cocoa powders. Whisk to combine.
- To the bowl, add the wet ingredients: the melted butter, sour cream, egg, chocolate milk, and vanilla. Stir to combine, about 15 seconds. Add the chocolate chips, and mix until just incorporated.
- Using a four tablespoon scoop or a one quarter measuring cup, fill each cupcake cavern. Sprinkle some raw sugar and additional chocolate chips on the top if desired. Bake at 400 degrees for 27-30 minutes or until an inserted toothpick comes out clean.
- Allow them to cool and them remove them from the pan. Store any leftovers in an airtight container at room temperature for up to five days. You can also wrap them individually to further lock in moisture. You can freeze them this way as well, and they will last about two months this way. Simply thaw on the counter overnight to enjoy the next day.
Heather Templeton
Hi! I’m so glad that you found a temperature and time that works with your oven and altitude. I always like to remind readers that every oven is slightly different. This recipe was formulated and tested for the perfect moist muffin inside and outside at 400°, and 25 minutes was the ideal baked time for them (22-27 gives readers an idea of where to start and what max bake time they should not pass). Thanks for stopping by, have a wonderful day!
Sarah Schoenbine
These look amazing! Will definitely have to try this weekend 🙂
Heather Templeton
Thank you Sarah! I hope you love it!