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5 from 1 vote

Double Chocolate Muffins

Packed with chocolate and soft as can be, these double chocolate muffins are perfect for breakfast, dessert, or any chocolate craving in between. 
Course: Bakery style, chocolate, double chocolate, muffins
Cuisine: breakfast, Dessert, muffins
Keyword: bakery, bakery style, chocolate, chocolate chips, double chocolate, muffins
Servings: 12

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. 

Notes

SEE BLOG FOR DIETARY SUBSTITUTIONS ON DAIRY AND GLUTEN.