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Preppy Kitchen

Easy Double Chocolate Muffins

Rich, fudgy cocoa muffins loaded with semi-sweet chocolate chips and finished with a shower of extra chips on top. A high-then-low two-temperature bake gives them tall, crackly bakery-style domes without a mixer.

⏱ 22 minmuffinschocolatebakingbreakfastsnack

Ingredients

Dry ingredients

  • 1 3/4 cupsall-purpose flour · 210 g; spoon and level or weigh
  • 2/3 cupnatural unsweetened cocoa powder · 66 g; sifted
  • 1 cupgranulated sugar · 200 g
  • 1 1/2 tspbaking powder
  • 1 tspbaking soda
  • 3/4 tspsalt

Wet ingredients

  • 2large eggs · room temperature
  • 3/4 cupsour cream · 180 g; room temperature
  • 1/2 cupwhole milk · 120 ml; room temperature
  • 1/2 cupvegetable oil · or any neutral oil; olive oil also works
  • 2 tspvanilla extract

To finish

  • 1 2/3 cupssemi-sweet chocolate chips · 300 g; for folding into the batter
  • 1/3 cupsemi-sweet chocolate chips · about 60 g; for sprinkling on top

Steps

  1. 1

    Preheat the oven to 425°F. Line a muffin tin with regular or bakery-style muffin papers.

  2. 2

    In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt, then whisk to combine.

  3. 3

    In a medium bowl, whisk the eggs, sour cream, whole milk, oil, and vanilla extract until well combined.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir with a spatula until almost combined — a few streaks of flour should still be visible.

  5. 5

    Add 1 2/3 cups (300 g) of the chocolate chips and fold them in just until the batter comes together. Do not overmix.

  6. 6

    Divide the batter evenly among the muffin papers, filling them nearly full, then sprinkle the remaining 1/3 cup (about 60 g) of chocolate chips over the tops.

  7. 7

    Bake at 425°F for 6 minutes, then reduce the oven to 350°F and bake an additional 14 to 16 minutes, until the centers are set and a skewer inserted in the middle comes out mostly clean.

Creator's notes

Measure flour by weight or by fluffing and leveling — scooping packs in too much. Natural cocoa and sour cream are both acidic and react with the baking soda for a fluffier, more tender crumb; the sour cream also inhibits gluten development for a melt-in-your-mouth texture. Oil keeps the muffins soft even straight from the fridge. Optional add-ins: cinnamon and cayenne for a Mexican hot chocolate vibe, cardamom, or 1 tsp espresso powder to amp up the chocolate flavor. Bakery-style papers give taller muffins; regular papers give a traditional dome with a slightly crusty edge. Store 3 to 5 days in an airtight container at room temperature, or freeze up to 3 months.

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