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Double Chocolate Muffins

Double chocolate muffins with a deeply domed, glossy top and chocolate chips folded through the batter. Bake high then lower the oven temperature for a tall rise and rich cocoa flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Sugar and wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee Use hot water or hot coffee.
Chocolate
  • 1.5 cup dark chocolate chips, divided Divide for folding and topping.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425F and line a 12-cup muffin tin with paper liners (or lightly grease).
  2. Whisk the flour, cocoa, baking powder, baking soda, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. In a second bowl, whisk the granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
Combine and fill
  1. Pour the dry ingredients into the wet ingredients and fold until just combined, keeping the batter thick with no visible dry streaks.
  2. Fold in 1 cup of the dark chocolate chips.
  3. Fill each muffin cup all the way to the top, then scatter the remaining chips over the batter.
Bake
  1. Bake at 425F for 5 minutes to jump-start the rise, then reduce the oven to 350F without opening the oven door for longer than needed.
  2. Bake at 350F for 13-15 more minutes, until the tops are set and a toothpick comes out mostly clean.

Notes

For the most domed tops, fill the cups all the way to the rim and avoid overmixing after adding the dry ingredients. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze muffins for up to 2 months. For a lighter option, swap half the vegetable oil with unsweetened applesauce (texture will be slightly more tender).