Fudgy Double Chocolate Chip Muffins

Let’s get down to business people. Do you like chocolate? I sure hope so. I am a certified chocoholic and I’ve never met a kind of chocolate I didn’t like. These muffins have so much chocolatey goodness going on. They’re chocolate on chocolate on chocolate and they’re not sorry about it. They’re one of my favorite breakfast treats and they go oh-so perfectly with a steaming hot cup of coffee! (Or if you’re like me, hot chocolate..)

These double chocolate chip muffins bake up SO beautifully. I love how they have perfect crackly dome uniformed tops! THEY’RE JUST SO PRETTY. Ohhhh, muffin tops how I love you. These are so moist, chocolatey and just have the perfect muffin-y texture. There’s nothing worse than having a bland chocolate muffin (or bland chocolate anything..). If I’m going to waste calories on a muffin, especially for breakfast, it better be amazing.

I usually find that muffins fall into one of two categories: dry and bland, or weirdly greasy and overly sweet. But today I’m sharing the absolute best chocolate muffin recipe. These double chocolate muffins are moist and tender, perfectly fluffy with an extra soft crumb, and filled with chocolate.

My chocolate chip muffin recipe is usually my go-to muffin recipe. They’re buttery, fluffy, packed with chocolate chips and are pretty much mini cakes. But I wanted to up the chocolate factor and find the perfect double chocolate muffin recipe.

It has taken me so long to perfect this recipe. Pans and pans of poor, sad chocolate muffins have been tossed into the garbage until these beauties came out.

Then our tricks for perfect muffin tops. (Yes – there are positive connotations of muffin top). First, I like to use a combo of baking powder and baking soda. Then the batter is very thick to help them rise nice and tall. Then fill each muffin cavity to the top.

Then the muffins bake at 375F degrees. At 350F I found that the oven temperature wasn’t quite hot enough for the baking powder and baking soda to really activate and make the muffins rise. But 400F was too hot and caused the muffins to burn. 375F was juuuuuust right.

Ingredients

• 1/2 cup canola oil vegetable oil would also work 120ml
• 1 cup granulated sugar 200g 200g
• 1/2 cup milk 120ml
• 2 large eggs lightly beaten
• 1 tsp vanilla extract
• 2/3 cup sour cream 150g 150g
• 2 cups all-purpose flour 240g 240g
• 1/2 cup cocoa powder 50g 50g
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips divided (340g) (I use a mix of mini and regular sized chips)

Instructions

1. Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).
2. In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
3. Gently fold in sour cream until just-combined.
4. In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.
6. Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full.
7. Sprinkle tops of muffins with remaining chocolate chips.
8. Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs.

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