Description
Rich, moist, and packed with chocolate flavor, these bakery-style double chocolate chip muffins are the ultimate treat for breakfast or dessert.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup semisweet chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, vanilla, and sour cream until smooth.
- Combine wet and dry ingredients, folding gently until just mixed. Stir in chocolate chips.
- Divide batter evenly among muffin cups, filling about ¾ full. Press extra chocolate chips on top.
- Bake for 16–18 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep muffins tender.
- Top with sea salt before baking for a gourmet finish.
- Use an ice cream scoop for evenly sized muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: double chocolate chip muffins, chocolate muffins, bakery-style muffins, easy muffin recipe, moist chocolate muffins