Double Chocolate Muffins (Print Version)
Moist, chocolate-loaded muffins that taste bakery fresh, all made from the comfort of home.
# Ingredients:
→ Dry Ingredients
01 -
½ cup light brown sugar (100g)
02 -
½ cup granulated sugar (100g)
03 -
½ teaspoon salt
04 -
2 cups all-purpose flour (240g)
05 -
½ cup unsweetened cocoa powder (40g)
06 -
2 teaspoons baking powder
07 -
½ teaspoon baking soda
08 -
2 teaspoons instant espresso powder
→ Wet Ingredients
09 -
¾ cup buttermilk, at room temp (180ml)
10 -
½ cup sour cream, at room temp (120g)
11 -
½ cup oil (vegetable, canola, olive, grapeseed, or avocado) (120ml)
12 -
2 large eggs, at room temp
13 -
2 teaspoons vanilla extract
→ Mix-ins
14 -
1½ cups of chocolate chips (mini or regular), split into two portions
# Directions:
01 -
Turn your oven to 425°F (218°C). Let it heat up for at least 30 minutes. Get your muffin tins ready by lining them with cupcake wrappers.
02 -
Sift the flour, cocoa powder, baking soda, baking powder, and salt together. Once that's done, whisk in both sugars until they're mixed well.
03 -
Lightly beat the eggs in a large bowl. Stir in the oil, buttermilk, sour cream, vanilla, and espresso powder until the mixture is smooth.
04 -
Stir the dry mixture into the wet, adding it in thirds. Before the last third goes in, toss the chocolate chips with the remaining dry mix. Blend everything just until it comes together.
05 -
Put the batter into every other muffin cup using a 3-tablespoon scoop. This gives them that bakery-style flare. Sprinkle the rest of the chocolate chips on top.
06 -
Slide the muffin pan into the oven and let the muffins bake for 5 minutes at 425°F, then lower the oven temperature to 350°F and bake for another 12–14 minutes. They’re ready when a toothpick comes out with just a few crumbs stuck to it.
07 -
Leave the muffins in the pan for 5–10 minutes to cool down a bit, then move them to a wire rack to cool completely.
# Notes:
01 -
You can store these at room temp for no more than five days.
02 -
They're easy to make as mini muffins too.
03 -
Starting with a high temp creates those big domed muffin tops.