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Double Chocolate Muffins

Double Chocolate Muffins: Decadent Treats for Every Craving

Indulge in Double Chocolate Muffins that are moist, chocolatey, and perfect for any craving.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Measure properly to avoid dense muffins; spoon and level or weigh flour.
  • 3/4 cup Dutch process cocoa powder Regular cocoa powder can be used but will have a milder flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter Can substitute with coconut oil for a dairy-free version.
  • 1 cup granulated sugar
  • 2 large eggs For egg replacement, 1/4 cup aquafaba per egg is suggested.
  • 1/2 cup whole milk Can use almond milk or other plant-based options.
  • 1/2 cup sour cream Greek yogurt can be a substitute.
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips Other types of chocolate chips could be used (dark, milk, etc.).

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • Muffin pan
  • oven

Method
 

Step‑by‑Step Instructions for Double Chocolate Muffins
  1. In a medium bowl, whisk together the dry ingredients until fully mixed. Set aside.
  2. In a large mixing bowl, combine the wet ingredients and whisk until smooth and creamy.
  3. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  4. Gently fold in the mini chocolate chips until evenly distributed throughout the batter.
  5. Cover the muffin batter and let it rest at room temperature for about 30 minutes.
  6. Line a muffin pan with paper liners, ensuring to space them in alternating cups.
  7. Scoop the muffin batter into the prepared muffin cups, filling each about three-quarters full.
  8. Bake in a preheated oven at 350°F for 20-23 minutes, checking for doneness.
  9. Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

These muffins are freezer-friendly and can be stored for up to 1 month in the freezer.

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