Moist Double Chocolate Muffins Recipe: A Sweet Escape into Chocolate Bliss
Make delicious Moist Double Chocolate Muffins with this easy recipe! Perfect for chocolate lovers, breakfast, or dessert
Ingredients
Scale
- 1 3/4 cupsall-purpose flour
- 1 1/4 teaspoonsbaking soda
- 1/2 teaspoonsalt
- 1/2 cupunsweetened cocoa powder, sifted
- 3/4 cupwhole milk, hot
- 1/2 cupvegetable oil (or other neutral oil)
- 1 cuppacked brown sugar
- 1 teaspoonvanilla extract
- 3/4 cupsour cream or plain thick yogurt
- 1large egg
- 1 1/2 cupssemi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 410°F (or 375°F for fan ovens). Position a rack in the top third of the oven. Line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: Sift together the flour, baking soda, and salt in a large mixing bowl.
- Bloom Cocoa: In a separate bowl, sift the cocoa powder. Add the hot milk and whisk until smooth and lump-free.
- Combine Wet Ingredients: To the cocoa mixture, add the brown sugar, oil, vanilla extract, sour cream, and egg. Whisk until the mixture is smooth and well combined.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is smooth and glossy. Avoid overmixing.
- Add Chocolate Chips: Fold in most of the chocolate chips, reserving about 1/4 cup for topping.
- Fill Muffin Tin: Divide the batter evenly among the muffin liners, filling them almost to the top (leave about 1/4 inch from the rim).
- Top Muffins: Sprinkle the reserved chocolate chips on top of each muffin.
- Bake: Bake at 410°F for 5 minutes, then reduce the oven temperature to 375°F. Continue baking for an additional 15–20 minutes, or until a toothpick inserted into the center comes out clean (melted chocolate is fine, but no raw batter).
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Allow them to cool for at least 15 minutes before serving.