Double Chocolate Chip Muffins
Filled with rich cocoa powder and semi-sweet chocolate chips, these luscious muffins have the perfect balance between intense dark chocolate flavor and sweet buttery goodness.
Ingredients
Let's gather the ingredients!
- 1⅔ cups all-purpose flour
- 1 cup light brown sugar
- 1½ tsp baking soda
- ½ tsp kosher salt
- ⅓ cup Dutch-processed cocoa powder
- ½ cup whole milk hot, boiling
- ½ cup unsalted butter melted
- 1 cup sour cream plain
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
Let's Begin!
- Preheat the oven to 375°F. Line a muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Pour the cocoa powder into a separate heatproof bowl. Carefully pour the hot or boiling milk overtop and whisk until the mixture is smooth.
- Add the melted butter to the cocoa powder mixture and whisk. Then add the sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
- Add the wet ingredients to the dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups of chocolate chips and continue to fold the batter together until the chocolate chips are well distributed and the batter is just combined.
- Portion the batter into the muffin tin, filling ⅔ of the way full, then sprinkle the muffin tops with remaining chocolate chips.
- Bake in the center rack for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
- Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
- Serve and enjoy with family and friends!