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Double Chocolate Muffins

Double chocolate muffins with a deeply domed, glossy top and melty chocolate chips throughout. You’ll mix wet and dry separately, fold just until combined, then bake in two temperature stages for rich flavor and tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
Wet ingredients
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee (deepens chocolate flavor)
Chocolate
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 425F and line a 12-cup muffin tin with liners or lightly grease the cups, so the batter can bake immediately.
Mix the dry ingredients
  1. In a bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until the cocoa is evenly distributed and no lumps remain.
Mix the wet ingredients
  1. In a separate bowl, whisk granulated sugar, brown sugar, packed, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
Combine and fill
  1. Pour the dry ingredients into the wet ingredients and fold until just combined, then fold in 1 cup dark chocolate chips.
  2. Fill each muffin cup all the way to the top and scatter the remaining chocolate chips over the batter for visible melty spots.
Bake in two stages
  1. Bake at 425F for 5 minutes to set the domes quickly, then reduce the oven to 350F.
  2. Bake at 350F for 13-15 more minutes, until the tops look glossy and a toothpick comes out mostly clean.

Notes

For the best domes and tender crumb, stop mixing as soon as no dry streaks remain—overmixing makes the muffins tough. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, swap whole milk with an equal amount of 2% milk and keep the sour cream unchanged.