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double chocolate chip muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

In these Double Chocolate Chip Muffins a generous helping of semi sweet chocolate chips is folded into a rich moist muffin batter made with premium baking cocoa. I love to prepare them for potlucks, birthdays and special holidays where chocolate is a must like Valentines Day and Easter.

yield 18 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For double chocolate chip muffins

  • 2 c
    flour (all purpose)
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar
  • 1/2 c
    unsweetened cocoa powder
  • 1 1/2 tsp
    baking soda
  • 2
    large eggs beaten
  • 1 c
    sour cream
  • 1/2 c
    plus 2 tablespoons canola oil
  • 1/2 c
    milk (preferably whole or 2%)
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    semi sweet chocolate chips (reserve 1/2 cup)

How To Make double chocolate chip muffins

  • 1
    Preheat oven to 400 degrees. Grease and flour 18 muffins holes (see notes)
  • 2
    In a large bowl whisk together flour, sugar, brown sugar, cocoa powder and baking soda. In a medium bowl whisk together beaten eggs, sour cream, canola oil, milk and vanilla. Pour the wet ingredients into the dry ingredients. Mix just until almost incorporated; add 1 1/4 cups chocolate chips. Finish mixing just until blended.
  • 3
    Fill prepared muffin cups 3/4 full and sprinkle the tops with the reserved chocolate chips.
  • 4
    Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until the muffins spring back lightly when touched.
  • 5
    Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft so take your time.
  • 6
    NOTES You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
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