More is more is my motto in life, especially when it comes to these Double Chocolate Muffins. I love muffins and these bring me right back to when I was a kid and I’d get a giant Costco muffin every morning for breakfast!
Table of Contents
Why I Love This Recipe
These GIANT Double Chocolate Muffins are everything. Literally grew up eating 1 giant muffin / splitting with my sister / for breakfast every morning. The top is the best part because it’s got that shiny and it’s so soft. We’d heat them up in the microwave for 20 seconds so the chocolate was just slightly melted and OMG it’s literally my childhood in a bite. Let’s be real - chocolate chip muffins are great but this is essentially cake in a muffin tin. You know I don't shy away from a double chocolate situation, case in point- double chocolate banana bread and double dark chocolate muddy buddies. Double chocolate all the time.
Ingredients & Substitutions
- All-purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Cocoa Powder
- Hot Water
- Granulated Sugar
- Vegetable Oil
- Eggs
- Vanilla Extract
- Sour Cream
- Chocolate Chips
*For a full list of ingredients and instructions please see recipe card below
How to Make Chocolate Muffins
Step 1: In a bowl, combine flour, ¼ cup cocoa powder, baking powder, baking soda and salt; set aside. In a separate bowl, whisk remaining cocoa powder and water together until smooth.
Step 2: In the bowl of a stand mixer fit with a paddle attachment, beat sugar, vegetable oil, eggs and yolk, and vanilla extract on medium until combined, about 30 seconds. Add cocoa powder mixture and beat until smooth.
Step 3: In three additions, add flour mixture, alternating with sour cream, until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just incorporated.
Step 4: Divide batter evenly between prepared muffin tin, filling paper liners all the way up. Sprinkle with remaining chocolate chips.
How to Store Leftovers
In an airtight container in the fridge is my method of choice! They will last for about a week in the fridge.
How to Freeze Double Chocolate Chip Muffins
You can store these in the freezer for months on end but good luck letting them sit around that long. They’ll be long gone within a few weeks!
Tips & Tricks
The trick to bakery-worthy muffins is to always press the chocolate chips into the top of each muffin before baking.
FAQs
What makes a muffin moist?
There are a few key factors that contribute to making a muffin moist:
Fat Content: The use of ingredients high in fat such as butter, oil, and egg yolks contributes to a moist muffin. The fat molecules coat the other ingredients, helping to lock in moisture.
Liquid Ingredients: Water, milk, and other liquids are necessary to create a moist batter. The moisture from these ingredients gets trapped in the structure of the muffin during baking, creating a moist crumb.
Sugar: Sugar is hygroscopic, meaning it attracts water molecules. This not only adds moisture to your batter but also helps to retain it during baking and even after.
Cooking Time and Temperature: Overbaking can result in a dry muffin. It's important to use the right baking temperature and to keep an eye on your muffins so they don't bake too long. You can check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done.
Add-ins: Ingredients like fruits (fresh, frozen, or dried), vegetables (like zucchini or carrots), or yogurt can also add moisture to your muffins.
Using the correct flour: In general, all-purpose flour works well for most muffin recipes. Whole wheat flour can make your muffins denser and drier if you replace all the all-purpose flour with it, so it's often best to use a mix of the two.
Should muffin batter be thick?
Yes, muffin batter should be fairly thick. A thicker batter will hold the fruit or any add-ins better, preventing them from sinking to the bottom during baking. The consistency is usually denser than pancake batter but not as thick as bread dough.
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Double Chocolate Chip Muffins
Ingredients
- 1⅔ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cocoa powder divided
- ½ cup hot water
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 eggs plus 1 yolk
- 2 teaspoons vanilla extract
- ¾ cup sour cream
- 2½ cups chocolate chips divided
Instructions
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin or a jumbo 6-cup muffin tin with paper liners.
- In a bowl, combine flour, ¼ cup cocoa powder, baking powder, baking soda and salt; set aside. In a separate bowl, whisk remaining cocoa powder and water together until smooth.
- In the bowl of a stand mixer fit with a paddle attachment, beat sugar, vegetable oil, eggs and yolk, and vanilla extract on medium until combined, about 30 seconds. Add cocoa powder mixture and beat until smooth. In three additions, add flour mixture, alternating with sour cream, until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just incorporated. Divide batter evenly between prepared muffin tin, filling paper liners all the way up. Sprinkle with remaining chocolate chips.
- Bake in the center of the oven until muffins have risen above the pan, and a toothpick inserted into the center comes out clean, about 25 minutes for standard muffins, and 35 for jumbo.
- Transfer to wire rack to cool slightly. Enjoy warm or at room temperature.
Hi, what type/brand cocoa do you recommend?
What oil do you recommend if one can't have vegetable oil?
avocado oil!
also plain Greek yogurt works well, sub for all oil or half/half— I’ve tried it both ways!
Do you think you could freeze the batter? Did 2x and definitely lots leftover.
I do!
Would it be possible to adapt this recipe for a loaf pan cake?
haven't tested it but I don't see why not! Just adjust baking time