As a follow up to my popular Bakery-Style Chocolate Chip Muffins, I bring you Double Chocolate Chip Muffins! They're just as delicious... but maybe more so (because, CHOCOLATE!). They have the same great soft, fluffy texture with big peaked muffin tops. I can't wait for you to make them!
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this recipe is super simple to make with a bowl and a whisk! No mixer required.
- Moist chocolate chip muffins - these muffins are moist and fluffy with a bouncy texture. They are best enjoyed warm while the chocolate is still melted!
- Double chocolate muffins - There's cocoa powder in the batter plus mini chocolate chips! I like to use minis because they will distribute more evenly throughout the batter so that you get lots of bits of chocolate in every single bite.
- Bakery style quality - these muffins bake up with a high muffin top just like a bakery-style muffin. Be sure to read the tips below to learn how to achieve that peaked muffin top.
INGREDIENTS FOR DOUBLE CHOCOLATE CHIP MUFFINS
- All purpose flour - regular unbleached all-purpose flour works great for open-textured muffins. If you have bleached cake flour, then you can replace half of the unbleached all-purpose flour with cake flour and it will actually give you an even more exaggerated muffin top. That's because bleached flour absorbs moisture more readily and sets more quickly.
- Cocoa powder - use good cocoa powder! It’s the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe.
- Sunflower oil - this recipe uses oil. Although I LOVE BUTTER, using oil will keep these muffins feeling extra soft since it is liquid at room temperature. You can use any neutral tasting oil, but I prefer sunflower oil for its clean taste.
- Pure vanilla extract - vanilla enhances the flavour of chocolate to make them taste even more chocolatey. I like this Madagascar Bourbon Vanilla extract.
- Granulated sugar - simple granulated sugar keeps these muffins moist and helps develop the golden crunchy top.
- Dark chocolate chips - I love using mini dark chocolate chips in my muffins, but you can use regular if that's all you can find. Semi-sweet works great.
STEP BY STEP INSTRUCTIONS
This recipe is simple to prepare and you can make it with a regular wire whisk!
- STEP 1). Combine wet ingredients. Combine sunflower oil, sugar, eggs, sour cream and vanilla in a large bowl and whisk to blend well.
- STEP 2). Mix in cocoa and leaveners. Add baking powder, baking soda, salt and cocoa and whisk it in until smooth.
- STEP 3). Add flour and milk. Sift flour over the bowl and fold it in gently and quickly followed by the milk before all of the flour is incorporated.
- STEP 4). Add chocolate chips. Fold in 1 cup of mini chocolate chips. Be careful not to over mix.
- STEP 5). Set batter aside. Cover the bowl and set aside while the oven preheats. Preheat the oven to 425°F and line a standard muffin pan with 12 paper liners.
- STEP 6). Scoop the batter. Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Don’t mix it around or bother it too much.
- STEP 7). Sprinkle! Top each muffin with a few mini dark chocolate chips. Don’t be shy with those chocolate chips because they will spread out as the muffins rise in the oven.
- STEP 8). BAKE. Bake at 425°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 8-10 minutes until a skewer inserted into the center comes out clean despite any melted chocolate chips. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm!
EXPERT BAKING TIPS
- Sift the dry ingredients - Sifting the flour and cocoa will eliminate any lumps and separate all of the flour particles which means it will incorporated into the wet ingredients more easily and more quickly. This will minimize the amount of mixing required so that you ensure the muffins are soft.
- Do not reduce the sugar - the right amount of sugar will make these muffins moist because it binds water so that it doesn't evaporate excessively during baking.
- Do not over-bake. Over-baking will most definitely lead to dry muffins. Make sure you check with a skewer for doneness or press the tops - they should spring back.
- Do not over-mix. Just fold in the flour gently until well combined, but no need to mix vigorously. Just mix until no streaks of dry flour remain. Any lumps will continue to get worked out as you scoop the batter into the muffin pan.
Can I freeze double chocolate chip muffins?
Yes! These muffins freeze very well. Just place them in a resealable freezer bag and freeze for up to 3 months.
Can I add any other inclusions to this muffin recipe?
Yes! You can add up to ½ cup of chopped nuts or dried fruit. I'd recommend walnuts or pecans.
What is a substitute for sour cream?
You can use full fat plain yogurt or thick Greek yogurt in this recipe in place of sour cream if you cannot find sour cream where you live.
Can I use any kind of chocolate chips in the batter?
Feel free to use your favourite kind of chocolate in this recipe since it doesn't rely on cocoa solids to add structure directly in the batter. You can use milk chocolate chips if you prefer.
How do I get tall muffin tops?
The key steps to getting tall bakery-style muffin tops is to fill the muffin cups all the way to the top, and then to bake initially at a very high temperature to activate the baking powder and cause a fast rise.
Why did my muffins turn out dry?
Over-mixing, over-baking or over-measuring the flour are the key reasons why muffins can turn out dry. Be sure to measure your flour correctly. Adding too much flour is the most common mistake and leads to dry and crumbly cakes and muffins. The most accurate way to measure flour is using a scale. If you don’t have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
How to make sure my double chocolate chip muffins are moist?
These muffins have a soft moist texture. To ensure you get this texture, do not reduce the sugar. Sugar is important to hold moisture in. Also, be careful not to over-mix the batter. Over-mixing will initiate gluten formation which can lead to a tough crumb texture. Just mix until combined and a few small lumps are fine as they will mix through as you portion out the batter.
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THE BEST Double Chocolate Chip Muffins
- ½ cup 120ml sunflower oil
- 1 cup 200g granulated sugar
- 2 large eggs at room temperature
- ½ cup 120ml sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 42g cocoa powder (I prefer this one)
- 2 cups 284g all purpose flour
- 1 cup 237ml whole milk at room temperature
- 1 ⅓ cups 8oz mini dark chocolate chips divided
- Combine sunflower oil, sugar, eggs, sour cream, vanilla, baking powder, baking soda and salt in a large bowl and whisk to blend well. Whisk in cocoa powder.
- Sift flour over the bowl and fold it in gently and quickly followed by the milk before all of the flour is incorporated. Fold in 1 cup of mini chocolate chips. Be careful not to over mix.
- Cover the bowl and set aside while the oven preheats. Preheat the oven to 425°F and line a standard muffin pan with 12 paper liners.
- Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Don’t mix it around or bother it too much. Top each muffin with the remaining mini dark chocolate chips. Don’t be shy with those chocolate chips because they will spread out as the muffins rise in the oven.
- Bake at 425°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 8-10 minutes until a skewer inserted into the center comes out clean despite any melted chocolate chips. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm!