Description
These are the BEST double chocolate chip muffins! Not only do they have a rich chocolate flavor, but they’re also super moist and bake with a round muffin top. It’s bakery-quality made right at home!
Ingredients
- 2 cups (262g) all purpose flour*
- 1/2 cup (50g) unsweetened dutch process cocoa powder
- 1 cup (200g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (170g) dark chocolate chips
- 2 large eggs, room temp
- 2 tbsp pure maple syrup
- 1/4 cup (65g) sour cream, room temp
- 2 tsp vanilla extract
- 2/3 cup (145g) vegetable oil (or any mild-flavor oil)
- 1 cup (255ml) buttermilk**, room temp
- 1/2 cup mini semisweet chocolate chips, for sprinkling
- Flaky sea salt, for sprinkling
Instructions
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and chocolate chips.
- In a smaller bowl, whisk together the eggs, maple syrup, sour cream, vanilla, oil, and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Cover the bowl with plastic wrap and let it rest for 1 hour at room temp.
- When ready, preheat the oven to 425F. Line a cupcake tin with one of these two options: 1 – line with 11 paper liners. 2 – line with 6 paper liners, placing in every other cup so they are evenly spaced. This method means the muffins are baked in 2 batches (if you only have 1 cupcake tin), but it will also lead to taller muffin tops. It’s up to you, but I prefer method 2!
- Using a large 2 oz scoop (or about 1/4 cup), fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping. That hour of rest helped fluff up the batter for a taller rise in the oven, so we don’t want it to deflate!
- Sprinkle with mini chocolate chips and bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 8-10 minutes.
- *If baking in two batches, make sure to set the heat back up to 425F once the first batch is done baking.
- Let the muffins rest in the pan for about 5 minutes, then carefully transfer to a cooling rack. Sprinkle with flaky sea salt and cool for about 15-20 minutes. Enjoy!
Equipment
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Notes
*FLOUR – For accuracy, I recommend weighing the flour if you can. Otherwise, spoon and level the flour when measuring. Do so by lightly spooning the flour into the measuring cup and leveling it off with a knife. Do not shake it or pack it down into the cup, otherwise you’ll end up with dry and dense muffins.
**BUTTERMILK – You can also make your own buttermilk from whole milk and vinegar or lemon juice. Measure out 1 cup of milk, then omit one tablespoon. Then stir in 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes to curdle before use.
SOUR CREAM – You can also use full fat Greek yogurt.
STORAGE – After the muffins have cooled completely, keep in an air tight container at room temperature for about 2 days. To keep for longer, store in the refrigerator where they will keep for up to 6 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate chip muffins, double chocolate muffins, double chocolate muffin recipe, chocolate muffins, chocolate muffin recipe, double chocolate chip muffins recipe
