These super moist Double Chocolate Chip Muffins have a rich chocolate flavor and bake with the perfect rounded top - a bakery quality chocolate muffin recipe you can make at home!
Double Chocolate Chip Muffins all purpose flour unsweetened dutch process cocoa granulated sugar baking powder baking soda kosher salt dark chocolate chips eggs pure maple syrup sour cream pure vanilla extract vegetable oil buttermilk mini semi sweet chocolate chips flaky sea salt
1. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and chocolate chips. 2. In a smaller bowl, whisk together the eggs, maple syrup, sour cream, vanilla, oil, and buttermilk. 3. Pour the wet ingredients into the dry ingredients and mix just until combined. 4. Cover the bowl with plastic wrap and let it rest for 1 hour.
5. 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! 6. 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.
7. Let the muffins rest in the pan for about 5 minutes, then carefully transfer to a cooling rack. 8. Sprinkle with flaky sea salt and cool for about 15-20 minutes. Enjoy!