Description

Rich, moist, and fudgy double chocolate muffins with a cracked sugary top. This easy one-bowl recipe yields bakery-quality results that stay soft for days.

Ingredients

Scale

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
½ cup full-fat sour cream
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 ½ cups granulated sugar
1 ½ cups semi-sweet chocolate chips
½ cup chocolate chunks (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
In a separate medium bowl, whisk buttermilk, sour cream, vegetable oil, eggs, vanilla, and sugar until smooth and sugar is mostly dissolved.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter should be thick and lumpy. Do not overmix.
Fold in half of the chocolate chips. Press the remaining chips on top of the batter in each cup.
Divide batter evenly among the 12 muffin cups, filling them almost to the top.
Bake for 18-22 minutes, rotating the pan halfway through. Muffins are done when a toothpick inserted comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. Use room temperature ingredients for better emulsion. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Do not refrigerate as it dries out the muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 380
Sugar: 32
Sodium: 220
Fat: 16
Saturated Fat: 6
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: double chocolate muffins, bakery style muffins, homemade muffins, chocolate muffin recipe, moist muffins, easy baking