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Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

Double Chocolate Muffins

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 to 15 muffins
Recipe by Tessa Arias

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 1 cup sour cream or plain yogurt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chunks

Directions

  1. Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
  2. In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  3. In a small bowl combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
  4. Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.