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Double Chocolate Muffins

There's something incredibly comforting about a warm, freshly baked muffin. And when that muffin happens to be a Double Chocolate Muffin, it's pure bliss. Today, we're sharing a recipe that will satisfy your chocolate cravings and have you reaching for seconds. These muffins are rich, moist, and packed with chocolatey goodness. Get ready to embark on a journey to chocolate heaven!




Ingredients:


For the Muffins:

  • 2 cups all-purpose flour (10 1/2 oz. | 300 g)

  • 3/4 cup unsweetened cocoa powder (2.8 oz. | 80 g)

  • 3/4 cup light brown sugar, packed

  • 3/4 cup white granulated sugar

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 8 oz semi-sweet, dark, or milk chocolate, roughly chopped and divided (250 g)

  • 2/3 cup cooking oil (5 fl oz | 150ml)

  • 2 large eggs, at room temperature

  • 3/4 cup sour cream (6 oz | 185 g)

  • 3/4 cup buttermilk (6 fl oz | 180ml)

  • 1 tablespoon pure vanilla extract (20 ml)


Instructions:


1. Preheat and Prep:

  • Preheat your oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray. This ensures your muffins won't stick to the pan.


2. Mix the Dry Ingredients:

  • In a large bowl, whisk together the flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Make sure everything is well combined. Now, stir in 3/4 of the chocolate chunks. This step helps ensure the chocolate chunks don't sink to the bottom of your muffins during baking.


3. Prepare the Wet Ingredients:

  • In another bowl, make a well in the center of the dry mixture. Add in the cooking oil, eggs, sour cream, buttermilk, and vanilla extract. Whisk the wet ingredients vigorously at first to combine them, and then switch to a wooden spoon to fold the wet mixture into the dry ingredients. Continue until most of the larger lumps have smoothed out. The batter will be thick and luscious.


4. Fill the Muffin Cups:

  • Spoon the batter evenly into the prepared muffin cups, filling each one just over 3/4 full. Leave a little space at the top to allow the muffins to rise. Then, top each muffin with the remaining chocolate chunks. This extra chocolate on top will create a delightful chocolatey crust.


5. Bake to Perfection:

  • Place your muffins in the preheated oven at 425°F (220°C) for about 8 minutes. During this time, your muffins will puff up slightly above the muffin tray. After 8 minutes, reduce the oven heat to 350ºF (175°C). Here's a crucial tip: do not open the oven when lowering the temperature. Bake for an additional 10-12 minutes or until a toothpick inserted into the center of one comes out clean. The tops should feel firm to the touch.


6. Let Them Cool:

  • Once the muffins are out of the oven, let them cool slightly in the pan for about 10 minutes. This allows them to set. Then, carefully transfer them to a wire rack to cool completely.


Now, the hardest part of all – waiting! As these muffins cool, they'll release a mouthwatering chocolate aroma that will be almost impossible to resist. Once they're cool enough, grab a glass of milk or a cup of coffee and savor the rich, chocolaty goodness. These Double Chocolate Muffins are the ultimate treat for any chocolate lover. Enjoy!

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