What type of cocoa powder works best for double chocolate chip muffins?

Unsweetened natural cocoa powder is ideal for double chocolate chip muffins because it provides a rich chocolate flavor and helps the muffins rise properly. Dutch-process cocoa can also be used but may result in a slightly denser texture and less lift due to its neutral pH. Stick to natural cocoa powder for the best balance of taste and texture.

Can I substitute sour cream or milk in this double chocolate muffin recipe?

Yes, sour cream can be replaced with plain Greek yogurt or regular yogurt, both full-fat varieties work best. For milk, whole milk is preferred, but you can substitute 2%, 1%, oat milk, or other nondairy alternatives. Avoid nonfat milk and buttermilk unless adjustments are made elsewhere in the recipe for moisture and acidity.

How can I prevent my double chocolate chip muffins from becoming dry or dense?

To avoid dry or dense muffins, avoid over-mixing the batter—stir until the dry ingredients are just combined. Use room temperature ingredients and the recommended amount of fat like vegetable or canola oil to keep muffins moist. Also, monitor baking time closely and remove muffins as soon as a toothpick comes out clean.

What baking temperature and time should I use for regular and jumbo double chocolate chip muffins?

For regular muffins, bake at 350°F (177°C) in a conventional oven until a toothpick inserted comes out clean, usually about 18-22 minutes. If making jumbo muffins, start at 425°F for 5 minutes to help them rise, then lower the temperature to 350°F and bake for an additional 25-28 minutes. Adjust timing slightly if using convection mode.

How should I store double chocolate chip muffins and can they be frozen?

Store muffins at room temperature in an airtight container for up to 3-5 days to maintain freshness without refrigeration. For longer storage, freeze baked muffins wrapped individually in plastic wrap or foil for up to 3 months. Thaw overnight in the refrigerator and warm briefly in the microwave before serving. Raw batter can also be frozen in liners and baked later.

Double Chocolate Chip Muffins Recipe That’s Rich and Moist

Description

🍫 Experience the ultimate chocolate indulgence with these rich and moist Double Chocolate Muffins, packed with chocolate chips in every bite.
🧁 Perfect for chocoholics, each muffin delivers a tender crumb and intense flavor that delights every time.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (50-60g) unsweetened natural cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups (about 300g) semi-sweet chocolate chips (set aside 1/3 cup for topping)
2 large eggs, at room temperature
3/4 cup (170g) full-fat sour cream or plain yogurt, at room temperature
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) whole milk, at room temperature
1 1/2 to 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, sugar, and chocolate chips, reserving about 1/3 cup for topping.
3. In a separate bowl, whisk the eggs, sour cream, vegetable oil, milk, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients, gently folding together with a spatula or wooden spoon until just combined.
5. Fill the muffin liners to the top with batter and sprinkle the reserved chocolate chips evenly on top.
6. Bake at 425°F for 5-6 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 14-16 minutes, checking for doneness with a toothpick.
7. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

🔪 Tip: Use unsweetened natural cocoa powder for best results in rise and flavor.
🌡️ Tip: Ensure eggs, milk, and sour cream are at room temperature for optimal batter texture.
📝 Tip: Mix gently to avoid overmixing the batter, preserving the tender crumb.

Prep Time: 10-15 minutes
Cooling time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260-380 kcal
Sugar: 23-29g
Sodium: 128-268mg
Fat: 11-25g
Saturated Fat: 8-16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2-4g
Protein: 5g
Cholesterol: 30-38mg

Keywords: Chocolate Muffins, Rich Dessert, Chocolate Chips, Moist Muffins