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Double Chocolate Muffins

Double chocolate muffins with a deeply domed, glossy top and melty chocolate chips baked through for an extra chocolatey crumb. Made with cocoa, cocoa-boosting hot water (or coffee), and a full-chocolate-chip fold-in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
Wet ingredients
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee Use whichever you have to deepen the chocolate flavor.
Chocolate
  • 1 lb dark chocolate chips, divided Measure 1 cup for folding in and the remaining chips for topping.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 425F and line a 12-cup muffin tin.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until evenly combined.
Mix wet and combine
  1. Whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth and glossy.
  2. Fold the dry mixture into the wet mixture just until combined; fold in 1 cup dark chocolate chips and stop as soon as no dry streaks remain.
Fill and bake
  1. Fill the muffin cups all the way to the top, then scatter the remaining dark chocolate chips over the batter.
  2. Bake at 425F for 5 minutes, then reduce heat to 350F and bake 13-15 more minutes, until the tops look set and a toothpick comes out with moist crumbs.

Notes

For tall, domed tops, keep the batter thick and do not overmix—stir just until combined. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; rewarm 10-15 seconds in the microwave. Freezing is yes: freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, substitute half the vegetable oil with unsweetened applesauce, but expect slightly less richness.