If you’re a chocoholic looking for the ultimate treat, this Chocolate Chocolate Chip Muffins Recipe is going to become your new obsession. These muffins are decadently rich, with a deep chocolate flavor from the cocoa powder and a delightful burst of melting semi-sweet chocolate chips in every bite. Moist, tender, and perfectly balanced between sweet and slightly tangy thanks to the sour cream, these muffins hold their own as a breakfast delight or an irresistible afternoon snack. Once you make these, they’ll be the muffins you reach for again and again.
Ingredients You’ll Need
Gathering your ingredients for this recipe is straightforward, but each one plays a crucial role in creating the perfect texture and flavor harmony. From the all-purpose flour that provides structure to the cocoa powder which brings that rich chocolate essence, every component is essential.
- 1 1/2 cups all-purpose flour: The base that gives muffins their tender crumb and structure.
- 1/2 cup cocoa powder: Adds that deep, intense chocolate flavor and a beautiful dark color.
- 1 cup sugar: Sweetens the muffins while helping with moisture and tenderness.
- 1/2 teaspoon salt: Enhances the chocolate flavor and balances the sweetness.
- 1 teaspoon baking soda: The leavening agent that ensures your muffins rise beautifully.
- 2 large eggs, room temperature: Provide richness and structure to the batter.
- 1/2 cup sour cream: Adds moisture and a subtle tang for complexity and softness.
- 1/3 cup whole milk: Helps create a smooth, pourable batter.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender longer than butter alone.
- 2 teaspoons vanilla extract: Brings warmth and rounds out the chocolate flavors.
- 2 cups semi-sweet chocolate chips: The star of the show, offering melty pockets of chocolate in every bite.
How to Make Chocolate Chocolate Chip Muffins Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F and line a 12-count muffin pan with cupcake liners. This step sets the stage for evenly baked muffins with perfectly shaped domes. The liners make cleanup a breeze and keep the muffins moist.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda. This ensures that the leavening is evenly distributed throughout the batter and that the cocoa powder blends smoothly without clumps. Taking the time to sift or whisk well is key for a tender crumb.
Step 3: Combine the Wet Ingredients
In another bowl, vigorously whisk the eggs, sour cream, milk, vegetable oil, and vanilla extract until you have a smooth, homogenous mixture. This wet combination brings moisture, richness, and flavor that will make your muffins tender yet substantial.
Step 4: Bring It All Together
Add the wet ingredients and chocolate chips to the dry ingredient bowl. Gently stir until just combined—over-mixing at this stage can lead to dense and tough muffins. The chocolate chips give delightful spots of melty indulgence throughout each muffin.
Step 5: Bake to Perfection
Divide the batter evenly among the lined muffin cups, nearly filling them. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out mostly clean with just a few fudgy crumbs clinging to it. This timing guarantees moist muffins with a tender crumb and a beautiful rise.
Step 6: Cooling and Storing
Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Storing them at room temperature in an airtight container keeps them fresh and delicious for several days.
How to Serve Chocolate Chocolate Chip Muffins Recipe
Garnishes
While these muffins are perfectly delicious on their own, consider a light dusting of powdered sugar or a drizzle of melted chocolate for a little extra sparkle. A sprinkle of flaky sea salt on top right after baking can beautifully enhance the chocolate flavor and add a sophisticated twist.
Side Dishes
Pair these muffins with a creamy latte or a frothy cappuccino for a cozy afternoon treat. They also complement a fresh fruit salad well, especially berries or sliced oranges that add a burst of brightness against the rich chocolate backdrop.
Creative Ways to Present
For parties or brunch, serve the muffins arranged on a tiered stand with little bowls of whipped cream and extra chocolate chips on the side. You can also slice the muffins in half and add a smear of softened cream cheese or nut butter for an elevated snack experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature. They will stay moist and tasty for up to three days, making them ideal for busy mornings or quick snacks without any fuss.
Freezing
If you want to make these muffins well ahead of time, they freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to three months. When you’re ready, thaw them overnight in the fridge or let them sit out for about an hour at room temperature.
Reheating
To bring your frozen or stored muffins back to life, warm them in the microwave for 15 to 20 seconds or pop them in a 350°F oven for about 5 minutes. This revives their fresh-baked texture and makes the chocolate chips melty and ooey-gooey once again.
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat milk, but whole milk contributes to the richness and moisture of these muffins. Using low-fat milk might make the texture slightly less tender, but the muffins will still be delicious.
What if I don’t have sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk. Both alternatives add a similar tang and help keep the muffins moist and tender.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will offer a more intense, slightly bitter chocolate flavor that pairs wonderfully with the cocoa powder. It’s a great option if you prefer a less sweet muffin.
How do I avoid overmixing the batter?
Mix the wet and dry ingredients only until you no longer see dry flour. It’s okay if the batter is a bit lumpy. Overmixing develops gluten and can lead to dense muffins, so gentle folding is best.
Can I make mini muffins with this recipe?
Yes, you can use a mini muffin pan to make smaller bite-sized muffins. Reduce the baking time to around 12-15 minutes and keep a close eye on them to avoid overbaking.
Final Thoughts
There’s nothing quite like the comfort of a homemade chocolate muffin, and this Chocolate Chocolate Chip Muffins Recipe nails that feeling perfectly. Rich, moist, and packed with chocolatey goodness, these muffins will quickly become a beloved staple in your kitchen. I can’t wait for you to try them and fall in love with every fudgy, tender bite just like I have.
Print
Chocolate Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich and moist Chocolate Chocolate Chip Muffins are a double dose of chocolatey goodness, perfect for breakfast or a snack. Made with cocoa powder and loaded with semi-sweet chocolate chips, these muffins have a tender crumb thanks to the combination of sour cream and vegetable oil. Quick to prepare and baked to perfection, they’re a delightful treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, sugar, salt, and baking soda to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous, ensuring the batter will be moist and tender.
- Combine Batter: Add the semi-sweet chocolate chips and then pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to over mix to maintain a tender crumb.
- Fill Muffin Cups: Divide the batter evenly among the 12 cupcake liners, filling each nearly to the top for perfectly shaped muffins.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few moist crumbs.
- Cool and Store: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Store at room temperature in an airtight container to maintain freshness.
Notes
- Do not over mix the batter to avoid dense, tough muffins.
- Using room temperature eggs helps to incorporate air for a lighter texture.
- You can substitute sour cream with Greek yogurt for a slight tang and added protein.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- For extra chocolate intensity, sprinkle additional chocolate chips on top before baking.
