Last week, I shared a recipe for lemon-blueberry muffins, and they were a hit. I also slyly hinted at sharing more muffin recipes in the coming weeks, and I’m not one to break a promise like that. Guess what I have in store for you today?
Okay, so it’s not much of a guessing game when the title is just right there to read. But still!
These muffins use a chocolate batter and load you up with chocolate chips. I use larger chunk chips for mine, but I’ve had good results using minis too. You can even mix in other kinds of chips for a bit more flavor, like mint chips or cinnamon chips.
Honestly, I almost hesitate to call these muffins. They are, of course. They’re heavier and denser than a cupcake would be, and they aren’t quite as sweet. It has a lot less sugar than a cupcake would, though, and no icing. You can think of these as a healthier alternative to cupcakes! They’re definitely rich and decadent enough.
It’s really closer to something like a chocolate banana bread, only without the banana. In fact, if you want to compare, I have a recipe for chocolate banana bread right here.
There are a few quirks with this recipe.
- It uses sour cream. Sour cream helps keep the muffins moist, and it binds the batter so the crumb is less crumbly and denser, more bread-like than cake-like. It’s a way to add moisture without adding too much liquid.
- Oil instead of butter. Cocoa powder adds a lot of, well, powder, to the batter mix. Butter will bake in and dry out, but oil helps keep the muffins moist, especially the second day. Don’t worry, they aren’t too oily!
- Coffee is an optional ingredient. I use it to bring out the rich darkness of dark chocolate. If you want a more milk chocolate or just a lighter dark, go ahead and just use water instead.
My recipe might look complicated, but it’s really just mixing things in stages. The best tip I can give you is take it easy. Try not to over-mix your batter each step of the way. I use a stand mixer, but I only turn it on for just enough mixing to combine ingredients, then I fold in some by hand. It’s easier than it sounds, trust me!
Want something else chocolaty to try? Here are some of my other favorites:
Now, let’s get to the recipe!
30-Minute Double Chocolate Muffins
- Stand Mixer
- Muffin Tins
- Rubber Spatula
- 1⅔ Cup Flour
- ¾ Cup Cocoa Powder
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- ½ Cup Hot Coffee
- 1 Cup Sugar
- ⅓ Cup Vegetable Oil
- 2 Large Eggs + 1 Egg Yolk (Three Total Eggs)
- 2 Tsp Vanilla Extract
- ¾ Cup Sour Cream
- 2½ Cup Chocolate Chips
- Preheat your oven to 375°F.
- Prepare your muffin tins with muffin cups.
- Combine the flour, ¼ Cup of cocoa powder, baking powder, baking soda, and salt in a medium bowl, whisking to mix.
- In another bowl, combine the coffee and remaining cocoa powder, mixing until smooth.
- In your mixer bowl, beat the sugar, oil, eggs and egg yolk, and vanilla, until fully combined.
- Add in the mixture of coffee and cocoa powder and combine, careful not to over-mix.
- Add half of the dry mixture and combine. Then, add the sour cream and mix. Finally, add the rest of the dry mix and combine. If it's a little under-mixed at each step, that's fine.
- Add in 2 cups of chocolate chips and fold to mix, but avoid over-mixing.
- Spread your batter in muffin cups, filling about ¾ of the way. You should be able to make 20-24 muffins.
- Sprinkle the remaining chocolate chips across the top of the batter.
- Bake for about 18 minutes, or until a toothpick comes out clean. Let cool slightly and enjoy!
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