Easy Bakery-Style Double Chocolate Muffins

Get ready for incredibly rich, moist double chocolate muffins loaded with chocolate chips in every single bite. I think these might just be the easiest and most delicious chocolate muffins you’ll ever bake. They have gorgeous domed tops and deliver pure chocolate satisfaction, perfect for breakfast, snacks, or anytime you need a sweet treat.

Why These Chocolate Muffins Are a Must Try

You are absolutely going to adore making and eating these muffins for so many reasons.

• Seriously Simple to Prepare: You won’t need any fancy equipment. Just grab two bowls and a whisk, and these muffins come together in under 30 minutes of active time. It’s baking made easy.
• Intensely Chocolatey Flavor: We use Dutch process cocoa powder for a deep, dark chocolate taste. Plus, they are absolutely packed with mini chocolate chips, ensuring you get plenty of melty chocolate goodness throughout.
• Unbelievably Moist Texture: A great muffin has to be moist, and these deliver perfectly. The secret weapon here is sour cream, which adds richness and guarantees a tender crumb that stays moist for days.
• Beautiful Bakery Look: These muffins bake up with lovely high domes, just like the ones you see in fancy bakeries. Sprinkling extra chocolate chips on top before baking makes them look even more irresistible.

Key Ingredients for Double Chocolate Muffins

Let’s talk about what makes these muffins so special. Using quality ingredients really makes a difference here.

• Butter: We use melted unsalted butter. It provides unbeatable flavor and ensures the muffins are wonderfully moist, something you just don’t get with plain vegetable oil. Letting it cool slightly is important too.
• Granulated Sugar: This provides the perfect amount of sweetness to balance the rich cocoa. Simple granulated white sugar works best for the texture we want.
• Eggs: Two large eggs add structure and richness. Make sure they are at room temperature before you start mixing. Room temperature ingredients combine more easily and create a smoother batter.
• Milk: Whole milk contributes to the moistness and flavor. Like the eggs, having it at room temperature helps the batter come together evenly.
• Sour Cream: This is a key ingredient for that ultra moist texture. Full fat sour cream works best. Again, ensure it’s at room temperature for optimal mixing.
• Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, especially the chocolate. I often use vanilla bean paste for an extra flavor boost, but regular extract is perfectly fine.
• All Purpose Flour: Standard all purpose flour gives these muffins the ideal structure and tender crumb. Remember to measure it correctly, spooning it into the cup and leveling it off.
• Dutch Process Cocoa Powder: This type of cocoa powder gives a darker color and a smoother, more intense chocolate flavor compared to natural cocoa powder. It’s definitely my preference for truly rich chocolate treats.
• Baking Powder and Baking Soda: These are our leavening agents. They work together to make the muffins rise beautifully and create that light, fluffy texture inside.
• Salt: Just a touch of salt is crucial. It balances the sweetness and actually makes the chocolate flavor pop even more.
• Mini Semi Sweet Chocolate Chips: Using mini chips means you get chocolate dispersed evenly throughout every muffin. We mix a generous amount into the batter and sprinkle more on top for that final delicious touch.

Step by Step Guide to Making Perfect Chocolate Muffins

Making these muffins is straightforward. Follow these steps for chocolate perfection.

STEP ONE GATHER DRY INGREDIENTS
First, find a medium sized mixing bowl. Add your all purpose flour, Dutch process cocoa powder, baking soda, baking powder, and salt into the bowl. Whisk these dry ingredients together until they are well combined and there are no big lumps of cocoa. Set this bowl aside for a moment.

STEP TWO COMBINE WET INGREDIENTS
Next, grab a large mixing bowl. Pour in the slightly cooled melted butter and the granulated sugar. Add the room temperature large eggs, whole milk, sour cream, and vanilla extract. Whisk all these wet ingredients together until everything is thoroughly combined and smooth.

STEP THREE MIX WET AND DRY
Now, pour the dry ingredient mixture you set aside earlier into the large bowl containing the wet ingredients. Use a whisk or a spatula to gently mix everything together. Be careful here, you only want to mix until the flour streaks mostly disappear. It is very important not to overmix the batter, as this can make the muffins tough. A few lumps are perfectly okay.

STEP FOUR FOLD IN CHOCOLATE CHIPS
Time for the best part. Add one cup of the mini semi sweet chocolate chips directly into the muffin batter. Use a rubber spatula to gently fold the chips in. Folding helps keep the batter light and prevents overmixing. Make sure the chips are distributed evenly throughout the batter.

STEP FIVE REST THE BATTER
Cover the bowl tightly with plastic wrap. Let the muffin batter rest at room temperature for about 30 minutes. This resting period allows the flour to hydrate fully and helps create those desirable domed tops and a more tender muffin. Don’t skip this step if you want the best texture.

STEP SIX PREPARE PAN AND SCOOP
While the batter rests, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare your muffin pan. Line a standard 12 cup muffin pan with paper liners. For the absolute best results and higher domes, consider using two pans and placing liners in every other cup. This gives the muffins more room to rise evenly. Once rested, carefully scoop the batter into the lined muffin cups. Fill each cup about two thirds full. Sprinkle the remaining half cup of mini chocolate chips evenly over the tops of the batter in each cup.

STEP SEVEN BAKE AND COOL
Place the muffin pan (or pans) into your preheated oven. Bake for approximately 20 to 23 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. It should come out with just a few moist crumbs attached. If it comes out clean, they might be slightly overbaked. If it has wet batter, they need a bit more time. Once baked, carefully remove the pan from the oven. Let the muffins cool in the pan for about 10 minutes. This allows them to set up slightly. After 10 minutes, gently transfer the muffins from the pan to a wire rack to finish cooling completely. Allowing them to cool fully on a rack prevents soggy bottoms.

Baker’s Pro Tips for Success

Follow these extra tips to ensure your double chocolate muffins turn out perfectly every single time.

• Measure Your Flour Correctly: This is probably the most important tip for baking success. Avoid scooping your measuring cup directly into the flour bag. Doing so packs the flour down, resulting in too much flour in your recipe, which leads to dry muffins. Instead, lightly spoon the flour into your measuring cup until it’s overflowing. Then, level off the excess with the straight edge of a knife. For the most accuracy, use a kitchen scale. One cup of all purpose flour typically weighs around 125 grams.
• Use Room Temperature Wet Ingredients: Ensure your eggs, milk, and sour cream are all at room temperature before you start mixing. Cold ingredients don’t combine as smoothly with the butter and sugar. Room temperature ingredients emulsify better, creating a more uniform batter texture which results in fluffier, more evenly baked muffins.
• Don’t Overmix the Batter: Gently combine the wet and dry ingredients until they are just mixed. Overmixing develops the gluten in the flour too much, which can lead to tough, dense muffins instead of light and tender ones. Stop mixing as soon as you no longer see large streaks of flour. A few lumps are fine.
• Rest the Batter: Letting the batter rest for 30 minutes at room temperature before baking really does make a difference. It allows the flour to absorb the liquid fully, thickens the batter slightly, and helps the leavening agents work more effectively, contributing to those desirable domed tops and a tender crumb.

Frequently Asked Questions

Here are answers to some common questions about making these double chocolate muffins.

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