Can I use regular cocoa powder instead of Dutch process?

Yes, you technically can use natural cocoa powder if that's all you have. However, I strongly recommend Dutch process cocoa for its richer, less acidic chocolate flavor and darker color which really makes these muffins stand out. The results will be slightly different with natural cocoa.

What other kinds of chocolate chips can I use?

Feel free to get creative. Dark chocolate chips, milk chocolate chips, or even white chocolate chips would be delicious. You could also try peanut butter chips or butterscotch chips for a different flavor profile. If you prefer, you could even swap some or all of the chips for chopped nuts like walnuts or pecans.

Is it okay to substitute brown sugar for the white sugar?

I have only tested this recipe using granulated white sugar, which contributes to the specific texture and flavor profile. While brown sugar might work, it would add more moisture and a molasses flavor, potentially changing the final result. For guaranteed success, I suggest sticking with the granulated sugar listed.

How should I store leftover muffins?

Store any leftover muffins in an airtight container at room temperature. They should stay fresh and moist for up to three days. You can also freeze them for longer storage. Just place them in a freezer safe bag or container. They'll keep well in the freezer for about two months.

Easy Bakery-Style Double Chocolate Muffins (Rich & Moist!)

Description

These Double Chocolate Muffins are incredibly moist and packed with tons of chocolate chips, making them a truly irresistible treat that’s also super simple to bake! Get ready for pure chocolate bliss with every bite.

Ingredients

1 ¾ cups (220 grams) all purpose flour, gently spooned into the cup and leveled
½ cup (40 grams) Dutch process cocoa powder
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (110 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) granulated white sugar
2 large eggs, make sure they are at room temperature
½ cup (120 ml) whole milk, also at room temperature
½ cup (120 grams) sour cream, let it come to room temperature
2 teaspoons vanilla extract
1 cup (200 grams) mini semi sweet chocolate chips, for the batter
½ cup (100 grams) mini semi sweet chocolate chips, for decorating the tops

Instructions

Get a medium-sized bowl. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in the bowl. Put this dry mix aside for now.
In a large bowl, mix the melted butter, sugar, eggs, milk, sour cream, and vanilla until everything is combined well.
Add the dry ingredients you set aside into the wet ingredients. Mix them just until they come together. Do not overmix the batter.
Add the cup of mini chocolate chips into the batter. Gently fold them in using a rubber spatula.
Cover the bowl of muffin batter tightly with plastic wrap. Let the batter rest at room temperature for 30 minutes. This resting time helps the muffins get a better texture.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard muffin pans with 12 paper liners total. If you are using two pans, line every other cup. This helps the muffins bake more evenly and develop nice tops.
After the 30 minute rest, take the batter. Scoop the batter into the prepared muffin cups. Fill each cup about two thirds full. Sprinkle the extra mini chocolate chips you saved over the top of each muffin.
Place the muffin pans in the preheated oven. Bake for 20 to 23 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
Once baked, take the pans out of the oven. Let the muffins cool in the pan for about 10 minutes before moving them.
After 10 minutes, carefully transfer the muffins from the pans to a wire rack. Let them cool completely on the rack.

Notes

Baking Tip: If you bake all 12 muffins in a single 12 cup pan without spacing them out, they might need a bit longer in the oven. Plan on adding an extra 4 to 5 minutes to the baking time to ensure they are cooked through.

Nutrition

Serving Size: 1 muffin
Calories: 420
Sugar: 40g
Sodium: 250mg
Fat: 20g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg