Double Chocolate Chip Muffins
This homemade double chocolate muffin recipe is a chocolate lover's dream. Each bite has gooey, melted chocolate chips and is garnished with sea salt! A definite hit in every kitchen!
Ingredients
- 2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 c. full-fat sour cream or Greek yoghurt
- 1/2 c. vegetable oil
- 1/2 c. whole milk
- 2 tsp. vanilla
- 1 1/2 c. dark chocolate chips
- Sea salt for garnish optional
Instructions
- Preheat the oven to 425℉/220℃/Gas Mark 7.
- In a large bowl, whisk the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt together. Set aside.
- In a medium bowl, beat the eggs, sour cream, vegetable oil, milk, and vanilla extract until mixed well.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula. Take care not to overmix.
- When the ingredients are fully incorporated together, add the chocolate chips and mix again.
- Take your muffin in and spray with non-stick spray or use muffin liners and fill each space level. Add the sea salt here for garnish if desired.
- Bake at 425℉/220℃/Gas Mark 7 for 5 minutes, and with the muffins in the oven, reduce the heat to 350℉/176℃/Gas Mark 4.
- Continue to bake for 20 minutes. If making mini muffins, only continue to bake for another 15 minutes. To test if they are done, insert a toothpick and if it comes out with just a few moist crumbs or clean the muffins are done baking.
- Remove from the oven and let cool in the muffin tray then remove and continue to let cool on a cooling rack.
Notes
Nutritional Information Servings 14 Muffins or 20 Mini Muffins
Calories 235 Carbs 30g Protein 5g Fat 9g
Nutritional Information is automatically calculated and should only be used as a guide.