These Double Chocolate Chip Muffins are a chocolate lover’s dream – a rich chocolate muffin studded with lots of semi-sweet chocolate chips. Enjoy with a large glass of milk for an indulgent afternoon snack.
I simultaneously feel like summer has just started and is almost over. It’s hard to believe we’re halfway through. For me, summer is still a time of lounging at the pool and getting a break from life. It’s like I never shed that mindset from being in school and having summers “off” (working, but not the usual routine).
I’m trying to pack as much as possible into our limited summer hours. After a full day of work/camp, I try to squeeze in at least one evening at the local pool. We spend at least some of most weekends at the pool – if not our community pool, at a friend’s. While the kids already had one vacation, this coming weekend will be the first for my hubby and I. We’re visiting friends at their beach house and I’m super excited – a weekend away, cocktails (there are always cocktails!), good food, water, maybe some shopping. I can’t wait. I just need to survive one more week.
Because of camps and summer travel, there’s been much fewer playdates in the neighborhood. But after one earlier this summer, Miss. Hazelnut bounced into the house holding a sheet of paper. Her friend’s mom made this amazing chocolate bread and I just had to make it. Turns out, it was these muffins, but made in a loaf pan.
Fast forward a few weeks and I finally got around to making them. These muffins were a hit! I had to limit the kids to just one at a sitting, otherwise they would have happily polished off the whole batch. A moist chocolate cakey batter, tons of chocolate chips throughout. It’s a chocolate lovers dream!
Double Chocolate Chip Muffins
These Double Chocolate Chip Muffins are a chocolate lover's dream - a rich chocolate muffin studded with lots of semi-sweet chocolate chips. Enjoy with a large glass of milk for an indulgent afternoon snack.
- 2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 3/4 c. semi-sweet chocolate chips
- 2 large eggs at room temperature
- 3/4 c. full fat sour cream or plain yogurt at room temperature
- 1/2 c. vegetable oil
- 1/2 c. whole milk at room temperature
- 1 1/2 tsp. vanilla extract
Preheat oven to 425°F. Line 2 12-count muffin pans (16 muffin cups) with cupcake liners and set aside.
In a large bowl, whisk together dry ingredients - flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set aside.
In a medium bowl, whisk together wet ingredients - eggs, sour cream, oil, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together with a rubber spatula until completely combined. The batter will be very thick.
Use a standard sized ice cream scoop to portion batter into prepared muffin pan, filling all the way to the top but not overflowing. Bake for 5 minutes at 425°F. Without opening oven, reduce oven temperature to 350°F. Bake for an additional 15-16 minutes, rotating pans halfway through, or until a toothpick inserted in the center comes out clean.
Cool muffins for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Store in an airtight container. Muffins will keep for 5 days at room temperature or up to a week in the fridge.
This recipe was adapted from Sally’s Baking Addiction.