Double Chocolate Muffins
Rich, bakery-style muffins loaded with cocoa and melty chocolate chunks for the ultimate chocolate lover’s treat
These muffins are a chocolate dream come true! They’re soft, fluffy, and deeply rich with cocoa in every bite. Fresh out of the oven, they’re everything you love about a bakery classic: crackly tops, soft centers, and just the right balance of sweetness. They’re simple, cozy, and chocolate on chocolate and that’s never a bad idea.
Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chips
2 large eggs, room temp
1/4 cup greek yogurt, room temp
2 tsp vanilla extract
2/3 cup oil
1 cup buttermilk, room temp
1 packet instant coffee (optional)
1/2 cup mini semisweet chocolate chips, for sprinkling
Instructions:
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and chocolate chips.
In a separate bowl, whisk together eggs, maple syrup, sour cream, vanilla, and oil. Add this mixture to the dry ingredients.
Heat milk in a small saucepan over low heat, then add instant coffee and stir until dissolved. Slowly pour this coffee milk mixture into the batter, mixing gently until everything is combined.
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
Preheat the oven to 425°F. Line a muffin tin with 12 paper liners, or 6 paper liners spaced evenly for taller muffin tops (if baking in two batches).
Using a large 2 oz scoop (about 1/4 cup), fill each muffin liner to the top and slightly overfill to ensure a tall rise. Try not to deflate the batter.
Sprinkle with mini chocolate chips and bake for 8 minutes at 425°F. Then reduce the heat to 350°F and bake for another 10 minutes.
If baking in two batches, bring the heat back to 425°F for the second batch.
Let the muffins rest in the pan for about 5 minutes, then transfer to a cooling rack. Let them cool for 15-20 minutes and enjoy!