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Ultimate Moist Double Chocolate Muffins

Close-up of a moist chocolate muffin cut in half, revealing chunks of melted chocolate chips inside the rich crumb of the chocolate muffins.
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Make rich, moist, and fluffy double chocolate muffins using a simple one-bowl method. These are perfect for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (whole or 2%)
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until combined.
  3. In a separate medium bowl, whisk together the milk, yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  5. Gently fold in the chocolate chips or chunks.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fudgy texture, use melted butter instead of oil.
  • To achieve bakery-style domed tops, bake at 400°F for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
  • You can substitute sour cream for yogurt for added richness.

Nutrition

Find it online: https://savoryskies.com/moist-double-chocolate-muffins-recipe/