What is a better treat than a fudgy double chocolate muffin with a cup of tea? Sounds tempting, right? I am a huge fan of chocolate, and my day turns perfect when I have one of these moist, fudgy chocolate muffins with a cup of coffee for breakfast or in my treat time.
These fudgy chocolate chips muffins are every chocolate lover's dream; I guarantee you these easy chocolate chips muffins will satisfy all your chocolate craving.
These double chocolate chip muffins bakes, store even freeze so well, and the recipe itself is so easy with such a few ingredients which most of them likely in your pantry already. The recipe calls for sour cream; actually using sour cream in this chocolate muffins makes them so soft and fluffy.
Double Chocolate Muffins Ingredients
- All-purpose flour: Measure the flour correctly; the best way to do so is to spoon the flour into the measuring cup.
- Baking powder and baking soda: They help in leavening the muffins.
- Cocoa powder: Use a good quality Cocoa powder. You can also use gluten-free cocoa powder or dutch process if you like.
- Granulated sugar: I used one and a half cups of granulated sugar in making these chocolate muffins. However, if you are concerned about the amount of sugar, you can reduce it to one cup or use any sugar substitute.
- Cooking oil: Improve the texture of the muffins; you can use half oil and half butter if you like. But don't use all butter.
- Eggs: Help in providing the height and texture of the chocolate muffins. Use large eggs at room temperature to combine well with other ingredients.
- Vanilla extract: Gives the muffins a deep flavour.
- Sour cream: It is essential for this recipe; it gives the muffin a fluffy and soft texture. If you can’t get hold of it, feel free to replace it with full-fat plain yoghurt, and you will get the same result.
- Dark chocolate chips: Use good quality dark chocolate chips as it really affects the final result. A good quality brand would be Lily's Dark Chocolate Chips (https://amzn.to/3eoT24y).
- Coarse sugar (optional): For scatter on the top of the muffins.
How to Make Fudgy Double Chocolate Muffins?
- Preheat the oven to 170C. Grease a 12 muffin tin with butter or line with muffin liner.
- In a bowl, whisk eggs and vanilla extract using an electric whisk.
- Add sugar, whisk until combined.
- Add oil and sour cream, whisk again.
- After that, sift in the flour, baking soda, baking powder, salt and cocoa powder over the mixture, stir well until combined.
- Add the dark chocolate chips, stir.
- Spoon the batter into the muffin tin cups.
- Sprinkle coarse sugar on the top of each muffin.
- Bake for 35-40 minutes.
- Let the muffins cool down before taking them out of the muffin tin.
Top Tips
- In this recipe, I use dutch processing cocoa powder; if you like to use natural cocoa powder, add the same amount of cocoa powder mentioned in the recipe card, and you will have the same result.
- Use large-size eggs in room temperature to combine well with other ingredients.
- Using oil in this recipe is better than using butter; I have tried both, and I find that oil improves the muffin texture in this recipe.
- Sour cream is so essential in this recipe. It gives the muffin a soft texture.
- In this recipe, I used dark chocolate chips but feel free to use semi-sweet chocolate chips if you prefer.
- Don't over bake the muffins; they will turn out dry if you do so.
Some Variations
- You can add few drops of lemon, orange or peppermint extract.
- Sprinkle some salted caramel chunks on top of the muffins.
- Add some chopped bananas, apples or any other fruit you like to the batter.
- You can also add some chopped nuts.
Recipe FAQs
To do so, store them in an airtight container in the fridge. You can also top them with any glaze you like to keep them moist.
There are 4 main secrets for making the perfect chocolate muffins.
1- Don't over mix the batter or overbake the muffins: Overmixing the batter cause the muffins to turn out dry and chewy.
2-Use oil in making the muffins or half oil and half butter: Using oil help in keeping the muffin moist for a long time.
3- Use good quality baking powder: It is essential to make the muffins rise and help in giving them a fluffy texture
4- Don't overbake the muffins: As long as a toothpick entered in the centre of the muffin come out clean, it is done.
Of course, you can. These chocolate muffins freeze so well. Wrap them with plastic wrap, put in a well-sealed container and keep them in the freezer. They will last for 2 months.
More Dessert Recipes
More Muffin Recipes
Recipe Card
Fudgy Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- ½ cup cooking oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups sour cream
- 1 cup dark chocolate chips
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven to 170C
- In a bowl, whisk eggs and vanilla extract using an electric whisk.3 eggs, 1 teaspoon vanilla extract
- Add sugar, whisk.1 ¼ cups granulated sugar
- Add oil and sour cream, whisk.½ cup cooking oil, 1 ½ cups sour cream
- After that, sift the flour, baking soda, baking powder, salt and cocoa powder over the mixture, stir well until combined.2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ cup cocoa powder, ½ teaspoon salt
- Add the dark chocolate chips, stir.1 cup dark chocolate chips
- Line a 12 cup muffin tin with muffin liner.
- Spoon the batter into the muffin tin.
- Bake for 35-40 minutes.
- Sprinkle coarse sugar on to.1 tablespoon coarse sugar
Notes
- In this recipe, I use dutch processing cocoa powder; if you like to use natural cocoa powder, add the same amount of cocoa powder mentioned in the recipe card, and you will have the same result.
- Use large-size eggs at room temperature to combine well with other ingredients.
- Using oil in this recipe is better than using butter; I have tried both, and I find that oil improves the muffin texture in this recipe.
- Sour cream is so essential in this recipe. It gives the muffin a soft texture.
- In this recipe, I used dark chocolate chips but feel free to use semi-sweet chocolate chips if you prefer.
- Don't overbake the muffins; they will turn out dry if you do so.
Some Variations
- You can add a few drops of lemon, orange or peppermint extract.
- Sprinkle some salted caramel chunks on top of the muffins.
- Add some chopped bananas, apples or any other fruit you like to the batter.
- You can also add some chopped nuts.
Nutrition
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Beth says
I have already made these muffins twice in one week because they are so good! I love them with a cup of latte.
Clair says
Excellent chocolate muffins! I replaced sour cream with Greek yoghurt, and they turned out lovely. I also reduced the granulated sugar by 1/4 cup.
Olivia says
These are almost too good to be muffins. So fudgy, soft and even better than chocolate cake.
Emily says
The best fudgy chocolate muffins I have ever made. I made this recipe yesterday, and the muffins turned out beautiful and delicious.