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Double Chocolate Muffins

Double chocolate muffins with a deep, domed rise and melty chocolate chips throughout—baked hot first, then finished at a lower temperature for a glossy top. Easy mix-and-fold method keeps the crumb tender while the cocoa and hot water (or coffee) intensify the chocolate flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.333 cup hot water or hot coffee
Chocolate chips
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425F and line a 12-cup muffin tin.
  2. Arrange the tin so it’s ready for immediate filling once the batter is mixed.
Mix the dry ingredients
  1. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water (or hot coffee) until smooth.
Combine and fill
  1. Fold the dry mixture into the wet mixture just until combined, then fold in 1 cup of the dark chocolate chips.
  2. Fill each muffin cup all the way to the top and scatter the remaining chips over the batter.
Bake with a two-step temperature
  1. Bake at 425F for 5 minutes so the tops dome and set quickly.
  2. Reduce the oven to 350F and bake 13-15 more minutes, until the muffins are set and a toothpick comes out mostly clean.

Notes

For the best domes, do not overmix after combining wet and dry—stop once you don’t see dry flour streaks. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; rewarm 10-15 seconds in the microwave. Freeze up to 2 months. For a lower-sugar option, reduce granulated sugar to 3/4 cup and use sugar-free cocoa and chocolate chips that still melt well.