Double Chocolate Chip Muffins
Double chocolate chip muffins are a chocolate lover's dream. Every decadent bite is loaded with bursts of chocolate chips, sure to satisfy your chocolate craving.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup salted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1½ cup buttermilk
- 1 cup sour cream
- 1 cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
- Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
- Add chocolate chips and stir just until they are distributed throughout the batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
- Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
- Do not over stir the batter. The muffins will be too dense and tough.
- Tossing chocolate chips in a little bit of flour before adding them to the batter will help to keep them suspended in the batter for even distribution.
- An ice cream scoop is a great way to fill muffin cups mess-free.
- Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.