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Double Chocolate Muffins

Double chocolate muffins with a deeply domed top and pockets of melted dark chocolate chips. Made with cocoa-heavy batter and a two-step bake (hot start, then finish) for a glossy, tender crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
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
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
Wet ingredients
  • 2 eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.33 cup hot water or hot coffee
Chocolate
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425°F and line a 12-cup muffin tin.
  2. Whisk all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Mix the batter
  1. Whisk granulated sugar, brown sugar, eggs, whole milk, vegetable oil, sour cream, vanilla, and hot water or hot coffee until smooth.
  2. Fold the dry ingredients into the wet ingredients until just combined; fold in 1 cup of dark chocolate chips.
  3. Fill each muffin cup all the way to the top and scatter the remaining dark chocolate chips over the batter.
Bake
  1. Bake at 425°F for 5 minutes, until the tops have risen.
  2. Reduce the oven to 350°F and bake for 13–15 more minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

Notes

For tall bakery-style domes, do not overmix—stop as soon as the flour disappears and the batter looks thick. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; freeze baked muffins up to 2 months. For a lighter option, use low-fat sour cream and reduce vegetable oil to 1/3 cup (texture stays tender).