double chocolate muffins

• Prep Time: 20 minutes

• Cook Time: 18-22 minutes

• Cooling Time: 30 minutes

• Total Time: 1 hour 10 minutes

• Course: Breakfast, Dessert, Snack

• Cuisine: American

• Yield: 12 standard muffins

• Intensity Level: Easy

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Nutritional Information (Per Muffin)

Please note that this is an estimate and can vary based on specific ingredients used.

• Calories: ~385 kcal

• Carbohydrates: 52g

• Protein: 5g

• Fat: 19g

• Saturated Fat: 11g

• Cholesterol: 55mg

• Sodium: 220mg

• Fiber: 3g

• Sugar: 32g

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Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour

• 3/4 cup (75g) unsweetened cocoa powder, sifted (use high-quality for best flavor)

• 1 1/2 cups (300g) granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs, at room temperature

• 1 cup (240ml) sour cream, at room temperature

• 1/2 cup (120ml) vegetable oil (or melted coconut oil)

• 1/2 cup (120ml) whole milk, at room temperature

• 2 teaspoons pure vanilla extract

Mix-ins & Topping

• 1 1/2 cups (260g) semi-sweet chocolate chunks or chips

• Coarse sea salt or sparkling sugar for sprinkling (optional, but recommended)

Equipment

• Standard 12-cup muffin tin

• Muffin liners (paper or silicone)

• Large mixing bowl

• Medium mixing bowl

• Whisk

• Spatula

• Ice cream scoop or measuring cup (for even distribution)

• Wire cooling rack

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Instructions

Step 1: Preparation

Preheat your oven to 425°F (220°C). This initial high heat is crucial for creating those beautiful, domed muffin tops. Line your muffin tin with paper liners or grease them thoroughly with butter or non-stick spray.

Step 2: Combine Dry Ingredients

In the large mixing bowl, whisk together the all-purpose flour, sifted cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking ensures all the leavening agents and cocoa are evenly distributed, preventing any bitter pockets. Toss in about 1 cup of the chocolate chunks with the dry ingredients. This light coating of flour helps prevent the chunks from sinking to the bottom during baking.

Step 3: Combine Wet Ingredients

In the medium bowl, whisk the eggs until they are well beaten and slightly frothy. Add the sour cream, vegetable oil, milk, and vanilla extract. Whisk until the mixture is smooth, creamy, and completely combined. It’s important that all these ingredients are at room temperature to create a smooth, emulsified batter that bakes evenly.

Step 4: Create the Batter

Create a well in the center of your dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold the ingredients together. The key here is to mix until the ingredients are just combined. Do not overmix! It is perfectly fine—and actually desirable—for the batter to be thick and a little lumpy. Overmixing will develop the gluten in the flour, resulting in tough, dense muffins.

Step 5: Fill the Muffin Tin

Divide the thick batter evenly among the 12 prepared muffin cups. The cups should be filled to the brim. This generous portioning contributes to the classic, oversized bakery muffin look. Top the batter in each cup with the remaining 1/2 cup of chocolate chunks, gently pressing them in. For a professional touch, sprinkle a tiny pinch of coarse sea salt or sparkling sugar on top of each muffin.

Step 6: The Two-Temperature Bake

This technique is the secret to the perfect texture.

• Bake at 425°F (220°C) for 5 minutes. The burst of high heat will cause the leavening agents to react quickly, forcing the muffins to rise upwards, creating a tall, domed top.

• Without opening the oven door, reduce the temperature to 375°F (190°C) and continue to bake for another 13-17 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs attached (but no wet batter). The tops will be springy to the touch.

Step 7: Cooling is Crucial

Allow the muffins to cool in the pan placed on a wire rack for 10 minutes. This allows them to set enough to be handled. Then, carefully remove them from the tin and place them directly on the wire rack to cool completely, for at least another 20-30 minutes. Resisting the urge to eat them warm is difficult, but this cooling process completes the internal cooking and allows the crumb to set, giving you that perfect, fudgy texture.

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Storage & Lasting Freshness

• Storage: Once completely cooled, store these muffins in an airtight container at room temperature for up to 3 days.

• Freezing: These muffins freeze beautifully. Wrap each cooled muffin individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.

Chef’s Notes & Tips for Success

• Room Temperature is Key: Using room temperature eggs, sour cream, and milk ensures they emulsify properly with the oil, creating a smoother, more homogeneous batter that rises better.

• Don’t Overmix: This is the golden rule of muffin-making. A few streaks of flour are fine. A lumpy batter means a tender muffin.

• Sifting Cocoa: Cocoa powder is notoriously clumpy. Sifting it ensures a silky-smooth batter without any dry, bitter lumps.

• Customize Your Chips: Feel free to use milk chocolate, dark chocolate, or even a mix of white and dark chocolate chunks. Adding a 1/2 cup of chopped nuts like walnuts or pecans would also be delicious.

• Troubleshooting: If your muffins didn’t dome, your oven may not have been hot enough at the start, or your leavening agents (baking powder/soda) could be old. Check their expiration dates!