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Double Chocolate Muffins

Double chocolate muffins with a deeply domed, glossy top from a two-step bake at 425°F then 350°F. Cocoa-rich batter is folded with dark chocolate chips and finished with extra chips scattered on top for melty pockets.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
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 (deepens chocolate flavor)
Chocolate
  • 1.5 cup dark chocolate chips, divided

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry ingredients
  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 wet ingredients and combine
  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 just until combined, then fold in 1 cup of dark chocolate chips.
Fill and bake
  1. Fill the muffin cups all the way to the top, then scatter the remaining chips over the batter.
  2. Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake 13-15 more minutes.

Notes

Pro tip: for taller domes and less dryness, stop mixing as soon as the dry streaks disappear—overmixing toughens muffins. Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze baked muffins up to 2 months. If you want a dairy-light option, swap whole milk for an unsweetened plant milk and use a dairy-free sour cream substitute with similar fat content.