Breakfast, Dessert, Misc., What's New

Double Chocolate Muffins

Cocoa powder and semi-sweet chocolate chips make this Double Chocolate Muffin recipe a delicious delight!

Double Chocolate Muffins close up ||

One of the things I love about muffins are the portability factor.  You can be in a hurry, on your way out the door and can still grab one to eat in the car.  You can put a few in a Ziploc bag and take them to soccer practice, or to have as a snack during a long class/meeting.  My Double Chocolate Muffins are here to be a breakfast/snack BFF, to assist you in your quest for something easy and delicious to eat when in a hurry.  Or while taking a cleaning break at home – because any good housecleaning deserves a snack break!

Double Chocolate Muffins - on the go or at home, they are a snack BFF! Recipe on #muffins… Click To Tweet

Double Chocolate Muffins
Serves: 12 muffins
  • ½ cup butter at room temp (I use Plugra)
  • ¾ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • ⅔ cup sour cream
  • 5 T whole milk
  • 2 cup AP flour
  • 1 tsp baking soda
  • 2 T cocoa powder
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 375 and line a muffin tin with 12 liners.
  2. Beat butter and both sugars on medium high speed in an electric mixer for 5 minutes or until fluffy.
  3. Add eggs, sour cream and milk and beat on medium speed until well combined.
  4. In a bowl mix flour, baking soda and cocoa powder, stirring well and adding to muffin mixture on low speed.
  5. Once wet/dry ingredients are mixed together well (careful not to overmix) add chocolate chips and mix on low speed for 30-40 seconds.
  6. Place batter about ¾ full in each muffin liner and place muffin tin on a baking sheet.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Remove from oven and let cool on a cooling rack for ten minutes.
  9. Can be kept for three days wrapped tightly at room temp.

Double Chocolate Muffins one missing ||


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