I’m just gonna put this out there to begin with: these are the kind of double chocolate muffins you make when you mean business. They’re chocolate on chocolate to the max and you can’t be sorry about it.
You know those jumbo, bakery-style double chocolate muffins you see at the store? Those are the ones I went nuts over as a kid. God knows I haven’t grown out of my obsessive love for all things chocolate (I already admitted that this week), but it’d been a long time since I’d had a double chocolate muffin that really tasted fantastic. You look at those giant chocolate-chocolate goodies and you expect something moist, cakey, and most of all CHOCOLATEY, but usually you get something else, something that makes eating chocolate for breakfast not-so-worth-it. And that? Well that just sucks.
I’ve made a few too many batches of double chocolate muffins since I started this blog, but it’s taken this long to finally come up with a version that totally nails it. Moist? YES. Soft? YES. Tender? YES. Chocolatey? HECK YES. Thanks to a heaping amount of rich cocoa powder and a few (very heavy and generous) handfuls of chocolate chips and chocolate chunks, I can pretty much guarantee that these will meet your chocolate quota for the day. You have a chocolate quota, right? Right. And in one of those rare moments of baked good perfection, these taste phe-no-me-nal no matter whether you eat them at room temperature, warm, or – I hate to say it but I will – straight from the fridge. They’re a dangerous thing to have around the house, really, but so, SO worth it.
These are INTENSE. In all honesty, you may want to call them dessert rather than breakfast. Call them whatever you want really, but just promise me you’ll make them, share them, hoard them, EAT them.
Ultimate Double Chocolate Muffins
The Ultimate Double Chocolate Muffins – moist, tender, and extremely chocolatey. If you’re making chocolate muffins, go all out and make them right!
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 muffins 1x
- 8 1/2 ounces (2 cups, spoon and level) all-purpose flour
- 3 1/2 ounces (1 cup) natural cocoa powder, sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs plus 1 egg yolk
- 8 3/4 ounces (1 1/4 cups) granulated sugar
- 3 7/8 ounces (1/2 cup) canola or vegetable oil
- 12 3/4 ounces (1 1/2 cups) sour cream
- 1 tablespoon vanilla extract
- 10 1/2 ounces chocolate chips and/or chopped chocolate, divided*
- sparkling sugar, for tops
- Preheat oven to 375ºF and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
- In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
- Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate and fold in just until all ingredients are evenly incorporated.
- Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with sparkling sugar.
- Bake muffins in preheated oven for 10 minutes, and then reduce heat to 350ºF and bake another 5-10 minutes, until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate). Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
I like to use a mixture of chocolates for variety, so I use 3 1/2 ounces each of semisweet chocolate chips, dark chocolate chips, and chopped 70% dark chocolate.