Double Chocolate Muffins (GF Option)
When it comes to double chocolate muffins, these giant muffins are the best of the best - rich, moist, tender, and extremely chocolatey. They're loaded with three kinds of chocolate for an intense amount of chocolate flavor, and topped with sparkling sugar for an irresistible crunchy-sweet finish. The best part? These muffins can even be made gluten-free!
- Prep Time: 20 minutes
- Cook Time: 17 minutes (up to 22 minutes)
- Total Time: 37 minutes (up to 42 minutes)
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 1/2 ounces (2 cups, spoon and level) all-purpose flour (gluten-free or regular)
- 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 large eggs plus 1 large egg yolk
- 8 3/4 ounces (1 1/4 cups) granulated sugar
- 3 7/8 ounces (1/2 cup) avocado oil, canola oil, OR vegetable oil
- 12 3/4 ounces (1 1/2 cups ) full-fat sour cream
- 1 tablespoon vanilla extract
- 10 1/2 ounces good quality chocolate chips and/or chopped chocolate, divided
- sparkling sugar, for garnish
Instructions
- Oven and pan prep: Preheat oven to 375ºF and grease a standard 12-cup muffin pan with cooking spray, using a paper towel to wipe off any excess spray on the top of the pan.
- Combine dry ingredients: In a bowl, whisk (or better yet sift) together the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly mixed.
- Beat eggs and sugar: 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 (see photo in post above). Wipe down the bowl and beater with a spatula as needed.
- Add remaining wet ingredients: Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
- Add flour mixture and chocolate: 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. The batter will be thick!
- Fill muffin tins: Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded; fill all 12 muffin cups completely. Sprinkle the remaining chocolate and sparkling sugar on top.
- Bake muffins in preheated oven for 10 minutes. Immediately reduce heat to 350ºF and bake another 7-12 minutes, until a toothpick inserted into the center of one comes out clean, or with just a few moist crumbs or streaks of melted chocolate. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
Ingredients and substitutions:
- If using gluten-free flour, make sure your blend contains xanthan gum.
- Sour cream can be substituted with plain whole milk yogurt.
- I recommend using a variety of chocolate in this recipe, such as a combination of milk, semisweet, and bittersweet chocolate.
Storing and freezing:
- Store cooled muffins in an airtight container or zip-top bag at room temperature for up to 3 days, or in the refrigerator for 5-7 days. Muffins can also be kept in a freezer-safe bag (preferably individually wrapped in plastic wrap as well) and frozen for up to 3 months. Defrost at room temperature or in the refrigerator.
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