Delicious Double Chocolate Muffins Recipe.

With its soft and moist crumb, slightly crispy muffin top, and rich chocolate flavor, this is the perfect double chocolate muffins recipe.

Why you’ll love these double chocolate muffins?

Here are three reasons why you’re going to love this double chocolate recipe :

• An unbeatable texture. This double chocolate chip muffin recipe creates a soft and tender crumb, with a slightly crispy muffin top, and gooey chocolate pockets for a perfect balance at every bite.
• A versatile recipe. This recipe can be baked for any kind of occasion: for breakfast, as a snack, or as a dessert.
• A quick and easy recipe. Finally, this recipe requires no fancy ingredients or technique, and it can be baked in less than 45 minutes, which makes it the perfect recipe for beginner bakers.

How to make double chocolate muffins?

Possible adaptation of this recipe.

Ingredients and substitutions.

This double chocolate muffin recipe requires different ingredients, some of which could be substituted according to your needs :

• All-purpose Flour: You could technically use cake flour for this recipe, but I don’t recommend it as it would change the characteristic muffin texture.
• Unsweetened Natural Cocoa Powder: is best, but you can also get away with Dutch-processed cocoa powder.
• Baking Soda & Baking Powder: They’re indispensable as they act as leavening agents.
• Granulated Sugar: While you could reduce it, I don’t recommend it as it would impact the texture of the cake.
• Eggs: You could try to use an egg replacement, but I haven’t tried it myself.
• Vegetable Oil: Use any unflavored oil of your choice, such as grapeseed or avocado oil.
• Full-Fat Sour Cream: You can totally replace it with full-fat plain yogurt, if that’s all you have on hand.
• Full-Fat Milk: Using a low-fat alternative will significantly change the texture.
• Chocolate Chunks: I prefer using chocolate chunks, but you could totally swap them for chocolate chips or mini chocolate chips, depending on your personal preference.

Customize these double chocolate muffins.

You can easily customize this chocolate muffin recipe by :

• Sprinkle the tops with coarse sugar: for an even more mouthwatering finish.
• Switching up the add-ins: You could switch half your chocolate chunks for white chocolate chunks or peanut butter chips, or chopped walnuts
• Filling the center of your muffins: Don’t hesitate to be creative. You could use peanut butter, jam or a simple chocolate ganache, for example.

Make The Double Chocolate Muffins.

1. Preheat your oven to 425°F (220°C) and fill every other muffin well of the muffin tray with a muffin case.
2. In a mixing bowl, add the flour, the cocoa, the sugar, the baking powder, the baking soda, the salt, and 3/4 of the chocolate chunks. Mix until combined and set it aside.
3. In a large mixing bowl, combine the oil, the eggs, the milk, and the sour cream.
4. Pour the dry ingredients into the wet, and mix with a whisk or on low speed if you’re using a hand-mixer or a stand mixer. Stop once you can’t see any more flour streaks.
5. For bakery-style muffins with a big and tall dome, let the batter rest at room temperature for 45 minutes. This step is optional.
6. Fill the muffin cases almost to the very top for a beautiful muffin dome.
7. Spread the remaining chocolate chunks on top of each muffin.
8. Bake at 425°F (220°C) for 6 minutes, and then at 350°F (175°C) for the remaining 12 minutes or until a toothpick comes out clean when you insert it in your muffin.
9. Let them cool for 10 minutes before taking them out of the pan.

Baker’s Secrets.

To make sure you end up with the best results, here are three baker’s secrets (that are not so secret, really):

• I cannot stress enough how using a kitchen scale is a game-changer when baking. I know the cup system is very practical, but once you try weighing your ingredients, you’ll regret not having started sooner, both in terms of texture and taste.
• Temperature is also another game changer. Always use room temperature ingredients unless stated otherwise, and preheat your oven; you’ll taste the difference.
• Finally, do not overmix your ingredients. Honestly, nine times out of ten, when someone has a problem with a dessert recipe, it’s because they overmixed their ingredients.

How to serve double chocolate chip muffins?

While double chocolate muffins can perfectly be served on their own, you can also easily dress them up by adding:

• Powdered sugar: for a simple yet elegant finish.
• A drizzle of caramel or melted chocolate: for a more elaborate look.
• A scoop of your favorite ice cream: whether you like chocolate, vanilla, or any other ice cream flavor, they’ll fit perfectly with this chocolate dessert.

How to store the double chocolate muffins?

You can easily make these chocolate muffins ahead. You have several options:

• You can keep your double chocolate muffins at room temperature for up to 3 days.
• You can also store them in the fridge for up to a week.
• Finally, you can store it longer in the freezer for up to 2 months. Make sure to thaw them at room temperature or in the microwave before serving them.

Whatever option you choose, always make sure to keep your double chocolate in an airtight container. I personally like to heat them in the microwave for 15 to 30 seconds before serving them, which creates delicious chocolate pockets.