It’s hard to resist a tall muffin with a domed top. That’s why coffee shops like Starbucks stuff their cases with all kinds of muffins, ideal for eating on the go and pairing with a cup of coffee.
Save yourself more than a few bucks and make bakery-style muffins at home. It’s easy! These double chocolate muffins are tall, moist, and come together in a single bowl (no mixer required) in no time.
Tips for the Best Double Chocolate Muffins
This recipe comes together effortlessly, but here are a few tips to ensure the best results:
- Using a Dutch process or black cocoa powder will give these a rich, dark appearance, but any cocoa powder you have on hand will work.
- Make sure your oven fully preheats before baking the muffins. The initial 425°F oven temperature promotes a taller, domed appearance while lowering to 350°F for the remainder of the bake time prevents the outside from overcooking and gives you a moist and tender interior.
- Use paper liners, but if you don’t have any you can use nonstick spray or butter to grease your muffin tin.
- For an added crunch and sparkle, you can top the muffins with a sprinkling of turbinado sugar before they go in the oven.
Simple Substitutes
Any kind of milk will work here, including non-dairy milk. If you don’t have sour cream handy, use plain yogurt instead. For a slightly different version, substitute the chocolate chips with white chocolate chips or a mix of white and semi-sweet.
How To Store Muffins
Store leftover muffins in an airtight container for up to three days at room temperature.
These muffins freeze and reheat well, too. Individually wrap the muffins in aluminum foil and keep them in the freezer for up to a month. Let defrost in the fridge or on the counter before serving.
Preheat the oven to 425°F.
Line a 12-cup standard muffin pan with paper liners.
Make the batter:
In a large bowl, whisk together the eggs, sour cream, oil, milk, granulated sugar, light brown sugar, and vanilla. Sprinkle the baking powder, baking soda, salt, and espresso powder over the batter and whisk to thoroughly combine. Add the cocoa powder and whisk well to make sure no lumps remain.
Stir in the flour and chocolate chips just until combined. Do not over-mix.
Bake:
Spoon the batter into the liners, filling 3/4 full and dividing evenly among the 12 muffin cups. Depending on your muffin pan, you may have enough batter for up to 16 muffins.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F, keeping the oven door closed. Bake until a toothpick inserted in the center of the muffin comes out clean, about 15 minutes longer.
Transfer the muffins to a wire rack. These are best eaten right away but will keep in an airtight container for up to 3 days.
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