Description
These bakery-style double chocolate muffins are seriously next-level – we’re talking about the moistest, most chocolatey muffins you’ll ever make at home! With a sky-high domed top and TWO types of chocolate (because more is more, right?), these beauties are perfect for breakfast, dessert, or any time you need a chocolate fix. My secret weapon? A splash of hot coffee that makes the chocolate flavor absolutely sing!
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup hot coffee
- 1 cup sour cream, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips (divided)
- 1 cup granulated sugar
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Trust me, you’ll thank me later!
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This is your dry dream team!
- Here comes the magic trick: Pour hot coffee over cocoa powder in a separate bowl and whisk until smooth. This is called “blooming” and it makes the chocolate flavor POP!
- Add sugar, oil, sour cream, eggs, and vanilla to your chocolate mixture. Whisk until everything’s smooth and happy together.
- Pour your wet ingredients into the dry ingredients. Fold gently until just combined – remember, lumps are your friends here!
- Reserve ½ cup chocolate chips for topping, then fold the rest into your batter.
- Scoop batter into muffin liners (an ice cream scoop works perfectly!). Top with reserved chocolate chips.
- Bake at 425°F for 5 minutes (this creates that gorgeous dome!), then reduce temperature to 350°F and bake for 15-20 minutes more.
Notes
- Room temperature ingredients are NON-NEGOTIABLE for the fluffiest muffins!
- Don’t skip the coffee – it won’t make them taste like coffee, I promise! But if you must, hot water works too.
- These beauties stay fresh for 3 days in an airtight container, but good luck keeping them around that long! 😉
- For make-ahead magic, freeze for up to 3 months.
Nutrition
- Calories: 345
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg