Muffins De Doble Chocolate

These double chocolate muffins have a deep dark chocolate flavor with a soft, moist crumb and a slight sweetness. Not cupcake. Cupcake.

I am so so happy with this recipe.

Chocolate muffins. Double Chocolate Muffins. For years I have wanted a recipe for moist and fluffy chocolate muffins, but nothing has lived up to my expectations.

I don’t want a chocolate muffin that’s a chocolate cupcake without frosting; I really want a chocolate muffin. A deep, dark chocolate flavor that shines through with a soft, moist crumb and sweetness.

I need look no further. These delicious muffin slices completely exceeded my expectations.

Perfect for a snack (divine with a tall glass of milk!), a simple breakfast, or as a double dessert (I insist they’re not cupcakes!), this chocolate muffin recipe is on its way to best recipe category. Almost as fast as we inhale them.

I hope they make you as happy as I do. I actually do.

Double Chocolate Muffins

Makes: 24 muffins

Prep time: 15 minutes

Cook time: 18 minutes

Total time: 33 minutes

Materials needed

• 2 ¼ cups (320 g) all-purpose flour
• 1 cup (212 grams) sugar
• ¾ cup (64 grams) baking cocoa
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup (227 grams) light or regular sour cream
• ½ cup water or prune juice
• ½ cup low-fat milk
• ½ cup canola or vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (170 grams) semi-sweet chocolate chips

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine flour, sugar, cocoa, baking soda, chocolate chips, and salt. Whisk to combine. In a medium bowl, whisk together eggs, sour cream, water (or juice), milk, oil, and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture until just moistened (some dry streaks and lumps are okay).
3. Line muffin cups with parchment paper and fill 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove muffins to a wire rack to cool completely.

Notes

Amount: This recipe makes 24+ muffins. Since I only have two regular-sized muffin pans and was impatient, I rolled the remaining dough into 16 mini muffins. You can easily make all the regular-sized muffins if you like.
Juice: I also saved some natural prune juice in the fridge and consumed it as water. The taste was unremarkable, but the fruity flavor and fiber were a little overwhelming. I think water works just fine, but if you have prune juice lying around, throw it out!