If you’re a chocolate lover, these Double Chocolate Muffins are about to become your new favorite treat. Packed with rich cocoa flavor, melty chocolate chips, and a subtle hint of coffee, these muffins are the perfect balance of indulgence and comfort. Whether you’re baking for a special occasion or just to satisfy a sweet craving, this recipe is sure to impress. Get ready to enjoy the ultimate chocolate experience, fresh from your kitchen!

What You’ll Need

Ingredients

• 1 ¾ cup all purpose flour
• ¾ cup cocoa powder
• 1 cup Imperial Sugar granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 eggs at room temperature
• ¾ cup sour cream (or vanilla thick Yogurt)
• ⅓ cup butter
• 2 tsp vanilla extract
• ½ cup fresh brewed coffee warm
• 1 cup chocolate chips + ½ cup extra for topping

Equipment I Used

• Stand Mixer with Paddle Attachment
• Mixing Bowl
• Mesh Strainer
• Measuring Cups
• Measuring Spoons
• Spatula
• Muffin Pan

How to Make It

Preheat the Oven

Start by preheating your oven to 425°F (220°C). Line a muffin tin with paper liners and set it aside. This high initial temperature helps the muffins rise quickly, giving them a nice dome shape.

Prepare the Dry Ingredients

In a large mixing bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of cocoa powder (sifted through a mesh strainer for a fine powder with no lumps), 1 ½ tsp of baking powder, ½ tsp of baking soda, and 1 tsp of salt. Make sure the dry ingredients are well combined and free of lumps. Set this bowl aside.

Mix the Wet Ingredients

In a large bowl, cream together ⅓ cup of melted butter and 1 cup sugar until the mixture is light and fluffy. Add the 2 room temperature eggs one at a time, beating well after each addition until fully incorporated. Mix in ¾ cup of sour cream or yogurt. Finally, add 2 tsp of vanilla extract (If you’re using vanilla yogurt, you can omit the vanilla extract) and mix until everything is well combined and smooth.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix; stir just until the flour mixture is incorporated. The batter should be thick and slightly lumpy.

Add Coffee and Chocolate Chips

Pour in ½ cup of freshly brewed warm coffee and gently stir until it’s evenly mixed into the batter. The coffee enhances the chocolate flavor. Then, fold in 1 cup of chocolate chips.

Prepare the Muffin Batter

Divide the batter evenly among the prepared muffin liners, filling each cup about 2/3 full. This recipe should make about 14 muffins. Sprinkle the reserved chocolate chips or chunks on top of each muffin for extra decadence.

Bake the Muffins

Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve

Once the muffins are baked, remove the tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature.