These double chocolate chip muffins are a chocolate lover’s dream! They’re rich, moist, and packed with chocolate flavour. Made with Dutch-process cocoa and plenty of chocolate chips, they have a deep chocolate taste and a wonderfully soft texture. Perfect for a sweet treat or an afternoon snack, these muffins are easy to make and absolutely delicious.
Ingredients Needed:
- 1 ½ cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon instant espresso powder (optional)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- ¾ cup full-fat sour cream (room temperature)
- ½ cup whole milk (room temperature)
- 1 cup semi-sweet chocolate chips (plus ½ cup for topping)
How To Make Double Chocolate Chip Muffins
- Prepare the oven and muffin tin: Preheat the oven to 220°C (200°C fan) and lightly grease a 12-cup muffin tin or line with paper cases.
- Mix the dry ingredients: In a large bowl, sift together the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and instant espresso powder (if using).
- Mix the wet ingredients: In another bowl, whisk the brown sugar and granulated sugar with the eggs. Add the vanilla extract and vegetable oil, then mix well. Stir in the sour cream and milk until smooth.
- Combine the ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Add the chocolate chips: Fold in 1 cup of chocolate chips, making sure they are evenly distributed.
- Fill the muffin tin: Spoon the batter evenly into the 12 muffin cases. Sprinkle the remaining ½ cup of chocolate chips on top.
- Bake the muffins: Bake at 220°C (200°C fan) for 6 minutes, then reduce the temperature to 175°C (160°C fan) and bake for another 14 minutes. The muffins are done when a skewer inserted into the centre comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Use Dutch-process cocoa for a deeper chocolate flavour and darker colour. Regular cocoa powder will work too, but the taste won’t be as rich.
- Don’t overmix the batter – stirring too much can make the muffins dense instead of soft and fluffy.
- Use good quality chocolate chips to make sure each bite is extra delicious.
- Bake at a high temperature first, then lower it – this helps the muffins rise higher and develop a nice domed shape.
How To Store Those Muffins
Keep the muffins in an airtight container at room temperature for up to 3 days. If you prefer them chilled, store them in the fridge for up to 5 days.
Freezing: Place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Defrost at room temperature before eating.
Try More Recipes:
- Mini Jam Tarts
- Chocolate Chip American Muffins
- Super Moist Chocolate Fudge Cake
- Walnut and Chocolate Brownies
Mary Berry Double Chocolate Chip Muffins
Description
These double chocolate chip muffins are rich, moist, and packed with chocolate flavour. Made with Dutch-process cocoa and plenty of chocolate chips, they have a deep chocolate taste and a wonderfully soft texture. Perfect for a sweet treat or an afternoon snack, these muffins are easy to make and absolutely delicious.
Ingredients
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 220°C (200°C fan) and lightly grease a 12-cup muffin tin or line with paper cases.
- Mix the dry ingredients: In a large bowl, sift together the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and instant espresso powder (if using).
- Mix the wet ingredients: In another bowl, whisk the brown sugar and granulated sugar with the eggs. Add the vanilla extract and vegetable oil, then mix well. Stir in the sour cream and milk until smooth.
- Combine the ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Add the chocolate chips: Fold in 1 cup of chocolate chips, making sure they are evenly distributed.
- Fill the muffin tin: Spoon the batter evenly into the 12 muffin cases. Sprinkle the remaining ½ cup of chocolate chips on top.
- Bake the muffins: Bake at 220°C (200°C fan) for 6 minutes, then reduce the temperature to 175°C (160°C fan) and bake for another 14 minutes. The muffins are done when a skewer inserted into the centre comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.