Double Chocolate Muffins

These Double Chocolate Muffins are a chocolate lover’s dream! They’re soft, moist, and packed with rich cocoa flavor, complemented by melty chocolate chips throughout. Whether you enjoy them for breakfast, as a snack, or as a dessert, these muffins are sure to satisfy any chocolate craving.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a smoother flavor)
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or buttermilk for extra richness)
• 1/2 cup sour cream (for extra moisture)
• 1 cup semi-sweet chocolate chips (or a mix of dark and milk chocolate)
• 1/4 cup hot water (for dissolving cocoa powder)

Instructions:

1. Preheat the Oven and Prepare the Muffin Tin:

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or lightly grease the cups.

2. Mix the Dry Ingredients:

• In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until everything is evenly combined.

3. Mix the Wet Ingredients:

• In a separate bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth.

4. Combine Wet and Dry Ingredients:

• Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix — the batter should be thick and slightly lumpy.

5. Add the Chocolate Chips:

• Stir in 1 cup of chocolate chips (or your preferred chocolate mix) into the batter.

6. Prepare the Cocoa Liquid:

• In a small bowl, dissolve the hot water into the remaining 1/4 cup cocoa powder to form a thick cocoa paste. This helps intensify the chocolate flavor.
• Add the cocoa paste into the muffin batter and mix until incorporated.

7. Fill the Muffin Tin:

• Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like extra chocolate, sprinkle a few more chocolate chips on top of each muffin before baking.

8. Bake:

• Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). If you prefer softer, more gooey centers, take them out at the lower end of the baking time.

9. Cool and Serve:

• Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These muffins are best served warm, but they will stay moist and delicious for a couple of days.

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Tips for Success:

• Don’t Overmix the Batter: Overmixing can cause the muffins to become tough. Stir until just combined, and it’s okay if the batter is a little lumpy.
• For Extra Moisture: The combination of sour cream and milk helps keep the muffins super moist. If you don’t have sour cream, you can substitute with Greek yogurt.
• Add-ins: Feel free to mix in additional goodies like chopped nuts (pecans, walnuts), or chocolate chunks for an even more decadent muffin.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to 2 months. Reheat in the microwave for a few seconds for that fresh-baked feel.

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These Double Chocolate Muffins are rich, indulgent, and absolutely irresistible! Whether you’re enjoying them with a cup of coffee in the morning or as an afternoon snack, they are sure to satisfy your sweet tooth. Enjoy!