Posted May 10, 2024, Updated Jul 16, 2024 Chocolate for breakfast is always a good idea – especially if you’re making these bakery-style double chocolate muffins. They are irresistibly moist, not overly sweet and have a rich chocolate flavor. They’re easy to make in 30 minutes and are even better than your favorite store-bought or bakery varieties. Serve them with your favorite breakfast recipes and a cup of warm coffee for a delicious breakfast you’ll want to make on repeat.
Double Chocolate Muffins: Ingredients & Substitutions
All-purpose flour. gluten-free flour or cake flour can both be used in this recipe with great results. You can also substitute up to half of the flour with whole wheat pastry flour, if desired. Salted butter. unsalted butter or ghee work well in this recipe. You can replace up to half the butter with canola oil. Sour cream. full-fat Greek yogurt works in place of sour cream if necessary. Granulated sugar. organic cane sugar is a good replacement for conventional white sugar. Light brown sugar. for a richer molasses taste, use dark brown sugar.
How to Make Chocolate Muffins
We’ll walk though this chocolate muffins recipe step-by-step, and be sure to watch the video for additional guidance! Begin by combining the flour, cocoa powder, baking powder, baking soda, and cinnamon in a medium bowl. Then, set the dry ingredients aside. Next, whisk together the melted butter, sour cream, eggs milk and vanilla in a large bowl. Then, add the granulated sugar and brown sugar and stir or whisk until the sugar is dissolved. Next, stir the dry ingredient mixture in to the wet ingredients until the batter is smooth and there are no lumps. The batter should be thick. Then, gently fold in chocolate chips. Fill the wells in the prepared muffin pans half full (about ¼ cup batter). You can line them with cupcake liners, if desired, but it’s not necessary. I suggest baking 6 to 9 muffins in each pan – not the full 12. This helps the muffins rise. Bake the chocolate muffins at 375°F for 17-19 minutes, or until the top is set and springs back when touched and a cake tester inserted in the center of the muffins come up clean or with a few moist crumbs. Let the chocolate muffins cool slightly in the muffin pans for 5 minutes. Then, release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Serve
Serve these double chocolate muffins warm with a cup of coffee for a delicious morning breakfast! I also love serving them with a spread of jam, a dollop of homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months. Reheat in the microwave or oven set to warm. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
