Double Chocolate Muffins
Better-than-bakery muffins! These Double Chocolate Muffins have a soft and fluffy inside, while the outside is baked to perfection. The extra sugar on top gives them extra sweetness!
Ingredients
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/2 cups white sugar
- 1/2 cup oil I prefer canola
- 1 1/2 cups sour cream room temperature
- 1 tbsp vanilla
- 2 cups flour
- 3/4 cups unsweetened cocoa powder
- 3 tsps baking powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line a muffin tin with liners or spray with cooking oil. (I recommend using liners for easy removal and less mess).
- In a stand mixer with a whisk attachment, add in eggs and egg yolk and beat on medium speed for approximately 2-3 minutes.2 eggs, 1 egg yolk
- Add in sugar and continue mixing until the mixture has thickened and turned pale (View video for visuals).1 1/2 cups white sugar
- Add in oil and keep on mixing.1/2 cup oil
- Once well combined, add in sour cream and vanilla and mix.1 1/2 cups sour cream, 1 tbsp vanilla
- Add in all of the dry ingredients and slowly mix until just combined. A soft batter will form. Do not overmix!!2 cups flour, 3/4 cups unsweetened cocoa powder, 3 tsps baking powder, 1 tsp baking soda
- Toss in chocolate chips and mix for a few seconds.1 cup semi-sweet chocolate chips
- Evenly divide between 24 muffin liners. The batter will go to nearly the top of the muffin liners. Sprinkle with additional white sugar.
- Bake at 375°F for 10 minutes, then reduce temperature to 350°F and continue baking for an additional 5-10 minutes.
- Allow to slightly cool in muffin pan. Serve warm & enjoy!