Double Chocolate Muffin


I’ve recent baked this double chocolate muffin for a bake sale at work and they turned out delicious! It has a lot of chocolate, not very sweet, and super moist! Super yummy when it was warm! The original recipes is supposed to make a dozen muffins, but I didn’t mound it high enough so it ended up being 18 muffins in total. So it looked more like cupcakes than muffins. Next time I should mound it higher so it makes 12 muffins and have that nice muffin shape.


  • 2 cups of all purpose flour
  • 1/2 cup of cocoa powder
  • 2 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 2 eggs
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 2 cups of sour cream
  • 1 tbsp of vanilla extract
  • 300g of chocolate chips (about 10 1/2 oz)


  1. Preheat the oven to 375 F and line a standard 12 cup muffin tin.
  2. In a bowl, sift and whisk together the flour, cocoa, baking powder, baking soda, and salt. 20161005_155209_%e5%89%af%e6%9c%ac20161005_155459_%e5%89%af%e6%9c%ac
  3. In another bowl, using an electric mixer, beat the eggs on medium-high speed. Slowly add in the sugar and continue to beat until the mixture is pale and thick. The mixture should ribbon down from the beater when lifted. 20161005_160251_%e5%89%af%e6%9c%ac
  4. Beat oil into the egg mixture until fully incorporated.
  5. Beat sour cream and vanilla extract into the egg mixture until fully incorporated.20161005_160840_%e5%89%af%e6%9c%ac20161005_160933_%e5%89%af%e6%9c%ac
  6. Add the dry ingredients to the egg mixture and fold until only a few visible streaks remain. 20161005_162044_%e5%89%af%e6%9c%ac
  7. Add most of the chocolate chips and fold in until all the ingredients are evenly incorporated. Leave a small amount of chocolate for topping. 20161005_162453_%e5%89%af%e6%9c%ac
  8. Spoon the batter evenly into the prepared muffin cups. Smoothing the top if needed and keeping the scoops mounded.20161005_163319_%e5%89%af%e6%9c%ac
  9. Top each muffin cups with the remaining chocolate. 20161005_163441_%e5%89%af%e6%9c%ac
  10. Bake the muffins in the preheated oven for 10 minutes, and then reduce the heat to 350 F and bake for another 5 to 10 minutes, until a toothpick inserted into the center of a muffin comes out free of batter (It may have melted chocolate). 20161005_165731_%e5%89%af%e6%9c%ac
  11. Cool the muffin in the pan for 15 minutes before transferring them to a cooling rack to cool completely.


Recipe Based On:


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