Everyone in my family has a major sweet tooth. So after simple weekday breakfasts, my little boys have come to really look forward to something sweet and a little special for breakfast on Sunday mornings. Whether that something special is pancakes, waffles, muffins or banana bread, they love it all. My three-year-old already seems to have a preference for chocolate, so he gets pretty excited when I make these double chocolate muffins. They have a rich, warm color from Dutch-processed cocoa powder, and they’re full of dark chocolate chips.
Looking for more muffin recipes? You’ll love these sweet potato maple crumb muffins, apple spice crumb muffins, banana pecan muffins and almond poppy seed muffins.
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Why You’ll Love This Recipe
Easy to Make. This is a very easy recipe that’s quick to mix up. Since our mornings are busy with two hungry little boys, I like to measure and prep my ingredients the night before. I sift together my dry ingredients, and then whisk the wet ingredients separately. In the morning, all I have to do is mix them together, and the batter is ready to be scooped into the muffin pan and baked.
Adaptable. What’s really great about this recipe is how adaptable it is to a variety of ingredients that you have on hand. If you don’t have sour cream, you can easily substitute plain Greek yogurt, buttermilk, or even a combination of all three. No oil in your pantry? Use melted butter instead, or even unsweetened applesauce. The batter is thick and the muffins rise so nicely with perfect muffin tops. These are best served warm, and are still great the next day, re-warmed or briefly toasted. Cherry jam goes wonderfully with these chocolate muffins.
Ingredients
I’ve been trying out different cocoa powders lately, and I’ve been loving Rodelle’s Dutch-processed cocoa powder. It’s perfect for muffins, cakes, no-churn ice cream and other chocolatey treats. As you can see, these double chocolate muffins have a deep, dark color, which I always love in chocolate baked goods, and the flavor was fantastic. But even though they’re rich and chocolatey, they’re light enough for breakfast. The sour cream keeps them moist and fluffy, with a tender, fluffy crumb. And a little espresso powder, although optional, always brings out the flavor of chocolate.
Instructions
- Preheat the oven to 375, and line a standard muffin pan with 12 paper liners, or a large muffin pan with 6 paper liners. I always spray the inside of paper liners with a little non-stick baking spray when I bake muffins, which helps the muffins release perfectly, even while still warm.
- In a bowl, whisk together the sour cream, oil, sugar, eggs and vanilla until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened; the batter will be thick. Divide the batter between the muffin cups.
- Bake 6 large muffins for about 25 minutes, and bake 12 standard muffins for about 15-20 minutes, or until a toothpick in the center comes out clean. Cool five minutes in the pan, then transfer to a wire rack to cool for about 15 minutes before serving warm. Sprinkle the tops with a little granulated sugar, if you like.
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch-processed?
The acidity level is different, which affects how the muffins rise. I haven’t tested this recipe with natural cocoa powder.
Can I use Greek yogurt instead of sour cream?
Yes, sour cream and unsweetened plain Greek yogurt are pretty much interchangeable in recipes.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Double Chocolate Muffins
Equipment
- Muffin Pan
Ingredients
- 1 cup full-fat sour cream
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened, Dutch-processed cocoa powder
- 1 tbsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 375, and line a standard muffin pan with 12 paper liners, or a large muffin pan with 6 paper liners. I always spray the inside of paper liners with a little non-stick baking spray when I bake muffins, which helps the muffins release perfectly, even while still warm.
- In a bowl, whisk together the sour cream, oil, sugar, eggs and vanilla until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened; the batter will be thick. Divide the batter between the muffin cups.
- Bake 6 large muffins for about 25 minutes, and bake 12 standard muffins for about 15-20 minutes, or until a toothpick in the center comes out clean. Cool five minutes in the pan, then transfer to a wire rack to cool for about 15 minutes before serving warm. Sprinkle the tops with a little granulated sugar, if you like.
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