The Perfect Double Chocolate Muffin Recipe
We all know that it’s been scientifically proven that eating chocolate releases endorphins in the body, which make us feel good and give us a sense of pleasure. So it’s a no brainer to make double chocolate muffins. Let’s also not forget that chocolate come from the cocoa plant, so it should really count as a salad, which means we’re really making salad muffins. Enough silly talk because these chocolate muffins are no joke. They’re better than bakery muffins, extremely rich and chocolatey, made totally from scratch, and every single bite will leave you satisfied and happy.
Cocoa Powder – You’ll need natural unsweetened cocoa powder such as Hershey’s for best results. Brown Sugar – I love using brown sugar, dark or brown, in these muffins because it will make these muffins extra moist plus add more depth of flavor. However, you can sub with regular granulated sugar. Chocolate Chips – I used semi-sweet chocolate chips, but feel free to use dark, or even milk chocolate chips. Butter and Oil – You’ll need unsalted butter and vegetable oil to keep the muffins moist. Sour Cream – Sour cream is a must ingredient in this muffins because it adds richness to the muffins, makes them tender, plus it adds moisture without thinning the batter. You can sub sour cream with plain Greek yogurt. Eggs – Eggs are a must in muffins to add structure, leavening, color and flavor. Vanilla And Salt – You might think vanilla extract is a strange ingredient to add to chocolate muffins, but like salt, it enhances the flavors. Milk – Use any milk you have such as 2%, even lactose free milk will work. The milk is needed here as extra liquid to hydrate the dry ingredients, but it also adds flavor and softens the muffin texture. Baking Powder – Our leavening agent to help our muffins rise up nicely. You can sub with 1 teaspoon of baking soda if that’s all you have.
How Do I Know When My Muffins Are Done?
The easiest way to tell if your muffins are cooked is to insert a toothpick into the center of one of the muffins. If the toothpick comes out clean, your muffins are done! If there is any batter sticking to the toothpick, bake for another 5 minutes at a time until the toothpick comes out clean.
Why Are My Muffins Not Rising?
There could be a few reasons for this. Here are some reasons:
You used expired or old baking powder You over-mixed or under-mixed the batter Inaccurately measuring ingredients The oven was not fully preheated
What Else Can I Add To My Chocolate Muffins?
You can definitely incorporate a few more ingredients into these muffins. Try these options: walnuts, pecans, raisins, dried cranberries, white or milk chocolate, or peanut butter chips.
Storing Muffins
Let your chocolate muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or for up to 1 week in the fridge.
Freezing
Your muffins need to be fully cooled to room temperature before freezing! Keep them in an airtight container, large resealable freezer bag, or wrap each muffin individually with plastic wrap. They will last for 2 months frozen. Let the muffins thaw at room temperature for about an hour, or zap them in the microwave at 10 second intervals to speed up the thawing process!
Other Delicious Muffin Recipes To Try
Blueberry MuffinsPeanut Butter Chocolate Chip MuffinsBanana Nut MuffinsMorning Glory MuffinsChocolate Chip MuffinsHealthy Apple MuffinsLemon Poppy Seed Muffins
