Double Chocolate Muffins

Recipe from

This is an untested recipe


  • 1/2 cup unsalted butter (softened, 115g)
  • 1/2 cup granulated sugar 
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract 
  • 2 large eggs
  • 1/2 cup sour cream (or yogurt)
  • 1/4 cup milk 
  • 1 1/4 cups all-purpose flour 
  • 1/2 cup cocoa powder 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 4 ounces chocolate chips


  1. Preheat oven to 375°F.
  2. Line a 12 cup muffin tin with muffin liners.
  3. In large mixing bowl, use a mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract until smooth and combined. 
  4. Add the eggs and beat with the mixer for a minute longer, until the mixture is pale and fluffy.
  5. Add the sour cream and milk. Beat with the mixer until fully incorporated. 
  6. Add the flour, baking powder, baking soda, cocoa powder, and salt to the bowl. Beat on medium-low speed until just combined. Be careful not to over-mix. 
  7. Add the chocolate chips to the batter. Fold into the batter with a rubber spatula to evenly distribute. 
  8. Spoon an even amount of batter into each muffin liner.
  9. Insert the muffin pan into oven, and bake for 15-25 minutes. 
  10. Remove the muffin pan from the oven when a toothpick inserted into a muffin comes out clean.
  11. Allow muffins to cool in pan for 5 minutes, then serve. Store leftovers at room temperature for 2 days or in the refrigerator for 3 days.