Double Chocolate Muffins

I’m incredibly exacting with regards to biscuits. I detest when they’re rubbery, dry or strangely soft. The surface must be JUST right! It’s required some investment to think of a chocolate biscuit that I REALLY love… and one that is generally EASY to make.

These biscuits are PERFECTION – clammy, delicate and studded with semisweet chocolate. They have a decent fresh outside and delightfully domed tops. I’ll never purchase a pack of chocolate biscuits from Costco again! These are similarly as acceptable, if worse, and I know precisely what’s going into them (constantly a reward).

The best part? My children are in paradise at whatever point I make these. Who doesn’t cherish chocolate for breakfast?! It resembles beginning the day with a pastry.

Double Chocolate Muffins

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Recipe by lifemadesimplebakesCourse: DessertCuisine: AmericanDifficulty: Easy


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A chocolate lovers dream!! Super tender, moist and bursting with chocolate flavor. These double chocolate muffins are EVERYTHING.


  • 3/4 c. brown sugar, packed

  • 1/3 c. vegetable oil or melted coconut oil

  • 6 tbsp. unsweetened cocoa powder*

  • 6 tbsp. HOT water

  • 2 eggs

  • 2 tsp. vanilla extract

  • 1 2/3 c. all-purpose flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 3/4 c. sour cream or Greek yogurt, heaping

  • 1 1/3 c. semisweet chocolate chips, divided (or a mix of regular and mini)


  • Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined.
  • In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chip with a spatula.
  • Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


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