Small Batch Double Chocolate Muffins
These Small Batch Double Chocolate Muffins are incredibly moist, soft, and loaded with chocolate! Made with cocoa powder, sour cream, and dark chocolate chips, these muffins are bursting with deep chocolate flavour.
- Small Batch: This recipe yields 6 bakery-style muffins which is perfect for a quick snack or breakfast.
- Simple ingredients: All the ingredients are pantry staples, which means you can have double chocolate muffins whenever you want.
- Not too sweet: Double chocolate muffins can easily become too sweet if you use semi-chocolate chips, that’s why this recipe uses dark chocolate to balance the sugar and Dutch-processed cocoa powder.
Ingredients for Small Batch Double Chocolate Muffins
- All-purpose flour – For accuracy, measure the flour using a kitchen scale to ensure the perfect texture.
- Cocoa powder – You can use natural or Dutch-processed cocoa. Natural cocoa gives a slightly higher rise, but I prefer Dutch-processed.
- Sugar – This recipe uses granulated sugar to provide just the right amount of sweetness.
- Leavening agents – A combination of baking powder and baking soda creates those bakery muffin domes.
- Salt – Table salt or kosher salt works to enhance the chocolate flavour.
- Dark chocolate chips – I love using dark chocolate chips or chunks, but you can also use mini dark chocolate chips for a more even chocolate distribution. Semi-sweet chocolate is a great alternative, or try a mix of half dark and half semi-sweet for balance.
- Milk – Whole milk is ideal for the best texture, but 2% or 1% milk will work in a pinch.
- Sour cream – Full-fat sour cream adds moisture and richness, making the muffins soft and tender.
- Oil – Use canola oil or any neutral oil.
- Egg – You need one room temperature egg.
- Vanilla extract – A splash of vanilla enhances and deepens the chocolate flavour.
Step By Step Instructions
Step 1: Mix the Dry Ingredients. In a large bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and dark chocolate chips until well combined.
Step 2: Mix the Wet Ingredients. In a separate bowl, whisk together the whole milk, canola oil, sour cream, egg, and vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined but DO NOT overmix.
Step 4: Let the Batter Rest. Cover the bowl with a kitchen towel and let the batter rest for 30 minutes. Preheat your oven to 425°F (218°C) and line a 6-cup muffin tin with muffin liners.
Step 6: Bake the Muffins. Evenly divide the batter among the six muffin liners and top with extra chocolate chips. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (177°C) and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Expert Baking Tips
- Measure out your dry ingredients (especially the flour) on a weighing scale.
- Use room temperature ingredients
- Avoid overmixing the batter.
- Let the batter rest for 30 minutes to achieve bakery-style muffins.
- Line every second muffin tin as this allows the muffin to dome.
More Small Batch Muffin Recipes
Small Batch Double Chocolate Muffins FAQ
Can I use dutch processed cocoa powder or natural cocoa powder?
You can use either Dutch-processed or natural cocoa powder, but just make sure it’s unsweetened.
How long do these muffins last?
The muffins can last up to 3 days in a closed container or a zip-lock bag.
Why does the batter need to rest?
It’s best to let the batter rest for 30 minutes to achieve bakery-style domes as it allows the leaving agents to activate. This also allows the muffins to become fluffy and absorb more flavour. Additionally, to help the muffin dome, line every other muffin tin when baking.
Can I double the Recipe?
Yes, you can double up the ingredients to yield a dozen double chocolate muffins.
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Small Batch Double Chocolate Muffins
Ingredients
- 1/2 cup granulated sugar
- 1 cup + 1 tablespoon all-purpose flour (127 grams)
- 1/4 cup cocoa powder (25 grams)
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons dark chocolate chips (108 grams) + extra for topping
- 1/2 cup whole milk, room temperature
- 1/4 cup canola oil
- 1/4 cup full-fat sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and dark chocolate chips until well combined.1/2 cup granulated sugar, 1 cup + 1 tablespoon all-purpose flour (127 grams), 1/4 cup cocoa powder (25 grams), 1/2 tablespoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup + 2 tablespoons dark chocolate chips (108 grams)
- In a separate bowl, whisk together the whole milk, canola oil, sour cream, egg, and vanilla extract until smooth.1/2 cup whole milk,, 1/4 cup canola oil, 1/4 cup full-fat sour cream,, 1 large egg,, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined but DO NOT overmix.
- Cover the bowl with a kitchen towel and let the batter rest for 30 minutes. Preheat your oven to 425°F (218°C) and line a 6-cup muffin tin with muffin liners.
- Evenly divide the batter among the six muffin liners and top with extra chocolate chips. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (177°C) and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
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