Double Chocolate Chip Muffins

double chocolate chip muffins
Leah Maroney
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 12 muffins (12 servings)
Ratings (6)

 These double chocolate chip muffins are the holy grail of muffins!  Nigella Lawson is a goddess and her amazing book "How to Be a Domestic Goddess" has taught me everything I need to know about baking and how to use my oven to bring joy to others.  Her banana bread is something for the gods.  

Her basic blueberry muffin recipe is to die for and I use it as a base for all of my muffin recipes (obviously, minus the blueberries!) There are some slight differences in my versions, I like to use sour cream instead of yogurt or buttermilk.  I also hate using baking soda (I know I'm weird).  So I just use extra baking powder instead.  But her basic proportions of ingredients are what I use in this recipe!

I like using regular chocolate chips, but you could get cute and use mini chocolate chips instead!  I also like using nice and crunchy sanding sugar to top these muffins.  It looks so pretty and holds up well in the baking process. If you don't have sanding sugar, you can always use regular sugar, or just omit it from the recipe. 

If you are using a convection oven, you can cut down the baking time to about 15 minutes instead of 20.  The high temperature gives a nice crust to the muffins, while still making them moist and delicious! 

What You'll Need

  • 6 tablespoons butter (unsalted, melted)
  • 1/2 cup of sour cream
  • 3/4 cup of whole milk
  • 1 large egg
  • 1 1/3 cup all purpose flour (unbleached)
  • 1/2 cup of unsweetened cocoa powder
  • 2 1/2 teaspoons of baking powder
  • 1/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1/3 cup of chocolate chips
  • 1/4 cup Sanding sugar (or other coarse grain sugar)

How to Make It

  1.  Line a muffin tin with paper baking cups.  Preheat the oven to 400 F.
  2. Make sure to let the butter cool slightly after you have melted it.  Combine it with the sour cream, whole milk, and egg in a measuring cup. Beat until completely combined. 
  3. Add the flour, cocoa powder, baking powder, sugar, and salt to a mixing bowl.  Stir until it is combined.  
  4. Gently fold in the wet mixture into the dry mixture.  Be really careful to not over mix.  Just make sure there isn't any dry ingredients left in the bowl.  Then gently fold in the chocolate chips.  
  1. Use a small ice cream scoop or rubber spatula to scoop the batter into the paper lined muffin tins. 
  2. Sprinkle the tops of each muffin with the sanding sugar.  Bake in the oven for about 20 minutes, or until a toothpick comes out clean. 
Nutritional Guidelines (per serving)
Calories 270
Total Fat 15 g
Saturated Fat 8 g
Unsaturated Fat 5 g
Cholesterol 98 mg
Sodium 355 mg
Carbohydrates 28 g
Dietary Fiber 2 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)