What makes double chocolate muffins moist?

The key to moist double chocolate muffins is sour cream, which adds richness and tenderizes the gluten. The recipe uses 1/2 cup (122 g) of sour cream at room temperature. Using melted butter instead of oil also adds moisture and flavor, and the 30-minute batter rest helps hydrate the flour for a tender texture.

How do you get domed tops on chocolate muffins?

The best way to achieve bakery-style domed tops is to space the muffin liners in the pan. Line every other cup in two pans so the heat circulates evenly, allowing the muffins to rise higher. You can also start baking at a higher temperature, but this specific recipe is designed to work with the spacing technique.

Can you use regular cocoa powder instead of Dutch process?

Yes, you can use regular natural cocoa powder instead of Dutch process cocoa powder in this recipe. However, Dutch process cocoa, which is used in the canonical recipe at 1/2 cup (40 g), provides a richer, darker chocolate flavor. Natural cocoa will still work but may yield a slightly lighter color and milder taste.

How long do double chocolate muffins last and can you freeze them?

Double chocolate muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze the completely cooled muffins individually wrapped in plastic wrap inside a freezer-safe bag for up to three months. To serve, thaw at room temperature or microwave for 15 to 20 seconds.

Double Chocolate Muffins: Bakery Style Recipe for Rich, Moist Muffins

Ingredients

Scale

For the Double Chocolate Muffins
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) Dutch process cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup (112 g) unsalted butter, melted
1 cup (200 g) granulated white sugar
2 eggs, at room temperature
1/2 cup (120 ml) whole milk, at room temperature
1/2 cup (122 g) sour cream, at room temperature
2 tsp vanilla
1 cup (200 g) mini semi-sweet chocolate chips
1/2 cup (100 g) mini semi-sweet chocolate chips, for sprinkling on top of the muffins

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Instructions

For the Double Chocolate Muffins
1-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Then set aside.
2-In a large bowl, mix together the: In a large bowl, mix together the melted butter, sugar, eggs, milk, sour cream and vanilla.
3-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and mix until combined.
4-Add in the chocolate chips and fold: Add in the chocolate chips and fold them into the batter with a rubber spatula.
5-Cover the muffin batter with plastic wrap: Cover the muffin batter with plastic wrap and let it rest at room temperature for 30 minutes.
6-Preheat the oven to 350 degrees: Preheat the oven to 350 degrees. Line 2 muffin pans with 12 liners, lining every other cup so that they are spaced out.
7-After the batter has rested for 30: After the batter has rested for 30 minutes, scoop the batter into the lined muffin cups. Sprinkle extra mini chocolate chips over each.
8-Bake the muffins for 20-23 minutes, or: Bake the muffins for 20-23 minutes, or until a toothpick comes out from the centers with just a few moist crumbs. (If you choose not to space out the muffins and instead bake them all in one 12 cup pan, keep in mind that the muffins will need about 4-5 extra minutes longer to bake.)
9-After baking, let the muffins cool in: After baking, let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.

Notes

Preparation: 10 min. Cooking: 22 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (30 min).

Method: bake