Muffins are one of my favorite things to make for breakfast. They’re fast to mix together, bake fairly quickly and are a clean, easy breakfast to serve to my children. And who can go wrong with chocolate?!? In fact, I’ve made these Double Chocolate Muffins so many times over the years (10+!), that I’ve now memorized the recipe!
It never ceases to amaze my children when I grab out all the ingredients and whip up this recipe without any guide. To be honest, I never thought I’d be able to do it either! I was always in awe when my mom made a recipe from memory and thought that I would never be able to do that! Turns out, if you make it enough times (1-2 times a week for over 10 years), you can memorize something like this!
Anyways, no matter what variety of muffins I make, or interesting flavors, we always return to these muffins. They are moist, fluffy and oh, so chocolatey. The added chocolate chips aren’t necessary, but they give you that ooey, gooey chocolate taste that is addicting. Still, I make it all the time without the chocolate chips (those things are expensive!), so it’s still just as good!
This recipe is a good base to experiment with other ingredients as well. We use coconut sugar in place of cane sugar and you can’t even tell the difference! I’ve used sour cream, Greek yogurt and plain yogurt interchangeably and never had an issue. In short, this is a wonderful recipe to make however your needs are!
In our house, with 8 children that absolutely love these muffins, we always have to make a double batch to feed this crowd! However, I’m sure my children would be completely happy if I made a third batch! Even my husband complains that he doesn’t get enough if I make them when he’s home!
I hope you try out this recipe, as it’s a staple in our house!
Double Chocolate Muffins
Ingredients
- 1/4 cup butter, softened
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/4 cup cocoa powder
- 1 1/4 cup flour
- 1/2 cup sour cream or yogurt
- 3/4 cups chocolate chips
Instructions
- Preheat oven to 350°.
- Line or grease a muffin pan.
- Cream together butter and sugars until light and fluffy.
- Mix in one egg at a time, along with vanilla, salt, baking soda and baking powder.
- Sift cocoa powder into bowl, mixing until fully incorporated.
- Alternate additions of flour and sour cream until fully combined.
- Stir in chocolate chips.
- Scoop into muffin pan.
- Bake 18-20 minutes.
- Cool in pan for 5 minutes.
- Enjoy!