For an even richer flavor, use high-quality Dutch-processed cocoa powder. Don't overmix the batter, as this will develop the gluten and result in tough muffins. Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Ghirardelli Double Chocolate Muffins
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING12 People
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VIEWS6
Indulge in the intense chocolate experience of these decadent muffins. Bursting with rich cocoa and studded with melted chocolate chips, they offer a delightful treat for any chocolate lover. Perfect for breakfast, brunch, or a sweet afternoon pick-me-up.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol57 mg
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Fiber3 g
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Protein6 g
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Saturated Fat10 g
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Sodium326 mg
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Sugar26 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin thoroughly with cooking spray, ensuring to wipe away any excess from the top of the tin. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda until well combined. This ensures even distribution of the dry ingredients. (2 minutes)
03
StepIn a stand mixer fitted with the whisk attachment, beat the eggs and egg yolk on medium-high speed until light and frothy. Gradually stream in the granulated sugar while continuing to beat. Scrape down the sides of the bowl as needed. Continue beating until the mixture is pale, thick, and forms ribbons when the whisk is lifted. This step is crucial for creating a light and airy texture. (8 minutes)
04
StepReduce the mixer speed to low and beat in the vegetable oil until just combined. Add the sour cream and vanilla extract, mixing until fully incorporated. Be careful not to overmix at this stage. (3 minutes)
05
StepGently fold the dry ingredients into the wet ingredients until only a few streaks of flour remain. Avoid overmixing, as this can lead to tough muffins. Fold in 3/4 of the semi-sweet chocolate chips. (5 minutes)
06
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the remaining chocolate chips evenly over the tops of the muffins, followed by a generous sprinkle of coarse sugar for added sparkle and texture. (7 minutes)
07
StepBake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with melted chocolate. (20 minutes)
08
StepLet the muffins cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy. (15 minutes)
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Margarett Boehm
Jul 1, 2025Brian: I found that 18 minutes was the sweet spot in my oven. Just keep an eye on them!
Vance Cummerata
Jul 1, 2025Ashley: I used Greek yogurt and they turned out perfect. Great substitute!
Amparo Dare
Jul 1, 2025Kevin: Freezing them worked great! Perfect for a quick breakfast.
Laurel Schiller
Jun 30, 2025Michael: Best muffins I've ever made! The recipe was easy to follow.
Eloise Bartell
Jun 30, 2025David: I added some chopped walnuts for extra texture. Delicious!
Wilma Koss
Jun 30, 2025Catherine: These are dangerously good! I can't stop eating them.
Albin Lebsack
Jun 30, 2025Emily: The espresso powder trick really elevates the chocolate flavor. Thanks for the tip!
Mustafa Stokes
Jun 29, 2025Jessica: My kids devoured these! I'll definitely be making them again.
Julien Hartmann
Jun 29, 2025Sarah: These muffins are amazing! So moist and chocolatey!