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Double Chocolate Chip Muffin Recipe
Marjorie B.

Double Chocolate Chip Muffin

This American classic will make the young and the young at heart cheer with happiness whenever you bake a batch!
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2½ cup All Purpose Flour sifted
  • ¾ cup Granulated Sugar
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 cup Dark Chocolate Chips
  • 2 tablespoon 100% Cocoa powder
  • ¼ cup Non-salted butter melted
  • ¼ cup Vegetable oil
  • 2 Eggs, large room temperature
  • ½ cup Whole milk room temperature
  • ½ cup Buttermilk room temperature
  • ¼ cup Sour cream room temperature
  • 2 teaspoon Vanilla extract

Method
 

  1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
  2. In a large mixing bowl, sift together the flour, baking powder, cocoa powder and salt.
  3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, buttermilk, vanilla extract and sugar. Whisk together until combined.
  4. Add chocolate chips and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
  5. Fill each muffin mold up to 3/4 with a spoon. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
  6. Allow 10 minutes of cool down before demolding.

Notes

TIP: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.