Happy weekend! Today I am sharing a super fun recipe for Delicious Double Chocolate Muffins. You won’t believe how these babies POP up in the oven! They are beautiful and packed with sweet chocolatey flavor. They’re great for a brunch, snack or dessert! I hope you enjoy them like my family did.

I love taking some time to bake for my family on the weekends when I can. There are a few things that make a house feel like a home, and fresh baked treats are certainly on the list! I have so many wonderful memories of my mom and grandma’s cooking and baking growing up, I hope my kids have some core memories from our kitchen, too. Happy baking!

Tips for baking Delicious Double Chocolate Muffins:

Use room temperature ingredients. It really does make a difference!
Use milk chocolate chips over bitter or semi-sweet chips. I prefer Ghirardelli or Guittard brand. It’s worth grabbing the quality chips!
Add all dry ingredients to a separate bowl and set aside. Mix wet ingredients and then combine. It helps everything incorporate easily!
Store leftover muffins in the refrigerator as they tend to get a bit moist at room temp in an airtight bag.

Shop my non-toxic pan sets

Almost 2 years ago I switched to using non-toxic cookware and bakeware for my family. Here is the set if you are interested in looking into them! They come in many colors, and they do have to be hand washed and treated with care. I have truly loved how easy they are to clean, how non-stick they are for cooking things like fish and eggs, and of course that they are healthy for my family!

Delicious Double Chocolate Muffins

Print Recipe

Course brunch, Snack

Cuisine American

Ingredients

1/2 Cup Milk
1/2 Cup Avocado Oil
3/4 Cup Full fat sour cream I use Daisy!
2 Large Eggs
1 Teaspoon Vanilla extract
1 Cup Milk Chocolate chips
3/4 Teaspoon salt
1 Teaspoon Baking soda
1/3 Cup Cocoa powder
1 Cup Granulated sugar
2 Cups All purpose flour

Instructions

Preheat oven to 425°
2. Prepare muffin tins with non-stick spray or parchment liners. You will have about 14 muffins.
3. Whisk the dry ingredients together and set aside.
4. Mix together eggs, sour cream, oil, milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and fold together until well combined.
6. Spoon the batter into the cupcake tin (you may add liners if desired) filling them about 3/4 full.
7. Bake muffins for 5 minutes at 425°, and then while keepin the muffins in the oven, lower the temperature to 350°. Bake for an additional 15-16 minutes or until a toothpick test shows clean. (Total time, about 20 minutes).
8. Cool muffins for about 10-15 minutes and then move to a cooling rack. Extra muffins can be covered and stored, however I have found that they get a little too moist if kept in an airtight bag. Refrigerating them does help!