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Ghirardelli Double Chocolate Muffins

Packed with chocolaty goodness, these Ghirardelli double chocolate muffins are sure to satisfy your sweet craving. Store muffins in an airtight container at room temperature or in the refrigerator to keep for more than a few days.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 people

Equipment

  • 1 Stand Mixer Essential for achieving a light and airy egg-sugar mixture.
  • 1 12-cup Muffin Tin For baking the muffins.
  • 2 Mixing Bowls One for dry ingredients, one for wet ingredients before combining.
  • 1 Whisk For combining dry ingredients and as an attachment for the stand mixer.
  • 1 Wire Rack For cooling muffins completely to prevent sogginess.

Ingredients
  

Main

  • cooking spray
  • 2 cups all-purpose flour
  • 1 cup Ghirardelli 100% Dutch-Process Cocoa
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 large egg yolk
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 ½ cups sour cream
  • 1 tablespoon vanilla extract
  • 1 11 ounce package Ghirardelli Grand Semi-Sweet Chips, divided
  • 2 teaspoons coarse sugar or as needed

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray, wiping off any excess from the top of the tin.
  • Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  • Beat eggs and egg yolk in a stand mixer fitted with the whisk attachment on medium-high speed. Slowly stream in white sugar while beating; continue to beat, scraping down the sides and whisk as needed, until mixture is pale and thick, and ribbons come down from the whisk attachment when lifted.
  • Beat in oil, then sour cream and vanilla until fully incorporated. Fold in flour mixture until only a few visible streaks remain. Fold in 3/4 of the chocolate chips. Spoon batter into the prepared muffin cups, smoothing the tops if needed but keeping them mounded slightly. Sprinkle remaining chips over top and sprinkle with coarse sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out free of wet batter (it may come out with melted chocolate), 15 to 20 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure all wet ingredients, especially sour cream and eggs, are at room temperature for a smoother, more emulsified batter. The key to tender muffins is not to overmix the flour; fold gently until just combined to avoid gluten development. For an even deeper chocolate flavor, consider adding a touch of espresso powder (1-2 tsp) to the dry ingredients – it enhances chocolate without making the muffins taste like coffee. Don't be afraid to slightly underbake if you prefer a fudgier center; the toothpick test will still show melted chocolate, but a truly wet batter is the indicator of underdone. The coarse sugar provides a lovely textural contrast and sparkle.