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Use butter softened.
You need to prepare white sugar.
Use brown sugar.
Use vanilla extract.
You need to prepare eggs.
Prepare salt.
Prepare baking soda.
Provide baking powder.
You need cocoa powder.
You need to prepare flour.
Provide sour cream (or any type of yogurt).
Prepare chocolate chips.

I'm extremely picky when it comes to muffins. I hate when they're rubbery, dry or oddly squishy. The texture has to be JUST right! These gorgeous Double Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that's absolutely PACKED with chunks of chocolate.

Preheat oven to 350°F. Line a muffin pan with 12 greaseproof liners..
In a large bowl or stand mixer, 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. Scrape bowl as needed. Sift cocoa powder directly over bowl, mixing well until fully incorporated. Alternate additions of flour and sour cream until fully combined. Stir in chocolate chips..
Using a large cookie scoop, divide batter between prepare muffin liners. If desired, gently press additional chocolate chips into the top of batter..
Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs..

Seriously, you NEED these in your life. This is the best Double Chocolate Muffins Recipe. The muffins are super soft and moist, intensely chocolaty, and so easy to make. These vegan double chocolate muffins are everything you want in a good muffin- rich, moist, satisfying, and they pair perfectly with coffee or a good cup of tea. You'll fall in love with these healthy chocolate zucchini muffins that taste like a slice of chocolate cake!

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