Category: muffins & cupcakes

Pumpkin Cream Cheese Muffins

Soft moist Pumpkin Cream Cheese Muffin with Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal muffin is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Muffin like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a muffin and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

Streusel

In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

Batter

In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil.

Mix everything together until combined.

Add dry ingredients and mix. 

Cream Cheese

In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

Bake

Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin.

Add 1 tbsp of cream cheese mixture in the center of the batter.

Sprinkle the crumble mixture atop the batter. 

Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

Stays fresh for over a week. Serve & Enjoy!

Recent Posts

Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are moist, full of delicious flavors and are perfect for a morning snack or as a tasty seasonal treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Baked Goods
Cuisine American
Servings 12
Calories

Equipment

  • Muffin Tin

Ingredients
  

Batter

  • 15 oz pumpkin puree
  • 1 ½ cups all-purpose flour 215 grams
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable or canola oil 
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs room temperature

Streusel

  • ½ cup all-purpose flour 60 grams
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • ½ tsp ground cinnamon

Cream Cheese

  • 4 oz cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk

Instructions
 

  • Preheat the oven to 375°F. Place tulip cups in the muffin tins. 

Streusel

  • In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

Batter

  • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
  • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.

Cream Cheese

  • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

Bake

  • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
  • Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

Stays fresh for over a week. Serve & Enjoy!

    Video

    Keyword best pumpkin cream cheese muffins, easy pumpkin cream cheese muffins, homemade pumpkin cream cheese muffins, pumpkin cream cheese muffins
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Baked Goods

    Breakfast Recipe

    EatFoodliciousLeave a comment

    Mini Chocolate Chip Muffins

    Fluffy warm Mini Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

    Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

    Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray. In a large bowl: beat sugar, eggs and mix.

    Add oil, vanilla extract, sour cream, salt and mix until well combined.

    In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips

    Fold with spatula. 

    Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Stays fresh for weeks. Serve & Enjoy!

    Recent Posts

    Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Mini Chocolate Chip Muffins

    Mini Chocolate Chip Muffins are bite sized, rich and delicious snacks that are perfect for lunch on the go, as a kid friendly reward or a fresh made treat everyone will enjoy.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 32
    Calories

    Equipment

    • Mini Muffin Tin

    Ingredients
      

    • 1 ½ cups flour 215 grams
    • 1 cup mini semi-sweet chocolate chips
    • ¾ cup sour cream (full fat) room temperature
    • ½ cup granulated sugar
    • ¼ cup vegetable or canola oil  melted unsalted butter
    • 2 tsp vanilla extract
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray.
    • In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
    • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
    • Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips and fold with spatula.
    • Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Stays fresh for weeks. Serve & Enjoy!

      Video

      Keyword best mini chocolate chip muffins, easy mini chocolate chip muffins, mini chocolate chip muffins
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Baked Goods

      Breakfast

      EatFoodliciousLeave a comment

      Double Chocolate Espresso Muffins

      For all the Espresso lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Espresso Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant espresso with chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well bake chocolate espresso dessert.

      Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate espresso muffins. A muffin with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

      Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

      Add oil, vanilla extract, sour cream, salt and mix until well combined.

      Combine wet and dry ingredients together. Mix until well combined. 

      Add 1 ½ cups of chocolate chips and fold with spatula. 

      Divide batter into even portions into 12 muffin tins (should be exactly 12).

      Add the other ½ cup of chocolate chips on top of the batter.

      Bake for 18 minutes.

      Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for over a week. Serve & Enjoy!

      Recent Posts

      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Double Chocolate Espresso Muffins

      Double Chocolate Espresso Muffins are moist rich and delicious with a coffee kick.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 18 minutes
      Total Time 28 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tins

      Ingredients
        

      • 1 ½ cup all-purpose flour 224g
      • 1 cup granulated sugar 200 g
      • 1 cup sour cream (full fat) room temperature
      • ½ cup unsweetened cocoa powder 71 g
      • â…“ cup vegetable or canola oil 
      • 2 tbsp espresso powder
      • 2 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp baking soda
      • 1 ½ cup semi-sweet chocolate chips
      • 2 large eggs room temperature

      Topping

      • ½ cup semi-sweet chocolate chips

      Instructions
       

      • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
      • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
      • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
      • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
      • Divide batter into even portions into 12 muffin tins (should be exactly 12). Add the other ½ cup of chocolate chips on top of the batter.
      • Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for over a week. Serve & Enjoy!

        Video

        Keyword best double chocolate espressso muffins, breakfast chocolate espresso muffins, double chocolate espresso muffins, easy double chocolate espressso muffins
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Muffins & Cupcakes

        Breakfast

        EatFoodliciousLeave a comment

        Chocolate Chip Muffins

        Fluffy warm Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: beat sugar, eggs and mix.

        Add oil, vanilla extract, sour cream and mix until well combined. Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

        Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.

        Divide batter into even portions into the muffin tin (should be exactly 12).

        Sprinkle the other ½ cup of chocolate chips on top of the batter.

        Bake for 18 minutes. Do not over bake the muffins or it will be dry. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

        Can be kept up to a week. Serve & Enjoy!

        Recent Posts

        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Chocolate Chip Muffins

        Chocolate Chip Muffins are a moist, fluffy and rich treat that is perfect on any occasion.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 18 minutes
        Total Time 28 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • 12 Muffin Tin

        Ingredients
          

        • 252g (2 cups) all-purpose flour
        • 157g (¾ cup) granulated sugar
        • 2 cups (divided) semi-sweet chocolate chips
        • 1 cup sour cream (full fat) room temperature
        • ½ cup vegetable or canola oil 
        • 2 tsp baking powder
        • 2 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream and mix until well combined.
        • Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
        • Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.
        • Divide batter into even portions into the muffin tin (should be exactly 12). Sprinkle the other ½ cup of chocolate chips on top of the batter.
        • Bake for 18 minutes. Do not over bake the muffins or it will be dry.
        • Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

        Can be kept up to a week. Serve & Enjoy!

          Video

          Keyword baking muffins, best chocolate chip muffins, chocolate chip muffin recipe, Chocolate chip muffins, easy chocolate chip muffins, homemade chocolate chip muffins
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Muffins

          Baked Goods

          EatFoodliciousLeave a comment

          Carrot Cake Muffins (no nuts)

          Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

          Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

          Add shredded carrots & raisins

          Fold with spatula. 

          Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

          Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Recent Posts

          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Carrot Cake Muffins (no nuts)

          Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 1 ½ c (215 g) all-purpose flour
          • 1 ½ cups shredded carrots packed
          • ¾ cup raisins
          • ½ cup canola or vegetable oil
          • ¼ cup sour cream (full fat) room temperature
          • ¼ cup granulated white sugar
          • ¼ cup light brown sugar
          • 1 ½ tsp vanilla extract
          • 1 tsp baking powder
          • 1 tsp ground cinnamon
          • ½ tsp salt
          • ½ tsp baking soda
          • ½ tsp ground ginger
          • ¼ tsp ground nutmeg
          • â…› tsp ground gloves optional
          • 2 large eggs room temperature
          • crystal sugar (optional) topping

          Instructions
           

          • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
          • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
          • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
          • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week in room temperature. Serve & Enjoy!

            Video

            Keyword best carrot cake muffins, breakfast carrot cake muffins, carrot cake muffins, easy carrot cake muffins, no nut carrot cake muffins
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Breakfasts

            Baked Goods

            EatFoodliciousLeave a comment

            Double Chocolate Chip Muffins

            For all the chocolate lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well baked chocolate dessert.

            Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate chip muffins. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a separate bowl: add cocoa powder, instant coffee and hot boiling water.

            Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together. In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

            Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula. 

            Use an ice cream scooper or spoon – fill up to â…” of the muffin tin. Add chocolate chips on top of the batter. 

            Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

            Can be kept up to a week.

            Serve & Enjoy!

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Double Chocolate Chip Muffins

            Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 8 minutes
            Cook Time 17 minutes
            Total Time 25 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 18
            Calories

            Equipment

            • Muffin Tins

            Ingredients
              

            • 224g (1 â…” cups) all-purpose flour
            • 71g (½ cup) unsweetened cocoa powder
            • 2 cups (divided) semi-sweet chocolate chips
            • 1 cup granulated white sugar
            • 1 cup sour cream (full fat) room temperature
            • ½ cup boiling/hot water
            • ½ cup vegetable or canola oil 
            • 1 tbsp instant coffee optional
            • 1 tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp baking soda
            • ½ tsp salt
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
            • In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
            • In a separate bowl: add cocoa powder, instant coffee and hot boiling water. Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together.
            • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
            • Use an ice cream scooper or spoon – fill up to â…” of the muffin tin. Add chocolate chips on top of the batter.
            • Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

            Can be kept up to a week. Serve & Enjoy!

              Video

              Keyword best double chocolate chip muffins, breakfast double chocolate muffins, double chocolate chip muffins, easy double chocolate chip muffins
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Baked Goods

              Breakfast

              EatFoodliciousLeave a comment