Double Fudge Muffins Recipe

Name: Double Fudge Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces semisweet chocolate, coarsely chopped; 2 ounces unsweetened chocolate, coarsely chopped; 1/3 cup unsalted butter; 1 cup sour cream; 2/3 cup brown sugar, firmly packed; 1/4 cup light corn syrup; 1 egg, room temperature; 1 1/4 teaspoons vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 5 ounces semisweet chocolate, cut into 1/3-inch pieces or 1 cup semi-sweet chocolate chips

Servings: persons

5 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
1/3 cup unsalted butter
1 cup sour cream
2/3 cup brown sugar, firmly packed
1/4 cup light corn syrup
1 egg, room temperature
1 1/4 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces semisweet chocolate, cut into 1/3-inch pieces or 1 cup semi-sweet chocolate chips

1
Preheat oven to 400 degrees.
2
Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
3
Melt first 3 ingredients in medium bowl set over saucepan of barely simmering water.
4
Stir until smooth; cool slightly.
5
Whisk sour cream,sugar,corn syrup,egg and vanilla into chocolate.
6
Mix flour baking soda and salt in large bowl.
7
Mix in 1 cup chopped chocolate and make well in center of dry ingredients.
8
Add chocolate mixture to well; stir into dry ingredients until just blended (batter will be lumpy).
9
Spoon batter into prepared cups, filling 3/4 full.
10
Bake muffins until tester inserted in center comes out clean, about 20 minutes.
11
Cool 5 minutes.
12
Turn out of pan and serve warm.

1072

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces semisweet chocolate, coarsely chopped, 2 ounces unsweetened chocolate, coarsely chopped, 1/3 cup unsalted butter, 1 cup sour cream, and more.

Yes, Double Fudge Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Fudge Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions