Better-than-bakery chocolate muffins! These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. Read on for tips on how to get soft, fluffy muffins every time, and the key ingredients that make this muffin recipe crafted for perfection.
I quit my job this week. 😳
On Monday I turned in my 2-weeks notice to my wonderful, fantastic job of over 4 1/2 years so that I can work full time on Sugar Spun Run. I’m an emotional melting pot of anxiety, excitement, elation and trepidation right now. “But what if the internet explodes?” Zach has rolled his eyes at that question roughly 6 million times so far, but here we are, and as nervous as I seem to be about the stability of the internet, I’m really happy to be here.
I’ll publish a post in the future to go into more detail about how this all came to happen (and so quickly), but for now I just wanted to share that fun bit of news with you, and thank you from the bottom of my heart for following along with my blog (or just clicking over to this recipe from Pinterest or Google, I love that, too, you rock).
But let’s get into what you really came here for — today’s recipe for double chocolate muffins.
These double chocolate muffins are a very welcome recipe for a lazy morning. They’re entirely from scratch, but only take a few seconds to mix together, and the flavor is better than anything you can get out of a pre-packaged pouch.
To attain this perfect texture and flavor, we actually are going to use oil instead of butter here.
As with my chocolate cupcake recipe the cocoa powder and chocolate chips (and other ingredients, more on that below) provide more than enough flavor to stand alone. Because butter actually has a certain percentage of water in it, it actually can dry out our muffins where oil keeps them soft and moist, but sometimes is necessary to use anyway to attain a desirable flavor. Here, we have plenty of other elements contributing to the flavor of the muffins, so we can nix the butter and use oil for fluffy, flavorful muffins, no butter required.
We also use sour cream, which (very subtly) adds to the flavor of the muffins, but more importantly also helps to keep them nice and moist.
As you may be able to tell in the above photos, this chocolate muffin batter isn’t super smooth, it’s a little lumpy, and that’s not just because of the excessive amount of chocolate chips that we’ve stirred into the mix!
It’s because the batter has been mixed just enough, which, in the case of these chocolate muffins (and most muffins) means never, ever over-mixing the batter. Doing so usually results in tough, dense, dry muffins that don’t rise above their muffin liners. Since we’re already topping these muffins off with some fairly heavy chocolate chips, we don’t want to do anything to the batter to keep it from rising.
So, yeah, a few dry lumps in the batter are totally OK here.
Look at that 👆🏼
Perfect muffins, every time.
That’s all for today, but if you’re wondering how/if things are going to change around here now that I’m no longer going to be spending 50 hours a week at my day job, they absolutely are (in a good way!), though a lot of it will be behind-the-scenes at first.
Within the next month or so I’ll be bumping up the number of posts that I’m publishing each week, working on a lot more video, and probably dabbling on Facebook Live. Speaking of which, how do you feel about Facebook Live? Do you ever watch them? What recipe would you like to see made first?! If you’re not already, you can follow me on Facebook here.
Thanks again for reading.
Full recipe just below the video.
Double Chocolate Muffins
Ingredients
- 1/2 cup canola oil vegetable oil would also work 120ml
- 1 cup granulated sugar 200g 200g
- 1/2 cup milk 120ml
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 2/3 cup sour cream 150g 150g
- 2 cups all-purpose flour 240g 240g
- 1/2 cup cocoa powder 50g 50g
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips divided (340g) (I use a mix of mini and regular sized chips)
Instructions
- Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).
- In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
- Gently fold in sour cream until just-combined.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 1/2 cup chocolate chips.
- Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full.
- Sprinkle tops of muffins with remaining chocolate chips.
- Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs.
Nutrition
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Mrs. B says
I’ve made them with Greek yogurt in place of the sour cream, used half whole wheat flour & added a teaspoon of instant coffee granules. I was able to get 22 muffins out of the recipe.
Sugar Spun Run says
Thanks so much for sharing, Mrs. B! I am glad that you enjoyed the muffins. 🙂
Jana says
Can I substitute plain Greek yogurt for the sour cream?
Sugar Spun Run says
Hi, Jana! Others have and reported success. I hope that it works well for you as well. Happy Baking. 🙂
Pascale says
Hello i made the muffins today and they are delicious and amazing thank you soo much for your lovely recipes 🙂
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Pascale! Thank you for trying my recipe! 🙂
Christine says
Would this work if I used a loaf pan instead of muffin tins?
Sugar Spun Run says
Hi, Christine! I have not tried it, however, I think that it will work fine. Keep me posted on how it turns out. 🙂
Amy says
Fantastic recipe! Super decadent! I might actually try pulling back the cocoa powder to 1/2c next time, But otherwise perfect!
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Amy! Thanks for commenting. 🙂
Julie says
Made them and they are delicious! I didn’t have sour cream but I substituted with yogurt as others did and used regular-sized chocolate chips but they are amazing! I will definitely be making them again!
Sugar Spun Run says
I am so glad that you enjoyed the double chocolate muffins, Julie! Thank you for trying my recipe and for commenting. 🙂
Diana Scarborough says
Made these today and love them, very moist and just the right amount of sweet! I added a teaspoon of espresso powder also.
Sugar Spun Run says
I am so glad that you enjoyed the double chocolate muffins, Diana! Thanks for trying my recipe. 🙂
Valerie says
Three words: BEST. MUFFINS. EVER. 1st time mine have come out super moist with the perfect balance of sweetness. Thank you so much for the time you took to share this and your inspiring story.
Sugar Spun Run says
Thank you so much, Valerie. I am so glad that you enjoyed the muffins and found them to be the best you’ve had. I appreciate the feedback. I can’t wait to see what recipe you try next! 🙂
Taisa says
These taste just as good as Costo’s chocolate muffins, but they don’t have all the yucky ingredients. I even used avocado oil and cut 1/4 cup of the sugar to make them a bit healthier, and they still turned out sweet, moist, and so chocolatey! This recipe’s a keeper for sure.
Sugar Spun Run says
I am so glad that your muffins turned out so well, Taisa! Thanks for trying my recipe. 🙂
Terri C. says
I’ve made these twice now, making just half each time, and they turned out good both times. The second time I used a jumbo muffin pan and got five, using 1/2 c. batter for each one. I used one tablespoon less cocoa powder, doubled the vanilla, and these could have used a bit more salt. I made a glaze for mine too. It’s nice to have recipes that use oil and not butter for times when we’re low on butter, or just don’t have any, so thank you!
Sugar Spun Run says
I am so glad that your muffins turned out perfectly both times, Terri! Thanks for trying my recipe. I am so glad that you have enjoyed them. 🙂
Bridget says
I needed a different kind of lesson for my ESL student in China today. We’d been learning about baking, so I thought it might be fun to make these together. She had a blast, and they turned out great! Thanks for sharing such a delicious recipe!
Sugar Spun Run says
I am so happy to hear that your student enjoyed the muffins and had fun making them, Bridget! Thanks for commenting. 🙂
Cookie says
Do these freeze well?
Sugar Spun Run says
Hi, Cookie! Yes, the muffins freeze well. 🙂
wynwem says
I’ve made these twice now for my husband’s work, and I am told they are very good!
I use 1 cup of dark chocolate morsels (they’re a little larger) in the cake recipe, and then sprinkle semi-sweet chocolate chips (about 1/2 cup) on top. 18 minutes and they’re perfect! Thanks for the recipe!
Sugar Spun Run says
I am so happy that the double chocolate muffins have been such a hit! Thank you for commenting. 🙂