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 ½ 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
- ½ cup canola oil vegetable oil would also work (120ml)
- 1 cup granulated sugar (200g)
- ½ cup whole milk (120ml)
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- ⅔ cup sour cream ¹ (165g)
- 2 cups all-purpose flour (250g)
- ½ cup natural cocoa powder (50g)
- 1 ½ tsp baking soda
- ½ 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 a large bowl, whisk together oil, sugar, and milk. Stir in sour cream, eggs and vanilla until well-combined.
- In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Fold flour mixture gently into wet mixture, folding until 50% combined. Stir in 1 ½ cup chocolate chips then continue to mix until batter is just combined.
- Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full.
- Sprinkle tops of muffins with remaining chocolate chips.
- Bake on 375F (190C) for 17-18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
PIN IT
You Might Also Like:
Peanut Butter Filled Chocolate Muffins
Hiba Badreddine
Best double chocolate muffins recipe Ive ever made! Thanks for the recipe☺️☺️
Amora
Hello. If I need to make 2 dozen, how do I adjust the recipe? Thanks
Emily @ Sugar Spun Run
You can increase the recipe by 50%; you will have just a few extra muffins this way. Enjoy! 😊
Chirese H
This one is one for the books!!! Absolutely amazing. I did half white sugar and half light brown sugar and topped with milk chocolate chips instead of more semi sweet. Texture was AMAZING and a nice cracked muffin top. Thank you!!
Emily @ Sugar Spun Run
Sounds like your muffins turned out beautifully, Chirese! Thanks for giving our recipe a try ❤
Kara
Love these! Try adding cinnamon and espresso powder as well!
Nicole
I really wanted to love these — looked so good and simple ingredients! But they came out weird for me. The oil taste was very strong, cooking them for 18 minutes made them very dry, and I ended up with weird, hard lumps of flour/cocoa powder in the finished muffins (despite mixing perhaps a little more than “just combined” to help prevent this problem). Maybe my errors, but I wouldn’t make again. I did like the chocolate chips on the top, though — will definitely include that in my next muffin attempt!
Meghan
They smell heavenly!! They look beautiful AND they taste great. Just the chocolate fix a girl needed. Thank you!
Emily @ Sugar Spun Run
We’re so happy these hit the spot for you, Meghan! Enjoy ❤
Julie
Fluffy and delicious, I cut down half the sugar and used coconut oil. Would make again!
Emily @ Sugar Spun Run
Thanks for letting us know how they turned out for you, Julie! Enjoy 🙂
Marilyn C.
I just saw another muffin recipe with oil and they used 1/2 cup melted coconut oil. I am going to try this with this recipe also.
Sylvia Nobre-Hilton
Great recipe. I added reeses peanut butter chips to half the batch and they were also delicious.
Allie A.
I am keto and let me tell you…I have some amazing self restraint because these smelled divine baking and it made my mouth water! I made these for my daughter and she said they tasted just as amazing as they looked. One huge compliment was she liked these so much better than the Otis Spunkmeyer chocolate muffins! Thanks for sharing!
Maurice
I just made these after mulling over tens of recipes on the internet. I baked them in my new Oster air fryer on bake and let me just tell you, not only is this air fryer amazing but these muffins are outstanding!! I’m absolutely in love with them and I’m not a chocolate person. (I know sounds insane) I made them for my husband and I just about are them all before he could try them. Thank you!!!
Jayne
Is it okay if I reduce the sugar to half ?
Sam
Hi Jayne! I’m honestly not sure how they will taste with that much sugar reduced, let me know how they turn out for you!
judith judge
how soon do you remove muffins from muffin pan afater they are done baking
Sam
5-10 minutes 🙂
J
Thank you for sharing! This recipe is great! Used the sour cream alternative (Greek Yoghurt), worked well- they’re moist and delicious!
Sam
I’m so glad you enjoyed them so much! 🙂
Bea
Hey Sam! I was wondering if your oven is fan-assisted? Because I baked my muffins at 190°C for 18 mins, as you said, but they still came out raw. Thanks!e
Sam
Hi Bea! My oven is a conventional oven. If they weren’t done I would just put them back in the oven. Is it possible your oven temperature was off or maybe your muffin tin is a little bigger than mine?
Bea
Oh conventional oven, got it. Yeah I did put them back for another 18 mins. I also checked the temperature and nothing was wrong with it. Though I believe my muffin tins were for either 3/4 oz.
However, the muffins tasted delicious! It was rich and chocolatey for sure. Thank you for sharing!
Sam
I’m so glad they turned out and everyone enjoyed them. 🙂
Kate
OHHH WOW!!
I have been on a muffin baking kick lately ( I pass out my baked goods to friends and local small businesses that I support) including the great summer fruits. Decided to try a chocolate muffin recipe. I chose this one from Sugar Spun Run due to ease and the common items. Everyone that I have shared them with has raved about how delicious they are. Follow the recipe and enjoy the results.
Sam
I am so glad everyone enjoyed them so much, Kate! 🙂
p
Can you make these muffins ahead of time? Or premix the wet ingredients for overnight storage in fridge?
Sam
The muffins can be made a day or two in advance, just store in an airtight container in the fridge. I wouldn’t leave the batter in the fridge overnight, though.