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 milk (120ml)
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- ⅔ cup sour cream ¹ (150g)
- 2 cups all-purpose flour (250g)
- ½ cup 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 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 ½ cup chocolate chips.
- 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 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).
Notes
Nutrition
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Peanut Butter Filled Chocolate Muffins
Sylvia
Best Double Chocolate Chip muffin recipe I have ever made. I followed, but only made 1/2 the amount of ingredients which yielded 8 standard muffins. They were absolutely perfect. Would not have changed a thing. I will try the Peanut Butter filled next time. Thank you for sharing.
Sam
I’m so glad you enjoyed them so much, Sylvia! 🙂
Nikol
Hi! How long are these good for?
Sam
Hi Nikol! They should be good for about a week in an air tight container. If they can last that long. 😉
Gena
Great recipe! I will start checking at 15 minutes next time. (I should have checked them early.) Some bottom burn at the 18 min cook time. (They still look and taste great.)
Sam
I’m so glad you enjoyed them so much, Gena! 🙂
Nikol
They were very tastey! I’ve been making your oreo cream cookies and I tried these muffins as well,and now whenever I want to bake something my first inspiration stop is your page, thank you for doing what you do 🙂
Sam
I’m so glad to hear the recipes have been such a success for you, Nikol! Thank you so much for commenting, I really appreciate it! 🙂
Jill
If I added protein powder to this recipe, any idea how much I could add without compromising the flavor/consistency? Thanks!
Sam
Hi Jill! I haven’t tried it so I can’t be sure.
Samantha
This recipe is great! A favourite treat in our house. They come out very light and moist. I’ve made them and added 1/2 peanut butter chips 1/2 chocolate chips and they are to die for!
Sam
I’m so glad you enjoyed them so much, Samantha! 🙂
Leila
The muffins were quick and easy but it didn’t taste that chocolatey maybe next time I will add more cocoa or use a different brand?
Sam
I’m so sorry this happened, Leila! Is it possible you accidentally over-measured the flour?
Lia
Can I half this recipe?
Sam
Sure thing! Enjoy. 🙂
Neha
Hi, was wondering if there is an eggless version of it too for vegetarians
Sam
Hi Neha! Unfortunately I don’t have an eggless version. 🙁
Trish
Can these be frozen after?
Sam
Hi Trish! I haven’t tried it myself but that should be fine. 🙂
Muffin lover
these are really good and my two sons love them more than they love their all american crime fighting dad!!!! my grandma also loved them she used to bake them before she was in a terrible accident where her bestie Eva hit her with a car while driving illegally!! Eva also never does anything for her friends she is superselfish. anyway the muffins were good!! thanks gal!
Maggie
Hi, I was wondering if it is possible to switch out the sour cream for plain yogurt instead. Thanks!
Sam
Hi Maggie! Plain greek yogurt will work here. 🙂
Sienna
Super easy to make. I’m 12 and I had no problem with this. They are also really yummy.
Sam
I’m so glad you enjoyed them so much, Sienna! 🙂
Siobhan
Great recipe. If you have it on hand, I recommend using 1/2 tsp coffee extract and 1/2 tsp vanilla. It really enhanced the flavor. I also used International Delight Coldstone coffee creamer instead of milk. This recipe was exactly what I was looking for!
Sam
I’m so glad you enjoyed them so much! 🙂