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You are here: Home / Breakfast / Double Chocolate Muffins

Double Chocolate Muffins

June 8, 2017 Updated November 22, 2017 BySam 365 Comments

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Double Chocolate Muffins

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.

Double chocolate muffins made from scratch, with fudgy chocolate interiors and melty chocolate || Sugar Spun Run

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.

A fresh, warm double chocolate muffin || Sugar Spun Run

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.

Double Chocolate Muffin Batter -- only takes minutes to mix up! || Sugar Spun Run

Portioning double chocolate muffin batter into prepared muffin tin || Sugar Spun Run

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.

Double Chocolate Muffins fresh out of the oven || Sugar Spun Run

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.

Stacked double chocolate muffins

Double Chocolate Muffins

Better-than-bakery chocolate muffins! These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips.  
4.92 from 94 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: bakery muffins, chocolate muffins, homemade muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 18 muffins
Calories: 270kcal
Author: Sam Merritt

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

Calories: 270kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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Comments

  1. Glo says

    January 12, 2021 at 8:13 am

    5 stars
    How could I halve this recipe? I have an inkling
    how to do this but I want to be sure. I have one muffin tin. They sound absolutely delicious and I’m excited to make these.

    Reply
    • Sam says

      January 13, 2021 at 8:43 am

      You shouldn’t have any issue cutting this recipe in half. 🙂

      Reply
  2. Christina says

    January 10, 2021 at 10:14 pm

    Super soft fluff delicious muffins!!! I will definitely try these again next time with strawberry or blueberry..

    Reply
  3. KELLY says

    January 9, 2021 at 6:30 pm

    Delicious!! I used Hershey’s special dark cocoa powder as well as dark chocolate chips because that’s what we love and had on hand! Thank you for sharing!! YUM!!!

    Reply
    • Sam says

      January 9, 2021 at 10:39 pm

      I am so glad you enjoyed them so much, Kelly! 🙂

      Reply
  4. Camille says

    December 29, 2020 at 12:16 pm

    5 stars
    Can I substitute buttermilk to the sour cream? If so, how much amount is needed? thank you 🙂

    Reply
    • Sam says

      December 30, 2020 at 9:11 pm

      Hi Camille! I’m not sure because I haven’t tried it. You may need to add a little milk to get the proper consistency as well. Let me know how it goes if you try it.

      Reply
  5. Aneesha says

    December 18, 2020 at 6:35 pm

    Is it unsweetened cocoa powder?

    Reply
    • Sam says

      December 18, 2020 at 9:41 pm

      Yes use unsweetened here. 🙂

      Reply
  6. Jaci Kawakami says

    December 14, 2020 at 11:34 am

    5 stars
    This recipe was amazing! I didn’t have enough hot cocoa so I used hot chocolate mix but it still worked out! I recommend eating it a day after you make them because then they are moist and flavorful! I eat 2 with my tea in the morning 😊

    Reply
    • Jaci Kawakami says

      December 14, 2020 at 11:37 am

      Ugh I mean unsweetened cocoa 🤦🏾‍♀️

      Reply
    • Sam says

      December 14, 2020 at 10:21 pm

      I am so glad you enjoyed them so much, Jaci! 🙂

      Reply
  7. Nadia says

    December 8, 2020 at 6:35 am

    I don’t have sour cream what else I can use

    Reply
    • Sam says

      December 8, 2020 at 9:47 pm

      Hi Nadia! You can use greek yogurt here. 🙂

      Reply
    • Amber Penfold says

      December 16, 2020 at 5:24 pm

      I used vanilla Greek yogurt and they were amazing!

      Reply
  8. Sarah says

    November 25, 2020 at 5:23 pm

    Hi Sam,

    Could I use olive oil in this recipe instead of vegetable?

    Reply
    • Sam says

      November 25, 2020 at 8:42 pm

      Hi Sarah! Olive oil has a more distinct flavor, so long as you like the taste of olive oil it is fine but just keep in mind the flavor will be a bit different.

      Reply
      • Sarah says

        November 26, 2020 at 11:36 am

        5 stars
        Unfortunately I didn’t see this in time so still used the olive oil, but honestly it didn’t even matter – these turned out amazing! This recipe is definitely a keeper, hard trying not demolish these before serving guests!
        Happy Thanksgiving – thanks Sam 🙂

      • Sam says

        November 26, 2020 at 11:43 am

        Wonderful! I’m so happy to hear they were still delicious! Happy Thanksgiving, Sarah!

  9. Emma says

    November 23, 2020 at 1:55 pm

    Would it be okay to substitute the sour cream with plain yogurt and baking soda?

    Reply
    • Sam says

      November 23, 2020 at 9:45 pm

      Hi Emma! I would recommend greek yogurt not just plain yogurt, but you won’t need to add any additional baking soda. 🙂

      Reply
  10. Michelle says

    November 6, 2020 at 9:01 pm

    Do the eggs and sour cream have to be at room temperature, can’t wait to make these with my kids. 😊

    Reply
    • Sugar Spun Run says

      November 6, 2020 at 9:05 pm

      Hi, Michelle! For the best results, I reccomend that they are room temperature. Room-temperature eggs give much better results than cold eggs. The temperature of eggs will also affect the baking time. You can easily warm the eggs by placing them in a bowl of warm water for a few minutes. As for the sour cream, you will just leave it out for 30 mins or so before baking. Enjoy! 🙂

      Reply
  11. Sarah says

    October 30, 2020 at 3:35 pm

    5 stars
    AMAZING!! Tastes like a decadent chocolate cake. Super moist and fluffy! I highly recommend using Dutch Processed cocoa powder, it really amped up the chocolate flavor.

    Reply
    • Sam says

      October 30, 2020 at 8:38 pm

      I am so glad you enjoyed them so much, Sarah! 🙂

      Reply
  12. Michelle says

    October 24, 2020 at 1:24 am

    Hi, can’t wait to try this. They look delicious. Can I freeze the batter?

    Reply
    • Sam says

      October 24, 2020 at 9:11 pm

      Hi Michelle! I’m not sure how freezing the batter would go, but I know you can freeze the final product. 🙂

      Reply
  13. D S says

    October 24, 2020 at 12:37 am

    I like these but there is too much baking soda in them. Slight taste of metal.

    Reply
    • Sam says

      October 24, 2020 at 9:00 pm

      I wonder if your baking soda is bad, or if there were some lumps of baking soda in the batter. They shouldn’t taste metallic.

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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