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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Steph says
I love this recipe!! I baked 14 min and they were fudgey like a brownie!! So Good! I got to try one before we gifted the rest! Thanks for a great recipe!
Sugar Spun Run says
I am so glad that you enjoyed the double chocolate muffins, Steph! I hope that the lucky recipients enjoy them too! Thanks for commenting. 🙂
Genna says
I made these today. I used 1 cup white flour and 1 white whole wheat. They are delicious! Not too sweet and very filling. My family is eating them up. I will definitely make again and I will add some nuts.
Sam says
I’m happy to hear the chocolate muffins were such a hit, Genna! Thank you so much for commenting, I’m glad to hear they worked so well with some whole wheat flour, too! 🙂
Kathy says
My grandkids love to bake with me and we like to measure out all the ingredients and pretend they have a YouTube channel. 🙂 The recipe is great.. because – Chocolate. What’s not to like. This is the 2nd time we’ve made them and they do not disappoint. Plenty of goodness without messy icing.
Sugar Spun Run says
I love their creativity, Kathy! I am so glad that you guys enjoy the double chocolate muffins. Thanks so much for sharing. 🙂
miel says
made these at 5 am, spur of the moment.
they turned out quite lovely, despite my oven being a bit wonky :).
Sugar Spun Run says
I am so glad that you enjoyed the muffins, Miel! Thanks for commenting. 🙂
Sabrina Stockstill says
I made these this evening ! I did not have cocoa powder, a melted a cup of chocolate chips and added it to the sugar / oil mixture. They are amazing! Moist. Very delicious! Thank you for sharing !!
Sugar Spun Run says
I am glad that you enjoyed the chocolate muffins and that the substitution worked well for you, Sabrina! Thanks for commenting. 🙂
Christine says
I turned this recipe into a gluten, lactose and soy free version. Please let me know if you’d like to know how to convert. They came out great!
Sam says
Hi Christine! Please do feel free to share your substitutes, I’m sure it could be helpful to people in the future 🙂
Christine says
Sunflower oil has no soy and is super clean so it was used as the first ingredient. Mix gluten free flour plus 2 teas. of Xantham Gum to replace the regular flour. I use King Arthur GF flour but anything else will work. If the flour already has x.g. included, don’t add more. Many lactose intolerant people can eat goat lactose so goat cheese took the place of sour cream. I mixed in a little almond milk to give it the texture of sour cream. It does not completely break down into a creamy homogenous mixture but it doesn’t matter. It creamed together when the dry ingredients were added. If goat cheese is not possible, use the cream from a coconut cream can that has been in the fridge. Unsweetened almond milk took the place of regular milk but I will try chocolate almond milk the next time I make these yummy muffins. Enjoy Life makes GF, LF, and SF chocolate chips. I used their dark chocolate regular and their minis. If you are allergic to eggs, try substituting apple sauce. I haven’t used it with this recipe, but it works in others. I am at 5,000 feet and did not make any adjustments for altitude. My oven runs hot so reduced time in the oven to 16 minutes. The cupcakes come out a bit crispy on the outside and super moist on the inside. My husband loves them and he’s not the one with food issues!
Sugar Spun Run says
Thanks for sharing, Christine! 🙂
GreekPrincess says
I am making these now! Can’t wait to try them 🙂
Sugar Spun Run says
Hi, Vicky! Let me know how they turn out! 🙂
Deborah H. says
Wow! I am not a fan of chocolate muffins, but my kids are, so I decided to try them. These are so amazing! They are moist and rich, even I loved them!!
Sugar Spun Run says
I am so glad that you all loved the muffins, Deborah! Thanks for giving my recipe a try! 🙂
Mike says
Unbelievably tasty.
Sugar Spun Run says
Thanks so much, Mike! I am glad that you enjoyed the muffins! 🙂
Mike says
I never would have thought to try sour cream. I’ll be making another couple batches, as I gave most of the first ones to neighbors and coworkers… 🙂 Thank you!
Sugar Spun Run says
That is so nice of you to share, Mike! Happy Baking. 🙂
Ivana says
Urghhhh so yuuuuum. Surprisingly easy to make and exactly what you would want from a muffin. Everyone loved these, I am making more.
Sugar Spun Run says
Thank you so much for your comment, Ivana! I am so glad that you enjoyed the muffins! Happy Baking 🙂
Anna says
I put a lot less sugar in but absolutely loved the recipe! Sourcream in muffins is absolutely genius! Thank you 🙂
Sam says
I’m so glad you enjoyed, Anna! Thank you so much for commenting 🙂
Frank says
Thank you for sharing this recipe! I didn’t have sour cream or cocoa powder in my pantry so instead I used melted chocolate chips and yogurt. The recipe still turned out great and was super easy to make! If you do make it with melted chocolate chips make sure to mix in with the wet instead of dry ingredients. I made the mistake of mixing them in with the dry and it definitely took longer.
Sugar Spun Run says
Thanks for trying my recipe, Frank! I am glad that the muffins turned out well with your substitutions. Thanks for sharing your helpful tips. 🙂