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    You are here: Home / Breakfast / Double Chocolate Muffins

    Double Chocolate Muffins

    June 8, 2017 Updated November 22, 2017 BySam 435 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    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 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.

    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.  
    4.91 from 131 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 18 muffins
    Calories: 298kcal
    Author: Sam Merritt

    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)
    Prevent your screen from going dark

    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

    ¹You may substitute plain Greek yogurt for the sour cream.

    Nutrition

    Serving: 1muffin | Calories: 298kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 175mg | Potassium: 193mg | Fiber: 3g | Sugar: 19g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Double Chocolate Muffins

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    Previous Post: « Butter Bites
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    Reader Interactions

    Comments

    1. Sylvia

      April 19, 2021 at 7:55 am

      5 stars
      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.

      Reply
      • Sam

        April 19, 2021 at 11:41 am

        I’m so glad you enjoyed them so much, Sylvia! 🙂

        Reply
    2. Nikol

      April 19, 2021 at 6:32 am

      Hi! How long are these good for?

      Reply
      • Sam

        April 19, 2021 at 11:42 am

        Hi Nikol! They should be good for about a week in an air tight container. If they can last that long. 😉

        Reply
    3. Gena

      April 08, 2021 at 5:11 pm

      5 stars
      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.)

      Reply
      • Sam

        April 12, 2021 at 10:15 pm

        I’m so glad you enjoyed them so much, Gena! 🙂

        Reply
      • Nikol

        April 19, 2021 at 11:54 pm

        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 🙂

        Reply
        • Sam

          April 20, 2021 at 1:18 pm

          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! 🙂

    4. Jill

      April 08, 2021 at 8:44 am

      If I added protein powder to this recipe, any idea how much I could add without compromising the flavor/consistency? Thanks!

      Reply
      • Sam

        April 08, 2021 at 10:07 am

        Hi Jill! I haven’t tried it so I can’t be sure.

        Reply
    5. Samantha

      April 05, 2021 at 7:39 pm

      5 stars
      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!

      Reply
      • Sam

        April 06, 2021 at 2:28 pm

        I’m so glad you enjoyed them so much, Samantha! 🙂

        Reply
    6. Leila

      March 30, 2021 at 2:14 am

      3 stars
      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?

      Reply
      • Sam

        March 31, 2021 at 10:07 am

        I’m so sorry this happened, Leila! Is it possible you accidentally over-measured the flour?

        Reply
    7. Lia

      March 26, 2021 at 10:17 pm

      Can I half this recipe?

      Reply
      • Sam

        March 28, 2021 at 10:12 pm

        Sure thing! Enjoy. 🙂

        Reply
    8. Neha

      March 21, 2021 at 5:37 am

      Hi, was wondering if there is an eggless version of it too for vegetarians

      Reply
      • Sam

        March 21, 2021 at 9:46 pm

        Hi Neha! Unfortunately I don’t have an eggless version. 🙁

        Reply
      • Trish

        March 28, 2021 at 9:45 pm

        Can these be frozen after?

        Reply
        • Sam

          March 28, 2021 at 9:57 pm

          Hi Trish! I haven’t tried it myself but that should be fine. 🙂

    9. Muffin lover

      March 17, 2021 at 3:13 pm

      5 stars
      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!

      Reply
    10. Maggie

      March 16, 2021 at 10:22 pm

      Hi, I was wondering if it is possible to switch out the sour cream for plain yogurt instead. Thanks!

      Reply
      • Sam

        March 18, 2021 at 10:00 am

        Hi Maggie! Plain greek yogurt will work here. 🙂

        Reply
    11. Sienna

      March 16, 2021 at 11:31 am

      5 stars
      Super easy to make. I’m 12 and I had no problem with this. They are also really yummy.

      Reply
      • Sam

        March 16, 2021 at 4:00 pm

        I’m so glad you enjoyed them so much, Sienna! 🙂

        Reply
    12. Siobhan

      March 15, 2021 at 7:19 am

      5 stars
      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!

      Reply
      • Sam

        March 15, 2021 at 9:14 am

        I’m so glad you enjoyed them so much! 🙂

        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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