These fluffy and moist Double Chocolate Muffins are made entirely from scratch in just over 30 minutes. They’re perfectly chocolatey without being too rich for breakfast. Recipe includes a how-to video!
The Best Chocolate Muffins
These super moist and fluffy double chocolate muffins are one of my favorite ways to eat chocolate for breakfast (chocolate biscotti are always a good option too!). They have a pronounced chocolate flavor (thanks to blooming the cocoa powder) but aren’t too decadent or rich, so they still feel like a muffin rather than a chocolate cupcake!
Today’s recipe is an update to one of my original recipes. While the original version was great, I felt like I could do even better and make the muffins just a bit softer and more chocolatey. Some sour cream and blooming the cocoa with hot water solved my hang-ups with the original recipe, and here we are!
I had many taste-testers compare my original recipe with this one, and while they all liked the original, every single one voted for the new version when comparing the two. If you’re a big fan of the original, don’t worry–I’ve linked to the original recipe in the recipe card. But I really think you’ll love this new and improved version!
What You Need
Here are the key ingredients we’ll be using in our double chocolate muffins:
- Cocoa powder. Use a natural (not dutch-processed!) cocoa powder. This is important since we’re using baking soda; if you’d like to learn more about this distinction, scroll down to the FAQ section or read my natural vs. Dutch process cocoa post.
- Oil. To attain the perfect texture and flavor, we are using oil instead of butter here. Because butter contains water, it actually can dry out our muffins. Typically I like to use a blend of oil and butter for moisture and flavor (I do this in my chocolate chip muffins), but in this case we have plenty of other elements contributing to the flavor of the muffins (mainly the chocolate and sour cream), so we can nix the butter and still have flavorful results. Any neutral cooking oil (such as vegetable or canola) will work here.
- Sour cream. Like in my chocolate banana bread and blueberry muffins, we’ll be adding some sour cream here too. This (very subtly) adds to the flavor of the muffins, but more importantly, it helps to keep them tender and moist. You could also substitute plain, full-fat Greek yogurt instead.
- Chocolate chips. I like to use a blend of mini and regular-sized semi-sweet chocolate chips, but you can use whatever you like.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Double Chocolate Muffins
- Combine the flour, sugar, baking soda and salt in a large bowl.
- In a separate heatproof bowl, whisk together the cocoa powder and hot water (we’re “blooming” it here to develop the flavor, if you’ve made my zebra cake you’ll remember this step from the chocolate stripes!)
- Whisk in the oil until combined. I like to add the oil first because, even though it separates from the water, it helps to cool down the chocolate mixture before we add the sour cream and eggs, which could be negatively affected (they could cook or curdle if the water was still hot).
- Now ad the sour cream, eggs, and vanilla extract and whisk until combined.
- Fold together the wet and dry ingredients until they’re just about 50% combined.
- Add the chocolate chips and continue gently folding until just combined.
- Divide the batter into a lined muffin tin (remember, this recipe makes 18 muffins so you’ll need two tins, or to wait for the first batch of muffins to cool so that you can use it for your next 6 muffins!) and top with additional chocolate chips.
- Bake for 17-18 minutes or until a toothpick comes out clean or with a few moist crumbs.
SAM’S TIP: Adding the chocolate chips when the batter is 50% combined helps us avoid over-mixing. Over-mixing makes for tough, dense, dry muffins that don’t rise above their muffin liners. Use a spatula (not a mixer!) and mix until just combined, then stop!
Frequently Asked Questions
This will happen if you over-mixed your batter or over-baked your muffins. Remember to use a gentle hand to fold the wet and dry ingredients together and bake until your toothpick comes out clean or preferably with a few moist crumbs (just try to avoid the chocolate chips!). This recipe is designed to be very moist, so if followed properly, your muffins won’t be dry.
If you don’t have sour cream, full-fat plain greek yogurt will work instead. I don’t recommend leaving it out entirely though.
I don’t recommend it. This recipe relies on the acidic nature of natural cocoa powder to help activate the baking soda. Sour cream is acidic, so it helps, but it won’t do everything we need it to. Dutch process cocoa is alkaline, so if you use it, your baking soda won’t fully activate and your muffins could end up flatter than they should be.
SAM’S TIP: I like to use an ice cream scoop (affiliate link) to portion my muffin batter into liners. It’s less messy and more precise!
Are you team chocolate-for-breakfast? If not, these double chocolate muffins may convert you 😉
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Double Chocolate Muffins
- 1 ⅔ cups (208 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup (50 g) natural cocoa powder
- ½ cup (118 ml) very hot or boiling water
- ½ cup (118 ml) canola or vegetable oil
- 1 cup (240 g) sour cream (see note)
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 cups (340 g) semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
- Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda and salt.1 ⅔ cups (208 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 ½ teaspoons baking soda, ½ teaspoon table salt
- Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.½ cup (50 g) natural cocoa powder, ½ cup (118 ml) very hot or boiling water
- Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined,½ cup (118 ml) canola or vegetable oil, 1 cup (240 g) sour cream, 2 large eggs, 1 teaspoon vanilla extract
- Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.2 cups (340 g) semisweet chocolate chips
- Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
- Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
- Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.
StoringStore in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.
Sour CreamYou may substitute full-fat plain Greek yogurt instead.
Muffin TinThis recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.
Original RecipeFor those of you who are diehard fans of the original recipe, you can find the original recipe here.
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.
Moist and great flavor. These were a big hit with my 3 kids. Followed the recipe exactly, turned out great.
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know how everyone liked the muffins, Bill ❤️
I just want to say that i have never made any of your recipes that haven’t turned out perfectly, i am your biggest fan! Just made these muffins for the 2nd time, and they are everything i could hope for tonight!!! Thanks for sharing your gifts!! Janine
Emily @ Sugar Spun Run
We love receiving comments like this, Janine! We’re so happy everything has been a hit so far ❤️
Can this recipe be made in an 8 1/2″ x 4 1/2″ loaf pan?
Emily @ Sugar Spun Run
Hi Lori! We haven’t tried it, but we think it should work. 🙂
Easy to make and delicious! I always use non fat plain Greek yogurt instead of sour cream and the muffins are very moist. I also use alittle less sugar than recipe calls for and you dont even notice.
I make them once a week and refrigerate after a few days of being out.
These are so yummy! Very satisfying as a dessert and yet slightly less “sugary” than chocolate cupcakes but soooo good. Thanks.
Emily @ Sugar Spun Run
We’re so happy you liked the muffins Toby! 🥰
I made these on a whim, didn’t have sour cream so I used cream cheese. The consistency looked the same, I also added pecans and sweet baby Jesus these are dangerous!!!
Emily @ Sugar Spun Run
We’re so glad they turned out for you, Lenese 😊
Just found your site. Can you please share at what altitude you bake. I’m at 5280′, so need to know when I must adjust. Thank you.
Hi Anita! I am around 1000 feet. 🙂
Our family is feeling nostalgic for some chocolate chip muffins like grandpa used to have. How long and at what temp do you recommend if using a large muffin tin?
Hi Lauren! I would follow the baking instructions on my bakery-style chocolate chip muffins and you shouldn’t have any problems! 🙂
Thanks, Sam! I made a first test batch. Yum! I’m going to make a couple more batches and freeze them. Do you have suggestions for best freezing practices?
I’m so glad you enjoyed them! I would just make sure to freeze them in an airtight container. 🙂
These are sooo good!
Haven’t tried this recipe yet, but they sound amazing! Would like to know, though, if it is meant for a muffin tin or cupcake tin? Muffin tins are larger than cupcake tins. I’ve made muffins before using a muffin tin and never had enough batter. Moving the batter to a cupcake tin gave the correct number of “muffins”.
Hi Paula! Very interesting, every tin I’ve ever purchased has been a muffin & cupcake tin and I’ve never seen a tin that wasn’t interchangeable. It sounds like this might be a matter of a brand deciding to market the the tins differently, so I’m honestly not sure how to answer this as muffins and cupcakes ought to be the same size and so the tins ought to be, too. I typically use my Wilton muffin/cupcake pan (linked in the recipe), if that is helpful for dimension/size. Other brands I use include Oxo and USA (both interchangeable muffin/cupcake).