Double Chocolate Muffins
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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 😉
Enjoy!
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
Equipment
Ingredients
- 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) avocado, 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)
Instructions
- 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) avocado, 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.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.Sour Cream
You may substitute full-fat plain Greek yogurt instead.Muffin Tin
This 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 Recipe
For those of you who are diehard fans of the original recipe, you can find the original recipe here.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
May I know what type of milk did you used? Thanks
Hi Marian! I use whole milk here. 🙂
Absolutely delicious! My 92 year old father keeps requesting me to make these for him. As my family has a tradition of baking, this request is a very high compliment. Thank-you for sharing!
I’m so glad he enjoys them so much, Cheryl! 🙂
I’m so excited to try these, but I would love to make mini-muffins instead. Do you know what adjustments I would have to make to the recipe to do this?
Hi Brittany! You can just bake them in a mini muffin tin. They will take less time in the oven, but I’m not sure how long. 🙂
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.
I’m so glad you enjoyed them so much, Sylvia! 🙂
Wow amazing! I had to use plain whole milk yogurt didn’t have greek, and my son loved them! We all did. I used the dark cocoa powder too…but still awesome, I was determined to make these with what I had at 930 at night, thanks for your recipe!
I’m so glad to hear they turned out so well, Rene! Thank you so much for trying my recipe! 🙂
Hi! How long are these good for?
Hi Nikol! They should be good for about a week in an air tight container. If they can last that long. 😉
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.)
I’m so glad you enjoyed them so much, Gena! 🙂
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 🙂
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! 🙂
These are great, thanks for the recipe. I like to mix the choc chips along with chopped white choc and smashed mini eggs mmm they are baking right now, kids can’t wait 😋
So happy to hear you enjoyed, Dan! Thank you so much for commenting. Love the sound of the additions, by the way! Yum!
If I added protein powder to this recipe, any idea how much I could add without compromising the flavor/consistency? Thanks!
Hi Jill! I haven’t tried it so I can’t be sure.
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!
I’m so glad you enjoyed them so much, Samantha! 🙂
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?
I’m so sorry this happened, Leila! Is it possible you accidentally over-measured the flour?
Can I half this recipe?
Sure thing! Enjoy. 🙂
Hi, was wondering if there is an eggless version of it too for vegetarians
Hi Neha! Unfortunately I don’t have an eggless version. 🙁
Can these be frozen after?
Hi Trish! I haven’t tried it myself but that should be fine. 🙂
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!
Hi, I was wondering if it is possible to switch out the sour cream for plain yogurt instead. Thanks!
Hi Maggie! Plain greek yogurt will work here. 🙂
Super easy to make. I’m 12 and I had no problem with this. They are also really yummy.
I’m so glad you enjoyed them so much, Sienna! 🙂
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!
I’m so glad you enjoyed them so much! 🙂