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    Home ยป Recipes ยป Muffins

    Double Chocolate Muffins

    Updated: Oct 31, 2022 โ€ข Published: Oct 31, 2022 by Sam Merritt โ€ข 532 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of double chocolate muffins, top image of two muffins stacked with top muffin missing bite, bottom image of single muffin on cooling rack with bite taken out

    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!

    Close-up overhead view of a chocolate muffin with chocolate chips on a cooling rack.

    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

    Overhead view of ingredients including cocoa powder, chocolate chips, oil, sour cream, and more.

    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

    Collage of four photos showing dry ingredients being mixed and cocoa powder being bloomed with hot water.
    1. Combine the flour, sugar, baking soda and salt in a large bowl.
    2. 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!)
    3. 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).
    4. Now ad the sour cream, eggs, and vanilla extract and whisk until combined.
    Collage of four photos showing chocolate muffin batter being prepared, portioned into liners, and baked.
    1. Fold together the wet and dry ingredients until they’re just about 50% combined.
    2. Add the chocolate chips and continue gently folding until just combined.
    3. 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.
    4. 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!

    Two double chocolate muffins stacked on top of each other with the top muffin missing a bite.

    Frequently Asked Questions

    Why are my double chocolate muffins dry?

    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.

    Do I have to use sour cream?

    If you don’t have sour cream, full-fat plain greek yogurt will work instead. I don’t recommend leaving it out entirely though.

    Can I use Dutch process cocoa?

    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!

    Chocolate muffins studded with chocolate chip tops resting on a cooling rack.

    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

    Two double chocolate muffins stacked on top of each other with the top muffin missing a bite.

    Double Chocolate Muffins

    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!
    4.93 from 172 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Bread, Breakfast, Dessert, muffins, quick bread
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 18 muffins
    Calories: 239kcal
    Author: Sam Merritt

    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)

    Recommended Equipment

    • Muffin tin
    • Mixing bowls

    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

    Serving: 1muffin | Calories: 239kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 170mg | Potassium: 185mg | Fiber: 3g | Sugar: 19g | Vitamin A: 116IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Marian

      May 27, 2021 at 7:04 pm

      May I know what type of milk did you used? Thanks

      Reply
      • Sam

        May 27, 2021 at 7:36 pm

        Hi Marian! I use whole milk here. ๐Ÿ™‚

        Reply
    2. Cheryl

      May 19, 2021 at 11:28 am

      5 stars
      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!

      Reply
      • Sam

        May 19, 2021 at 10:03 pm

        I’m so glad he enjoys them so much, Cheryl! ๐Ÿ™‚

        Reply
    3. Brittany

      May 09, 2021 at 8:51 pm

      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?

      Reply
      • Sam

        May 09, 2021 at 9:15 pm

        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. ๐Ÿ™‚

        Reply
    4. 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! ๐Ÿ™‚

        Reply
        • Rene

          April 30, 2021 at 9:40 pm

          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!

        • Sam

          May 02, 2021 at 3:39 pm

          I’m so glad to hear they turned out so well, Rene! Thank you so much for trying my recipe! ๐Ÿ™‚

    5. 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. ๐Ÿ˜‰

        Reply
    6. 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! ๐Ÿ™‚

        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 ๐Ÿ™‚

        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! ๐Ÿ™‚

      • Dan

        May 01, 2021 at 7:10 am

        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 canโ€™t wait ๐Ÿ˜‹

        Reply
        • Sam

          May 02, 2021 at 3:19 pm

          So happy to hear you enjoyed, Dan! Thank you so much for commenting. Love the sound of the additions, by the way! Yum!

    7. 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
    8. 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. Iโ€™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! ๐Ÿ™‚

        Reply
    9. Leila

      March 30, 2021 at 2:14 am

      3 stars
      The muffins were quick and easy but it didnโ€™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
    10. 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. ๐Ÿ™‚

        Reply
    11. 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. ๐Ÿ™

        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. ๐Ÿ™‚

    12. 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
    13. 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. ๐Ÿ™‚

        Reply
    14. 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! ๐Ÿ™‚

        Reply
    15. 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! ๐Ÿ™‚

        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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