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
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
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
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.
Sepi-Chan
I made these, followed all the instructions as well, but they just didn’t taste right. Bland, even.
Sugar Spun Run
I appreciate the feedback, Sepi. I am sorry that you found this recipe bland, this is the first I have heard of this. 🙁
Kelly
I usually don’t leave reviews online but HOLY SMOKES are these good! I only have one muffin tin so I made a dozen and just extended the bake time a bit..perfectly moist, beautifully risen, yummy flavor! My husband and son love these!
Sugar Spun Run
Thank you so much, Kelly! I am so happy to hear how much you loved the double chocolate muffins. Thank you for trying my recipe and for taking a moment to leave a comment, means so much! 🙂
Alexis
I don’t have sour cream 😬 will they be okay without??
Sugar Spun Run
Hi, Alexis! Others who have tried this recipe have been in the same boat, some have substituted with yogurt and a few left the sour cream out. You should be fine to do it either way. I hope that helps. Keep me posted on how your muffins turn out. 🙂
Steph
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
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
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
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
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
I love their creativity, Kathy! I am so glad that you guys enjoy the double chocolate muffins. Thanks so much for sharing. 🙂
miel
made these at 5 am, spur of the moment.
they turned out quite lovely, despite my oven being a bit wonky :).
Sugar Spun Run
I am so glad that you enjoyed the muffins, Miel! Thanks for commenting. 🙂
Sabrina Stockstill
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
I am glad that you enjoyed the chocolate muffins and that the substitution worked well for you, Sabrina! Thanks for commenting. 🙂
Christine
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
Hi Christine! Please do feel free to share your substitutes, I’m sure it could be helpful to people in the future 🙂
Christine
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
Thanks for sharing, Christine! 🙂
GreekPrincess
I am making these now! Can’t wait to try them 🙂
Sugar Spun Run
Hi, Vicky! Let me know how they turn out! 🙂
Deborah H.
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
I am so glad that you all loved the muffins, Deborah! Thanks for giving my recipe a try! 🙂
Mike
Unbelievably tasty.
Sugar Spun Run
Thanks so much, Mike! I am glad that you enjoyed the muffins! 🙂
Mike
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
That is so nice of you to share, Mike! Happy Baking. 🙂
Ivana
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
Thank you so much for your comment, Ivana! I am so glad that you enjoyed the muffins! Happy Baking 🙂
Anna
I put a lot less sugar in but absolutely loved the recipe! Sourcream in muffins is absolutely genius! Thank you 🙂
Sam
I’m so glad you enjoyed, Anna! Thank you so much for commenting 🙂
Frank
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
Thanks for trying my recipe, Frank! I am glad that the muffins turned out well with your substitutions. Thanks for sharing your helpful tips. 🙂