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.
I quit my job this week. 😳
On Monday I turned in my 2-weeks notice to my wonderful, fantastic job of over 4 1/2 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.
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.
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.
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.
Double Chocolate Muffins
Ingredients
- 1/2 cup canola oil vegetable oil would also work 120ml
- 1 cup granulated sugar 200g 200g
- 1/2 cup milk 120ml
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 2/3 cup sour cream 150g 150g
- 2 cups all-purpose flour 240g 240g
- 1/2 cup cocoa powder 50g 50g
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips divided (340g) (I use a mix of mini and regular sized chips)
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 1/2 cup chocolate chips.
- Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 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.
Nutrition
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Zama says
No Baking powder?
Will this not have a negative impact to the muffins?
Sam says
Nope, it is not needed in this recipe.
Hien Nguyen says
Hi, I tried this recipe and it is so so good. I reduced 30% sugar, replaced chocolate chips by small chocolate chunks and sour cream by yogurt .It still worked even I baked in air fryer. So yummy!
Sam says
I am so glad you enjoyed the muffins, Hien! 🙂
Emma says
This recipe made way more than 18 regular size. They are in the oven now. If I have to many I plan on giving to neighbors.
Sam says
Really? Interesting, I did recently see some really shallow cupcake pans in the store I’m wondering if yours are more shallow than mine. Nothing wrong with extra muffins though, I suppose! 🙂
Jennifer C says
These were so very tasty! I realized afterward that I had forgotten to add the sour cream, but actually, I wouldn’t change it at all. I will try next time with the sour cream, but with my batch today, they had a slight crunch to them on the outside and tender moist inside. I also forgot to save 1/2 cup of chips for the topping, and had dumped all 2 cups into the batter. So very delicious!
Sam says
I am so glad you enjoyed them so much, Jennifer! 🙂
Rachel says
My kids and I love these for breakfast. I had been using a box mix that was sort-of expensive, considering how fast the muffins went, and these are just as good, if not better, plus I get 18 muffins per batch! I will not go back! Thank you!
Sam says
I am so glad everyone enjoys them so much, Rachel! 🙂
Maurissa says
Big hit with the family! Kids said they taste better than store bought muffins! My 11 year old son said, Mom these are so good and smooth, they just melt in your mouth.”
Sugar Spun Run says
I am so glad that they were a hit, Maurissa! Thank you for trying my recipe and for commenting. 🙂
Rose says
I made this recipe using plain yogurt instead of sour cream because it just happened to be what I had in my fridge at the time and they turned out delicious! Best muffins I’ve ever made!
Sugar Spun Run says
I am so glad that you enjoyed them, Rose! Thank you for trying my recipe and for commenting. 🙂
Halie says
Just curious..did you use plain greek yogurt and if so much yogurt did you put in? I’d rather put yogurt than sour cream just to have slight healthier version. Thanks!
Kristen says
Made this recipe and my office mates loved it..Thanks Sam!
Sugar Spun Run says
I am so glad that it was a crowd-pleaser, Kristen! Thank you for making my recipe to share. 🙂
Pam says
I have made these twice and followed the recipe exactly. Both times, they came out beautifully! Delicious! 💙
Sam says
I am so glad you enjoyed them so much, Pam! 🙂
Clara says
These muffins were the best! I added them to my bookmarks so I can easily get to this recipe. Can’t wait to make them again!😊
Sugar Spun Run says
I am so glad that you loved them, Clara! Thank you for trying my recipe and for commenting. 🙂
Anastasia says
Thank you so much for the recipe, I’ve tried it twice and the muffins were wonderful! First time with yoghurt and second time – sour cream, I liked the latter more, but both times tasty 🙂
I have a question though, if I were to add coffee, at what stage do you think it would be better?
Thanks again!
Sugar Spun Run says
I am so glad that you have enjoyed them, Anastasia! You will have to experiment with coffee in this muffin recipe as I have not tried it personally. Are you looking to use instant or hot? As far as when to add… I would add it to the wet ingredients. Keep me posted on what you try next and how it turns out. 🙂
Marie-Claude Guimond says
Just made those (substituted canola for coconut oil ) and they were better than gourmet bakery quality according to my husband. Can’t wait to make more of your recipes!
Sam says
I’m so happy to hear this! Thank you so much for commenting! I hope you love the rest of the recipes just as much!
Veronica says
These were a hit with my family.
Sugar Spun Run says
I am so happy to hear how much everyone enjoyed them, Veronica! Thank you for trying my recipe. 🙂
Elisa says
My team ( I am a manager) asked me to make them some muffins. I bake a lot so I get request. in my search for the best recipe I found yours ! I modified the recipe by using half & half instead of milk. Also I made 12 instead of 18 to have jumbo muffins. And These turned out amazing ! This will be my go to chocolate chip muffins recipe !
Sugar Spun Run says
I am so glad that you enjoyed them and that they turned out so well, Elisa! Thank you for trying my recipe and for commenting. 🙂
K G says
definitely better than store bought
Sugar Spun Run says
I am so glad that you enjoyed the muffins, KG! Thanks for commenting. 🙂