For the ultimate chocolate flavor, these Double Chocolate Muffins feature a generous helping of semisweet chocolate chips folded into a rich, moist muffin batter made with premium baking cocoa. I love to prepare them for potlucks, birthdays, and special holidays where chocolate is a must, like Valentine’s Day and Easter.
These delectable, rich muffins are a chocolate lover’s dream come true. They are a friend and family favorite and will quickly become one of your favorites. These chocolate treats are a cinch to put together and are virtually foolproof with the natural texture of a muffin and not a cupcake. You can have a batch baked and out of the oven in about 30 minutes. If you like this recipe, try chocolate banana bread, chocolate zucchini cake, and earthquake cake.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cocoa: Use high-quality baking Dutch-process cocoa, such as Ghirardelli or Guittard. You can use regular baking cocoa for this recipe if needed, but the Dutch-process cocoa elevates it to the next level.
- Sugar: both granulated and light brown sugar
- Eggs: large ones, please
- Sour cream: preferably full-fat
- Oil: vegetable oil or canola oil
- Milk: whole or 2%
- Vanilla extract: the pure stuff
- Chocolate Chips: Use the good stuff. I use Ghirardelli or Guittard semisweet or dark chocolate chips.
How to make Double Chocolate Muffins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Combine flour, brown sugar, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, whisk together the sugar, brown eggs, sour cream, canola oil, milk, and vanilla.
Mix the dry ingredients with the wet ingredients. Halfway through the mixing process, add the chocolate chips and stir just until combined. Fill the muffin cups just shy of the top with the mixture and sprinkle with chocolate chips. Bake in a preheated oven.
Preparation Tips
- Always grease and flour your muffin pans well. I love Baker’s Joy, a nonstick baking spray containing flour. You can also use paper liners.
- You can work with one muffin pan, but keep the batter in the refrigerator while baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Add 3/4 cup of chopped almonds, pecans, or walnuts for nut lovers.
- Do not over-mix the batter. Mix just until combined so the muffins are not tough and chewy.
Frequently Asked Questions
After removing the muffins from the pan, place them on wire racks to cool. Store the muffins in an airtight container at room temperature for up to 4 days.
Let the muffins fully cool by removing them from the pan about 10 minutes after they come out of the oven. Place the muffins on a cooling wire rack, but do not wash the muffin tin.
When the muffins have thoroughly cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once fully frozen, put them in a freezer zipper bag or sturdy container and freeze for up to 3 months. Thaw on the counter at room temperature. With this easy technique, you can reach into the freezer, take out just the number of the muffins that you want, and leave the rest frozen for another time.
Don’t overmix the muffins and only bake them until a toothpick inserted in the center comes out clean or with a little melted chocolate. Always measure the flour and cocoa by spooning it into the measuring cup and leveling it off with a table knife.
More Muffin Recipes
Double Chocolate Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs at room temperature beaten
- 1 cup sour cream at room temperature
- ½ cup plus 2 tablespoons canola oil or vegetable oil
- ½ cup milk preferably whole or 2%
- 1 teaspoon vanilla extract
- 1¾ cup semisweet chocolate chips reserve 1/2 cup
Instructions
- Preheat oven to 400 degrees. Grease and flour 18 muffins holes (see notes).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, whisk together the granulated sugar, brown sugar, beaten eggs, sour cream, canola oil, milk, and vanilla. Pour the dry ingredients into the wet ingredients. Mix just until almost incorporated. Add 1 1/4 cups chocolate chips. Finish mixing just until blended.
- Fill prepared muffin cups just short of the top and sprinkle the tops with the remaining chocolate chips.
- Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. But please do not confuse melted chocolate with wet batter.
- Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft, so take your time.
Notes
- Always grease and flour your muffin pans well. I love Baker’s Joy, a nonstick baking spray containing flour. You can also use paper liners.
- You can work with one muffin pan, but keep the batter in the refrigerator while baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Add 3/4 cup of chopped almonds, pecans, or walnuts for nut lovers.
- Do not over-mix the batter. Mix just until combined so the muffins are not tough and chewy.
Nutrition
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Michelle
My family loved these chocolate muffins. Super rich and easy to make.
Beth Pierce
Thank you. Michelle!