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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Kristen
The description of the rich, moist texture has me craving one right now. Thanks for sharing this delightful recipe that’s sure to make any chocolate lover’s day!
Jack
These were so yummy! We tried chocolate muffins before but not double. These are a regular at our house now!
The Social Media Agent
made these with the kids last night to take on a trip, and none left for the trip hahah so good!
Beth Pierce
Thanks! So glad that everyone liked them!
Yolanda
This double chocolate chip muffin looks absolutely mouthwatering. The picture alone is tempting and inspiring a sense of anticipation to recreate it. I’m eager to test out this recipe for myself.
Barbie Ritzman
Holy yumminess with these double chocolate chip muffins. These were such a great treat. Everyone enjoyed them.
Alex
I thought it would be very difficult at first, but thanks to your hourly instructions I got it right the first time thank you!
Beth Pierce
The pleasure is all mine, Alex!
Olga
Great recipe for chocolate muffins. The sour cream really keeps them moist. Thanks for sharing! Next time I am going to double the batch and freeze them.
Amber
Wow these look amazing for any chocolate lover. I think these would make a good sweet treat for my kids. Can’t wait to give this recipe a try.
Alita Pacio
The muffins are incredibly rich, mega chocolatey, and loaded with chocolate chips in every single bite. I loved them!
Beth Pierce
Thanks, Alita! I am so glad that you liked them!
Debbie
I love these muffins. These double chocolate chip muffins are a decadent and delicious breakfast or afternoon snack. Thank you for the recipe!
Yolanda Williams
Oh my gosh, these double chocolate chip muffins are so tempting! They look incredibly delicious, and I’m eagerly looking forward to trying them.
Thomas L. Kaufman
I’m gonna try some Droste cocoa powder. I’ve heard it is the best.
Beth Pierce
Thanks for the tip Thomas!
Charlotte Cox
Just baked these to take to work tomorrow for my tea. As we have entered stage 4 lockdown in Melbourne, Australia , I thought I’d try these for my work colleagues during lockdown, they look super soft and moist .
Beth Pierce
Thanks Charlotte. So glad that you liked them! Sorry to hear about the lock-down. I wish this dang virus would disappear off the face of the earth! My kids will be doing distance learning from home.
Matt Taylor
Yummy, you had me at chocolate! These muffins are awesome!!
Toni
My kids really can’t stop eating these!! They are so good!
Rachael Yerkes
these are the best muffins!