These Double Chocolate Muffins are every chocolate lover’s dream. They are rich, moist, and packed with a delightful, well-balanced chocolate flavor in every bite.
Double Chocolate Muffins Recipe
Each muffin is filled with chocolate chips that melt into a smooth, velvety burst of sweetness, creating a truly indulgent treat. They are perfect for breakfast, a snack, or dessert; these muffins are easy to make and so delicious they are hard to resist!
If you love these Double Chocolate Muffins, be sure to check out my other muffin favorites! From the creamy, decadent layers of my chocolate cheesecake muffins to the classic, comforting flavor of my Banana Chocolate Chip Muffins, there’s a recipe for every chocolate craving. Each one offers a unique twist and is just as easy to make, so you’ll always have the perfect muffin for any occasion!
Rich, moist, and loaded with Chocolate Chips
BAKING TIPS
SPOON & LEVEL FLOUR: For an accurate measurement, spoon flour into your measuring cups and level it off with a knife. This avoids overpacking the flour, which can lead to dense muffins.
ROOM TEMPERATURE INGREDIENTS: is essential for the eggs, milk, and sour cream (or yogurt) to be at room temperature. This helps the batter mix smoothly and ensures even baking.
AVOID OVERMIXING: When combining wet and dry ingredients, I suggest folding gently. overmixing can lead to a tough muffin texture.
EXTRA TOPPING: Sprinkle a few chocolate chips on top before baking for the most irresistible chocolaty muffin!
How to Make These Double Chocolate Muffins
The first step: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or, as I did, use these cupcake liners. You can also use a 6-count muffin pan and bake in batches. This recipe yields 12–14 muffins.
Then, combine the dry ingredients: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, a pinch of salt, and chocolate chips and set aside.
Next, combine the wet ingredients: in a separate mixing bowl, add the eggs, sour cream, oil, milk, and vanilla extract. Whisk without overmixing.
Fold in wet into dry ingredients: Pour the egg mixture (wet) into the flour mixture (dry) and fold using a silicone spatula or wooden spoon. The batter is quite thick, so I recommend avoiding using a whisk. I also recommend not overmixing.
Divide the batter between the muffin cups: Spoon the batter into the liners, filling them to the top. This is the moment when you can add the extra chocolate chips to create a rich chocolate topping.
Bake: I recommend baking for 5 minutes at 425°F, then, after the 5 minutes, avoiding opening the oven door, just reduce the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the center of the muffin comes out clean. The total time is about 20 minutes. If you decide to make these mini muffins, it is important to adjust the baking time. I suggested baking for 10-12 minutes at 350°F, skipping the high temperatures.
Cool Time: Out of the oven, cool muffins for 10 minutes in the pan, then transfer the muffins to a wire rack until ready to enjoy!
Storage: Any leftover muffins can be stored at room temperature for up to 4-5 days or in the refrigerator for up to a week.
Enjoy!
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
More Easy Baking
Double Chocolate Muffins
Ingredients
- 2 cups 250g all-purpose flour (spooned & leveled)
- 1 cup 200g granulated sugar
- 1/2 cup 41g unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups 315g semi-sweet chocolate chips
- 2 large eggs at room temperature
- 3/4 cup 185g full-fat sour cream or plain yogurt, at room temperature
- 1/2 cup 120ml olive oil
- 1/2 cup 120ml whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or, as I did, use these cupcake liners. You can also use a 6-count muffin pan and bake in batches. This recipe yields 12–14 muffins.
- Then, combine the dry ingredients: In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking soda, a pinch of salt, and chocolate chips and set aside.
- Next, combine the wet ingredients: in a separate mixing bowl, add the eggs, sour cream, oil, milk, and vanilla extract. Whisk without overmixing.
- Fold in wet into dry ingredients: Pour the egg mixture (wet) into the flour mixture (dry) and fold using a silicone spatula or wooden spoon. The batter is quite thick, so I recommend avoiding using a whisk. I also recommend not overmixing.
- Divide the batter between the muffin cups: Spoon the batter into the liners, filling them to the top. This is the moment when you can add the extra chocolate chips to create a rich chocolate topping.
- Bake: I recommend baking for 5 minutes at 425°F, then, after the 5 minutes, avoiding opening the oven door, just reduce the oven temperature to 350°F and bake for an additional 12-15 minutes or until a toothpick inserted in the center of the muffin comes out clean. The total time is about 20 minutes. If you decide to make these mini muffins, it is important to adjust the baking time. I suggested baking for 10-12 minutes at 350°F, skipping the high temperatures.
- Cool Time: Out of the oven, cool muffins for 10 minutes in the pan, then transfer the muffins to a wire rack until ready to enjoy!
- Storage: Any leftover muffins can be stored at room temperature for up to 4-5 days or in the refrigerator for up to a week.
Notes
BAKING TIPS
SPOON & LEVEL FLOUR: For an accurate measurement, spoon flour into your measuring cups and level it off with a knife. This avoids overpacking the flour, which can lead to dense muffins. ROOM TEMPERATURE INGREDIENTS: is essential for the eggs, milk, and sour cream (or yogurt) to be at room temperature. This helps the batter mix smoothly and ensures even baking. AVOID OVERMIXING: When combining wet and dry ingredients, I suggest folding gently. Overmixing can lead to a tough muffin texture. EXTRA TOPPING: Sprinkle a few chocolate chips on top before baking for the most irresistible chocolaty muffin!Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
