Double Chocolate Chip Muffins Recipe

Introduction

These double chocolate chip muffins are rich, moist, and loaded with chocolatey goodness. Perfect for breakfast or an indulgent snack, they combine cocoa and semi-sweet chocolate chips for a truly decadent treat.

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) vegetable oil*
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since this recipe makes about 14 muffins, prepare a second pan or plan to bake in batches, keeping extra batter at room temperature while the first batch bakes.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set aside.
3. Step 3: In another bowl, whisk the eggs, sour cream, oil, milk, and vanilla extract until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together with a silicone spatula or wooden spoon until just combined. The batter will be thick and sticky; avoid overmixing to keep the muffins tender.
5. Step 5: Spoon the batter into the prepared liners, filling each cup to the top. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for another 15-16 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, stir in a teaspoon of instant espresso powder with the dry ingredients to enhance the chocolate taste.
• Swap sour cream with plain Greek yogurt for a slight tang and added protein.
• Use dark or milk chocolate chips if you prefer a sweeter or richer muffin.
• If you want mini muffins, bake them at 350°F (177°C) for 13-14 minutes total.

Storage

Store leftover muffins covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. To refresh, warm them briefly in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

Baking soda is used here to react with the acidic sour cream, helping the muffins rise properly. Substituting baking powder may result in a different texture and rise, so it’s best to use baking soda as directed.

Can I make these muffins dairy-free?

Yes, use a dairy-free yogurt alternative and a non-dairy milk such as almond or oat milk. Make sure to choose dairy-free chocolate chips as well for a fully dairy-free version.

Double Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 150 reviews

These Double Chocolate Chip Muffins are rich, moist, and bursting with chocolate flavor, combining unsweetened cocoa powder and semi-sweet chocolate chips for a decadent treat. Perfectly tender and slightly gooey, these muffins bake quickly with an initial high-temperature burst, then a lower temperature finish, ensuring a beautiful rise and a tender crumb. Ideal for chocolate lovers looking for an easy, crowd-pleasing baked good.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 14 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 2 large eggs, at room temperature
• 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since the recipe makes about 14 muffins, prepare a second pan similarly or plan on baking in batches, keeping leftover batter at room temperature.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips until evenly combined. Set this mixture aside.
3. Combine Wet Ingredients: In another bowl, whisk eggs, sour cream (or yogurt), vegetable oil, milk, and vanilla extract until well blended.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and fold together gently using a silicone spatula or wooden spoon until fully combined. The batter will be thick and sticky—avoid overmixing to keep muffins tender.
5. Fill Muffin Cups: Spoon batter into prepared liners, filling each cup all the way to the top to ensure tall muffins.
6. Bake – First Stage: Bake for 5 minutes at 425°F (218°C) to help the muffins rise quickly.
7. Bake – Second Stage: Without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 15-16 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
8. Cool Muffins: Let muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Store: Cover and store leftover muffins at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

• For mini muffins, bake them entirely at 350°F (177°C) for 13-14 minutes total.
• Using room temperature ingredients helps achieve better texture and mixing.
• Filling muffin cups to the top yields taller, more impressive muffins.
• Do not overmix the batter; it should be thick and sticky but just combined to avoid tough muffins.
• Leftover batter can be kept at room temperature briefly if baking in batches.

Keywords: double chocolate chip muffins, chocolate muffins, easy muffin recipe, chocolate baking, homemade muffins