Double Chocolate Muffins
Posted May 10, 2024, Updated Jul 16, 2024
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These Double Chocolate Muffins are rich, moist and irresistibly chocolatey. It’s easy to make bakery-quality Chocolate Muffins at home with this recipe!
Chocolate for breakfast is always a good idea – especially if you’re making these bakery-style double chocolate muffins.
They are irresistibly moist, not overly sweet and have a rich chocolate flavor. They’re easy to make in 30 minutes and are even better than your favorite store-bought or bakery varieties.
Serve them with your favorite breakfast recipes and a cup of warm coffee for a delicious breakfast you’ll want to make on repeat.
Double Chocolate Muffins: Ingredients & Substitutions
- All-purpose flour. gluten-free flour or cake flour can both be used in this recipe with great results. You can also substitute up to half of the flour with whole wheat pastry flour, if desired.
- Salted butter. unsalted butter or ghee work well in this recipe. You can replace up to half the butter with canola oil.
- Sour cream. full-fat Greek yogurt works in place of sour cream if necessary.
- Granulated sugar. organic cane sugar is a good replacement for conventional white sugar.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
How to Make Chocolate Muffins
We’ll walk though this chocolate muffins recipe step-by-step, and be sure to watch the video for additional guidance!
Begin by combining the flour, cocoa powder, baking powder, baking soda, and cinnamon in a medium bowl. Then, set the dry ingredients aside.
Next, whisk together the melted butter, sour cream, eggs milk and vanilla in a large bowl.
Then, add the granulated sugar and brown sugar and stir or whisk until the sugar is dissolved.
Next, stir the dry ingredient mixture in to the wet ingredients until the batter is smooth and there are no lumps. The batter should be thick.
Then, gently fold in chocolate chips.
For dome-shaped tops
One secret to muffins with a beautiful rise is to spread them out in the muffin pans. I typically cook 6 to 9 per muffin tin.
Fill the wells in the prepared muffin pans half full (about ¼ cup batter). You can line them with cupcake liners, if desired, but it’s not necessary.
I suggest baking 6 to 9 muffins in each pan – not the full 12. This helps the muffins rise.
Bake the chocolate muffins at 375°F for 17-19 minutes, or until the top is set and springs back when touched and a cake tester inserted in the center of the muffins come up clean or with a few moist crumbs.
Let the chocolate muffins cool slightly in the muffin pans for 5 minutes.
Then, release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Serve
Serve these double chocolate muffins warm with a cup of coffee for a delicious morning breakfast!
I also love serving them with a spread of jam, a dollop of homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Reheat in the microwave or oven set to warm.
Double Chocolate Muffins Recipe FAQS
Yes, you can easily double this recipe and bake the muffins in 3-4 muffin tins.
The combination of sour cream, butter and milk (all full-fat dairy) make these muffins irresistibly moist. Also, be sure not to over-bake them.
I prefer using butter for these double chocolate muffins for the best flavor.
Do not over-mix the batter.
Be careful not to over-bake the muffins.
Spread the muffins out in your muffin tins while baking.
Use high-quality ingredients.
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Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ cup salted butter melted
- ½ cup sour cream (room temperature)
- 1 cup whole milk (room temperature)
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Grease and line 2 standard, 12-cup muffins tins (you will bake 9 muffins per tin).
- Combine flour, cocoa powder, baking powder, baking soda, and cinnamon in a medium bowl. Set aside.
- In a large mixing bowl, whisk together melted butter, sour cream, eggs milk and vanilla.
- Add granulated sugar and brown sugar and stir to combine (until sugar is dissolved).
- Add dry ingredients and stir until mixture is smooth and there are no lumps. The batter should be thick.
- Gently fold in chocolate chips.
- Fill each well in the prepared muffin pan half full (about ¼ cup batter). You can line them with cupcake liners, if desired, but it’s not necessary. I suggest baking 6 to 9 muffins in each pan – not the full 12. This helps the muffins rise.
- Bake at 375 degrees F for 17-19 minutes, or until the top is set and springs back when touched.
- Let the muffins cool slightly in the muffin pans for 5 minutes.
- Then, release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Video
Notes
- All-purpose flour. gluten-free flour or cake flour can both be used in this recipe with great results. You can also substitute up to half of the flour with whole wheat pastry flour, if desired.
- Salted butter. unsalted butter or ghee work well in this recipe. You can replace up to half the butter with canola oil.
- Sour cream. full-fat Greek yogurt works in place of sour cream if necessary.
- Granulated sugar. organic cane sugar is a good replacement for conventional white sugar.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful taste and texture without being overly sweet!