These Double Chocolate Muffins are a decadent treat that combines rich cocoa and melty chocolate chips in every bite. With a moist, tender crumb and a slightly crisp top, they’re perfect for breakfast or an indulgent snack. Ready in just 32 minutes, they’re quick to whip up yet feel like a special occasion. The deep chocolate flavor is balanced by a hint of sweetness, making them irresistible for any chocolate lover.
Packed with 3g of fiber and a satisfying texture, these muffins are as wholesome as they are indulgent. The aroma of warm chocolate filling your kitchen is pure bliss, and each muffin delivers a perfect harmony of richness and comfort. Whether enjoyed fresh out of the oven or saved for later, they’re sure to become a favorite in your baking repertoire.
Double Chocolate Muffins Ingredients
- 1 ⅔ cups (208 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup (50 g) natural cocoa powder
- ½ cup (118 ml) very hot or boiling water
- ½ cup (118 ml) canola or vegetable oil (or any neutral oil)
- 1 cup (240 g) sour cream (can substitute with plain yogurt)
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups (340 g) semisweet chocolate chips, divided (use a mix of mini and regular for texture)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate heatproof bowl, combine cocoa powder with very hot or boiling water. Whisk until smooth.
- Add oil to the cocoa mixture and whisk (it may separate, which is fine). Then, mix in sour cream, eggs, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until halfway combined.
- Add 1 ½ cups (255 g) of chocolate chips and continue folding until the batter is just combined and chips are evenly distributed.
- Divide the batter evenly into the muffin tin, filling each liner about ⅔ full. Sprinkle the tops with the remaining chocolate chips.
- Bake on the center rack for 17-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 10-15 minutes, then transfer to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Double Chocolate Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes for that fresh-from-the-oven feel.
Recipe Variations to Try
Switch things up by using dark chocolate chips for a richer flavor or white chocolate chips for a sweeter twist. Add a handful of chopped nuts like walnuts or pecans for extra crunch. For a fruity twist, fold in ½ cup of dried cherries or raspberries before baking.
Equipment Guidance for Perfect Muffins
Use a sturdy muffin tin to ensure even baking and prevent warping. A cookie scoop or ice cream scoop makes portioning the batter quick and mess-free. For easy cleanup, line your tin with parchment paper liners instead of standard ones.
Serving Suggestions for Chocolate Lovers
Serve these muffins warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Pair them with a glass of cold milk or a hot cup of coffee for the ultimate treat. For a brunch twist, dust them lightly with powdered sugar.
Common Questions Answered
Can I use Dutch-process cocoa?
Yes, but reduce the baking soda to 1 teaspoon.
Can I substitute yogurt for sour cream?
Absolutely! Plain Greek yogurt works well.
Why does the cocoa mixture separate?
This is normal—just keep whisking, and it will come together when combined with the other wet ingredients.
Double Chocolate Muffins
Ingredients
- 1 ⅔ cups all-purpose flour (208 g)
- 1 cup granulated sugar (200 g)
- 1 ½ teaspoons baking soda
- ½ teaspoon table salt
- ½ cup natural cocoa powder (50 g)
- ½ cup very hot or boiling water (118 ml)
- ½ cup canola or vegetable oil (118 ml)
- 1 cup sour cream (240 g) (see note)
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips (340 g) divided (I like to use a blend of mini and regular-sized chocolate chips)
Instructions
- Preheat oven to 375F (190C) and line a 12-count muffin tin (see note) with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking soda and salt.
- Pour cocoa powder into a separate heatproof bowl or large measuring cup. Carefully pour very hot or boiling water overtop and whisk until mixture is smooth.
- Add oil to cocoa powder mixture and whisk in (it will separate, this is fine) then add sour cream, eggs, and vanilla extract and whisk until thoroughly combined.
- Add wet ingredients to dry ingredients and use a spatula to gently fold together until about halfway combined. Add 1 ½ cups (255g) of chocolate chips and continue to fold batter together until chocolate chips are well distributed and batter is just combined.
- Portion batter into muffin tin, filling ⅔ of the way full, then sprinkle muffin tops with remaining chocolate chips.
- Bake in center rack of 375F (190C) oven for 17-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist fudgy crumbs.
- Allow muffins to cool in their tin for 10-15 minutes before carefully removing to a cooling rack to cool completely.