Calling all chocolate lovers! These rich double chocolate muffins are made of a moist chocolate batter sprinkled with more chocolate chips. A delicious muffin to pair with your morning coffee or to enjoy as a snack!

double chocolate muffins on a cooling rack

Why we love these double chocolate muffins

easy to make: You don’t need a stand mixer to make these muffins. All you need is a whisk, rubber spatula, and a bowl.
rich chocolate flavor: these muffins are a chocolate lover’s dream! With rich chocolate flavor and bites of melted chocolate chips, every bite is rich and satisfying.
taste like a breakfast brownie: need I say more? These sweet muffins make a delicious pairing for your morning coffee!

Chocolate Muffins Ingredients

all-purpose flour
cocoa powder: use unsweetened cocoa powder for these muffins
sugar
baking soda
salt
sour cream: the key ingredient in keeping these muffins moist
whole milk
eggs
unsalted butter: or substitute a neutral oil like vegetable oil or olive oil
vanilla extract
chocolate chips: we used semi-sweet, but you can also substitute dark chocolate chips

ingredients needed to make chocolate muffins

How to make chocolate muffins

Step 1: Preheat the oven to 350 degrees. Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, and baking soda in a mixing bowl.

Step 2: In a separate bowl, mix together the wet ingredients: sugar, sour cream, milk, eggs, melted butter, and vanilla extract.

dry ingredients mixed together in a bowl

wet ingredients mixed together in a bowl

Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix, as this will result in dense dried out muffins. Fold in the chocolate chips using a rubber spatula.

Step 4: Line two muffin tins with liners and distribute the muffin batter. This recipe will make around 17 full sized muffins. Top the chocolate muffin batter with additional chocolate chips.

Step 5: Bake the double chocolate muffins at 350 degrees for 17-20 minutes or until a toothpick inserted comes out clean. Do not over bake these as it will dry them out.

muffin tin filled with chocolate muffin batter

muffin tin full of double chocolate muffins

How to store these muffins

in the refrigerator: store leftover chocolate muffins in an airtight container in the refrigerator for up to 5 days.
in the freezer: allow the muffins to cool completely, then store in an airtight bag in the freezer for 2 months.

Double Chocolate Muffins FAQs

How do you freeze chocolate muffins?

Allow the muffins to cool completely, then store in an airtight bag or container in the freezer for 2 months.

How do I adjust this recipe for mini muffins?

This recipe will make around 34 mini muffins. Bake the mini muffins for 10-13 minutes, or until a toothpick inserted comes out clean.

How do I avoid dry muffins?

To avoid dry muffins, be sure not to over mix the batter or bake too long. Both of these things can cause dense and dry muffins.

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Double Chocolate Muffins

Yield: 17 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

These rich double chocolate muffins are made of a moist chocolate batter sprinkled with more chocolate chips.

Ingredients

1 ¾ cups all-purpose flour
½ cup cocoa powder
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
⅔ cup sour cream
⅔ cup whole milk
2 eggs
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, plus more for topping

Instructions

Preheat the oven to 350 degrees
Whisk together the flour, cocoa powder, salt, and baking soda in a mixing bowl
In a separate bowl, whisk together the cane sugar, sour cream, milk, eggs, melted butter, and vanilla extract
Add the dry ingredients to the wet and mix until just combined using a rubber spatula. Do not over mix
Fold in the chocolate chips with the rubber spatula and do not over mix the batter
Line muffin tins with parchment paper muffin liners (this will make about 17 full sized muffins) and distribute the muffin batter into the cups
Top with additional semi sweet chocolate chips
Bake the double chocolate muffins at 350 degrees for 17-20 minutes or until a toothpick inserted comes out clean. Do not over bake as this will result in dry muffins
Transfer muffins to a wire cooling rack to cool completely

Nutrition Information:

Yield: 17 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 154mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 4g

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