These double chocolate muffins have been our favorite chocolate muffin recipe for over a decade. I love them so much that I published the easy recipe in my 1st cookbook back in 2014! (We now add even more chocolate chips and a touch of vanilla for extra flavor, as you’ll see in the recipe below.) The muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.
Not pointing fingers or anything but chocolate sweet rolls, you’re kind of high maintenance for the morning. (Worth the hype and effort for sure though.) Here’s something easier that satisfies your chocolate craving and doesn’t require a ton of effort, time, or patience. Ha!
One reader, Teck, commented: “It’s truly a superb recipe. Moist and full of flavor. Easy to follow. Voted the best muffin by my family. ★★★★★”
Another reader, Paulina, commented: “They turned out just perfect and looked so good, you’d think I bought them. This will definitely be my go-to chocolate muffin recipe from now on! ★★★★★”
Double Chocolate Muffins Details
- Flavor: Chocolate. Seriously, that’s all you really need to know! This chocolate muffin recipe comes together with cocoa powder and chocolate chips. In recent years, I began adding vanilla extract to the batter for a touch of extra flavor. You can certainly leave it out if you’d like (and as mentioned above, the cookbook recipe doesn’t include it).
- Texture: Unlike chocolate cupcakes and chocolate cake, these muffins don’t really have a sponge-like texture. And that’s mostly because we aren’t adding hot water to the batter. They’re more like a bakery-style muffin with a tighter crumb and satisfying bite.
- Ease: Besides the deep chocolate flavor, what you’ll love most about this double chocolate chip muffin recipe is its ease. The recipe uses common baking ingredients, doesn’t require a mixer, and is super straightforward like this pumpkin muffins recipe—2 cups of this, 1 cup of that, and whole eggs. (No separating needed.)
Key Ingredients in Double Chocolate Muffins
The full written recipe is below, but let’s walk through some key ingredients so you understand their importance. This is always helpful when looking for substitution options.
- Cocoa Powder: Use unsweetened natural cocoa powder. You could get away use dutch process cocoa powder, but the muffins may not rise as much. For best taste and texture, stick with natural. Most of the flavor comes from the cocoa powder, so choose a good one! I’ve baked with many over the years and I always go back to Hershey’s.
- Sour Cream: If you were to skip the sour cream and replace it with milk, the chocolate muffins would be thin, flat, and wet. Just like it does in chocolate covered strawberry muffins, sour cream lifts the crumb and keeps the muffins moist. You can replace it with plain yogurt and I often do—in fact, that’s how the recipe is written in the book!
- Oil: We usually use creamed butter and sugar in muffin recipes like blueberry muffins. However, cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. If you replace it with melted butter, the muffins will dry out. You won’t miss the flavor of butter because chocolate overpowers it.
By the way, if you enjoy banana + chocolate together, you’ll love these chocolate banana muffins—they’re whole wheat, too!
Expect a thick and sticky batter.
Avoid Overmixing & Use Room Temperature Ingredients
Really all you’re doing here is whisking the dry ingredients together in one bowl and the wet ingredients together in another bowl. The dry ingredients include the sugar and chocolate chips. This way you’re only mixing the ingredients together once—dry + wet instead of dry + wet + mixing in the chocolate chips. Make sense?
- The reason why you’ll mix the chocolate chips into the dry ingredients is to avoid over-mixing the final batter. Over-mixing muffin batter can lead to a tough, dense baked good. While these chocolate muffins are certainly denser than our soft and spongy chocolate cupcakes, they aren’t heavy as bricks.
- What will also help you avoid overmixing is using room temperature ingredients. Bring the eggs, milk, and sour cream to room temperature before starting. As a shortcut, place the eggs in a glass of warm water for 10 minutes and—honestly this is what I do—microwave the sour cream and milk for 10-15 seconds to take the chill off.
Tip: You won’t regret eating one warm out of the oven. Those melty chips!
Double Chocolate Muffins Recipe Video
Double Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 40 minutes (includes slight cooling)
- Yield: 12-14 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These double chocolate muffins are incredibly rich, mega chocolate-y, and loaded with chocolate chips in every single bite. Sour cream helps guarantee a soft and moist muffin that has a denser texture than chocolate cupcakes.
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
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
- Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
- Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.)
- Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
- Jumbo Muffins: If you’d like to make about 6 jumbo muffins instead of standard size, follow the recipe through step 3 using a greased jumbo 6-count muffin pan. Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean.
- Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.)
- Oil: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together.
- Milk: Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.)
- Recipe excerpted from Sally’s Baking Addiction. This version includes more chocolate chips and the addition of vanilla extract for a little extra flavor. The cookbook version also uses plain yogurt, but you can use sour cream as noted here.
Reader Comments and Reviews
SO YUMMY ,ANITHER GREAT RECIPE SALLY
This is my go to muffin recipe. They are SO good and always a hit. They are almost cake like they are so moist. Thank you for sharing.
Can I use coconut oil in the muffins?
Hi Shar, see recipe Notes for oil details: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together.
As usual You never disappoint me with Your recipes. Each time I have to stop myself from eating too much! I truly appreciate Your tips on making the recipe and Your explanation behind the tips that You give! Also since I look for the best recipe, I have tried other recipes but You always win! Thank You for Your recipes. I also signed up for Your emails!
Hi Sally, just wondering what happens if I forego the sour cream / yogurt? Thank you!
Hi Daniela, we don’t recommend leaving it out. It adds necessary structure and moisture to the muffins.
My kids have been asking for chocolate muffins, so I decided to try out this recipe. They were AMAZING! So much better than the store bought ones we get from time to time. Will be saving this recipe to make again and again!
These muffins satisfied the chocolate craving I was having and it was so quick and easy to put together with all the ingredients on hand! I did add walnuts because I just love nuts. Thanks so much for this recipe – it is real keeper
Made these muffins with my 9 year daughter as an alternative to store bought chocolate muffins. I have 5 kids and 4 out of 5 loved them. We made the mini muffin version so they can bring it as snack for school. The time proved was perfect. They came out moist.
I love this recipe! I have made it both as written and with modifications!
I wanted to leave my modifications so they may be useful to others…
I used 1:1 ratio of stevia instead of sugar, Fage 0% Greek yogurt instead of sour cream, I used 1/4 cup + 2 tbsp Unsweetened applesauce and 2 tbsp olive oil for oil, and unsweetened vanilla almond milk instead of whole. I also only mixed chocolate chips into some of the muffins.
They turned out great for a low calorie version for chocolate muffin!
Following my alterations each muffin is approximately 124 calories. If you add in about 1/2 tbsp of chocolate chips, that will still keep you under 200 calories per muffin. Also, they are 5 grams of protein each I believe! Hope this helps someone<3
This is AMAZING for when I go back to counting my calories!! Thank you so much!
Great recipe. Delighted you also do metric. Loved them. Would love the nutritional info although I guess it depends on the actual ingredients used, a rough guide be good.
Hi Chris, we’re glad you enjoyed the muffins! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These look amazing. If I am lazy and want to do a loaf, would you make any changes to the temps or just the time?
JMadi, you can use this recipe in a 9×5 loaf pan for a double chocolate quick bread! Same temperature, but we’re unsure of the exact bake time. Keep a close eye on it and use a toothpick to test for doneness. Hope you enjoy!
I made these with high expectations. Followed the recipe to the T… I have burned muffins and I’m so sad about this recipe’s cook time. They have to now go in the garbage.
Hi Heather, we’re so sorry to hear that. Do you have an oven thermometer by chance? It sounds like your oven may run a bit hotter than it reads. For your next batch of muffins (whether this recipe or another), we’d recommend keeping a close eye on them as they may not need as long as the recipe states. You can use a toothpick to test for doneness.
I have tried and failed multiple chocolate muffin recipes. They always come out so dry. I followed this recipe exactly and they came out excellent!! So moist and chocolately! I used a jumbo muffin pan and followed the extra bake time for it, and they came out perfect!!! This is definitely my go to recipe from now on!
Did you change the temperature down after 5 minutes?
Great recipe
Have made these at least a half dozen times. I have added peanut butter and caramel chips to this batch…. All have been yummy and binge worthy!
Can I add a Little cinnamon??
Can’t see why not!
I do all the time. Yum 1/2 to 1 tsp
They came out great, amazing recipe!
It huts the chocolate spot! I subed like 2 table spoons of the milk for some fresh brewed coffee. And it took the recipe to a whole new level. I also added two different types of chocolate chips.
This recipe is amazing! How long can they stay at room temperature or in the fridge before freezing?
Hi Melissa, Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.
Can I use melted butter instead of oil and brown sugar instead white sugar?
Hi Karla, it’s best to stick to oil for this recipe. Butter will yield dry-tasting muffins. You can use brown sugar, but the muffins will taste a little heavier.
Hi! Could I prepare the batter the day before I intend to cook the muffins? Thank you!
Hi Kayle, we don’t recommend it. The baking soda is activated when the wet and dry ingredients are mixed together, so it’s best to bake off the batter right after that.
Quick question: These look delicious. Would using peanut butter frosting on these be too heavy of a dessert?
Hi Stephanie, peanut butter frosting would be delicious here!
These muffins came out great! I swapped chocolate chips for peanut butter chips and plan to ice them with your chocolate peanut butter frosting. It will be like a Reese’s muffin! Every muffin recipe I tried from your site came out amazing! Thank you!!!
Can these be doubled?
Hi Amanda, for best results, we recommend making 2 separate batches rather than doubling.
I’ve made these a dozen times and I tested them out with an egg replacer for the first time – they came out just as amazing as always! I love how decadent they are – so rich and full of chocolate.
Turned out perfectly. Delicious chocolate flavour. Nice crispy top & fluffy inside.
What would be the baking time for making mini muffins?
Hi Maggie, For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.
Update: I baked without chocolate chips and it turned out super good, the base has enough flavor to be eaten alone.
Can I leave out the chocolate chips?
Absolutely.
Easy recipe and great result!!
Amazing chocolaty muffins!
Can u tell me the substitute of eggs
Hi Khushi, we haven’t tested these with any egg substitutes, but let us know if you do any experimenting. And if you’re interested, here are all of our naturally egg-free recipes.
These turned out great. I follow quite a few of your recipes and they have all come out great. I add my own touch. This batch I sprinkled mini semi-sweets and flaky salt on top. Mmmmmm. Perfection