Double Chocolate Chip Muffins Recipe

Introduction

These double chocolate chip muffins are a rich and indulgent treat perfect for breakfast or dessert. Packed with cocoa and plenty of chocolate chips, they offer a moist, tender crumb with a delightful chocolate burst in every bite.

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 your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Since this recipe makes about 14 muffins, have a second pan ready or plan to bake in batches, keeping leftover batter at room temperature.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set this dry mixture aside.
3. Step 3: In another bowl, whisk the eggs, sour cream (or yogurt), vegetable oil, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently fold together using a silicone spatula or wooden spoon until just combined. The batter will be thick and sticky—avoid overmixing.
4. Step 4: Spoon the batter into the prepared muffin liners, filling them all the way to the top. Bake at 425°F for 5 minutes. Then lower the oven temperature to 350°F (177°C) without removing the muffins and bake for an additional 15–16 minutes, or until a toothpick inserted in the center comes out clean. For mini muffins, bake for a total of 13–14 minutes at 350°F.
5. Step 5: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use full fat sour cream or plain yogurt for the best moist texture; Greek yogurt can be used but may make the batter denser.
• For extra fudgy muffins, fold in a handful of chopped dark chocolate chunks along with the chips.
• If you prefer a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dry ingredients.
• Make sure all your wet ingredients are at room temperature to help the batter combine smoothly.

Storage

Store leftover muffins covered at room temperature for up to 5 days or refrigerate for up to one week. To reheat, warm them in the microwave for 15–20 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives instead of whole milk?

Yes, you can substitute whole milk with almond milk, soy milk, or oat milk. Choose unsweetened and neutral-flavored varieties for best results.

Can I freeze these muffins?

Absolutely. Once fully cooled, wrap muffins individually in plastic wrap or place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Double Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 80 reviews

• Author: Mariam
• Total Time: 31 minutes
• Yield: 14 muffins 1x

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Description

These Double Chocolate Chip Muffins are rich, moist, and loaded with semi-sweet chocolate chips. Made with cocoa powder and a combination of sour cream and oil, these muffins boast a dense yet tender crumb. Perfect for a decadent breakfast treat or an indulgent snack, they are easy to prepare and bake in about 20 minutes, yielding approximately 14 deliciously chocolaty muffins.

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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

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Instructions

1. Preheat the oven: Set your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Since this recipe makes about 14 muffins, you’ll need to either prepare a second pan or plan to bake in batches, keeping the leftover batter at room temperature.
2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, salt, and semi-sweet chocolate chips until evenly combined.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, sour cream (or plain yogurt), vegetable oil, whole milk, and vanilla extract until the mixture is smooth and homogenous.
4. Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients and gently fold them together using a silicone spatula or wooden spoon. Stir until just combined to avoid overmixing; the batter will be thick and sticky.
5. Fill muffin pans: Spoon the batter into the prepared liners, filling each muffin cup all the way to the top to ensure tall muffins.
6. Bake the muffins: Place the muffin pans in the oven and bake for 5 minutes at 425°F (218°C). After this initial time, reduce the oven temperature to 350°F (177°C) without removing the muffins, and continue baking for an additional 15-16 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. For mini muffins, bake the entire 13-14 minutes at 350°F (177°C).
7. Cool the muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving or storing.
8. Store leftovers: Keep any leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

• Do not overmix the batter; a thick and slightly sticky consistency is ideal for tender muffins.
• Filling muffin liners to the top ensures tall, fluffy muffins.
• Room temperature ingredients help achieve even mixing and better texture.
• If baking in batches, keep leftover batter at room temperature to preserve rise and moisture.
• Use full-fat sour cream or plain yogurt for best moistness and flavor.
• To make mini muffins, reduce baking time to about 13-14 minutes at 350°F (177°C).

• Prep Time: 10 minutes
• Cook Time: 21 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: double chocolate chip muffins, chocolate muffins, easy muffin recipe, breakfast muffins, chocolate chip dessert