These fluffy and moist Double Chocolate Muffins are made entirely from scratch in just over 30 minutes. They’re perfectly chocolatey without being too rich for breakfast. Recipe includes a how-to video!
The Best Chocolate Muffins
These super moist and fluffy double chocolate muffins are one of my favorite ways to eat chocolate for breakfast (chocolate biscotti are always a good option too!). They have a pronounced chocolate flavor (thanks to blooming the cocoa powder) but aren’t too decadent or rich, so they still feel like a muffin rather than a chocolate cupcake!
Today’s recipe is an update to one of my original recipes. While the original version was great, I felt like I could do even better and make the muffins just a bit softer and more chocolatey. Some sour cream and blooming the cocoa with hot water solved my hang-ups with the original recipe, and here we are!
I had many taste-testers compare my original recipe with this one, and while they all liked the original, every single one voted for the new version when comparing the two. If you’re a big fan of the original, don’t worry–I’ve linked to the original recipe in the recipe card. But I really think you’ll love this new and improved version!
What You Need
Here are the key ingredients we’ll be using in our double chocolate muffins:
- Cocoa powder. Use a natural (not dutch-processed!) cocoa powder. This is important since we’re using baking soda; if you’d like to learn more about this distinction, scroll down to the FAQ section or read my natural vs. Dutch process cocoa post.
- Oil. To attain the perfect texture and flavor, we are using oil instead of butter here. Because butter contains water, it actually can dry out our muffins. Typically I like to use a blend of oil and butter for moisture and flavor (I do this in my chocolate chip muffins), but in this case we have plenty of other elements contributing to the flavor of the muffins (mainly the chocolate and sour cream), so we can nix the butter and still have flavorful results. Any neutral cooking oil (such as vegetable or canola) will work here.
- Sour cream. Like in my chocolate banana bread and blueberry muffins, we’ll be adding some sour cream here too. This (very subtly) adds to the flavor of the muffins, but more importantly, it helps to keep them tender and moist. You could also substitute plain, full-fat Greek yogurt instead.
- Chocolate chips. I like to use a blend of mini and regular-sized semi-sweet chocolate chips, but you can use whatever you like.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Double Chocolate Muffins
- Combine the flour, sugar, baking soda and salt in a large bowl.
- In a separate heatproof bowl, whisk together the cocoa powder and hot water (we’re “blooming” it here to develop the flavor, if you’ve made my zebra cake you’ll remember this step from the chocolate stripes!)
- Whisk in the oil until combined. I like to add the oil first because, even though it separates from the water, it helps to cool down the chocolate mixture before we add the sour cream and eggs, which could be negatively affected (they could cook or curdle if the water was still hot).
- Now ad the sour cream, eggs, and vanilla extract and whisk until combined.
- Fold together the wet and dry ingredients until they’re just about 50% combined.
- Add the chocolate chips and continue gently folding until just combined.
- Divide the batter into a lined muffin tin (remember, this recipe makes 18 muffins so you’ll need two tins, or to wait for the first batch of muffins to cool so that you can use it for your next 6 muffins!) and top with additional chocolate chips.
- Bake for 17-18 minutes or until a toothpick comes out clean or with a few moist crumbs.
SAM’S TIP: Adding the chocolate chips when the batter is 50% combined helps us avoid over-mixing. Over-mixing makes for tough, dense, dry muffins that don’t rise above their muffin liners. Use a spatula (not a mixer!) and mix until just combined, then stop!
Frequently Asked Questions
This will happen if you over-mixed your batter or over-baked your muffins. Remember to use a gentle hand to fold the wet and dry ingredients together and bake until your toothpick comes out clean or preferably with a few moist crumbs (just try to avoid the chocolate chips!). This recipe is designed to be very moist, so if followed properly, your muffins won’t be dry.
If you don’t have sour cream, full-fat plain greek yogurt will work instead. I don’t recommend leaving it out entirely though.
I don’t recommend it. This recipe relies on the acidic nature of natural cocoa powder to help activate the baking soda. Sour cream is acidic, so it helps, but it won’t do everything we need it to. Dutch process cocoa is alkaline, so if you use it, your baking soda won’t fully activate and your muffins could end up flatter than they should be.
SAM’S TIP: I like to use an ice cream scoop (affiliate link) to portion my muffin batter into liners. It’s less messy and more precise!
Are you team chocolate-for-breakfast? If not, these double chocolate muffins may convert you 😉
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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) avocado, canola or vegetable oil
- 1 cup (240 g) sour cream (see note)
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 cups (340 g) semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
Recommended Equipment
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.1 ⅔ cups (208 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 ½ teaspoons baking soda, ½ teaspoon table 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.½ cup (50 g) natural cocoa powder, ½ cup (118 ml) very hot or boiling water
- 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,½ cup (118 ml) avocado, canola or vegetable oil, 1 cup (240 g) sour cream, 2 large eggs, 1 teaspoon vanilla extract
- 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.2 cups (340 g) semisweet chocolate chips
- 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.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be wrapped and frozen for several months.Sour Cream
You may substitute full-fat plain Greek yogurt instead.Muffin Tin
This recipe makes 18 muffins and a typical muffin tin holds only 12. If you have two tins, divide the batter into the two tins and bake one tray at a time. If you only have one tin, bake the first batch, allow the muffins to cool 10 minutes, carefully remove them to a cooling rack and allow the tin to cool completely before baking the remaining batter.Original Recipe
For those of you who are diehard fans of the original recipe, you can find the original recipe here.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Gusti Lowenberg
I followed directions but I could taste the baking soda (1.5 teaspoon). Why?
Sam
I’m so sorry this happened. A lot of the times when this happens it’s because your baking soda was probably bad, or if a little bit of moisture got into it could clump. I also find that generic baking soda does this as well. I hope you’ll give them another try. 🙂
maria torres
I like this muffins recipe, the recipe makes 16 muffins. I did not add chocolate chips but still tasted delicious and I also substituted white sugar with brown sugar and the muffins came out beautiful.
Jia
As I do not have sour cream on hand, can I use double cream instead?
Sam
Unfortunately I’m not sure it would work. Greek yogurt is a good substitute for sour cream. 🙂
Melanie
Hi Sam. Have you ever tried using gluten free flour instead of AP flour in this recipe? I’m wondering if they will still turn out ok. Thanks!
Sam
Hi Melanie! I have not tried it. If you do I would love to know how they turn out. 🙂
Melanie
Hi Sam. Just wanted you and your readers to know that I made this recipe using King Arthur Gluten Free Flour Mix instead of the AP Flour, and the muffins turned out beautiful and delicious. Thanks so much for a great recipe!
Sam
This is very helpful, thank you so much for sharing, Melanie, I really appreciate it! And thank you for trying my recipe! <3
Cheryl Clark
These are moist and full if flavor….sooo good!!
Sam
I’m so glad you enjoyed! <3
Maria
Can’t wait to try these! Would it be alright to use dutch-processed cocoa powder here?
Sam
Hi Maria! That should work fine here. 🙂
Mary
I accident put 1 1/2 tbs of baking soda instead of 1 1/2 tsp, and the muffins did not turn out good, unfortunately. Very disappointed, but I hope to try this recipe again properly! It looked super promising until I made that blunder!
Mary
*Accidentally
Sam
O no!!! I’m so sorry this happened! I hope it turns out better next time.
Ann
Can I keep this batter overnight to bake it tomorrow morning? Or should I just make it all tmrw morning?
Sam
Hi Ann! I would be concerned about it sitting overnight due to the baking soda. I haven’t tried it but generally I do recommend making the muffins right away. If you do try it I would love to know how it goes. 🙂
Ale
Am I able to replace the oil with butter? I know you can do it with cakes but not so sure with muffins..
Sam
You can use the butter here, but the muffins won’t be quite as moist.
Raush
My muffins came out dry and hard from the top and bottom. I am not sure what mistake I did.
Sam
O no! I’m so sorry this happened. It sounds like they may have been slightly over-baked.
Raush
I baked exactly for 18 mins . Can it be because I stirred it a lot?
Sam
Yes, over-mixing could definitely do it too.
Evon
Hi can I replace sour cream with yogurt?
Sam
Hi Evon! You can substitute greek yogurt here. 🙂
Amanda
Can I use applesauce instead of oil?
Sugar Spun Run
I personally have not tried it, so I can not advise. Keep me posted on how they turn out if you do. They should be fine. 🙂
Wendy
Could you use Greek yogurt in place of the sour cream?
Sam
Hi Wendy! That should work here.
Sandra
I made 80 muffins today for my club. Each will be put in a baggie and then in a decorated bag. These muffins are wonderful and easy to make since you don’t need an electric mixer, it went quickly. VERY GOOD.
Sam
That’s a lot of muffins!! I’m so glad you enjoyed them, Sandra! 🙂
Nasreen
I halved the recipe for a couple of kids who were visiting, they loved it. I put only 1/4th cup chocolate chips, they were sweet enough. I used regular yogurt, which worked for me. The halved recipe made exactly 9 muffins, I was surprised at the precision! I may have overbaked them a tiny bit, we need to slightly underbake them, since they keep cooking as they cool. 18 minutes would’ve been perfect.
Sam
I’m so glad everyone enjoyed them so much, Nasreen! 🙂
Helena
Absolutely perfect!!! I finally found the perfect
chocolate muffins!! So moist and chocolaty…I put butter milk instead of regular milk and half baking powder half baking soda. The taste is really amazing 😀
Sam
I am so glad you enjoyed them Helena! 🙂
Kim
I made these this morning. I love the chocolate chocolate chip muffins at Costco but rarely do I ever need or want to pay $8 for 12 huge muffins. These did not disappoint!!! I will never have to buy from Costco again. I made some into mini muffins (if I was just doing mini muffins, I would only use mini morsels). I held back a little on the chips (I put slightly more than 1 cup of chips in the muffins). I also have four young children and ADHD, so I didn’t fold in the sour cream (just kind of stirred it in) and I just threw the dry ingredients on top and stirred them in (which was just fine). So real bakers would be horrified, but my kids and my husband and I were all perfectly happy with them. Thank you for the wonderful recipe!
Sam
I am so glad everyone enjoyed them so much, Kim! 🙂
Madilyn
Made a half batch with almond milk instead of whole milk and these were delicious!
Sam
I am so glad you enjoyed them so much, Madilyn! 🙂