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.
Carol
I was excited about these ~ they’re okay but wanted moist & a bit gooey. I didn’t over mix them, just enough to coat. I even took them out @ 15 minutes instead of 18 minutes. They look great but disappointed that they’re too dry.
Sugar Spun Run
I am so sorry that these muffins left you feeling disappointed, Carol, and they were too dry. If they were on the drier side perhaps your oven may be running hotter than what is indicated or you may have over measured your flour. Regardless, I am sorry that this happened. Thank you for the feedback.
Sonia
Curious why the higher bake temperature? Does that lock in moisture?
Sugar Spun Run
Hi, Sonia! When you bake at a higher temperature it allows the muffins to rise, giving you that nice muffin top while locking in moisture. 🙂
Mrs. B
I’ve made them with Greek yogurt in place of the sour cream, used half whole wheat flour & added a teaspoon of instant coffee granules. I was able to get 22 muffins out of the recipe.
Sugar Spun Run
Thanks so much for sharing, Mrs. B! I am glad that you enjoyed the muffins. 🙂
Jana
Can I substitute plain Greek yogurt for the sour cream?
Sugar Spun Run
Hi, Jana! Others have and reported success. I hope that it works well for you as well. Happy Baking. 🙂
Pascale
Hello i made the muffins today and they are delicious and amazing thank you soo much for your lovely recipes 🙂
Sugar Spun Run
I am so glad that you enjoyed the muffins, Pascale! Thank you for trying my recipe! 🙂
Christine
Would this work if I used a loaf pan instead of muffin tins?
Sugar Spun Run
Hi, Christine! I have not tried it, however, I think that it will work fine. Keep me posted on how it turns out. 🙂
Amy
Fantastic recipe! Super decadent! I might actually try pulling back the cocoa powder to 1/2c next time, But otherwise perfect!
Sugar Spun Run
I am so glad that you enjoyed the muffins, Amy! Thanks for commenting. 🙂
Julie
Made them and they are delicious! I didn’t have sour cream but I substituted with yogurt as others did and used regular-sized chocolate chips but they are amazing! I will definitely be making them again!
Sugar Spun Run
I am so glad that you enjoyed the double chocolate muffins, Julie! Thank you for trying my recipe and for commenting. 🙂
Diana Scarborough
Made these today and love them, very moist and just the right amount of sweet! I added a teaspoon of espresso powder also.
Sugar Spun Run
I am so glad that you enjoyed the double chocolate muffins, Diana! Thanks for trying my recipe. 🙂
Valerie
Three words: BEST. MUFFINS. EVER. 1st time mine have come out super moist with the perfect balance of sweetness. Thank you so much for the time you took to share this and your inspiring story.
Sugar Spun Run
Thank you so much, Valerie. I am so glad that you enjoyed the muffins and found them to be the best you’ve had. I appreciate the feedback. I can’t wait to see what recipe you try next! 🙂
Taisa
These taste just as good as Costo’s chocolate muffins, but they don’t have all the yucky ingredients. I even used avocado oil and cut 1/4 cup of the sugar to make them a bit healthier, and they still turned out sweet, moist, and so chocolatey! This recipe’s a keeper for sure.
Sugar Spun Run
I am so glad that your muffins turned out so well, Taisa! Thanks for trying my recipe. 🙂
Terri C.
I’ve made these twice now, making just half each time, and they turned out good both times. The second time I used a jumbo muffin pan and got five, using 1/2 c. batter for each one. I used one tablespoon less cocoa powder, doubled the vanilla, and these could have used a bit more salt. I made a glaze for mine too. It’s nice to have recipes that use oil and not butter for times when we’re low on butter, or just don’t have any, so thank you!
Sugar Spun Run
I am so glad that your muffins turned out perfectly both times, Terri! Thanks for trying my recipe. I am so glad that you have enjoyed them. 🙂
Bridget
I needed a different kind of lesson for my ESL student in China today. We’d been learning about baking, so I thought it might be fun to make these together. She had a blast, and they turned out great! Thanks for sharing such a delicious recipe!
Sugar Spun Run
I am so happy to hear that your student enjoyed the muffins and had fun making them, Bridget! Thanks for commenting. 🙂
Cookie
Do these freeze well?
Sugar Spun Run
Hi, Cookie! Yes, the muffins freeze well. 🙂
wynwem
I’ve made these twice now for my husband’s work, and I am told they are very good!
I use 1 cup of dark chocolate morsels (they’re a little larger) in the cake recipe, and then sprinkle semi-sweet chocolate chips (about 1/2 cup) on top. 18 minutes and they’re perfect! Thanks for the recipe!
Sugar Spun Run
I am so happy that the double chocolate muffins have been such a hit! Thank you for commenting. 🙂