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.
Janet Norman
These were amazing! Not only am I thankful for such a delicious recipe but I’m beyond thankful for what I consider a baking lesson. I have never made such a beautiful shaped, perfectly moist, light and fluffy cupcake. THANK YOU!
Sugar Spun Run
I am so glad that you found the recipe easy to follow and educational, Janet. Thank you for trying my recipe. I am so happy that you enjoyed them and the process. 🙂
13 year old chef
This was sooo good!! Although, the middle was a little dry, so if you like your muffins more moist then add a little bit more milk! This was very good! -13 year old chef
Sugar Spun Run
Thank you for trying my recipe, young chef. I am so glad that you enjoyed them! 🙂
Makenzie
Hi Sam! This is your third recipe I have tried and the third AMAZING one in a row!
Thank you so much for sharing your hard work, and most of all thank you for what you write in the blogs. I feel like I’m actually LEARNING and not just blindly following a recipe. You are teaching me WHY you do things — and it’s helping me so much! 1,000 hearts to you!
Cheers from Wisconsin!
Makenzie
Sugar Spun Run
Thank you so much for such a sweet and heartfelt comment, Mackenzie! I am so glad that you have enjoyed the recipes that you have tried so far. I am happy that you are learning so much for my posts. Thank you for being a fan of my blog. 1,000 hearts back to you! 🙂
Kaci
My 5 year old requested “chocolate muffins with chocolate chips” for his birthday breakfast this morning. Google led me your recipe and these were a hit! I’m excited to look around at your other recipes. Thanks!
Sugar Spun Run
Thank you so much for trying my recipe and for commenting, Kaci! I am so glad that muffins were a hit! I am excited to see what recipe you try next! 🙂
Jax
Wow, these muffins were exquisite. The muffins were not overly sweet and light and fluffy. I halved the recipe, which was a big mistake. The family devoured the muffins within a day. Added bonus: quick, easy, no hassle steps/instructions. I’ve already made second (and full) batch within a week. Thanks for the recipe!
Sugar Spun Run
I am so glad that they were a hit and everyone enjoyed them, Jax! Thanks for trying my recipe and for commenting.:)
Bryanna
Hello,
I’m wondering what I can substitute for the canola/vegetable oil. I only have corn oil and olive oil. Thanks!
Sugar Spun Run
Hi, Bryana! You want to use a neutral flavor oil in baking, so I would choose corn oil for this recipe. Enjoy! 🙂
Stephanie Vertrees
Amazing! This is my first batch of muffins I have made from scratch. They are so good and turned out perfect. FYI…I used Greek yogurt instead of sour cream!
Thanks for an amazing recipe!
Sugar Spun Run
I am so glad that you enjoyed them, Stephanie, and happy that the greek yogurt worked so well as a substitute for you. Thanks for commenting. 🙂
Emily
These are so good! My newly-husband’s favorite food is Double Chocolate chip muffins, and I’ve been trying for nearly 5 years to find a recipe I actually like and isn’t totally dry. THANK YOU so much for this recipe! I will actually eat double chocolate chip muffins now, the sour cream addition and oil rather than butter made such a great lighter muffin!
Sam
I am so glad everyone enjoyed the muffins, Emily! 🙂
jackie
Hi! what else can i substitute for sour cream and plain yogurt? or can i just use buttermilk instead..both dont have them in my counter..
Sugar Spun Run
Hi, Jackie! Others who have tried this recipe have substituted with yogurt and a few left the sour cream out. You should be fine to do it either way. If you wish to substitute buttermilk for the regular milk that will be fine too. I hope that helps. Keep me posted on how your muffins turn out. 🙂
Karen
Hi, These sound delicious and I would like to make them but I do not have sour cream or yogurt in the house. What can I use in place of sour cream? I am baking for someone with a dairy, egg and nut allergy. I would appreciate any suggestions. Thank you!! 🙂
Sam
I’m so sorry Karen. I wish I had a suggestion, but I am not familiar with dairy free substitutes. 🙁 I hope someone else who is may be able to chime in with a suggestion.
Anne Marie
I would use applesauce or pumpkin. I also have dairy and other allergies. You won’t taste the pumpkin. I believe it is a humectant, like the yogurt, and will keep them moist.
Karen
Hi Anne Marie, thank you so much for the suggestion! Those are great ideas 🙂 Thanks!
Sue K
Coconut milk (not water)
or
there is a soy-based sour cream but I do not know what else is in it.
Sophia
Hey Karen! As a vegan who veganizes all recipes there is vegan ( milk and egg free ) sourcream by Tofutti and also by Good Karma. If you want to leave both of those out you can also use mayonnaise ( helmans has dairy free and many other companies!!)
Janessa
Hello! This recipe sounds delicious however I only have a mini muffin pan would this work?
Sugar Spun Run
Hi, Janessa! Yes, that will work, however, the bake time will be different than what is listed so be sure to keep an eye on them while they bake. 🙂
Anna
This recipe looks delicious! Would love to make but only have self-rising flour on hand at the moment. Can this be substituted for the all-purpose flour in this recipe? Or will the consistency be ruined? Would love any advice you can give!
Sugar Spun Run
Hi, Anna! You can substitute using self-rising flour, however, you will need to reduce the amount of baking powder and salt that is added into the recipe strategically. Having not tried it myself, I am uncertain of those exact measurements. If you try it, I’d love to know how it turns out. 🙂
Elise
Thanks for posting this recipe! Getting ready to make, but only have coconut flour. Will this work? How can I keep the moisture and consistency? Any advice is greatly appreciated 🙂
Sam
Ah, I’m really sorry Elise but I don’t know that coconut flour will work… I have never baked with it before. Hoping someone else can chime in who has tried it!
Elise
Sam, I tried it with the coconut flour(for the first time)! Read online it can’t be substituted equal parts since the coconut flour soaks up all the liquids, so used about 3/4 cups-ish instead of the 2 cups flour. Added an extra 5 min to the end & came out great! A little on the soft side, so will try adding a tad more coconut flour on the next batch. LMK if anyone else give this a try.
Sam
Thank you so much for the feedback Elise! I will be sure to pass on your advice to anyone who asks. I really really appreciate you taking the time to let me know. 🙂
Cat
So yummy!! Everyone loved them!!
Sam
I’m so glad everyone enjoyed the muffins, Cat! 🙂
Katelyn
These came out beautifully, I knew once the batter was finished that these would be great. I ended up using chocolate chunks and greek yogurt. Thanks for the recipe , stay safe!
Sugar Spun Run
Thank you for trying my recipe, Katelyn! I am glad that the muffins turned out so well. 🙂
Ray
These turned out fantastic! They taste better than store bought. I didn’t have any sour cream on hand so I used regular plain yogurt and they turned out delicious! Very moist and decadent. Thanks for this recipe 🙂
Sugar Spun Run
Thank you so much for trying my recipe, Ray! I am so glad that you enjoyed the muffins and the plain yogurt worked well as a substitute. Thanks for commenting. 🙂