When it comes to chocolate in muffins, there’s no such thing as too much! I’m a total chocoholic myself, so I get it.
If regular chocolate chip muffins aren’t cutting it for you, I’ve got just the thing: my double chocolate muffin recipe. It’s every chocolate lover’s dream come true!
Why These Homemade Double Chocolate Muffins Steal Our Hearts
- Cocoa powder mixed into the batter and sprinkled with chocolate chips is basically an invitation to a huge chocolate party. The best part? This thick chocolatey kick goes perfectly with whatever drink you’re into – a classic glass of milk, a strong cup of coffee, a cozy tea, or even something fruity.
- Sneak buttermilk or sour cream into the mix, and you will see the difference! They make our babies moist and melt-in-your-mouth soft, even with all the drying cocoa powder.
- Compared to cupcakes, these double chocolate chip muffins aren’t as sweet! So you can munch them for breakfast, grab one for a snack, or wrap up your day with a satisfyingly not-too-sugary dessert. They’re truly an all-day, any-time treat, my friend.
5 Basic Steps To Make Double Chocolate Chip Muffins
Key Ingredients
Alright, let’s gather our dream team! Below is the lineup of the three key players:
Cocoa Powder: For the best results, stick with natural, unsweetened cocoa powder. Of course, you could also settle for Dutch-process cocoa, but your muffins might not puff up as prettily as they should.
Sour Cream: Don’t even think about skipping this one or replacing it with regular milk! Sour cream is the secret sauce behind our moist and fluffy muffins. Without it, you’d end up with a sad, flat batch. You can still sub in plain yogurt if you’re in a pinch.
Oil: Now, I know we’re used to using butter in our muffin recipes, but hold up – cocoa powder can be a bit of a diva and tends to dry things out, so butter won’t do. That’s where the moist oil swoops in to save the day!
Instructions
Step 1.
First, preheat your oven to a toasty 425°F (218°C). Next, prepare your muffin pan. Spray it with nonstick spray or light butter, or add cute cupcake liners!
Oh, and heads up: this recipe makes about 14 yummy muffins, so either grab another pan (and prep it like with the first one) or brace yourself for some leftover batter!
Step 2.
Now, let’s talk about dry ingredients.
In a large bowl, whisk together the flour, baking soda, cocoa powder, sugar, salt, and, of course, those glorious chocolate chips! Set that bowl aside and move on to the wet stuff.
Step 3.
In another bowl, crack those eggs and whisk them up with the oil, milk, sour cream, and vanilla until they’re all buddy-buddy. Then, pour that happy mixture into our dry ingredients (from Step 2) and gently fold everything with a wooden spoon or silicone spatula.
Pro tip: Don’t go too crazy with the mixing. We want a thick, sticky batter, not a smoothie!
Step 4.
Now, it’s spooning time!
Fill those liners to the tippy top (about ¾ full) with your batter. Then, pop them in the oven for a quick 5-minute blast at 425°F before dialing it down to 350°F.
Let them bake for 15 to 17 minutes until a small toothpick poked in the middle comes out mostly clean. Our total baking time should be about 20 to 22 minutes (or 15 minutes at 350°F if you’re making mini muffins).
Step 5.
Once out of the oven, let those beauties sit in the pan for 10 minutes before transferring them to a wire rack to finish cooling. And then? Well, it’s muffin time, my friend!
If you are more of a cookie person, check out my double chocolate chip cookies. Double is still not enough? Triple chocolate cake for the rescue.
Notes
1. I know that not everyone is a fan of coffee flavors in muffins.
But trust me, adding a little espresso powder (about one tablespoon) to the mix won’t hurt! It boosts the rich, intense chocolate flavor without making our treats taste like bitter coffee. If a tablespoon still seems risky to you, start with a teaspoon and go from there.
2. Chocolate chips are clearly a no-skip ingredient here (we can even see them in the recipe’s name, after all). But if that’s still not enough for your chocolate cravings, how about chopped chocolate bars (semisweet, dark, or a mix) instead of or in addition to the chocolate chips?
These huge bars create bigger melty pools of chocolate throughout the muffins. With every huge bite, you will feel like you are sinking into heaven!
3. Like other muffin recipes, chopped nuts (walnuts, pecans, almonds, etc.) introduce a wonderful textural contrast of crunch to our experience! The burst of tartness in chopped dried fruit (like cherries, cranberries, or raisins) is also hard to resist — even more so with a sprinkle of sea salt on top.
4. When it’s time to stash these babies away, there’s hardly anything to worry about.
Muffins stay fresh for up to 3 days at room temperature in an airtight container (you heard it right, no fridge!). The container already helps trap moisture and keeps our muffins from drying out.
Freezing is another option if you make big batches or want to savor them throughout the week! You just have to wrap the muffins tightly in plastic wrap or put them in an airtight container in the freezer for up to 3 months.
To thaw, let them chill in the refrigerator overnight or reheat them from frozen in the microwave for a few 30-second bursts. Easy peasy.
FAQs
Can I Make These Muffins Gluten-Free?
Yup, although I haven’t tested it yet. For the best results, look for a gluten-free flour blend (containing xanthan gum)! Xanthan gum helps bind the ingredients together and STILL mimics the texture of gluten. Tell me how it turns out for you.
Can I Make These Muffins Dairy-Free?
Yes. I sometimes substitute vegetable oil for butter and use my favorite non-dairy milk instead of whole milk. You know, many non-dairy milks (like almond milk or oat milk, for example) work like a charm in baking, and my recipe is no exception.
So easy! Happy baking!
Discover More Unique Muffins Recipes:
Double Chocolate Chip Muffins Recipe
Ingredients
- 2 cups spooned and leveled all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅔ cups semisweet chocolate chips
- 2 eggs room temperature
- ¾ cup sour cream (full-fat) or plain yogurt, room temperature
- ½ cup vegetable oil
- ½ cup whole milk room temperature
- 1 ⅓ tsp vanilla extract
Instructions
- Preheat your oven to a toasty 425°F (218°C). Next, spray your muffin pan with nonstick spray or light butter, or add cute cupcake liners. You will make 14 muffins; either spray another pan or prepare yourself for leftover batter.
- Mix the flour, baking soda, cocoa powder, sugar, salt, and semisweet chocolate chips in a large bowl and set aside.
- In another bowl, crack those eggs and whisk them up with the oil, milk, sour cream, and vanilla until combined. Then, pour that into our dry ingredients (from Step 2) and gently fold everything in. Don’t go too crazy with the mixing.
- Fill those liners (about ¾ full) with your batter. Then, pop them in the oven for a quick 5-minute blast at 425°F before dialing it down to 350°F.
- Let them bake for 15 to 17 minutes until a small toothpick poked in the middle comes out mostly clean. (20 to 22 minutes of total baking time, or 15 minutes at 350°F if you make mini muffins).
- Let them sit in the pan for 10 minutes before transferring them to a wire rack to finish cooling. Enjoy!
Notes
- A teaspoon of espresso powder can intensify the chocolate flavor without adding bitterness.
- Instead of, or in addition to, chocolate chips, you can use chopped chocolate bars (semisweet, dark, or a mix) for even more melty chocolate in every bite.
- Consider adding chopped nuts (walnuts, pecans, or almonds), chopped dried fruit (cherries, cranberries, or raisins), or even a sprinkle of sea salt before baking.
- Make sure the muffins cool to the touch to prevent sogginess. Then, place them in a sealed container. They will stay fresh for up to 3 days at room temp.
- Muffins freeze well! Wrap them tightly in plastic wrap or store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave.