This is the best chocolate muffin recipe! These double chocolate muffins are super moist, packed full of chocolate chips and are extra easy to make.
The tops of the muffins are extra domed and covered in lots of melty chocolate chips. These bakery-style muffins are perfect for a school snack or breakfast treat. These are sure to be every chocolate lovers new favorite!
Why You'll Love These Double Chocolate Muffins
Super simple to make- They take under 30 minutes and you just need a whisk and two bowls!
Extra chocolatey- They're flavored with Dutch process cocoa powder and packed full of lots of chocolate chips. You're sure to have chocolate chips in each bite!
Super moist- In my opinion a good muffin has to be moist! These muffins use sour cream to make them extra rich and moist.
Key Ingredients for Double Chocolate Muffins
- Butter- melted butter adds the best flavor and moisture to these muffins that you really can't replicate with vegetable oil
- Sugar- granulated sugar is used to sweeten the muffins
- Eggs- make sure they're room temperature
- Milk- I recommend using whole milk for the best flavor, make sure it's room temperature
- Sour Cream- makes the muffins extra moist, make sure it's room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but vanilla extract works just fine as well
- Flour- we're using all purpose flour for the best "crumb"
- Cocoa Powder- we're using Dutch process cocoa powder, it gives the muffins a rich, dark chocolate flavor
- Baking Powder & Baking Soda- used to leaven the muffins and give them their fluffy texture
- Salt- used to bring out all the flavors
- Semi-Sweet Chocolate Chips- mini chocolate chips are mixed into the batter and sprinkled on top of the muffins before baking
Step by Step Instructions for the Best Chocolate Muffins
STEP ONE: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Then set aside.
STEP TWO: In a large bowl, mix together the melted butter, sugar, eggs, milk, sour cream and vanilla.
STEP THREE: Add the dry ingredients to the wet ingredients and mix until combined.
STEP FOUR: Add in the chocolate chips and fold them into the batter with a rubber spatula.
STEP FIVE: Cover the muffin batter with plastic wrap and let it rest at room temperature for 30 minutes.
STEP SIX: Line a muffin pan with muffin liners. Scoop the batter into the lined muffin cups. Sprinkle extra mini chocolate chips over each. (The best way to get extra domed muffin tops is to only add batter to every other muffin cup. If you don't have an oversized 24 capacity muffin pan, use two regular sized muffin pans.)
STEP SEVEN: Bake the muffins then let them cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.
See recipe for complete measurements and baking time.
Can I use regular cocoa powder instead of Dutch process cocoa powder? Absolutely. I just prefer Dutch process because it has a stronger chocolate flavor than regular cocoa powder.
Can I use other kinds of chocolate chips besides semi-sweet? Yes! you can use dark chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips or even replace the chocolate with nuts if you prefer!
Can I use brown sugar in these muffins? I have only tested the recipe with granulated white sugar, so for best results just stick to the recipe.
How do I store these muffins? Store the muffins in an airtight container or freezer bag for up to three days.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all the wet ingredients are at room temperature. The muffins will bake the best and have the best texture when the wet ingredients are room temperature instead of cold.
Other Recipes to Try
Double Chocolate Muffins
For the Double Chocolate Muffins
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- 2 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 eggs, at room temperature
- ½ cup (120 ml) whole milk, at room temperature
- ½ cup (122 g) sour cream, at room temperature
- 2 teaspoon vanilla
- 1 cup (200 g) mini semi-sweet chocolate chips
- ½ cup (100 g) mini semi-sweet chocolate chips for sprinkling on top of the muffins
For the Double Chocolate Muffins
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Then set aside.1 ¾ cups (219 g) all-purpose flour, spooned and leveled, ½ cup (40 g) Dutch process cocoa powder, 2 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, mix together the melted butter, sugar, eggs, milk, sour cream and vanilla.½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 eggs, at room temperature, ½ cup (120 ml) whole milk, at room temperature, ½ cup (122 g) sour cream, at room temperature, 2 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix until combined.
- Add in the chocolate chips and fold them into the batter with a rubber spatula.1 cup (200 g) mini semi-sweet chocolate chips
- Cover the muffin batter with plastic wrap and let it rest at room temperature for 30 minutes.
- Preheat the oven to 350 degrees. Line 2 muffin pans with 12 liners, lining every other cup so that they are spaced out
- After the batter has rested for 30 minutes, scoop the batter into the lined muffin cups. Sprinkle extra mini chocolate chips over each.½ cup (100 g) mini semi-sweet chocolate chips
- Bake the muffins for 20-23 minutes, or until a toothpick comes out from the centers with just a few moist crumbs. (If you choose not to space out the muffins and instead bake them all in one 12 cup pan, keep in mind that the muffins will need about 4-5 extra minutes longer to bake.)
- After baking, let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.