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Six chocolate muffins with chocolate chips on top in a muffin pan on a wood board.
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5 from 4 votes

Double Chocolate Muffins

These are the best double chocolate muffins! They are super moist, packed full of chocolate chips and are extra easy to make.
Prep Time10 mins
Cook Time22 mins
Rest Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate chips, chocolate muffins, double chocolate muffins, muffins
Servings: 12 Muffins

Ingredients

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

Instructions

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 and line a muffin pan with muffin liners.
  • After the batter has rested for 30 minutes, 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.)
    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.
  • After baking, let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.