These double chocolate muffins are a rich, indulgent treat perfect for any chocolate lover. Soft, moist, and bursting with melty chocolate chips in every bite, they’re the ultimate bakery-style muffins that come together easily without the need for a mixer. Sour cream adds extra moisture and a tender crumb, making these muffins irresistibly soft and full of deep cocoa flavor.

Why You’ll Love This Recipe

Intensely chocolatey flavor from both cocoa powder and chocolate chips
Moist, dense texture similar to bakery-style muffins
Simple ingredients and quick preparation
No mixer required—just two bowls and a whisk
Perfect for breakfast, brunch, or a sweet snack
Freezer-friendly and easy to make ahead

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (41g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cups (315g) semi-sweet chocolate chips
2 large eggs, at room temperature
3/4 cup (185g) full-fat sour cream or plain yogurt, at room temperature
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) whole milk, at room temperature
1 and 1/2 teaspoons pure vanilla extract

Directions

Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan with liners or nonstick spray. The recipe yields 12–14 muffins, so you may need a second pan or bake in batches.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and chocolate chips.
In a separate bowl, whisk eggs, sour cream, oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Avoid overmixing. The batter will be thick and sticky.
Spoon the batter evenly into the muffin cups, filling each all the way to the top.
Bake at 425°F (218°C) for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (177°C) and continue baking for 15–16 minutes, or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 12–14 muffins
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 40 minutes (including cooling time)

Variations

Chocolate Chip Variety: Use a mix of dark, milk, and white chocolate chips for a layered chocolate flavor.
Mocha Muffins: Add 1 teaspoon of instant coffee granules to the dry ingredients.
Nutty Twist: Fold in 1/2 cup of chopped walnuts or hazelnuts for crunch.
Zesty Version: Add 1 teaspoon of orange zest for a refreshing citrus note.
Mini Muffins: Bake smaller muffins at 350°F (177°C) for 13–14 minutes.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months. To reheat, warm in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 5 minutes until soft and warm.

FAQs

1. Can I use Dutch-process cocoa powder instead of natural cocoa?

Yes, but the muffins may not rise as much. Natural cocoa powder gives the best lift and flavor.

2. What can I use instead of sour cream?

Plain yogurt, either regular or Greek, is an excellent substitute.

3. Can I make these muffins dairy-free?

Yes, use plant-based milk (like almond or oat) and dairy-free yogurt.

4. How do I prevent my muffins from being dense?

Avoid overmixing the batter and ensure ingredients are at room temperature.

5. Can I use butter instead of oil?

It’s not recommended—oil keeps the muffins moist, while butter can make them dry.

6. How do I make jumbo-sized muffins?

Use a 6-count jumbo muffin pan and bake for 25–28 minutes after the initial 5-minute high heat.

7. Can I add fillings or toppings?

Yes—try a streusel topping, sprinkle coarse sugar on top, or fill the centers with chocolate spread.

8. Can I make the batter ahead of time?

It’s best to bake immediately, as the baking soda activates once wet ingredients are added.

9. How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

10. Why start baking at a higher temperature?

The initial high heat helps the muffins rise quickly, creating that classic domed top.

Conclusion

These double chocolate muffins are the perfect balance of rich flavor, soft texture, and easy preparation. With their intense cocoa taste and melty chocolate chips, they make a decadent breakfast or a delightful treat any time of day. Whether you enjoy them fresh from the oven or reheated later, each bite delivers pure chocolate satisfaction.