Double Chocolate Muffins: Moist, Rich, and Packed with Chocolate Chips

Double Chocolate Muffins

These double chocolate muffins are the kind of treat that makes a kitchen smell like a chocolate shop. Each muffin rises with a tall, domed top that is covered in melted mini chocolate chips, so the first bite gives you a soft, rich crumb and a pocket of gooey chocolate.

They work just as well for a school snack as they do for a lazy weekend breakfast, and they are simple enough for a beginner baker to pull off.

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The recipe is forgiving, so even if you are new to baking, you can get a beautiful result. I first made a batch for a neighbor’s brunch, and by the time the coffee was poured, half the tray had disappeared.

If you enjoy these, you might also like our blueberry muffins, chocolate chip banana bread, and pumpkin streusel muffins.

Why You’ll Love These Double Chocolate Muffins

There are three reasons this recipe earns a spot in your regular rotation. First, the equipment list is short: you need a whisk and two bowls, and the active prep takes about 10 minutes.

Second, the chocolate flavor is intense because the batter uses Dutch process cocoa powder plus mini chocolate chips folded through and sprinkled on top. Third, sour cream is the secret to a moist, tender crumb that stays soft for days.

I love that I can mix everything by hand, let the batter rest while I clean up, and still end up with bakery style muffins. The original recipe has earned a 5 star rating from 25 ratings, which gives you confidence that it works.

The muffins also stay moist for a couple of days, so they make a great make ahead breakfast. My kids ask for these muffins on snow days, and they love helping sprinkle the chocolate chips on top.

Key Ingredients for Double Chocolate Muffins

Each ingredient has a job. Here is what you need and why it matters.

• Melted unsalted butter (1/2 cup, 112 g): I use butter instead of oil because it gives the muffins a richer flavor and a softer texture.
• Granulated white sugar (1 cup, 200 g): This sweetens the muffins and helps create that domed top.
• Eggs (2, at room temperature): Room temperature eggs blend more evenly into the batter.
• Whole milk (1/2 cup, 120 ml, at room temperature): Adds moisture and richness.
• Sour cream (1/2 cup, 122 g, at room temperature): The key to a moist, tender crumb.
• Vanilla (2 tsp): I prefer vanilla bean paste for a deeper flavor, but vanilla extract works fine.
• All purpose flour (1 3/4 cups, 219 g, spooned and leveled): Builds the structure. Measure it carefully so the muffins do not turn out dry.
• Dutch process cocoa powder (1/2 cup, 40 g): Gives a rich, dark chocolate flavor that regular cocoa cannot match.
• Baking powder (2 1/2 tsp) and baking soda (1/4 tsp): These leaveners help the muffins rise.
• Salt (1/2 tsp): Balances the sweetness and boosts the chocolate flavor.
• Mini semi sweet chocolate chips (1 cup, 200 g for the batter; 1/2 cup, 100 g for the tops): They melt into every bite and create that shiny, chocolate studded top.

Together, these ingredients create a batter that is thick, glossy, and packed with chocolate.

Step by Step Instructions for the Best Chocolate Muffins

Here is the flow from bowl to cooling rack. The full details are in the recipe card below, but this overview helps you see the whole process at a glance.

1. Whisk the dry ingredients. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2. Mix the wet ingredients. In a large bowl, stir together the melted butter, sugar, eggs, milk, sour cream, and vanilla.
3. Combine. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold in the chocolate chips. Use a rubber spatula to fold 1 cup of the mini chips into the batter.
5. Rest the batter. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes. This rest is a key step that helps the muffins achieve their best texture.
6. Prepare the pans and oven. Preheat the oven to 350 degrees F. Line two muffin pans with 12 liners, placing them in every other cup so the muffins have room to dome.
7. Scoop and top. After the rest, divide the batter among the lined cups. Sprinkle the remaining 1/2 cup of mini chocolate chips over the tops.
8. Bake. Bake for 20 to 23 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. If you bake all 12 in one pan without spacing, add about 4 to 5 extra minutes.
9. Cool. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

The spacing of the liners is not just for looks. Giving each muffin its own cup in an alternating pattern allows hot air to circulate around the batter, which encourages a taller, rounder top.

Without the spacing, the muffins tend to spread sideways instead of rising up. Mini chocolate chips are also a smart choice because they distribute evenly and melt into the crumb without sinking to the bottom.

Once baked, the muffins have a deep brown color and a slightly crackly top. The interior is soft, moist, and studded with melted chocolate chips. They are best enjoyed slightly warm, when the chips are still gooey.

Pro Tips:

Two simple habits make a big difference in how these muffins turn out.

Measure flour correctly. Do not scoop the measuring cup directly into the flour bag. That packs the flour and adds too much, which makes dry muffins. Instead, spoon the flour into the cup and level it off with a knife.

Even better, use a kitchen scale: 1 cup of all purpose flour equals 125 grams. I keep my scale on the counter whenever I bake, and it takes the guesswork out of every batch.

Bring wet ingredients to room temperature. Eggs, milk, and sour cream should all sit out for about 30 minutes before you start. Room temperature ingredients blend into a smooth batter and help the muffins rise evenly.

If I am short on time, I place the eggs in a bowl of warm water for a few minutes and warm the milk slightly in the microwave.

I also like to use an ice cream scoop to divide the batter, which keeps the muffins uniform in size.

Room temperature wet ingredients are not a suggestion. They are the difference between a lumpy batter and a silky one that bakes into a tender crumb.

Ingredients

This recipe makes 12 muffins. It uses one bowl for dry ingredients and one for wet ingredients.

• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch process cocoa powder
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112 g) unsalted butter, melted
• 1 cup (200 g) granulated white sugar
• 2 eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (122 g) sour cream, at room temperature
• 2 tsp vanilla
• 1 cup (200 g) mini semi sweet chocolate chips
• 1/2 cup (100 g) mini semi sweet chocolate chips, for sprinkling on top

Instructions

Follow these steps for tall, moist double chocolate muffins.

1. In a medium bowl, whisk together 1 3/4 cups (219 g) all purpose flour, 1/2 cup (40 g) Dutch process cocoa powder, 2 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
2. In a large bowl, mix together 1/2 cup (112 g) melted unsalted butter, 1 cup (200 g) granulated white sugar, 2 room temperature eggs, 1/2 cup (120 ml) room temperature whole milk, 1/2 cup (122 g) room temperature sour cream, and 2 tsp vanilla.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
4. Add 1 cup (200 g) mini semi sweet chocolate chips and fold them into the batter with a rubber spatula.
5. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
6. Preheat the oven to 350 degrees F. Line two muffin pans with 12 paper liners, placing them in every other cup so the muffins are spaced out.
7. After the batter has rested, scoop it into the lined cups. Sprinkle the remaining 1/2 cup (100 g) mini semi sweet chocolate chips over the tops.
8. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you choose to bake all 12 muffins in one 12 cup pan without spacing, they will need about 4 to 5 extra minutes.
9. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

The mini chocolate chips are worth seeking out. Regular size chips can work, but mini chips blend into the batter more evenly and give you chocolate in every bite. The batter should look thick and glossy after mixing.

If it seems dry, check your flour measurement. Store any leftovers in an airtight container at room temperature for up to three days. They also freeze well in a freezer bag.

Recipe details

Prep time: 10 minutes. Cook time: 22 minutes. Rest time: 30 minutes. Servings: 12 muffins.

FAQs

Double Chocolate Muffins

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• Total Time: 1 hour 2 minutes
• Yield: 12 Muffins 1x

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Description

Double Chocolate Muffins These double chocolate muffins are the kind of treat that makes a kitchen smell like a chocolate shop. Each muffin rises with a tall, domed top that is covered in melted mini chocolate chips, so the first bite gives you a soft, rich crumb and a pocket of gooey chocolate.

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Ingredients

Scale 1x2x3x

For the Double Chocolate Muffins
1 3/4 cups all-purpose flour, spooned and leveled
1/2 cup Dutch process cocoa powder
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup granulated white sugar
2 eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 cup sour cream, at room temperature
2 tsp vanilla
1 cup mini semi-sweet chocolate chips
1/2 cup mini semi-sweet chocolate chips, for sprinkling on top of the muffins

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Instructions

For the Double Chocolate Muffins
1-In a medium bowl, whisk together the: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Then set aside.
2-In a large bowl, mix together the: In a large bowl, mix together the melted butter, sugar, eggs, milk, sour cream and vanilla.
3-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and mix until combined.
4-Add in the chocolate chips and fold: Add in the chocolate chips and fold them into the batter with a rubber spatula.
5-Cover the muffin batter with plastic wrap: Cover the muffin batter with plastic wrap and let it rest at room temperature for 30 minutes.
6-Preheat the oven to 350 degrees: Preheat the oven to 350 degrees. Line 2 muffin pans with 12 liners, lining every other cup so that they are spaced out
7-After the batter has rested for 30: After the batter has rested for 30 minutes, scoop the batter into the lined muffin cups. Sprinkle extra mini chocolate chips over each.
8-Bake the muffins for 20-23 minutes, or: 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.)
9-After baking, let the muffins cool in: After baking, let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.

• Prep Time: 10 min
• Cook Time: 22 min
• Method: bake

Keywords: Double Chocolate Muffins