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Double Chocolate
Muffins
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Author: Sally

Published: 05/05/2021 Updated: 04/10/2022

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These double chocolate muffins have

been our favorite chocolate muffin
recipe for over a decade. I love them so
much that I published the easy recipe in
my 1st cookbook back in 2014! (We now
add even more chocolate chips and a
touch of vanilla for extra flavor, as you’ll
see in the recipe below.) The muffins are
incredibly rich, mega chocolate-y, and
loaded with chocolate chips in every
single bite. Sour cream helps guarantee a
soft and moist muffin that has a denser
texture than chocolate cupcakes.

Not pointing fingers or anything but

chocolate sweet rolls, you’re kind of high
maintenance for the morning. (Worth the
hype and effort for sure though.) Here’s
something easier that satisfies your
chocolate craving and doesn’t require a
ton of effort, time, or patience. Ha!

Double Chocolate Muffins

Details
Flavor: Chocolate. Seriously, that’s all
you really need to know! This
chocolate muffin recipe comes
together with cocoa powder and
chocolate chips. In recent years, I
began adding vanilla extract to the
batter for a touch of extra flavor. You
can certainly leave it out if you’d like
(and as mentioned above, the
cookbook recipe doesn’t include it).
Texture: Unlike chocolate cupcakes
and chocolate cake, these muffins
don’t really have a sponge-like
texture. And that’s mostly because
we aren’t adding hot water to the
batter. They’re more like a bakery-
style muffin with a tighter crumb and
satisfying bite.
Ease: Besides the deep chocolate
flavor, what you’ll love most about
this double chocolate chip muffin
recipe is its ease. The recipe uses
common baking ingredients, doesn’t
require a mixer, and is super
straightforward like this pumpkin
muffins recipe—2 cups of this, 1 cup
of that, and whole eggs. (No
separating needed.)

Key Ingredients in Double

Chocolate Muffins
The full written recipe is below, but let’s
walk through some key ingredients so you
understand their importance. This is
always helpful when looking for
substitution options.

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1 Cocoa Powder: Use unsweetened

natural cocoa powder. You could get
away use dutch process cocoa
powder, but the muffins may not rise
as much. For best taste and texture,
stick with natural. Most of the flavor
comes from the cocoa powder, so
choose a good one! I’ve baked with
many over the years and I always go
back to Hershey’s.
2 Sour Cream: If you were to skip the
sour cream and replace it with milk, the
chocolate muffins would be thin, flat,
and wet. Just like it does in chocolate
covered strawberry muffins, sour
cream lifts the crumb and keeps the
muffins moist. You can replace it with
plain yogurt and I often do—in fact,
that’s how the recipe is written in the
book!
3 Oil: We usually use creamed butter
and sugar in muffin recipes like
blueberry muffins. However, cocoa
powder is a very drying ingredient so
it’s best paired with oil to keep the
muffins moist. If you replace it with
melted butter, the muffins will dry out.
You won’t miss the flavor of butter
because chocolate overpowers it.

By the way, if you enjoy banana +

chocolate together, you’ll love these
chocolate banana muffins—they’re whole
wheat, too!

Expect a thick and sticky batter.

Avoid Overmixing & Use

Room Temperature
Ingredients
Really all you’re doing here is whisking the
dry ingredients together in one bowl and
the wet ingredients together in another
bowl. The dry ingredients include the
sugar and chocolate chips. This way
you’re only mixing the ingredients
together once—dry + wet instead of dry +
wet + mixing in the chocolate chips. Make
sense?

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The reason why you’ll mix the

chocolate chips into the dry
ingredients is to avoid over-mixing
the final batter. Over-mixing muffin
batter can lead to a tough, dense
baked good. While these chocolate
muffins are certainly denser than our
soft and spongy chocolate
cupcakes, they aren’t heavy as
bricks.
What will also help you avoid
overmixing is using room temperature
ingredients. Bring the eggs, milk, and
sour cream to room temperature
before starting. As a shortcut, place
the eggs in a glass of warm water for
10 minutes and—honestly this is what
I do—microwave the sour cream and
milk for 10-15 seconds to take the
chill off.

Tip: You won’t regret eating one warm out

of the oven. Those melty chips!

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Double Chocolate Muffins

Recipe Video

Double Chocolate Mu.ns | …

Double Chocolate Chip

Muffins
4.8 from 329 reviews

Author: Sally
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 40 minutes (includes slight
cooling)
Yield: 12-14 muffins

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Description
These double chocolate muffins are
incredibly rich, mega chocolate-y,
and loaded with chocolate chips in
every single bite. Sour cream helps
guarantee a soft and moist muffin
that has a denser texture than
chocolate cupcakes.

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Ingredients

2 cups (250g) all-purpose flour

(spooned & leveled)

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

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Instructions

1 Preheat oven to 425°F (218°C).

Spray a 12-count muffin pan with
nonstick spray or use cupcake
liners. This recipe yields about 14
muffins, so prepare a second
muffin pan in the same manner or
bake in batches and reserve
leftover batter at room
temperature for when the first
batch is done.
2 Whisk the flour, sugar, cocoa
powder, baking soda, salt, and
chocolate chips together in a
large bowl. Set aside.
3 Whisk the eggs, sour cream, oil,
milk, and vanilla extract together
until combined. Pour wet
ingredients into dry ingredients
and fold together with a silicone
spatula or wooden spoon until
completely combined. (Batter is
quite thick, so I recommend a
spatula or spoon over a whisk.)
Avoid overmixing. The batter will
be thick and sticky.

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Call Directions

4 Spoon the4.5
batter into liners, filling
(128)
them all the way to the top. Bake
forHealthy
5Healthy
minutes at-- 425°F
Planet
Planet then,
Peterborough
Peterborough
keeping the muffins in the oven,
reduce the oven temperature to
350°F (177°C). Bake for an
additional 15-16 minutes or until a
toothpick inserted in the center
comes out clean. The total time
these muffins take in the oven is
about 20-21 minutes, give or take.
(For mini muffins, bake 13-14 total
minutes at 350°F (177°C) the
whole time.)
5 Cool muffins for 10 minutes in the
pan, then transfer to a wire rack
until ready to eat.
6 Cover leftover muffins and store
at room temperature for 5 days or
in the refrigerator for 1 week.

Notes
1 Freezing Instructions: For longer
storage, freeze the muffins for up
to 3 months. Thaw overnight in
the refrigerator, then heat up in
the microwave if desired.
2 Special Tools (affiliate links): 12-
count Muffin Pan | Cupcake
Liners | Glass Mixing Bowls |
Whisk | Wooden Spoon or
Silicone Spatula | Cooling Rack
3 Jumbo Muffins: If you’d like to
make about 6 jumbo muffins
instead of standard size, follow
the recipe through step 3 using a
greased jumbo 6-count muffin
pan. Spoon batter into the liners,
filling all the way to the top. Bake
for 5 minutes at 425°F then,
keeping the muffins in the oven,
reduce the oven temperature to
350°F (177°C). Bake for an
additional 25-28 minutes or until a
toothpick inserted in the center
comes out clean.
4 Sour Cream: Use full fat sour
cream. In a pinch, you can replace
it with plain yogurt. (Full fat Greek
style or regular yogurt would be
best.)
5 Oil: For best taste and texture,
use vegetable oil. In a pinch, you
can replace with canola oil or olive
oil. The muffins can taste greasy
with melted coconut oil, but if you
try it, it’s imperative the other
ingredients are room temperature
so the coconut oil doesn’t solidify
as you mix the batter together.
6 Milk: Whole milk is best. 2%, 1%,
or nondairy milk work in a pinch.
Do not use nonfat milk. Don’t use
buttermilk. (You could use
buttermilk if replacing both the
sour cream AND milk, but the
muffins taste a little spongy that
way. Best to use sour cream and
 whole milk.)
7 Recipe excerpted from Sally’s
Baking Addiction. This version
includes more chocolate chips
and the addition of vanilla extract
for a little extra flavor. The
cookbook version also uses plain
yogurt, but you can use sour
cream as noted here.

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Reader Comments &

Reviews

S says: September 26, 2024

Simple and straightforward recipe, muffins

turned out amazing. I’ve made them 3 or 4
times in the past month to share with friends
and coworkers, great reviews all around

Reply

TRACEY OSUNDWA says: September 24, 2024

These muffins are amazing! I didn’t have semi

sweet chocolate chips, so I used white
chocolate chips and some semi sweet bakers
chocolate chunks I had. I also used 2% milk
instead of whole.
Other than that, I followed the recipe exactly. I
will definitely be making these again. Not to
sweet, just perfect. Next time I’ll try with
whole milk and see the difference – but, I’m
not sure these could get any better! 10/10
Reply

EMILY says: September 22, 2024

Hello! Do you know if substituting sugar for

brown sugar in this recipe would yield a more
moist and dense muffin, or would it turn out
relatively the same? I’m in a pinch and only
have brown sugar but if you think it will greatly
impact the muffins i can run to the store
Your recipes are always so amazing im excited
to try this one today!
Reply

BETH @ SALLY'S BAKING September 22,

2024
RECIPES says:

Hi Emily, you can give it a try, but like you

said, it may yield a slightly heavier muffin.
Reply

TANNA says: September 21, 2024

This recipe is amazing. Absolutely delicious.

And easy to make.

Reply

VI says: September 21, 2024

I made this recipe, twice. I didn’t have enough

coco powder so I just divided up what I had
which came to, probably, about, two
tablespoons under what was called for in the
second recipe and one tablespoon under in
the first recipe. I added walnuts to the first
recipe, about a cup. I’ve got a lot of walnuts
around. Wow, the first recipe was intense. Eat
with milk. The second recipe I used
butterscotch chips instead of chocolate. I
have to tell you, with less chocolate and the
butterscotch chips, they were the best.
Reply

KHAIRANI says: September 19, 2024

Hi, i have tried most of your muffin recipes

and it has always been a hit..thank u. One
question, i cant find semi sweet chocolate
chips here, we only hv dark chocolate chips,
white chocolate chips n milk chocolate chips.
Can u advise which is the better alternative to
semi sweet chocolate chips? Thank u
Reply

LEXI @ SALLY'S BAKING September 19,

2024
RECIPES says:

Hi Khairani, any of those will work just fine!

If you prefer a deeper, darker flavor, then go
with the dark chocolate chips. If you prefer
a sweeter flavor, go with the milk chocolate
or white chocolate chips. Enjoy!
Reply

BROOKE says: September 18, 2024

Do you use self raising flour or plain?

Reply

ERIN @ SALLY'S BAKING September 18,

2024
RECIPES says:

Hi Brooke, this recipe uses all purpose flour.

Reply

LOWELL THOMPSON says: September 15, 2024

Hi Sally, would substituting the chocolate

chips with a chopped milk/dark chocolate bar
& nuts work for this recipe?
Reply

MICHELLE @ SALLY'S BAKING September 15,

2024
RECIPES says:

Hi Lowell, Yes, that’s fine! We’d keep the

total amount of add-ins about the same.
Reply

ASHLEY says: September 8, 2024

These muffins were delish! We loved them, so

easy and would make again!

Reply

EMMARY says: September 6, 2024

Made these today!!! Absolutely loved them

Reply

LISA says: September 6, 2024

if i were to make these using a mini pan, what

would the temperature and time be? thanks!
Reply

LEXI @ SALLY'S BAKING September 6,

2024
RECIPES says:

Hi Lisa, For mini muffins, bake 13-14 total

minutes at 350°F (177°C) the whole time.
Reply

KELSEY says: September 5, 2024

my kids love these muffins! Have made them

several times

Reply

MAELA says: September 3, 2024

This recipe is a hit. My kids loved it.

Reply

CATHY L says: September 2, 2024

I made these muffins on Labor Day. Excellent!

The recipe is easy to follow. The muffins have
deep, delicious chocolate flavor. They are
moist and tender. Thank you for sharing this
recipe.
Reply

MARINA says: September 2, 2024

I usually substitute unsweetened apple sauce

for oil in my recipes. Do you think it would
work in this one?
Reply

SALLY says: September 2, 2024

Hi Marina, you can absolutely try it, but the

muffins will likely taste dry especially since
they’re made with so much cocoa powder.
You can play around with the amount,
perhaps add more, or try using some oil and
some applesauce. I can’t guarantee the
best results. Let me know how it goes!
Reply

ROXANNE JAMIN says: September 11, 2024

Hi Sally.
Love love love your recipe.
Do you think i can substitute the oil with
melted butter? Thanks
Reply

ERIN @ SALLY'S BAKING September 11,

2024
RECIPES says:

Hi Roxanne, it’s best to stick to oil for this

recipe. Butter will yield dry-tasting
muffins. So glad you enjoy these!

TECK says: August 31, 2024

It’s truly a superb recipe. Moist and full of

flavor. Easy to follow. Voted the best muffin by
family

Reply

NINA says: August 28, 2024

These were absolutely incredible!!!

Reply

NATHALIE says: August 27, 2024

Amazing recipe my kids loved it

Reply

CATHERINE FRAZER says: August 26, 2024

SO YUMMY ,ANITHER GREAT RECIPE SALLY

Reply

MONICA says: August 25, 2024

This is my go to muffin recipe. They are SO

good and always a hit. They are almost cake
like they are so moist. Thank you for sharing.
Reply

SHAR says: August 23, 2024

Can I use coconut oil in the muffins?

Reply

LEXI @ SALLY'S BAKING RECIPES August 23,

2024
says:

Hi Shar, see recipe Notes for oil details: For

best taste and texture, use vegetable oil. In
a pinch, you can replace with canola oil or
olive oil. The muffins can taste greasy with
melted coconut oil, but if you try it, it’s
imperative the other ingredients are room
temperature so the coconut oil doesn’t
solidify as you mix the batter together.
Reply

ELMER MORRIS says: August 20, 2024

As usual You never disappoint me with Your

recipes. Each time I have to stop myself from
eating too much! I truly appreciate Your tips
on making the recipe and Your explanation
behind the tips that You give! Also since I look
for the best recipe, I have tried other recipes
but You always win! Thank You for Your
recipes. I also signed up for Your emails!

Reply

1 … 17 18 19

about the author:

Sally McKenney
Sally McKenney is a professional food
photographer, cookbook author, and
baker. Her kitchen-tested recipes and
thorough step-by-step tutorials give
readers the knowledge and
confidence to bake from scratch.
Sally has been featured on Good
Morning America, HuffPost, Taste of
Home, People and more.

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