Chocolate Muffin Recipe

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!

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.

By the way, if you enjoy banana + chocolate together, you’ll love these chocolate banana muffins— they’re whole wheat, too!

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?

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.

Double Chocolate Chip Muffins

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.

Prep: 10min

Total: 40min

Yield: 12

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & 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

Instruction:

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 rubber 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.
4. Spoon the batter into liners, filling them 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 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.

Chocolate Muffins

FAQ

What is the secret to moist muffins?

1. Tips to Make Homemade Muffins Moist.
2. Keep Wet and Dry Ingredients Separately.
3. Add All Flavorings Last.
4. Consider Paper Liners.
5. Don’t Overfill the Muffin Cups.
6. Check the Temperature of Your Oven.
7. Test if Muffins Are Fully Cooked.

Is it cheaper to make muffins at home?

What is in a Costco chocolate muffin?

What makes muffins more cake like?