Filed Under: Chocolate | Muffin

Double Chocolate Muffins

Recipe By Tessa Arias
October 23rd, 2018
4.85 from 20 votes
4.85 from 20 votes

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

Yield: 12 to 15 muffins

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The perfect amount of cocoa and chocolate flavor that you could enjoy for dessert OR breakfast!
Texture: Tender, moist, and loaded with gooey chocolate chunks.
Ease: These take less than 30 minutes to make using ingredients you may already have on hand.
Pros: Quick, simple, and tasty chocolate recipe.
Cons: None!
Would I make this again? Of course.

When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.

They take less than 30 minutes and if you like to bake you probably already have everything you need on hand.

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

The brown sugar, sour cream, and butter in this recipe help to create beautifully flavorful, moist, and tender muffins that everyone will love.

(Any 30 Rock fans out there? I can never think of the ‘muffin top’ without thinking of Jenna Maroney’s song.)

Lots of tips for baking these best ever chocolate muffins below. Enjoy!

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

How to Make Double Chocolate Muffins

How to make muffins from scratch:

  1. In a large bowl, whisk together your dry ingredients.
  2. In a separate bowl, beat together your wet ingredients. Pour into the dry ingredients. Don’t overmix or you’ll have rubbery muffins. A few streaks of flour remaining is perfectly fine.
  3. Add any toppings.
  4. Divide among muffin tin, bake, and enjoy!

How to prevent muffins from sticking to the liners:

These are my favorite muffin liners that won’t stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.

How many muffins does this recipe make?

The amount of muffins this recipe makes will depend on how big and deep the cavities are in your muffin tin and how high you fill them with batter. The higher you fill them, the taller and bigger your muffin tops will be. This if my favorite super affordable muffin tin.

How to bake TALL muffins:

I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!

Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!

comparison of muffin batter rested vs baked immediately

How to store muffins:

Muffins are best served the day they’re baked. I love to serve these muffins warm so the chocolate chunks are still ooey and gooey. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.

For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.

More Muffin Recipes

4.85 from 20 votes

How to make
Double Chocolate Muffins

Yield: 12 to 15 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!


  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 1 cup sour cream or plain yogurt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chunks


  1. Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
  2. In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  3. In a small bowl combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
  4. Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
Course: Dessert
Cuisine: American
Keyword: chocolate muffins

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Sabrina — October 26, 2018 at 7:30 pm

    great recipe for a cheat day splurge, double chocolate oh my, thank you

  2. #
    Courtney — November 9, 2018 at 4:37 pm

    Hello, Just clarifying: the ingredients call for granulated sugar, but it’s not listed under step 2 of the written directions. Just making sure it should be in there! Thanks!

  3. #
    Natasya — January 10, 2019 at 6:25 am

    Why the texture of the muffin looks like a bread?should it be moist?

    • #
      Reem — October 25, 2019 at 12:33 pm

      I don’t know why but everyone I make muffins they turn out breast with the muffin top looking ‘smooth’ I can bake but idk why muffins always turn out bad for me

  4. #
    1 cup yogurt will be be how much in grams?? And milk also — April 10, 2019 at 12:03 am

    Love your page

  5. #
    Divya — April 28, 2019 at 7:52 am

    Awesome recipe. The muffins turned out great.

  6. #
    Maya — May 3, 2019 at 2:46 am

    Yummalacious…… all i can say…..fantastic recipe…….thank you

  7. #
    Abby — May 3, 2019 at 7:28 am

    These look amazing! Any idea on the nutritional information though?

  8. #
    Muffin Maker — May 17, 2019 at 6:34 pm

    This recipe was great for our schools bake sale! Thanks!!!! <3

  9. #
    Credy — May 19, 2019 at 7:38 am

    I really enjoyed this recepie…. it is one of the best !!!!!

  10. #
    Marietta — May 19, 2019 at 3:31 pm

    A wonderful recipe…….everyone loved these muffins!

  11. #
    Hannah — June 14, 2019 at 11:15 pm

    Turned put great, taste just like from a bakery! Thank you for the recipe!

  12. #
    Salma — June 24, 2019 at 1:27 am

    Looks like a great recipe. I have been trying to make muffins recently and I would not really find the densed crubmly ones. It is always more of cakey texture!
    I want to add metled dark chocolate and coffee for stronger flavor, so I think that would substitute the half cup of sugar?
    I am a beginner and I want to know if these changes I am suggesting would make it good or affect it badly?

  13. #
    Stephanie — June 25, 2019 at 6:01 pm

    I made these this morning according to the recipe. They were great warm from the oven. Gooey chocolate, spongey, excellent flavor and texture. I let them cool on a wire rack and then placed them in a container with a few slices of white bread to keep them moist but not give or take any flavor (used wheat bread once, and ONLY ONCE lol). An after work pick me up consisting of iced coffee and one of these muffins was had later on in the day and they were *dare I say?* even better hours later. The daughter came home from camp, ate one and said they were surprisingly even better after resting for the day with bread. Anyways, great recipe. So hard to find a chocolate muffin recipe that’s got flavor and texture to rival the store-bought. You’ve succeeded!!

    • #
      Tessa — June 26, 2019 at 2:20 pm

      I’m so pleased you liked the recipe! Thanks for sharing your bread slice tip 🙂

  14. #
    Sophia Beg — July 16, 2019 at 2:12 pm

    I’ve made this about 10 times… neighbours and family love it every time and can’t believe they’re homemade. These are the best double chocolate muffins everyone whose tried them has ever had!! Thanks Tessa!

  15. #
    Mary Mathews — September 3, 2019 at 6:36 pm

    Do you have a video on this recipe? The double Chocolate Muffins.. thanks

  16. #
    Mary Mathews — September 6, 2019 at 12:18 pm

    Taste so good..

  17. #
    Eugene — October 16, 2019 at 3:34 pm

    Could you substitute buttermilk for yougart and would the swap be equal????

  18. #
    G.Vedavally — November 13, 2019 at 9:04 pm

    It’s just wonderful…today I made this for my kids on Children’s day that we celebrate here in India…

  19. #
    Radjaa — December 2, 2019 at 9:16 pm

    This is the perfect muffin recipe!! The muffins are so fluffy and taste like little pieces of heaven!!

  20. #
    Audrey Terry — December 7, 2019 at 7:31 am

    Is it light or dark brown sugar in the cup cakes

  21. #
    Esse — February 10, 2020 at 11:48 pm

    Hii Tessa, can i use 56 percent dark chocolate for this recipe? Not finding semi sweet chocolate chips

  22. #
    Liubov — March 30, 2020 at 3:21 am

    I’ve cooked half of the recipe! But with ready mix of rice flour, corn starch, baking powder and cocoa powder. Also I used 75 Gr of sugar of 100. And I had heavy cream and used it instead of milk. Now that’s my favorite muffins!!)) thanks for the recipe!

  23. #
    Gloria — April 16, 2020 at 6:35 am

    Great recipe. A must-try if you like chocolate. Follow the recipe to bake at a lower temperature than other muffin. The muffin puffed up beautifully and tasted like heaven

  24. #
    Gloria — April 16, 2020 at 6:42 am

    I made a mistake. It should be 5 stars recipe. My favourite muffin recipe

  25. #
    Milena Bellini Sheppard — May 24, 2020 at 11:28 pm

    Very easy and very tasty! Thank you for the recipe

  26. #
    Kat — September 3, 2020 at 11:50 pm

    So tasty and easy to make. Swapped semi sweet chocolate chunks with dark chocolate and still tasted good.

  27. #
    Iesha Chan — September 7, 2020 at 11:49 am

    Delicious, moist, and rich. I will be making this again.

  28. #
    Andrea — October 25, 2020 at 3:51 am

    Two possibilities: either I’m a terrible baker (a real possibility) or this is a terrible recipe. Given that I wasn’t acting on my own ideas as an individual baker but was merely following the recipe, I think the latter possibility is a lot more likely.

    • #
      Stephanie — October 25, 2020 at 8:16 am

      Andrea, considering others have stated rave reviews I believe you did something wrong. Most likely accidentally. This recipe has been a go-to for my family for years, and others seem to agree based on their own reviews. Could you be a bit more specific in what you did not like about what you made, allowing for advise and / or tips for improvement?

  29. #
    Cindy :-) — December 15, 2020 at 10:24 am

    This is truly bakery quality! Phenomenal! For perfection weigh your flour. Don’t need a mixer. Easy and fast. This recipe made 15 muffins for me.

    • #
      Tessa — December 15, 2020 at 10:40 am

      So happy you loved this muffin recipe!

  30. #
    May — March 10, 2021 at 7:02 am

    This muffin is charlie-and-the chocolate factory personified. Loved it. Thanks so much ❤️ ❤️ ❤️ ❤️ I can’t wait to re-create this recipe my own way all over again by experimenting with nuts and malteser chocolates . Yayyyy. Thanks a million once again. ❤️

  31. #
    Ruth — June 13, 2021 at 8:35 am

    They came out wonderful. The best muffins that I ever made thanks to you Tessa.

    • #
      Tessa — June 14, 2021 at 11:29 am

      I’m so happy to hear that, Ruth!

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