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.
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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.
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!
How to Make Double Chocolate Muffins
How to make muffins from scratch:
- In a large bowl, whisk together your dry ingredients.
- 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.
- Add any toppings.
- 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!!
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
- Chocolate Toffee Coffee Crunch Muffins
- Banana Espresso Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Ultimate Muffins (with customizable flavors!)
- Pumpkin Muffins with Streusel Topping
Double Chocolate Muffins
Ingredients
- 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
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
- In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- 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.
- 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.
Photos by Ashley McLaughlin.
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?
Turned put great, taste just like from a bakery! Thank you for the recipe!
A wonderful recipe…….everyone loved these muffins!
I really enjoyed this recepie…. it is one of the best !!!!!
This recipe was great for our schools bake sale! Thanks!!!! <3
These look amazing! Any idea on the nutritional information though?
Yummalacious……..is all i can say…..fantastic recipe…….thank you
Awesome recipe. The muffins turned out great.
Love your page
Why the texture of the muffin looks like a bread?should it be moist?
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
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!
great recipe for a cheat day splurge, double chocolate oh my, thank you