Tessa's Recipe Rundown
Taste: The perfect amount of cocoa and chocolate flavor that you could enjoy for breakfast, dessert, or a sweet snack anytime!
Texture: Tender, moist, and loaded with gooey chocolate chunks.
Ease: These take less than 30 minutes to make and use ingredients you may already have on hand.
Why You’ll Love This Recipe: Quick, simple, and tasty chocolate recipe.
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When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.
I will find any excuse to eat chocolate for every meal of the day. I have so many incredible chocolate-packed breakfast and brunch recipes – like my Double Chocolate Banana Bread, my Chocolate Chip Scones, and my Gooey Chocolate Rolls (they’re like cinnamon rolls, but with chocolate instead!).
So if you’re like me and want a delicious way to pack more chocolate into your life, I hope you’ll give these Double Chocolate Muffins a try!
Bonus: They take less than 30 minutes to make, and you probably already have everything you need on hand! Enjoy!
Sprinkle of Science
How to Make Double Chocolate Muffins
How to Prevent Dry Muffins:
- Do not over-measure your flour or cocoa powder: I recommend using a digital kitchen scale to measure your ingredients, but if you don’t have one, use the spoon-and-level method. Learn more about the importance of measuring flour correctly here.
- Sugar: Whatever you do, don’t reduce the sugar in these Double Chocolate Muffins. Sugar does so much more beyond sweetening baked goods. Learn more about sugar’s role in baking here.
- Sour cream : Sour cream brings even more moisture to these muffins, as well as a beautiful, subtle tang that balances out the sweetness perfectly. Plain yogurt will work if you don’t have sour cream.
What Type of Cocoa Powder For Double Chocolate Muffins?
Use natural unsweetened cocoa powder in these Double Chocolate Muffins. Learn more about Natural vs. Dutch-Processed Cocoa Powder here.
What Type of Chocolate For Double Chocolate Muffins?
I recommend semi-sweet chocolate chunks in this Double Chocolate Muffins recipe. I find semi-sweet chocolate brings the perfect balance of sweetness. You can chop up a bar of baking chocolate or buy a bag of chocolate chunks. Chocolate chips will work, too, but your pockets of gooey chocolate won’t be as nice.
Feel free to use milk, white, or dark chocolate if you prefer, but note that the overall sweetness of your muffins will change.
How to Prevent Muffins From Sticking to the Liners
These are my favorite muffin liners that won’t stick. If sticky liners are a common problem for you, check out my full post on How to Prevent Cupcake/Muffin Liners from Sticking.
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 is my favorite super affordable muffin tin.
How to Make TALL Double Chocolate Muffins
I recently experimented with muffins to find the science behind achieving beautiful, TALL muffins that look like they belong on the shelf of a 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 Double Chocolate Muffins
Double Chocolate Muffins are best served the day they’re baked. I love to serve these muffins warm so the chocolate chunks are still ooey-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 about 10 seconds.
Can You Freeze Double Chocolate Muffins?
Freeze leftover Double Chocolate 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 You’ll Love:
- Chocolate Toffee Coffee Crunch Muffins
- Banana Espresso Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Ultimate Muffins (customizable flavors!)
- Pumpkin Muffins with Streusel Topping
- Double Chocolate Banana Muffins
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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, sifted
- 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 standard 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.
Delicious!!! I want to make these again, but I do have a question. Can I use goat milk yogurt, or does it have to be cow’s milk? Thanks!
Hi Natalie! So glad to hear that you enjoy these muffins so much! We haven’t tried using goat’s milk yogurt, so we can’t say for sure how that will work. Let us know how it goes if you give that a try 🙂
Husband and friends loved these muffins. This one is a saver.
I’m new to baking and am trying to find recipes that are safe for me – so I was wondering if I could use this recipe but without the sour cream/yogurt and still make the recipe work? Or is there something I can replace it with if I absolutely can’t go without this element? I’m intolerant to those ingredients, so if it just means that by leaving it out the muffins get more dense or less perfect but still tasty and edible, that for example would be fine for just me.
Also, I was wondering how important is the vanilla extract? Would it still be tasty without this considering the chocolate inside it? I’ve always wondered about this when seeing it mentioned in recipes!
Thanks in advance!
Hi Hayley! Feel free to experiment with something like buttermilk or a lactose-free yogurt, but these muffins will be dry if you leave it out entirely. The sour cream/yogurt, along with the brown sugar and butter in this recipe help to create beautifully flavorful, moist, and tender muffins. Please note that we haven’t tried this recipe with anything other than sour cream or yogurt, so this would be entirely experimental for you. Vanilla extract helps to round out the flavor in most baked goods, but in something like this, even imitation vanilla should work just fine. The good, real extract is most important in vanilla-based desserts (think yellow/white cakes, vanilla ice cream, etc) and also in bakes like Chocolate Chip Cookies, where you need the depth of flavor vanilla brings to really round out the delicious butterscotch flavors. I hope this helps! Happy baking 🙂
I used 1 cup of my sourdough starter instead of the yogurt and they turned out wonderful! I’ve tried both ways and actually prefer it that way!
What type of cocoa powder should I use? I used normal chocolate cocoa powder for a brownie recipe and I didnt love them. Should I use Dutch process cocoa? Or a mixture of the cocoa powder and Dutch process? Thanks!
Hi Kerry! Check out this article here for more help in answering this, and also this article here for some info and key differences between unsweetened/natural cocoa and Dutched cocoa 🙂
Thanks for this amazing recipe!!! Whenever I want some chocolate comfort…lol!! I just go a bake a batch!
Bouchara, from France
So glad you love this recipe! Thanks so much for taking the time to let us know, we appreciate it! 🙂
I made this recipe and the muffins came out beautifully moist however I didn’t have any brown sugar so I use 1/2 a cup raw sugar instead and added tablespoon of maple syrup. The tops of the muffins didn’t have that crackle, they were smooth (and risen very nicely) but no cracked crust texture like in the photo on this recipe page. Is this due to swapping the sugar or more likely my oven temperature is off? I did 425 temp for 5 minutes and then 350 for 15 minutes…
Hi Jessica! Yes, substituting sugar in recipes can definitely alter the outcome. The additional liquid could also have affected the top as well as the change in temperature. I’d recommend making this recipe again as written so you can see how they should turn out, and then make adjustments from there 🙂 I’m glad the texture was still delicious!
They came out wonderful. The best muffins that I ever made thanks to you Tessa.
I’m so happy to hear that, Ruth!
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. ❤️
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.
So happy you loved this muffin recipe!
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.
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?
Delicious, moist, and rich. I will be making this again.
So tasty and easy to make. Swapped semi sweet chocolate chunks with dark chocolate and still tasted good.