If you are a chocolate lover looking for the ultimate treat, this Double Chocolate Chip Muffins Recipe will become your new best friend in the kitchen. These muffins are incredibly moist, rich, and packed with two kinds of chocolate goodness—unsweetened cocoa powder and generous amounts of semi-sweet chocolate chips—creating soft, tender bites that melt in your mouth. Whether you’re baking for breakfast, a snack, or dessert, these muffins deliver a perfect balance of deep chocolate flavor and fluffy texture that makes every bite pure joy.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to whip up these luscious muffins. Each one plays a key role—flour provides structure, cocoa powder adds a rich chocolate base, sour cream keeps the texture tender, and chocolate chips bring those delightful pockets of melted sweetness.
- 2 cups all-purpose flour: The backbone of the muffins, make sure it’s spooned and leveled for accuracy.
- 1 cup granulated sugar: Adds the necessary sweetness to balance the cocoa’s richness.
- 1/2 cup unsweetened natural cocoa powder: Brings an intense chocolate flavor and dark color.
- 1 teaspoon baking soda: Helps the muffins rise beautifully and stay light.
- 1/2 teaspoon salt: Enhances all the flavors for a perfectly balanced taste.
- 1 and 3/4 cups semi-sweet chocolate chips: The star ingredient, giving bursts of gooey chocolate in every bite.
- 2 large eggs, room temperature: Provide richness and bind the ingredients together.
- 3/4 cup full fat sour cream or plain yogurt: Adds extra moisture and a slight tang for depth.
- 1/2 cup vegetable oil: Keeps the muffins tender and moist for days.
- 1/2 cup whole milk, room temperature: Balances the batter’s consistency for a perfect rise.
- 1 and 1/2 teaspoons pure vanilla extract: Rounds out the flavor, complementing the chocolate beautifully.
How to Make Double Chocolate Chip Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 425°F (218°C). Make sure you spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking. Since this recipe yields around 14 delicious muffins, you might want to prep a second pan or plan to bake in two batches, keeping any leftover batter at room temperature so it stays fresh for the second round.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and your semi-sweet chocolate chips. This step ensures all the dry ingredients are evenly combined and the chocolate chips are well distributed, so every muffin is bursting with chocolate.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs, sour cream, vegetable oil, milk, and vanilla extract until everything is smoothly blended. Using room-temperature ingredients here really helps the batter come together nicely without lumps, setting you up for that perfect muffin texture.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and fold gently with a silicone spatula or wooden spoon. The batter will be thick and sticky—do not overmix, as that can make your muffins tough. Just fold until no dry streaks remain, ensuring your Double Chocolate Chip Muffins Recipe has the lightest, fluffiest crumb.
Step 5: Bake to Perfection
Spoon your rich, chocolatey batter into your prepared muffin liners, filling them all the way to the top for nice domed muffins. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) without opening the oven door. Bake for another 15-16 minutes or until a toothpick poked in the center comes out clean. The two-stage baking method helps your muffins rise quickly initially then bake evenly without drying out.
Step 6: Cool and Enjoy
Allow your muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. This resting time lets them firm up just enough to handle without losing any of their tender crumb or gooey chocolate charm.
How to Serve Double Chocolate Chip Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted chocolate can elevate these muffins visually and add a touch of sweetness. For a festive twist, sprinkle some crushed nuts or colorful sprinkles on top right after baking for a delightful texture contrast.
Side Dishes
Pair your Double Chocolate Chip Muffins Recipe with a hot cup of coffee, rich hot chocolate, or creamy milk for a classic combo. For brunch, serve alongside fresh fruit or a light yogurt parfait to balance the richness with a bit of freshness and acidity.
Creative Ways to Present
Presenting these muffins in a rustic basket lined with a pretty tea towel makes them perfect for a cozy gathering or picnic. Or, stack them on a tiered cake stand for an impressive dessert table centerpiece. They’re also great sliced and lightly toasted with a smear of butter or your favorite nut butter to mix things up.
Make Ahead and Storage
Storing Leftovers
To keep your Double Chocolate Chip Muffins Recipe tasting fresh, store leftovers in an airtight container at room temperature for up to 5 days. This allows them to maintain their moist and tender texture without drying out.
Freezing
If you want to keep these muffins around longer, wrap them individually in plastic wrap or foil, then place in a freezer-safe bag. They freeze beautifully for up to 3 months, so you can enjoy that chocolatey goodness anytime a craving strikes.
Reheating
When ready to eat frozen or refrigerated muffins, pop them in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F for 5-7 minutes. This short reheating time brings back their luscious softness and gooey chocolate pockets perfectly.
FAQs
Can I use a different type of chocolate for the chips?
Absolutely! You can swap the semi-sweet chocolate chips for dark, milk, or even white chocolate chips depending on your preference. Each will give a slightly different but equally delicious twist to your Double Chocolate Chip Muffins Recipe.
What can I substitute for sour cream in this recipe?
Plain yogurt is a great substitute if you don’t have sour cream on hand. It provides similar moisture and tanginess that help keep your muffins tender and flavorful.
Can I make these muffins dairy-free?
Yes, by using a plant-based yogurt or sour cream alternative and any non-dairy milk in place of whole milk, you can create dairy-free Double Chocolate Chip Muffins that are just as rich and satisfying.
Why does the recipe call for baking at two different temperatures?
The initial high temperature helps the muffins rise quickly and develop a nice dome, while the reduced temperature ensures they bake through without burning or drying out.
How can I prevent my chocolate chips from sinking?
Toss your chocolate chips in a little flour before folding them into the batter. This light dusting helps suspend them more evenly so you get chocolate goodness in every bite.
Final Thoughts
If you’re craving chocolate that delights your taste buds and fills your home with comforting, sweet aromas, this Double Chocolate Chip Muffins Recipe is waiting to become your go-to. Easy to make and irresistibly delicious, these muffins offer the perfect balance of rich flavor and tender texture sure to brighten any part of your day. Grab your ingredients and give this recipe a try—you’ll be sharing the love with everyone around!
Print
Double Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: 12-14 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Double Chocolate Chip Muffins, packed with semi-sweet chocolate chips and a deep cocoa flavor. Perfect for breakfast, snack, or dessert, these muffins balance sweetness and tenderness with a fluffy yet dense crumb, thanks to the combination of sour cream and vegetable oil. Easy to prepare and bake, they yield a batch of 12-14 irresistible treats.
Ingredients
Dry 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
Wet Ingredients
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since the recipe yields about 14 muffins, prepare a second pan similarly or plan to bake in two batches. Keep leftover batter at room temperature between batches.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips. Set this dry mixture aside.
- Mix Wet Ingredients: In another bowl, whisk the eggs, sour cream, vegetable oil, milk, and vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold together using a silicone spatula or wooden spoon until fully incorporated. The batter will be thick and sticky; avoid overmixing to keep muffins tender.
- Fill Muffin Pans and Bake: Spoon the batter into the prepared liners, filling to the top. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for another 15-16 minutes. Check doneness by inserting a toothpick into the center—it should come out clean. Total baking time is about 20-21 minutes. For mini muffins, bake at 350°F for 13-14 minutes.
- Cool and Store: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store leftover muffins covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Use room temperature eggs, milk, and sour cream for the best batter consistency.
- Do not overmix the batter; folding gently ensures moist, tender muffins.
- If you want dairy-free versions, substitute with plant-based milk and yogurt alternatives.
- Muffins can be frozen for up to 3 months; thaw at room temperature before serving.
- For extra chocolate intensity, sprinkle additional chocolate chips on top before baking.
