Double Chocolate Muffins

Why You’ll Love This Recipe

Double Chocolate Muffins are a rich, indulgent treat perfect for chocolate lovers. With a moist, fluffy interior and an abundance of chocolate chips in every bite, these muffins are great for breakfast, dessert, or a snack. The combination of cocoa powder and chocolate chips makes them intensely chocolatey, satisfying any sweet craving.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsweetened cocoa powderbaking powderbaking sodasaltgranulated sugarsour cream or yogurtmilkvegetable oileggsvanilla extractsemi-sweet or dark chocolate chips

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine the sugar, sour cream (or yogurt), milk, oil, eggs, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients into the wet ingredients, stirring just until combined—do not overmix.

Fold in most of the chocolate chips, reserving a handful for topping.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Sprinkle the reserved chocolate chips on top.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18–22 minutesCooling time: 10 minutesTotal time: 40–45 minutes

Variations

Add a teaspoon of espresso powder to intensify the chocolate flavor.

Use white or milk chocolate chips for contrast.

Fold in chopped nuts like walnuts or pecans for added crunch.

Top with a sprinkle of coarse sugar for a crunchy muffin top.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week or freeze for up to 2 months.To reheat, microwave for 10–15 seconds or warm in a low oven for 5 minutes.

FAQs

Can I use Dutch-processed cocoa powder?

Yes, but reduce the baking soda slightly as Dutch cocoa is less acidic.

Why are my muffins dry?

Avoid overbaking and ensure you don’t overmix the batter to maintain moisture.

Can I use applesauce instead of oil?

Yes, substitute half or all of the oil with applesauce for a lighter version.

Do these muffins rise well?

Yes, the combination of baking powder and baking soda ensures a good rise.

Can I make mini muffins?

Absolutely—bake at the same temperature for 10–12 minutes.

Are these muffins very sweet?

They have a balanced sweetness, complemented by the richness of chocolate.

What’s the best chocolate to use?

Semi-sweet or dark chocolate chips are ideal for depth of flavor.

Can I use buttermilk instead of milk?

Yes, it adds a nice tang and improves the texture.

Should I sift the cocoa powder?

Sifting helps avoid clumps and ensures an even distribution.

Can I make these muffins vegan?

Yes, use plant-based milk, egg substitutes, and dairy-free chocolate chips.

Conclusion

Double Chocolate Muffins are the perfect way to indulge your chocolate cravings with ease. Rich, soft, and bursting with chocolate chips, they’re a go-to recipe for any chocolate enthusiast. Whether for breakfast, dessert, or a sweet snack, these muffins deliver big flavor in every bite.

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