Double Chocolate Chip Muffins
A chocolate lovers dream!! Super tender, moist and bursting with chocolate flavor. These double chocolate muffins are EVERYTHING.
If you are anything like me, adding chocolate to any meal is a good idea…and these rich chocolate muffins do NOT disappoint. To satisfy more breakfast chocolate cravings check out Perfect Chocolate Chip Muffins, Triple Chocolate Banana Muffins, & Triple Chocolate Granola Bars.
Double the Chocolate – Double the Deliciousness
I’m extremely picky when it comes to muffins. I hate when they’re rubbery, dry or oddly squishy. The texture has to be JUST right! It’s taken me quite some time to come up with a chocolate muffin that I REALLY love… and one that’s relatively EASY to make.
These muffins are PERFECTION – moist, tender and studded with semisweet chocolate. They’ve got a nice crisp exterior and beautifully domed tops. I’ll never buy a pack of chocolate muffins from Costco again! These are just as good, if not better, and I know exactly what’s going into them (always a bonus).
The best part? My kids are in heaven whenever I make these. Who doesn’t love chocolate for breakfast?! It’s like starting the day with a dessert.
How to Make Double Chocolate Chip Muffins
First, beat sugar and oil in a large mixing bowl or stand mixer on high 2 minutes.
Next, whisk cocoa and hot water in small bowl until smooth paste forms. Combine mixtures and beat 1 minute. Mix in eggs and vanilla
Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda and salt.
Gradually, alternate adding mixtures: dry ingredients and sour cream to the large mixing bowl. NOTE: DO NO OVER MIX! (they will turn out chewy).
Fold in 1 cup chocolate chips with spatula.
Fill cupcake liners using a large scoop (approximately 3.5 TB). Sprinkle chocolate chips on top
BAKE at 400 degrees for 7 minutes, reduce temperature to 350 degrees and bake for an additional 10-12 minutes.
- Cracks should look slightly moist and edges should be firm.
Finally, allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips & Tricks
For a healthy twist swap out the vegetable oil for coconut oil and sour cream for non-fat Greek yogurt. They’ll turn out just as good!
For added moisture in this recipe we have substituted the milk for sour cream. This greatly increases the moisture and richness of the muffins and makes it all that more delicious! I suggest doing that for all of your muffin recipes.
Add-Ins + Storing Info
Try adding to or replacing the chocolate chips with any of these sweet suggestions:
- Nutella swirl
- Caramel bits/caramel swirl
- Chopped nuts
Storing/Freezing: Store your muffins at room temperature in an airtight bag. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. Let them thaw in the fridge overnight and then let them come to room temperature.
How long do they last? These will last about a week at room temperature if properly stored in an airtight container.
I hope you’ll enjoy these double chocolate muffins as much as our family does, they’re a breeze to whip up and are always gone in seconds. We love to eat them straight out of the oven while the chocolate on top is still nice and gooey. Mmmmm!! P.S. make sure to have a big glass of milk nearby, you’ll definitely need it 🙂
For More Muffins, check out:
Double Chocolate Muffins
These rich and tender chocolate muffins make a perfect breakfast treat. They’re a chocolate lover’s dream!
- ¾ c. brown sugar, packed
- ⅓ c. vegetable oil or melted coconut oil
- 6 tbsp. unsweetened cocoa powder*
- 6 tbsp. HOT water
- 2 eggs
- 2 tsp. vanilla extract
- 1⅔ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. sour cream or Greek yogurt, heaping
- 1⅓ c. semisweet chocolate chips, divided (or a mix of regular and mini)
- Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chip with a spatula.
- Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
*I used Guittard Cocoa Rouge. Feel free to use any high quality cocoa powder.
-Try adding a swirl of Nutella or chopped nuts to these muffins!