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 Chocolate Muffins recipe

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. 

Easy Double Chocolate Muffins recipe

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.

Double Chocolate Muffins stacked

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
  • Raspberries

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 | lifemadesimplebakes.com

Double Chocolate Muffins Recipe

These rich and tender chocolate muffins make a perfect breakfast treat. They're a chocolate lover's dream!
4.84 from 25 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 8 mins
Cook Time: 18 mins
Total Time: 26 mins
Servings: 12 muffins
Calories: 331kcal
Print Recipe

Ingredients

  • 3/4 cup brown sugar - packed
  • 1/3 cup vegetable oil - or melted coconut oil
  • 6 tbsp unsweetened cocoa powder*
  • 6 tbsp HOT water
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 2/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sour cream - or Greek yogurt, heaping
  • 1 1/3 cup semisweet chocolate chips - divided (or a mix of regular and mini)

Instructions

  • 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.

Video

Notes

*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!

Nutrition

Serving: 12g | Calories: 331kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 306mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

    1. These turned out amazing. I loved them! I didnt have sour cream or bakeing soda. I replaced the 1\2 tsp baking soda with 2 1\4 tsp bakeing powder, and I didnt add anything in place of sour cream. They turned out great and werent even salty becouse of the extra bakeing soda. However I was only ablee to make 7 muffins. Thanks for the recipe! ☺

  1. YUM. Anything double chocolate is an instant winner in my books. These muffins look so delicious & moorish.

  2. I love this receipt! the muffins are delicious! My kids ( and myself as well) loved it! Thank you for sharing it????????????????

  3. A little bit confusing since I did not see the step where it said to add the chocolate mixture and the sour cream. I assumed I should add it after the eggs and vanilla step. I am going to assume that when it says to alternate the sour cream and dry ingredients it means the sour cream added to the chocolate mixture.

      1. Hi CJ, sorry about the confusion. I re-worded the instructions to make them more clear. You can also watch the video within the post for a better idea of how to make these muffins. Enjoy!

  4. Loved these muffins! I used coconut oil and left out the chips (my husband asked me not to leave the chips out next time) but I really enjoyed these. It’s hard to find a recipe that gives a perfect result in taste and texture.

    1. So happy to hear that! Sometimes we skip the chocolate chips and swirl peanut butter into the tops, so good too!!

  5. I made these last night and they are soooo good! I used Hershey’s Dark Cocoa and that needed much more than 6 tbsps of water to get a paste. I am totally a beginner at baking and even for my clumsy self, these came out super moist and PERFECT! Thank you! 🙂

    1. You are welcome! And thanks for letting me know about the cocoa powder, I will definitely make a note of that!

    1. I only needed 6 tablespoons. However, all cocoa powders are different, you may need to add an extra tablespoon, and that’s totally ok!

    1. I haven’t. I’m sure it would work just fine. I’d suggest lining a 9×5-inch pan with parchment paper or spraying it well. I’d check on it starting at the 40 minute mark, and then every 5 minutes after. Please let me know how it turns out if you do give it a try! Good luck 🙂

      1. I just saw this recipe and I ran out of muffin tins so I put the extra batter in a bread pan. It worked great.

  6. Coming out of the oven and I added Nutella in with the mix and a small 1/4 teaspoon of Nutella on top with white chocolate chips. Mmmmmmmm so good
    Thanks for sharing the recipe. ????

  7. These were wonderful! I used coconut oil and in place of hot water coffee for a richer chocolate taste. Thanks for the great recipe!

    1. Oh, what a super idea, the coffee!! I grind my own beans and take it down to powder, I think I get a richer coffee flavor. I use 1-2 tsp. of the ‘Coffee Powder instead of the liquid coffee, which , speaking for myself, isn’t strong enough. On T.V. they use Espresso Powder Coffee. \
      But Thanks ever so mush for the Coffee reminder.

  8. I made these today, great recipe. I used light olive oil, vanilla yogurt instead of sour cream. Very delicious, thank you!

  9. After pinning half a dozen recipe options for double chocolate chip muffins, I decided to try yours. I liked being able to use the mixer, the process seemed totally doable, and the pictures were lovely. I have to say, I am so impressed! It’s my daughter’s fourth birthday today and she was even able to help me with adding ingredients to the mixer bowl. Our cocoa and water mix was perfect. And the resulting muffins (baked in a stoneware muffin pan with no papers) were so incredibly light and fluffy and tasty! I will never buy another chocolate muffin again! Thanks for sharing the recipe I look forward to trying other recipes on your site. And I will be posting a pic on social media and tagging you for credit. ????

  10. These muffins are very tasty! Nevertheless next time I’ll add a little bit more sugar just to satisfy my sweet tooth. 🙂
    Thanks!!!

  11. I made a batch of these muffins last night. My husband loves chocolate chocolate chip muffins from Fred Meyers so instead of buying them I decided to make them myself. I followed the recipe exact and used sour cream instead of yogurt. These are very tasty 🙂 remind me of chocolate chocolate chip muffins from Costco. Saving this recipe!! Thanks for sharing it

  12. Muffins turned out great. I like that they are crunchy on the exterior and gave a nice tender muffin inside just as described.
    Will use these for Valentines party.

  13. hi..i am an amateur baker. I used your recipe and the muffins turned out well. The recipe was easy and quite hassle free.
    my only doubt is: the next day the muffins turned very hard. can you tell me where did i go wrong?

    1. Did you have your pan(s) lined with liners? This makes a difference, helps to keep the moisture in.
      Also you may need to add just a bit touch more water. I sometimes use milk in the recipe seems the
      milk fat’ adds a touch more moisture.
      Also when I mix the chocolate powder I’ll add a tablespoon of coconut oil (melted ), or butter. It is then like the Baking Chocolate Squares.
      I have a ‘Super Moist Chocolate Cake that calls for not only 1 C. of any type Sour Milk. plus at the end of recipe mixing you add 1 C. HOT water. Yes it’s ‘soupy’, suppose to be but it bakes up super moist. Not good for cup cakes though, they fall apart, to moist. I haven’t gotten the ratio down quite right yet.

  14. I made these with 1/2C chocolate chips & 1/2C smashed girl scout thin mints then sprinkled the thin mints on top. Otherwise I followed the recipe. They are scrumptious!

    1. I use a probiotic plain yogurt I get from Aldis, “Fit and Active”. I put the amount stated in a triple layer of cheesecloth and cover with a paper towel and leave in fridge for 24-48 or more hours, checking every day. It works like a charm.

  15. Very good and super moist. I used silk vanilla yogurt in place of sour cream and white chocolate chips because that’s what I had on hand. They were a hit.

  16. Natalie these were complete perfection! i bake a lot & usually end up tweaking recipes to get them “just so.” Not these! I can see you’ve truly put your heart into this recipe & it’s one of the best I’ve ever tried. My son likes muffins in the morning so it’s a great new addition. In fact I have question: have you or do you have a version of this recipe that is VANILLA chocolate chip? My son asked, “Can you make these exact muffins but with vanilla?” Thanks Natalie!

    1. Hi Lisa! I plan on posting a chocolate chip muffin recipe later in the summer- so stay tuned 🙂

  17. These chocolate muffins are the best I’ve ever tasted. Seriously do good. My husband and son flipped out for them too. Thank you!!! 

  18. I added Mint Extract then on top I added Andes Mint chunks, (which I put in processor frozen to take them down to even smaller pieces. I make them for my Great Niece so I’m sure she east something in the morning before school. I can’t see a kid, oops, young lady, (in high school) not eating. This is what she’s use to! (won’t even go to what kind of ‘mother’ she has!!! Hateful is the only word I can use cleanly! So ‘MY’ baby eats in the morning!
    I make a different kind each week for her. Last week it was Mini Bishop’s Bread sans fruit and chocolate, just basic like a type of streusel topped coffee cake. I added pumpkin and sunflower seeds, flax meal Amaranth seeds, pecans, old fashioned oats. I’m trying to give her the best I can, she knows Her Daddy & I love her!

    I used regular Probiotic Organic Plain Yogurt which I set to drain for 48 hrs.
    We loved your version so much I use as a base for ALL my muffins (except for the Bishop’s Bread, that is a very ‘Special’ recipe from a lady who meant the world to me.. Just leaving out the chocolate for the other versions. Next week Orange.
    Thank You for your dedication to your craft and ‘US’ here.

  19. Forgot this. I had to make my own liners. Wow, a bit of a pain for me being disabled, to much standing.
    But Oh So Totally Worth It!! Bless You and Thanks.

  20. Could you use a sugar substitute? Such as erythritol or xylitol instead of the brown sugar? Or does it have to be brown sugar for the flavor to be right?

  21. These are extra-special! I made them for the county fair and for our bake-sale fundraiser, and they were a hit! Thanks for the recipe!

  22. Wowzers! My super picky fiancee loved these more than the ones we buy at the bakery. I used coconut oil instead of vegetable and added a bit extra sour cream. So light and fluffy inside – Yum yum. Thanks for sharing your tasty creation.

  23. Made these this morning and they are unreal good! I swapped a bit of the flour for some organic dark rye flour and some quick oats, I also added mint choc chips instead of plain choc. I am so satisfied with my decison on that! Ha. Amazing recipe! 

  24. Thank you for the recipe.  I didn’t have sour cream or Greek yogurt so I just used normal organic yogurt. I also reduced sugar a bit as I am unable to eat things that are too sweet.  It turned out really great!  Very moist and fluffy.  It’s definitely a huge plus that it’s so easy to make!!  Will try with coconut oil next time.

  25. just had to stop by and tell you the i just found your blog and it’s AWESOME.  all the things my family like. we’re in the UK but my husband is from US 

    i made your double chocolate muffins and followed the recipe to the tee and i think they are probably the best we ever baked and far superior to any that we’ve ever store bought (although that doesn’t happen very often!)

    we’re pretty fussy and know what we like so very well done ?

  26. Any advice for doubling this recipe–esp. concerning baking soda, baking powder, or risk of over mixing? Thanks!

  27. Dear Ms. Natalie,

    Hi! Um, I tried some other of your recipes and they turned out really well!!!! But I have a question. What really inspired you or encourage you to make your recipes?

    Sincerely,
    Dottie

  28. GREAT recipe!!! Thank you for posting this. I made this for all my kids before school this am and they loved them. Perfect Choco muffins!!

  29. Awesome recipe..came out super moist and is a big hit. Im still having a bite while writing now. Not too sweet and perfect texture. I did just 6 hence halved the quantities which Im feeling sorry for now…i should have done 12 muffins…they were great. Thank you.

      1. 5 stars
        Hi there,
        These muffins are amazing. Although I do have one doubt. How do you store these beauties after they’re baked? Do you store in an airtight container or put them in the refrigerator? I wanted to make a batch and gift it to my friend the next day.

        1. Thank you! They can be stored in a container & left out on the counter. Some like to store in the fridge, but you don’t have to. Hope your friend likes them!

  30. This recipe was a total hit with the family and has replaced our morning CostCo muffin fix. Love that I can pronounce all the ingredients. The recipe made six large, 400 at 23 minutes. Thanks!

  31. Have you substituted oil with apple sauce and used flax eggs before? Vegan, oil free here but still love chocolate! Will probably use cocao nibs too. 🙂 I’ve made these per instructions before and they were delicious! Trying to modify for a new strict diet for the hubby. 

    1. I made these muffins vegan and oil free and they are amazing! Substituted apple sauce for oil and used two flax eggs. I also used almond milk vanilla yogurt in place of Greek yogurt. Straining was not necessary. Sooooo good!

    1. The brown sugar adds both moisture and flavor to these muffins. I personally wouldn’t swap it for granulated sugar.

  32. We my 6 year old son and I just made these super delightful muffin/cupcakes. We followed the directions and they are the best I’ve ever made and eaten…so moist and tender they are like satin on the inside!  Also I liked how sweet but not too sweet they are. 

  33. These are my absolute favorite chocolate muffins, and my kids love them too! They are super chocolatey and moist, without a ton of oil and sugar. So delish! Now if I can just hold myself to only one…yeah, right! 

  34. Great recipe!  Perfect texture.  I used hot coffee rather than water (same amount).  I think coffee enhances the chocolate flavor.

  35. Thank you for a FANTASTIC muffin recipe! I used coconut oil/yogurt and they turned out just right. My kids couldn’t be happier!

  36. How about you provide some proper measurements for those of us who don’t like our baked goods to turn out completely different than what the recipe’s creator intended. Some weights or at least an explanation on if you packed the flour during measuring or not. 1 2/3 cup of flour could be as much as 2 1/4 cup if you were to just take your measuring cup and scoop it up in the bag of flour that hasn’t been airated. That could be the difference between dry muffins or moist ones.

    1. You should never pack flour when measuring. And I’m sorry, but I don’t use a kitchen scale because the majority of people do not own one. There are also several other factors that create dry muffins: over-mixing, over-baking and correct oven temperature (to name a few).

  37. love the recipe, just HAD to leave a comment! I’m actually from Finland and I had to convert cups to dl and so on, but it was worth it! They were really good and all went in one day. For sure gonna make these again!

  38. These are delicious! I followed the recipe exactly and they turned out fantastic. I used coconut oil which worked great.

    I’ve made a batch of muffins about every 1-2 months for the last 5 years…and my wife says these are the best I’ve ever made. Thank you! 🙂

  39. You know when you walk by the baker section at a store, and you take a deep breath in and your mouth waters from the smell? This is what my whole house smells like. Thank you for this delicious recipe! Absolutely mouth watering.

  40. First ever muffins and total success your recipe was an all round winner…do you have any other flavour combinations recommendations? I want to bake more? thank you! 

  41. I made these today but wasn’t to fond of the flavor. We are used to eating the costco muffins. These do not taste sweet at all. I am thinking I would use sugar instead of brown sugar. My kids weren’t to happy with them. I even doubled the batch cuz the pic looks amazing. i do love how they rise. They bake beautifully.

    1. Hi Kersten! Yes, the Costco muffins are a tad bit sweeter (I prefer my baked goods to be less sweet than the stuff you get at bakeries). That said, try adding a 1/4 cup of granulated sugar to the recipe as written and see if that makes a difference 🙂

  42. I used whole wheat flour because that’s all I had in the house. I used hazelnut oil in lieu of vegetable oil, and I omitted the chocolate chips. However, I add 3/4 c. of fresh cranberries. For the dairy I used fat free Greek yogurt. Despite all the adjustments to the initial recipe, I would call this one a real winner. I love the idea of using coffee extract instead of vanilla; I’ll try it next time. Also a bit of cinnamon and cardamom would be a real great addition. You can see this recipe is very forgiving; I read all the versions and substitutes other people went for. I’ll share this one and try again with my own jazz. Thanks for posting a super easy and yummy recipe. 

  43. I’m back. This time I tried recipe with carob in lieu of cocoa. I used 1 teaspoon coffee extract and 1 teaspoon of vanilla extract. I used 1 cup all purpose flour, 1/3 cup almond flour and 1/3 cup whole wheat flour. Also a pinch of cinnamon and a pinch of cardamom. They came out great. Next time I plan to use coffee yogurt instead of fat free Greek yogurt. And, of course, I included fresh cranberries. This recipe stands up to a lot of  variation as you can see.  

  44. I’m not a baker by any means but found this recipe easy to follow and delicious!  If I wanted to make six big muffins instead of 12 regular muffins, how would I adjust the cooking time?

  45. I wonder if you could sprinkle a dusting of semi-course sea salt on the tops of them before baking for a sharp contrast with the chocolate. (I sometimes like that bite; depends on the overall taste of the chocolate though.)

  46. Scrumptious muffins. Thank you for the recipe. Im a beginner in baking. The muffins have come out so perfect and that gives me confidence to bake more. 

  47. I made these tonight. I didn’t have enough flour so I used cake flour to complete it. No sour cream but I had Greek yogurt so even swap. They came out delicious! I had no issues even with my changes! I added just a dash moe sugar but literally just a little more, like a tablespoon. Thanks for the easy recipe! I put half in the freezer because I could see myself eating them all lol

  48. I found this recipe last night on an internet search because I was craving chocolate muffins. Oh. My!  So moist and yummy. 

    I was out of baking powder, so I increased the baking soda to 1 teaspoon and added 1/4 cup buttermilk. I combined the buttermilk with the sour cream. 

    I used organic raw sugar (no brown sugar in the house) and added a tablespoon of blackstrap molasses. No vegetable oil, so I melted butter. 

    No muffin papers. I greased the tins and dusted them with cocoa powder—probably added another 2 Tablespoons total to the recipe. No sticking issues. 

    I think this is the best double chocolate muffin recipe I have used to date. Definitely saving this one! 

    Thanks for making the recipe available. 

  49. Amazingly delicious recipe!! I just made them and my son took the mixing bowl and ran. They turned out great!! Thanks so much for sharing!!

  50. I made these for the first time today.   I just decreased the brown sugar a little, used greek yogurt in place of sour cream  and before putting them in the oven, I sprinkled some sea salt on top of the muffins.

    Just had one…amazing!!!!

    Thank you 

    1. I love that you were able to customize them and they still turned out amazing. Thanks for sharing Irene!

  51. I made these for my daughter & 2 granddaughters, 16 months & 4 years old. They loved them, I only had a half cup of sour cream & was going to add milk but changed my mind cuz they looked moist enough. Had them out at room temp for 4 days & then today 4/30 I put them in the refrigerator & they still tasted so awesome. Thanks for a great chocolate, chocolate chip muffin recipe. The recipe was very easy to follow. I plan to make them again very soon

  52. I made your double chocolate muffins, not chocolate, chocolate muffins, sorry. I used coconut oil since we love to use it.

  53. My family really likes these muffins alot, this past batch I put a little milk chocolate chips, butterscotch chips & semisweet chocolate chips in & they were a real big hit. I want to make these as Blondie muffins cuz all the other recipes I make the centers sink. How can I make them without the cocoa powder & hot water? Please help!!!

  54. Your recipe has been a staple in our house for a while, perfect for packed lunches. They were requested for youth club last night, but I realised that I had no greek yoghurt as I am now vegan I thought I would have a go at Veganising them it worked and got the youth clubs seal of approval, even my husband who “doesn’t like muffins” loved them.
    Vegan Subs:
    I used one mashed banana instead of the two eggs and coconut cream (from the top of the coconut milk in a can) with some salt apple cider vinegar and lemon juice mixed in),

  55. Hi, I’d love to make mini muffins with this recipe. Could you tell me how long they would need to be in the oven? Thanks.

    1. I haven’t made this specific recipe mini, but I would maybe start checking them around 12 minutes. You can always add minutes. Hope that helps!

  56. 5 stars
    These are so rich and heavenly! I used coconut oil and greek yogurt. If you are needing a sweet, chocolaty treat…this is it!

  57. 5 stars
    The more chocolate, the better! These are my family’s favorite & they are so soft! Great for breakfast or a snack!

  58. 5 stars
    Oh my goodness this was fabulous. Made this recipe in a 9×5″ bread pan baked for 40 minutes(cause I am too lazy to do muffins) it is delicious.
    Thanks for sharing.

  59. 5 stars
    Excellent recipe. Delicious muffins the whole family loved! I made them gluten free and they were amazing! 🤗

  60. 5 stars
    This recipe is great. I made one batch and it turned out perfectly. Made the next batch and realized I had no sour cream so I substituted coconut milk. These were even better than the first batch. Perfect!

  61. 5 stars
    Great recipe! I’ve made this numerous times. It’s my daughter’s favorite. I’ve substituted the hot water with coffee and liked it too.