Double Chocolate Muffins

Finally!!! A chocolate muffin that’s super tender, moist and bursting with chocolate flavor. These double chocolate muffins are everything!

Double Chocolate Muffins |

I’m really 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 just how I like them- moist, tender and studded with semisweet chocolate. They’ve got a nice crisp exterior and beautifully domed tops.

Double Chocolate Muffins |

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! Feel free to swap out the vegetable oil for coconut oil or the sour cream for Greek yogurt. They’ll turn out just as good!

Double Chocolate Muffins |

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).

I hope you’ll enjoy these double chocolate muffins as much as our family does! P.S. make sure to have a big glass of milk nearby, you’ll definitely need it 🙂



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)


  1. Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
  2. 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.
  3. 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.
  4. 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!

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