For all the chocolate lovers out there, these Double Chocolate Chip Muffins are everything you’ve ever dreamed of—rich, moist, and packed with flavor!
These Double Chocolate Chip Muffins are a decadent treat packed with rich cocoa flavor and studded with melty chocolate chips in every bite. Moist and tender with a slightly crisp exterior and beautifully domed tops, these muffins strike the perfect balance between a dessert and a breakfast indulgence
If you are anything like me, adding chocolate to any meal is a good idea… and these rich chocolate muffins don’t disappoint. To satisfy more breakfast chocolate cravings, check out Perfect Chocolate Chip Muffins, Triple Chocolate Banana Muffins, and Triple Chocolate Granola Bars.
Table of Contents
Why We Love These Muffins
- The Double Chocolate Chip Muffins recipe delivers an intense chocolate flavor that’s irresistible.
- These chocolate muffins are versatile and you can have them as breakfast, dessert, or a quick snack.
- This muffin recipe is straightforward and perfect for bakers of all levels.
Recipe Ingredients
- Unsweetened Cocoa Powder: Provides a deep, chocolate flavor and adds a rich chocolatey taste to the muffins.
- Semisweet Chocolate Chips: Contributes bursts of chocolatey goodness in every bite.
- Vanilla Extract: Enhances the muffins with a warm, sweet aroma.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: Add a swirl of Nutella on top of each muffin before baking for an extra rich, chocolate-hazelnut flavor. Sprinkle caramel bits or swirl caramel sauce on top for a sweet, gooey addition. Add chopped nuts like walnuts or pecans to the top for a crunchy texture and nutty flavor. Place a few fresh raspberries on top before baking for a tart, fruity contrast to the chocolate. You can also add chocolate chunks and stir into the muffin mixture for an extra burst of chocolatey goodness.
- Healthy Twist Variation: 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!
How to Make Double Chocolate Chip Muffins
Step 1: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard-size muffin tin with muffin liners; set aside.
Step 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, and whisk until a smooth paste forms. Add the sugar and oil, and beat for 1 minute. Add the eggs and vanilla, and mix until combined.
Step 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 overmix. Fold in 1 cup of the chocolate chips with a spatula.
Step 4: Using a large ice cream scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the muffin batter. Place in the oven to bake for 7 minutes at 400 degrees Fahrenheit (200 degrees Celsius), then reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) 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.
Expert Tips
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda together. This removes any lumps and ensures even distribution, leading to a more consistent muffin texture.
- Let Batter Rest: Allow the batter to rest for 5-10 minutes before scooping into the muffin tin. This helps the gluten relax and results in a softer, more tender muffin.
- Check Muffins Early: Start checking for doneness a few minutes before the end of the baking time. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
FAQs
For added moisture in this recipe, we have substituted milk with sour cream. This greatly increases the moisture and richness of the muffins, making them even more delicious!
Certainly! To make jumbo muffins, use a jumbo muffin tin and increase the baking time. Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake for an additional 15-20 minutes, or until a toothpick comes out with a few moist crumbs.
Storage Info
To STORE Double Chocolate Chip Muffins, keep them in an airtight container at room temperature for up to 3 days. To FREEZE, wrap each muffin individually in plastic wrap and place them in a freezer bag. You can freeze them for up to 3 months.
To REHEAT, thaw muffins at room temperature, then warm in a 350°F (175°C) oven for 5-10 minutes or microwave for about 20-30 seconds.
More Delicious Muffins to Try
Double Chocolate Chip Muffins 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 large eggs
- 2 teaspoon vanilla extract
- 1 2/3 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon 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 Fahrenheit (200 degrees Celsius). Line a standard-size muffin tin with muffin 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, and whisk until a smooth paste forms. Add the sugar and oil, and beat for 1 minute. Add the eggs and vanilla, and 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 overmix. Fold in 1 cup of the chocolate chips with a spatula.
- Using a large ice cream scoop, fill each liner (I use a #20 scoop which is approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the muffin batter. Place in the oven to bake for 7 minutes at 400 degrees Fahrenheit (200 degrees Celsius), then reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) 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.
These turned out amazing!!!! Thank you for sharing!!
Can you make these in jumbo sized muffin pan?
I don’t see why not!
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!
Oooh! I love that you used thin mints!!
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?
awaiting your reply.
Hi Sana, how did you store the muffins?
sorry for the late reply.
is there any special way to store them? please advice
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.
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.