These extremely decadent Double Chocolate Muffins are delightfully tender, loaded with rich chocolate flavor, and so simple and easy to make!
Chocolate lovers, this recipe is for you! These rich and indulgent double chocolate muffins include cocoa powder, melted chocolate mixed into the batter, chocolate chips throughout, and more chocolate chips on top (if you wish)! Like my Double Chocolate Banana Muffins, these moist and delicious muffins are sure to be a hit.
If you need more decadent chocolate recipes to make and enjoy, be sure to check out my creamy Dark Chocolate Cream Pie, buttery Triple Chocolate Scones, or tasty Marbled Pound Cake with Chocolate Icing!
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⭐️ Why You Need to Make This Recipe
- Flavor - These tasty and decadent muffins are extra rich and full of chocolate and cocoa!
- Texture - Fluffy yet moist and tender in texture, these muffins are just irresistible.
- Method - Homemade muffins are so easy and satisfying to make yourself!
🧈 Ingredients
Here are the ingredients needed to make these double chocolate chip muffins.
Ingredient Notes
- Butter - As in most of my recipes I use salted butter in these muffins. You can replace it with unsalted butter. Simply add an additional ¼ teaspoon of salt to the recipe.
- Sugar - A combination of white and brown sugar makes for a great texture and flavor!
- Cocoa - For a rich and chocolatey flavor without bitterness, I like to use Dutch-processed cocoa. I buy this organic Rodelle cocoa at Costco!
- Semisweet Chocolate - These muffins have melted chocolate in the batter and chocolate chips folded in for an extra dark and rich muffin.
- Sour Cream - Adds moisture and richness!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: In a heat-safe bowl, melt the butter and chocolate chips in the microwave in 15-second increments.
Step 2: Whisk the melted butter and chocolate chips until smooth before whisking in the brown sugar and white sugar.
Step 3: Add the eggs, vanilla, sour cream, and milk and whisk until smooth.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 5: Add the dry ingredients and chocolate chips to the wet ingredients and whisk just until incorporated. Do not overmix!
Step 6: Distribute the batter between each cup in a prepared muffin tin, filling each about to the top with the batter.
Bake in a 400℉ preheated oven for 5 minutes before reducing heat to 350℉ for another 10-12 minutes or until a toothpick comes out clean. Let cool in the muffin tin for about 10 minutes before transferring to a wire rack to finish cooling.
💡 Top Tip
Be very careful not to overmix or overbake muffins. Overmixing will result in muffins that are tough and dense. Overbaking will make muffins turn out dry and crumbly. Avoid these disappointing results by mixing just until the dry ingredients are incorporated and baking just until a tester inserted into the center of a muffin comes out without any wet batter (a few moist crumbs is okay!).
❓ Recipe FAQs
Yes, you can, but be advised that the muffins may turn out slightly less moist as Greek yogurt has less fat than sour cream.
I haven't tested this recipe with gluten-free ingredients, but I would love to know how it goes if you try it!
Store fully cooled muffins at room temperature in an airtight container with a piece of paper towel on the bottom to absorb excess moisture so that the muffin tops don't become soggy. Or freeze in an airtight container or Ziplock bag for up to 4 weeks.
🍫 More Chocolate Recipes
Looking for other recipes like this? Try these:
If you tried these Double Chocolate Chip Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Double Chocolate Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- measuring cups & spoons
- mixing bowls
- whisk
Ingredients
- ¾ cup salted butter *
- ½ cup semisweet chocolate chips
- ½ cup brown sugar
- ¼ cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup milk
- ⅓ cup cocoa powder
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 400℉. Prepare muffin tin(s) with muffin liners or grease with butter or non-stick spray.
- In a heat-safe bowl in the microwave, slowly melt the butter and chocolate chips together in 15-second increments, stirring between each increment until fully melted. Alternatively, you can melt them together in a saucepan over low heat on the stove.¾ cup salted butter, ½ cup semisweet chocolate chips
- Whisk the brown sugar, white sugar, eggs, vanilla, sour cream, and milk into the melted butter and chocolate mixture until smooth.½ cup brown sugar, ¼ cup granulated white sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup sour cream, ¼ cup milk
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the combined dry ingredients and chocolate chips to the combined wet ingredients and whisk just until incorporated. Do not overmix! If overmixed, the muffins will be dense and tough.⅓ cup cocoa powder, 1 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup semisweet chocolate chips
- Distribute the batter between each muffin cup, filling each about to the top with batter. Bake, one pan at a time in the 400℉ preheated oven for 5 minutes before reducing the oven temperature to 350℉ for another 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for about 10 minutes before transferring the muffins to a wire rack to finish cooling so that they don't sweat.
Notes
- Add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
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