Go Back
–+ servings
A muffin tin holds twelve freshly baked double chocolate chip muffins, each with a domed top and visible chocolate chips, set on a light-colored countertop.
Print Recipe
No ratings yet

Double Chocolate Muffins

These Double Chocolate Chip Muffins are rich, moist, and packed with chocolate flavor in every bite. They have a soft, bakery-style texture with melty chocolate chips throughout and a sprinkle of coarse sugar on top for the perfect little crunch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread, Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • ½ cup butter softened
  • ⅔ cup Dutch-processed unsweetened cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • ¾ cup milk whole milk works great
  • ⅓ cup sour cream
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1½ cups chocolate chips
  • Coarse sugar for topping

Instructions

  • Preheat the oven to 350°F. Grease a 12-cup muffin tin or line it with paper liners.
  • In a large mixing bowl, beat together the butter, cocoa powder, sugar, baking powder, salt, and vanilla until well combined and fluffy.
  • Add the eggs and mix until smooth.
  • Stir in the milk and sour cream until fully combined.
  • Add both flours and mix just until incorporated.
  • Fold in the chocolate chips.
  • Divide the batter evenly between the muffin cups. The cups will be quite full.
  • Sprinkle the tops with coarse sugar if desired.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Melted chocolate on the toothpick is fine.
  • Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Dutch-processed cocoa powder gives these muffins a deep, rich chocolate flavor and darker color.
  • Be careful not to overmix the batter once the flour is added or the muffins may become dense.
  • Whole milk and sour cream help keep the muffins extra moist and tender.
  • Plain yogurt works well in place of sour cream if needed.
  • You can use all all-purpose flour or all whole wheat pastry flour instead of the flour combination listed.
  • Mini chocolate chips work great if you want more even chocolate throughout the muffins.
  • Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
  • These muffins freeze very well. Let them cool completely, then store in a freezer-safe bag for up to 3 months.
  • They’re perfect for birthdays, holidays, or anytime you want a chocolatey treat that feels just a little more homemade and hearty than cupcakes.

Nutrition

Calories: 361kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 248mg | Potassium: 204mg | Fiber: 3g | Sugar: 31g | Vitamin A: 340IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code