Double Chocolate Chip Muffins

These double chocolate chip muffins are soft, rich, and loaded with chocolate in every bite. I love how the sour cream gives them a tender , moist texture while the cocoa and chocolate chips make them truly indulgent. They’re the perfect balance of fluffy and dense, making them a bakery-style treat I can easily whip up at home.

Why You’ll Love This Recipe

I like that this recipe is quick to prepare, taking less than an hour from start to finish. I don’t need any fancy equipment—just simple bowls, a spatula, and a muffin pan. The flavor is deep and chocolatey, and the texture is moist with melty chocolate chips throughout. I also appreciate that I can adjust the size—regular muffins, jumbo, or even mini versions depending on the occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 3/4 cups semi-sweet chocolate chips
• 2 large eggs, at room temperature
• 3/4 cup full-fat sour cream or plain yogurt, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup whole milk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Directions

1. I preheat my oven to 425°F (218°C) and prepare a muffin pan with liners or nonstick spray.
2. In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips.
3. In a separate bowl, I whisk the eggs, sour cream, oil, milk, and vanilla until smooth.
4. I pour the wet mixture into the dry ingredients and gently fold them together with a spatula until combined, being careful not to overmix.
5. I spoon the thick batter into the liners, filling them to the top.
6. The muffins bake for 5 minutes at 425°F, then I lower the temperature to 350°F (177°C) and continue baking for 15–16 minutes, until a toothpick comes out clean.
7. After cooling in the pan for 10 minutes, I transfer them to a wire rack before serving.

Servings and timing

This recipe makes 12–14 regular muffins. Prep time is about 10 minutes, bake time is 21 minutes, and the total time—including cooling—is around 40 minutes.

Variations

I sometimes make jumbo muffins instead of regular ones. For 6 jumbo muffins, I follow the same method but bake them longer—25–28 minutes after the initial high heat stage. I also like switching the chocolate chips for white or milk chocolate chips for a twist. Mini muffins are also fun; they bake in about 13–14 minutes at 350°F the whole time.

Storage/Reheating

I keep leftover muffins covered at room temperature for up to 5 days, or in the fridge for up to 1 week. For longer storage, I freeze them for up to 3 months. When I want to enjoy one, I thaw it overnight in the fridge and warm it in the microwave for a freshly-baked taste.

FAQs

Can I use yogurt instead of sour cream?

Yes, I can swap full-fat plain or Greek yogurt for sour cream, but I find the sour cream gives the muffins a slightly richer texture.

Can I make these muffins with non-dairy milk?

I can use almond, oat, or soy milk if needed, though whole milk gives the best texture. I avoid nonfat milk for this recipe.

Why do I bake at two different temperatures?

I start at 425°F so the muffins rise quickly and get a nice domed top, then lower to 350°F to finish baking evenly.

Can I use cocoa powder that isn’t natural?

I recommend sticking with unsweetened natural cocoa powder. Dutch-process cocoa may affect the rise and texture.

How do I keep the muffins from turning out dry?

I make sure not to overmix the batter, measure flour correctly, and bake just until a toothpick comes out clean. Overbaking will dry them out.

Conclusion

These double chocolate chip muffins are one of my favorite chocolate bakes because they’re simple, reliable, and absolutely packed with chocolate flavor. I like that they taste like something from a bakery but come together so easily in my kitchen. Whether I make them for breakfast, a snack, or a dessert, they always disappear fast.

Print