Print

Double Chocolate Chip Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These bakery-style double chocolate chip muffins are rich, moist, and packed with cocoa and melty chocolate chips. Made with sour cream for an extra tender crumb, they’re easy to whip up in under an hour—perfect for breakfast, snacks, or dessert.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 21 minutes
  • Total Time: 40 minutes
  • Yield: 12–14 regular muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 425°F (218°C) and line or grease a muffin pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and chocolate chips.
  3. In another bowl, whisk together eggs, sour cream, oil, milk, and vanilla until smooth.
  4. Gently fold wet ingredients into dry mixture until just combined—do not overmix.
  5. Spoon batter into liners, filling each to the top.
  6. Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake for another 15–16 minutes, until a toothpick comes out clean.
  7. Cool muffins in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • For jumbo muffins: Bake at 425°F for 5 minutes, then 350°F for 25–28 minutes.
  • For mini muffins: Bake at 350°F for 13–14 minutes total.
  • Swap chocolate chips with white or milk chocolate for variation.
  • Avoid overmixing for soft, moist muffins.

Nutrition

Find it online: https://juliameals.com/double-chocolate-chip-muffins/