Best Double Chocolate Muffins

Who doesn’t get excited when the kitchen smells like warm, gooey chocolate?

These Chocolate Muffins are the kind you see in a coffee shop bakery case—soft, fluffy muffins filled with melty dark chocolate chips and topped with extra chocolate chunks for good measure.

You can whip up a whole batch of chocolate muffins at home with simple ingredients you probably already have in your pantry!

Pin

You mix the dry ingredients (like all‑purpose flour, cocoa powder, and brown sugar) in one large bowl, and the wet ingredients (like eggs, vegetable oil, and tangy sour cream) in another.

Then you combine them with a wooden spoon until a thick muffin batter forms.

Toss in lots of semi‑sweet chocolate chips, scoop the mixture into muffin liners, and bake.

In less than 30 minutes you’ll have ooey‑gooey, bakery‑style Double Chocolate Muffins.

These muffins also stay moist thanks to the sour cream and a little vegetable oil.

They’re perfect for any muffin fan out there!

I’m a little crazy, so I like to keep a few in an airtight container at room temperature for easy snacking.

That pretty much describes all my eating habits though. Ha!

If you’ve ever made chocolate cupcakes or a chocolate cake and worried about them drying out, you’ll love how these stay soft.

Chef’s kiss, I tell you!

Start the temp high, then you drop the temperature so the inside bakes gently.

That’s the simple secret to chocolate muffins with a moist crumb and maximum rise!

Pin

Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE chocolate muffins:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHY DO I DROP THE TEMPERATURE WHILE BAKING?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Best Double Chocolate Muffins

1. Two kinds of chocolate
   Cocoa powder in the batter plus dark chocolate chips inside and on top create a rich chocolate flavor that chocolate lovers can’t resist.
2. Moist texture
   Sour cream and vegetable oil add moisture without making the muffins greasy. You get fluffy muffins with a tender crumb every time.
3. High‑then‑low oven temperature
   Starting at a higher temperature makes the muffins rise fast and form bakery‑style muffin tops. Dropping the heat finishes baking without drying out the center.

• All‑purpose flour
• Light brown sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Large eggs
• Vegetable oil
• Sour cream
• Whole milk
• Vanilla extract
• Semi‑sweet chocolate chips

Pin

1. Preheat oven to 425°F. Line a muffin tin with liners and set aside.
2. Add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl, whisk until combined, then set aside. 
3. Whisk the eggs, oil, sour cream, milk, and vanilla in a medium bowl until smooth.
4. Pour the wet mixture into the dry and mix until there are no dry spots. The mixture will be slightly lumpy, so do not overmix.
5. Reserve about ½ cup of the chocolate chips on the side. Pour in the remaining chocolate chips and stir to combine.
6. Add ¼ cup batter to each liner.
7. Sprinkle additional chocolate chips on top.
8. Bake for 5 minutes at 425° F, then lower the temperature to 350°F, and bake for an additional 8-10 minutes until a toothpick inserted into the center comes out clean.
9. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Pin

WHY DO I DROP THE TEMPERATURE WHILE BAKING?

Starting at a high temp (425°F) gives the batter a burst of heat so the muffins shoot up and get big domed tops.

Lowering the oven temperature to 350°F afterward lets the inside bake evenly and keeps the muffins moist.

It’s one of those little baking secrets that gets you bakery style baked goods!

CAN THIS BE MADE AHEAD?

Yes! I’m a little neurotic, so I like to have a supply of baked goods on hand, haha!

The muffins keep well in an airtight container on the counter for two days or in the fridge for five.

You can also freeze them for up to three months.

Warm a frozen muffin in the microwave for 20 seconds and it tastes freshly baked.

Pin

ANY ADDITIONS?

I’m thinking I’ll have to try white chocolate chips next time I make these. I mean, the contrast alone!

• Extra dark chocolate chips on top
• White chocolate chips for contrast
• A drizzle of maple syrup over warm muffins
• Chopped walnuts or pecans for crunch
• A sprinkle of sea salt for sweet‑and‑salty flavor
• Mini marshmallows for a rocky‑road twist
• Peanut butter chips for a chocolate–peanut butter combo
• A spoonful of instant coffee powder in the batter for mocha muffins
• Orange zest for a chocolate‑orange flavor combo
• Mini muffins baked in tiny liners for lunch‑box treats

ANY SUBSTITUTIONS?

Yes! Let me know how yours turn out. I always love hearing your baking stories!

• Swap canola oil or avocado oil for vegetable oil
• Use plain Greek yogurt instead of sour cream
• Try gluten‑free all‑purpose flour in place of regular flour
• Substitute dark brown sugar for light brown sugar
• Replace semi‑sweet chips with milk chocolate chips or chocolate chunks
• Use coconut oil for a hint of tropical flavor

ROOM TEMPERATURE: Keep muffins in a single layer inside an airtight container for up to 2 days.

REFRIGERATOR: Store muffins in a zip bag or container for up to 5 days. Warm slightly before eating for best results.

FREEZER: Wrap each muffin in plastic wrap, place in a freezer bag, and freeze for up to 3 months.

Thaw at room temperature or microwave for 20 seconds.

Pin

Chocolate Muffins are the ultimate chocolate treat.

They’re easy enough for a weeknight bake yet special enough for a birthday breakfast.

Each bite is loaded with rich chocolate flavor, thanks to cocoa powder and chocolate chips!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!