Double Chocolate Muffins
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These Double Chocolate Muffins are the perfect muffins loaded with lots of chocolate chips and cocoa powder for the double chocolate effect because we should never under-estimate the power of chocolate and how good it will make you feel. They’re perfect for breakfast, on-the-go snack, or a little pick me up.
The Perfect Double Chocolate Muffin Recipe
We all know that it’s been scientifically proven that eating chocolate releases endorphins in the body, which make us feel good and give us a sense of pleasure. So it’s a no brainer to make double chocolate muffins. Let’s also not forget that chocolate come from the cocoa plant, so it should really count as a salad, which means we’re really making salad muffins.
Enough silly talk because these chocolate muffins are no joke. They’re better than bakery muffins, extremely rich and chocolatey, made totally from scratch, and every single bite will leave you satisfied and happy.
Why You Should Make These Double Chocolate Muffins
- Use Simple Pantry Staple Ingredients
- Easy, Straightforward Recipe
- Loaded with cocoa and chocolate chips with a hint of vanilla to enhance the chocolate flavor
- Moist, Rich and Utterly Delicious
- Cocoa Powder – You’ll need natural unsweetened cocoa powder such as Hershey’s for best results.
- Brown Sugar – I love using brown sugar, dark or brown, in these muffins because it will make these muffins extra moist plus add more depth of flavor. However, you can sub with regular granulated sugar.
- Chocolate Chips – I used semi-sweet chocolate chips, but feel free to use dark, or even milk chocolate chips.
- Butter and Oil – You’ll need unsalted butter and vegetable oil to keep the muffins moist.
- Sour Cream – Sour cream is a must ingredient in this muffins because it adds richness to the muffins, makes them tender, plus it adds moisture without thinning the batter. You can sub sour cream with plain Greek yogurt.
- Eggs – Eggs are a must in muffins to add structure, leavening, color and flavor.
- Vanilla And Salt – You might think vanilla extract is a strange ingredient to add to chocolate muffins, but like salt, it enhances the flavors.
- Milk – Use any milk you have such as 2%, even lactose free milk will work. The milk is needed here as extra liquid to hydrate the dry ingredients, but it also adds flavor and softens the muffin texture.
- Baking Powder – Our leavening agent to help our muffins rise up nicely. You can sub with 1 teaspoon of baking soda if that’s all you have.
- Prep the oven and muffin pan. Preheat your oven to 425°F. Butter a 12 muffin baking pan or line it with muffin liners.
- Combine the dry ingredients: In a large bowl, mix the flour, cocoa powder, brown sugar, baking powder and salt.
- Make the batter. In another bowl, combine the melted butter, vegetable oil, milk, eggs, sour cream, vanilla extract and whisk until well incorporated. Add the wet ingredients to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be a bit lumpy. Fold in the chocolate chips using a spatula.
- Bake. Spoon the muffin batter equally into the muffin cups, filling them all the way to the top. Transfer the muffins to the oven and bake for 5 minutes at 425°F then reduce the heat to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool. Cool the muffins in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling.
How Do I Know When My Muffins Are Done?
The easiest way to tell if your muffins are cooked is to insert a toothpick into the center of one of the muffins. If the toothpick comes out clean, your muffins are done! If there is any batter sticking to the toothpick, bake for another 5 minutes at a time until the toothpick comes out clean.
Why Are My Muffins Not Rising?
There could be a few reasons for this. Here are some reasons:
- You used expired or old baking powder
- You over-mixed or under-mixed the batter
- Inaccurately measuring ingredients
- The oven was not fully preheated
What Else Can I Add To My Chocolate Muffins?
You can definitely incorporate a few more ingredients into these muffins. Try these options: walnuts, pecans, raisins, dried cranberries, white or milk chocolate, or peanut butter chips.
Expert Tips
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Make sure you fill the cups all the way to the top with muffin batter.
- When testing your muffins to see if they are done, use a new toothpick for each test!
- Your toothpick may have some melted chocolate on it from the chips, don’t confuse that for unbaked muffin batter!
Storing Muffins
Let your chocolate muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or for up to 1 week in the fridge.
Freezing
Your muffins need to be fully cooled to room temperature before freezing! Keep them in an airtight container, large resealable freezer bag, or wrap each muffin individually with plastic wrap. They will last for 2 months frozen.
Let the muffins thaw at room temperature for about an hour, or zap them in the microwave at 10 second intervals to speed up the thawing process!
Other Delicious Muffin Recipes To Try
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Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cups cocoa powder (unsweetened)
- ¾ cup brown sugar (packed, dark or light)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ cup chocolate chips (or chocolate chunks, I used dark)
- ¾ cup sour cream (or plain yogurt)
- ¼ cup butter (unsalted, melted)
- ¼ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven and muffin pan. Preheat your oven to 425°F. Butter a 12 muffin baking pan or line it with muffin liners.
- Combine the dry ingredients. In a large bowl, mix the flour, cocoa powder, brown sugar, baking powder and salt.
- Make the batter. In another bowl, combine the sour cream, melted butter, vegetable oil, milk, eggs, vanilla extract and whisk until well incorporated. Add the wet mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be a bit lumpy. Fold in the chocolate chips using a rubber spatula.
- Bake. Spoon the muffin batter equally into the muffin cups, filling them all the way to the top. Transfer the muffins to the oven and bake for 5 minutes at 425°F then reduce the heat to 350°F and bake for an additional 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool. Cool the muffins in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling.
Notes
- I actually got 15 muffins out of this recipe, so you’ll have to bake twice or if you have 2 muffins pans, fill them both and bake at the same time.
- Mix the dry ingredients just until they’re incorporated; don’t over-mix. This will make sure you don’t get dense muffins.
- Make sure you fill the cups all the way to the top with muffin batter.
- When testing your muffins to see if they are done, use a new toothpick for each test!
- Your toothpick may have some melted chocolate on it from the chips, don’t confuse that for unbaked muffin batter!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
