These are easily the best chocolate muffins! A double dose of chocolate in every bite, thanks to the added chocolate chips, and the most rich and decadent chocolate flavor. This muffin recipe delivers and is sure to become a favorite.
Recipe Features
- One Bowl Recipe: I looooove recipes that don’t use a ton of dishes. This one uses minimal and doesn’t require a mixer.
- Better with Time: These are so incredibly tasty right out of the oven, but let them sit overnight and you’ll be blown away at how moist and rich the flavor truly is.
- Freezer Friendly: You can freeze these muffins for up to 3 months!
I’ve been working on a double chocolate muffin recipe for a few years now. I wanted to share a muffin that rivaled the Costco version but was relatively easy to make. THIS muffin checks all the boxes. It comes together quickly, is long-lasting, and is unbelievably delicious. The perfect breakfast or after school snack.
In fact, my super picky “muffin hating” child raves over these. He said they are BETTER than cupcakes! I will consider that a win.
Double Chocolate Muffin Recipe Ingredients
So what makes this the best chocolate muffin recipe? The secret is in the ingredients. Coffee helps enhance the flavor, sour cream gives it a nice little tang, and less egg leaves you with a fudgy texture that is pure heaven. Here’s a quick breakdown of the star ingredients and substitutions.
- Cocoa Powder– During the testing process I used both regular cocoa as well as a Dutch processed version. Both work beautifully. If you like more of a light flavor, like the ones in the photo, stick with classic cocoa powder. For a more rich and dreamy color and flavor- use Dutch processed.
- Chocolate Chips– Here’s the deal, you can use these in the recipe as stated. OR you can make these a chocolate muffin without chocolate chips. Simply leave these out of the batter if you aren’t a fan. However, you will surely get a bite of chocolate in every single bite with the chocolate chips added in.
- Egg– Using only one egg takes you away from the fluffy cake-like texture and leaves you with more of a light and fudgy muffin.
- Sour Cream– Hear me out, using sour cream in muffins is a game changer. The moisture added, along with a slight tang, will blow your mind.
- Coffee– You won’t taste the coffee in the slightest. Using coffee as the liquid in this recipe only enhances the chocolate flavor. Which leaves you with the BEST chocolate muffins.
- Oil– Vegetable oil, canola oil, avocado, and coconut are all versions we’ve tried with great success.
For a full list of ingredients and their measurements check out the recipe card below.
How to make Double Chocolate Chip Muffins
- Preheat the oven to 400 degrees. Line 2 muffin tins with paper liners and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk by hand to combine, about 30 seconds.
- Fold in the chocolate chips.
- In a large measuring cup mix the egg, sour cream, coffee, vanilla and oil until incorporated, about 1 minute with a fork.
- Pour the egg mixture into the dry ingredients.
- Gently whisk until the ingredients have fully incorporated and the batter has formed.
- Fill the prepared baking liners 2/3 full with batter.
- Bake in the preheated oven for 5 minutes.
- Reduce the temperature to 350 degrees and continue to bake for 10 to 15 minutes, or until a toothpick comes out clean.
- Remove from the pan and enjoy.
OPTIONAL: Sprinkle a few chocolate chips on the tops of each muffin before baking.
Muffin Making Tips
Making muffins is so simple. Once you have made them a time or two you will feel like a pro. here are a couple tips to help get you started.
- Do not overmix the batter. I always suggest mixing this recipe by hand. Overmixing a muffin batter will result in a more dense and dry finished muffin. This is also why the chocolate chips are stirred in with the dry ingredients and not at the end of the recipe, like other baked goods.
- Use Room Temperature Ingredients. You’ve probably seen this tip in every baked good recipe, and for good reason. Room temperature ingredients blend together easier which helps avoid over mixing. This leaves you with a soft and spongy muffin that is simply dreamy.
- Substitute yogurt for the sour cream in a pinch. Ok, so I’m only saying this as a last resort. Full fat sour cream really takes these muffins over the top. But if you find yourself in a pinch, reach for a plain yogurt.
Recipe FAQs
Technically, yes. You could use butter in place of oil in a muffin recipe. However, butter tends to dry out the crumb of a muffin while oil leaves it more moist. This leaves you with a dryer version of this delicious muffin.
No coffee? No problem. You could always substitute milk in place of the coffee in this muffin recipe. However, you will lose some of that intense chocolate flavor. Another option is to add a spoonful of espresso powder to the dry ingredients and use milk as the liquid.
This muffin recipe is long-lasting, well as long lasting as a muffin can be. If stored in an airtight container or bag, these muffins can last up to 3 days! In fact, they will become even more moist and the chocolate flavor will be more pronounced after the first day. If they aren’t all eaten in that time.
Once the muffins have cooled, transfer to a freezer safe zip top bag. Keep stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator and heat in the microwave for 10-20 seconds to warm through.
More Muffin Recipes
- Chocolate Chip Muffins
- Nutella Swirl Muffins
- Chocolate Chip Banana Muffins Recipe
- Best Ever Pumpkin Muffins
- Pina Colada Muffins
- Chocolate Banana Muffins
- Easy Blueberry Muffins Recipe
- The BEST Lemon Poppy Seed Muffins
- Banana Crumb Muffins
More Chocolate Recipes
- Mint Chocolate Cupcakes With Mint Filling
- Chocolate Mug Cake
- German Chocolate Cupcakes
- Chocolate Biscotti Recipe
- The Best Double Chocolate Cookie Recipe
- Chocolate Waffles
- The Best Chocolate Cake
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Double Chocolate Muffin Recipe
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 large egg
- 1 cup full fat sour cream
- 1/2 cup coffee or milk
- 1 teaspoon vanilla extract
- 1/2 cup oil
Instructions
- Preheat the oven to 400 degrees. Line 2 muffin tins with paper liners and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk by hand to combine, about 30 seconds.
- Fold in the chocolate chips.
- In a large measuring cup mix the egg, sour cream, coffee, vanilla and oil until incorporated, about 1 minute with a fork.
- Pour the egg mixture into the dry ingredients.
- Gently whisk until the ingredients have fully incorporated and the batter has formed.
- Fill the prepared baking liners 2/3 full with batter.
- Bake in the preheated oven for 5 minutes.
- Reduce the temperature to 350 degrees and continue to bake for 10 to 15 minutes, or until a toothpick comes out clean.
- Remove from the pan and enjoy.
Notes
- Do not overmix the batter. I always suggest mixing this recipe by hand. Overmixing a muffin batter will result in a more dense and dry finished muffin. This is also why the chocolate chips are stirred in with the dry ingredients and not at the end of the recipe, like other baked goods.
- Use Room Temperature Ingredients. You’ve probably seen this tip in every baked good recipe, and for good reason. Room temperature ingredients blend together easier which helps avoid over mixing. This leaves you with a soft and spongy muffin that is simply dreamy.
- Substitute yogurt for the sour cream in a pinch. Ok, so I’m only saying this as a last resort. Full fat sour cream really takes these muffins over the top. But if you find yourself in a pinch, reach for a plain yogurt.
Equipment
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