Rich, decadent, and utterly irresistible, these double chocolate muffins are the perfect way to start your day.
After all, who doesn’t love a soft, tender muffin exploding with pockets of melt goodness in every bite?
And they’re not just for breakfast. I enjoy these babies with my mid-morning coffee, afternoon tea, and as a midnight snack.
Not on the same day, of course…okay, maybe once or twice!
Why You’ll Love These Double Chocolate Muffins
Easy to Make: This recipe is a breeze to prepare, with simple instructions and no complicated techniques required. And you only need two bowls!
Perfect for Sharing: With 12 muffins per batch, it’s ideal for sharing with friends, family, or coworkers.
Impressive Presentation: The towering, domed tops of these muffins make them a stunning addition to any breakfast or brunch spread.
Ingredients
- All-Purpose Flour: Provides structure and texture to the muffins.
- Granulated Sugar: Adds sweetness and tenderness.
- Unsweetened Cocoa Powder (+ Hot Water): Gives the muffins their rich, intense chocolate flavor. Hot water helps to activate the powder, so it’s even more chocolatey.
- Baking Powder and Baking Soda: Help the muffins rise and maintain their light, fluffy texture.
- Salt and Vanilla: Enhances the flavors and balances the sweetness.
- Unsalted Butter: Adds moisture and tenderness.
- Large Eggs: Provide moisture, richness, and structure to the muffins.
- Sour Cream: Adds a tangy flavor and extra moisture for a tender crumb.
- Semi-Sweet Chocolate Chips: Provide bursts of sweet, melty chocolate throughout the muffins.
How to Make Double Chocolate Muffins
With a velvety smooth chocolate flavor and a moist, tender crumb, these bad boys are sure to become your new favorite breakfast treat.
And since they’re so easy, you can make them any day of the week!
1. PREP: Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
2. MIX DRY: Whisk the flour, sugar, half of the cocoa powder, baking powder, baking soda, and salt.
3. MIX WET: Whisk the other half of the cocoa powder with hot water until smooth. Then, blend in the melted butter, eggs, and vanilla.
4. COMBINE: Alternate adding the dry ingredients and sour cream, mixing until just combined. Stir the chocolate chips in.
5. BAKE: Divide the batter evenly between muffin cups, bake for 5 minutes, then reduce the oven to 350°F and bake for 12-17 minutes.
6. TOP: Remove from the oven and sprinkle extra chocolate chips on top while they’re still hot. Cool for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips For the Best Double Chocolate Muffins
Once you take that first bite, you’ll be hooked on these double chocolate muffins.
The combination of the deep, dark chocolate and the subtle tang of the sour cream is absolute perfection.
But be sure to read these tips before you start!
- Use Quality Chocolate. Use high-quality semi-sweet chocolate chips for the best flavor and texture. And go for decent cocoa, too!
- Don’t Overmix. Mix the wet and dry ingredients separately and then gently fold them together until just combined. Do this by hand to keep them from overmixing and becoming tough.
- Sour Cream Alternative. If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor and moist texture.
- Coffee Boost: To enhance the chocolate flavor, add a teaspoon of instant coffee powder to the hot cocoa mix.
- Optional Mix-ins. Add some excitement to your muffins with chopped nuts (walnuts, pecans, or hazelnuts), dried cranberries, or even candy pieces (M&M’s or Reese’s Pieces).
- High Heat Start. Start baking the muffins at 425°F to create a crispy, golden-brown top, then reduce the heat to 350°F to finish baking.
- Spread them out. Bake 6 muffins in one 12-count muffin pan. This gives them room to grow!
- Don’t Overbake. Keep an eye on the muffins while baking, and remove them from the oven when a toothpick inserted into the center comes out clean. Check them early to avoid dry, crumbly muffins.
How to Store
I’ve already made these multiple times, and I know they’ll become a staple in your kitchen, too.
Luckily, they store really well. So you can easily double (or triple) the batch and freeze some for later.
To Store: Transfer cooled muffins to an airtight container and store at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to 1 week.
To Reheat: Reheat single muffins in the microwave for 15-30 seconds or in the oven at 350°F for 5-10 minutes.
To Freeze: Double wrap cool muffins in plastic wrap and foil, then place them in an airtight container or freezer bag for up to 3 months. When ready to eat, thaw overnight at room temperature and reheat in the microwave.
More Decadent Muffins You Need to Try
Strawberry Cream Cheese Muffins
Red Velvet Muffins
White Chocolate Chip Muffins
Triple Chocolate Muffins
Double Chocolate Muffins
12
servings10
minutes20
minutes370
kcalRich, decadent, and utterly irresistible, these double chocolate muffins, with pockets of melt goodness in every bite, are the perfect way to start your day.
Ingredients
2 cups (240g) all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup very hot water
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cup semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk the flour, sugar, 1/4 cup cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, carefully whisk the remaining 1/4 cup cocoa powder with the hot water until smooth. Add the melted butter and whisk until fully blended. Then, mix in the eggs, one at a time, followed by the vanilla until well combined.
- Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Stir by hand until just combined. Fold in 1 cup chocolate chips with the last batch of flour.
- Divide the batter evenly between the muffin cups, filling them almost to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for an additional 12-17 minutes, or until a toothpick inserted into the center of a muffin comes mostly out clean.
- Remove the tray from the oven and immediately sprinkle the remaining chocolate chips over the top. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Add a teaspoon of instant coffee powder to the hot cocoa paste to enhance the chocolate flavor.
- Make 6 jumbo muffins instead. Bake for 5 minutes at 425°F, then at 350°F for 25-30 minutes.
