Name: Double Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 17
Ingredients: 1 ¾ cups all-purpose flour; ½ cup cocoa powder; ¾ cup sugar; 1 teaspoon baking soda; ½ teaspoon salt; 2/3 cup sour cream; 2/3 cup whole milk; 2 eggs; ½ cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips, plus more for topping

Calling all chocolate lovers! These rich double chocolate muffins are made of a moist chocolate batter sprinkled with more chocolate chips. A delicious muffin to pair with your morning coffee or to enjoy as a snack!

Why we love these double chocolate muffins

easy to make: You don’t need a stand mixer to make these muffins. All you need is a whisk, rubber spatula, and a bowl.
rich chocolate flavor: these muffins are a chocolate lover’s dream! With rich chocolate flavor and bites of melted chocolate chips, every bite is rich and satisfying.
taste like a breakfast brownie: need I say more? These sweet muffins make a delicious pairing for your morning coffee!

Chocolate Muffins Ingredients

all-purpose flour
cocoa powder: use unsweetened cocoa powder for these muffins
sugar
baking soda
salt
sour cream: the key ingredient in keeping these muffins moist
whole milk
eggs
unsalted butter: or substitute a neutral oil like vegetable oil or olive oil
vanilla extract
chocolate chips: we used semi-sweet, but you can also substitute dark chocolate chips

ingredients needed to make chocolate muffins

How to make chocolate muffins

Step 1: Preheat the oven to 350 degrees. Whisk together the dry ingredients: all-purpose flour, cocoa powder, salt, and baking soda in a mixing bowl.

Step 2: In a separate bowl, mix together the wet ingredients: sugar, sour cream, milk, eggs, melted butter, and vanilla extract.

Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix, as this will result in dense dried out muffins. Fold in the chocolate chips using a rubber spatula.

Step 4: Line two muffin tins with liners and distribute the muffin batter. This recipe will make around 17 full sized muffins. Top the chocolate muffin batter with additional chocolate chips.

Step 5: Bake the double chocolate muffins at 350 degrees for 17-20 minutes or until a toothpick inserted comes out clean. Do not over bake these as it will dry them out.

dry ingredients mixed together in a bowl

wet ingredients mixed together in a bowl

How to store these muffins

in the refrigerator: store leftover chocolate muffins in an airtight container in the refrigerator for up to 5 days.
in the freezer: allow the muffins to cool completely, then store in an airtight bag in the freezer for 2 months.