I made these Double Chocolate Muffins for the days when a regular chocolate muffin just doesn’t feel like enough. The first batch came out rich, soft, and packed with little pockets of melted chocolate, and I knew I had to share the recipe with you all. They’re simple to make, but the combination of cocoa and chocolate chips makes them feel like a proper treat.

These muffins have a deep chocolate flavor, a soft center, and plenty of mini chocolate chips scattered throughout. A few extra chips on top give them that freshly baked look and make them even harder to resist. If you’re in the mood for more homemade muffins, try my Biscoff Muffins  or Banana Chocolate Chip Muffins .

Double Chocolate Muffins Recipe

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These Double Chocolate Muffins are rich, soft, and loaded with Dutch process cocoa and mini semisweet chocolate chips. They're easy to make with simple ingredients and are perfect for breakfast, an afternoon snack, or a chocolatey dessert.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr

Servings: 12 Muffins

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1¾ cups 219 g all-purpose flour, spooned and leveled
• ½ cup 40 g Dutch process cocoa powder
• 2½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup 112 g unsalted butter, melted
• 1 cup 200 g granulated white sugar
• 2 large eggs at room temperature
• ½ cup 120 ml whole milk, at room temperature
• ½ cup 122 g sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1 cup 200 g mini semi-sweet chocolate chips
• ½ cup 100 g mini semi-sweet chocolate chips, for sprinkling on top

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Muffin Pan
• Paper muffin liners
• Wire cooling rack

Method

 

1. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
   
2. Add the eggs and whisk until smooth.
   
3. Add the sour cream and vanilla.
   
4. Then whisk until fully incorporated.
   
5. In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture and mix gently until combined.
   
7. Pour in the whole milk and whisk until a smooth chocolate batter forms.
   
8. Fold in the mini semi-sweet chocolate chips until evenly distributed throughout the batter.
   
9. Divide the batter evenly among the paper-lined muffin cups.
10. Sprinkle the remaining mini chocolate chips over the tops of the muffins.
    
11. Bake until the muffins are risen and set in the center.
    
12. Remove the muffins from the oven and let them cool in the pan for a few minutes.
    
13. Transfer the muffins to a wire rack and let them cool completely.
14. Your Double Chocolate Muffins are ready to serve. Enjoy!
    

Nutrition

Calories: 340kcalCarbohydrates: 43gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 60mgSodium: 250mgFiber: 3gSugar: 25g

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These Double Chocolate Muffins are the kind of bake that makes a simple chocolate craving easy to handle. The cocoa gives the muffins their rich chocolate base, while the mini chocolate chips add little bursts of chocolate throughout. They’re just as good for a quick breakfast as they are for an afternoon treat, and they’re simple enough to make whenever the craving hits.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.