Better-than-bakery Double Chocolate Muffins! The perfect excuse to have chocolate for breakfast. Full of cocoa and loaded with chocolate, it’s every chocolate lover’s dream. The inside is soft and fluffy, and the exterior is sprinkled with white sugar that adds a sweet finish.
With over a quarter of a million views on YouTube, I’m finally sharing my most popular muffins recipe here on the blog. These double chocolate muffins are easy. In fact, so easy, it’s kind of dangerous. These muffins are perfectly moist and fluffy on the inside with the most incredible chocolatey exterior. A great after school snack or dessert.
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Egg yolk: On top of the two eggs that this recipe calls for, the extra egg yolk helps enhances flavour and richness
- Vanilla: I’m always generous with vanilla, I love it!
- Sour cream: Extra fat allows for moister muffins
- Oil: I prefer oil in muffins > butter. I find it much easier to work with. You also don’t have to melt it, or wait around for it to soften. My favourite oils to use are canola or coconut.
- Chocolate chips: I used semi-sweet for this recipe!
Expert Baking Tips
Here are five awesome baking tips from my kitchen to yours
- Don’t over-mix the batter: When I say mix until just combined, I mean it. Be gentle with the mixing. If you’re manually mixing, fold using a wooden spoon or spatula until dry streaks disappear. If you’re using a stand mixer, keep a close eye on it and scrap the bowl every 15 seconds or so. Don’t try to multi-task and leave the kitchen!
- Bake the muffins immediately: Sounds straightforward, but you’d be surprised what a difference it makes allowing the batter to sit around after creating it and then baking it later on in the day. Once you’ve combined the dry and wet ingredients, the leavening agent (typically baking powder, sometimes baking soda, or both) is ready to go. Mix, scoop, bake!
- Post baking: When the muffins are done, don’t remove them from the oven! Slightly open your oven door and allow the hot air to slowly escape. This will ensure your muffins don’t ‘drop’ in form. We want them looking like they came straight from a bakery!
- Use good quality fresh ingredients: This goes for all recipes, but I find that if you use fresh ingredients that haven’t been laying around (flour and baking agents especially), your muffins will rise and turn out better.
- Use full fat sour cream: If you don’t have sour cream on hand, you can use plain Greek yogurt or kefir. Using this ingredient will ensure super rich chocolate muffins.
Double Chocolate Muffins
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 1/2 cups white sugar
- 1/2 cup oil I prefer canola
- 1 1/2 cups sour cream room temperature
- 1 tbsp vanilla
- 2 cups flour
- 3/4 cups unsweetened cocoa powder
- 3 tsps baking powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375°F and line a muffin tin with liners or spray with cooking oil. (I recommend using liners for easy removal and less mess).
- In a stand mixer with a whisk attachment, add in eggs and egg yolk and beat on medium speed for approximately 2-3 minutes.
- Add in sugar and continue mixing until the mixture has thickened and turned pale (View video for visuals).
- Add in oil and keep on mixing.
- Once well combined, add in sour cream and vanilla and mix.
- Add in all of the dry ingredients and slowly mix until just combined. A soft batter will form. Do not overmix!!
- Toss in chocolate chips and mix for a few seconds.
- Evenly divide between 24 muffin liners. The batter will go to nearly the top of the muffin liners. Sprinkle with additional white sugar.
- Bake at 375°F for 10 minutes, then reduce temperature to 350°F and continue baking for an additional 5-10 minutes.
- Allow to slightly cool in muffin pan. Serve warm & enjoy!