Calling all my chocolate lovers! These double chocolate chip muffins have cocoa powder and gooey chocolate. They are soft, fluffy, and oh so delicious!
Whenever I buy muffins, I always go for the thick chocolate ones. They are so good! Today I decided to recreate them.
These muffins are easy to make and require no electric mixer. They are so easy even kids can help bake them with you!
They make for the perfect after school snack. They're perfectly chocolate-y without being to rich for breakfast too.
If you love chocolate, you will love these muffins! Let's get to baking.
For more muffin recipes, try Sour Cream Blueberry Muffins, Zucchini Muffins, and Bakery Style Lemon Blueberry Muffins.
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Why this recipe works
Easy to make - No electric mixer required, and only simple ingredients!
Chocolate - Cocoa powder and chocolate chips are in every bite of these.
Fluffy - These muffins are soo soft and fluffy. I'm obsessed.
Ingredients Notes
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!
- Cocoa powder – Make sure to use a good quality unsweetened cocoa powder as this will directly affect the flavour and outcome of your bake. This is the one I use and recommend.
- Chocolate chips – Semi-sweet chocolate chips are used. You can also dark or milk chocolate as well.
- Eggs – Remove 2 hours before baking.
- Flour – All-purpose flour is used in this recipe.
- Sugar – White sugar is used.
- Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet chocolate. Can be substituted for plain yogurt.
- Oil – I used a flavourless oil. Makes the muffins more moist. You can use any type of oil, just know that it can slightly change the flavour.
Step by step instructions
Here is how to make and bake these Double Chocolate Chip Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 400°F. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. I used regular liners, but for a taller muffin bake, I recommend using tulip liners.
Step 2 – Mix dry ingredients. In a small bowl, sift together flour, sugar, cocoa powder, salt, baking powder, and baking soda. Set aside.
Step 3 – Whisk wet ingredients. In a large bowl, whisk eggs, egg yolk, milk, sour cream, oil, and vanilla. Whisk until well combined.
Step 4 – Add dry ingredients. Add in the bowl with the dry ingredients and mix until just combined.
Step 5 – Add in chocolate chips. Mix in the chocolate chips just a few times.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
Step 7 - Bake. Bake the muffins at 400°F for 15-18 minutes or until a toothpick inserted comes out clean.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Sift your cocoa powder. Cocoa powder is naturally clumpy. When you just add it into the bowl and mix it, there will be pockets of dry cocoa powder in the muffins. Trust me, I've learned the hard way. Sifting it is an extra step, but in my opinion, mandatory!
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
Can I use white chocolate chips?
Absolutely! You can also leave the chocolate chips out completely if you'd like.
Can I make these into jumbo muffins?
Yes! This recipe makes 6 jumbo muffins, if you want more, you can double the recipe in the recipe card.
How do I store these muffins?
Leftover double chocolate muffins can be stored in an airtight container on your counter for up to 3 days. You can also store them in the refrigerator for a week. I personally like to to refrigerate these muffins and grab them on my way out the door.
Can I freeze these muffins?
Yes! Once baked and cooled, place them in an airtight bag and store for up to a month. Thaw at room temperature. You can also warm them up in the microwave for 15-20 seconds.
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Sour Cream Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup white sugar
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking soda
- 2 tsps baking powder
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1/2 cup milk room temperature
- 1 cup sour cream room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400℉/205℃. Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside.
- In a medium-sized bowl, sift the dry ingredients. Add in flour, sugar, baking soda, cocoa powder, baking powder, and salt. Gently mix together.2 cups all-purpose flour, 1 1/4 cup white sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsps baking powder, 1/2 tsp salt
- In a large bowl, whisk eggs, egg yolk, milk, sour cream, oil, and vanilla. Whisk until well combined (1-2 minutes).2/3 cup vegetable oil, 2 large eggs, 1 egg yolk, 1/2 cup milk, 1 cup sour cream, 1 tbsp vanilla
- Add in the dry ingredients. Using a spatula, gently fold until a batter forms. Do not over-mix!
- Toss in the chocolate chips and mix in a few times.3/4 cups semi-sweet chocolate chips
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
- Bake the muffins at 400°F for 15-18 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
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