Double Chocolate Chip Muffins

Name: Double Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 2/3 cup all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup light brown sugar; 3/4 cup sour cream or plain greek yogurt; 1/3 cup vegetable oil; 2 teaspoons vanilla extract; 2 large eggs; 1/3 cup hot coffee; 1/3 cup unsweetened cocoa powder; 1 cup semi sweet chocolate chips

Kelley Simmons
February 1, 2023
5 from 1 vote
1 comment

Easy Double Chocolate Chip Muffins! Super moist and tender and loaded with chocolate, these are the best chocolate muffins ever! Perfect for breakfast, a snack, or dessert, make a double batch for an easy on-the-go option.

I make muffins every week so that I always have something easy to grab and go. Try my Blueberry Streusel Muffins for another easy breakfast, and my Flourless Morning Glory Muffins are a delicious gluten-free option!

Double Chocolate Chip Muffins in a muffin tin

before you get started / kelley’s tips

If you wan’t that bakery style muffin top then decrease the temperature of the oven after 10 minutes. This will increase the muffin’s height and to make the top more dome-shaped.
Add whole milk greek yogurt instead of sour cream for lighter double chocolate chip muffins that are just as moist and tangy.
This is an excellent recipe for meal prep! After allowing the muffins to cool completely, store them in an airtight container or ziptop bag at room temperature for up to 4 days.
You can also freeze chocolate chip muffins. After allowing the muffins to cool completely, store them in an airtight container or ziptop bag in the freezer for up to 4 months. Thaw completely before consuming.

Looking for more Grab and Go Breakfast Ideas? Then give my Chocolate Energy Balls a try!

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How to make double chocolate chip muffins from scratch

In a large mixing bowl combine flour, baking powder, baking soda and salt. Set aside.

In a medium bowl combine brown sugar, sour cream or greek yogurt, vegetable oil, vanilla eggs, hot coffee and cocoa powder.

Next add the wet ingredients and the chocolate chips to the dry ingredients. Fold with a rubber spatula to combine. Do not over mix.

Divide the batter between the muffin tins. Bake for 10 minutes then lower the oven to 350 and cook for an additional 8-10 minutes.

Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to cool completely.
Serve warm with a bit of butter or peanut butter!

Double Chocolate Chip Muffins on a white plate sliced open with a butter knife.

frequently asked questions

What is the secret to making moist muffins?

Add both oil AND sour cream gives me the ultimate moist muffins! The sour cream locks the moisture in while the muffins are baking. Another note: don’t overbake the double chocolate chip muffins! This can dry them out. I bake mine for 20 minutes max. Once they look set on the top and are not giggly is when I take them out. The muffins continue to cook as they cool in the muffin tin.

How do you make double chocolate mini muffins?

Instead of using a 12 serving muffin pan, use a 24 one instead. Follow the recipe as before, but check the muffins 5 minutes earlier. If a toothpick comes out clean when inserted, they are ready to come out!

How do I get my muffins to rise higher?

To make my double chocolate chip muffins rise higher, I begin baking them at 400°F, and then after 10 minutes, I reduce the heat to 350°F. This gives the muffins a little extra time to bake, so they can rise higher without drying out.