Double Chocolate Chip Muffins
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!
There is nothing better than a breakfast that tastes like dessert. These Double Chocolate Chip Muffins are super-rich, fluffy and moist. They are the perfect start to any morning!
These muffins are not too sweet and are loaded with tons of chocolate. I added sour cream to make the muffins super soft and moist. You can always substitute plain greek yogurt as well. I also added hot coffee to amplify the chocolate flavor of these muffins.
All you need for this recipe is 3 bowls and a whisk. No stand mixer is required. I like to bake the muffins in a 400-degree oven for 10 minutes then drop it down to 350 degrees for 5-10 minutes. This provides a taller and more domed muffin. Just like the bakery muffins we all love!
They are wonderful for breakfast, a snack, or as a dessert. Perfect to go alongside your morning cup of coffee. What a great way to wake up!
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What’s in Double Chocolate Chip Muffins?
- Flour: Plain, all-purpose flour is the base of this recipe. Organic and unbleached are the healthier options!
- Raising agents: I added both baking powder and baking soda to help the muffins raise up soft and fluffy.
- Sugar: Just light brown sugar this time – no white sugar. Brown sugar adds a little flavor and goes so well with chocolate!
- Sour cream: To make the muffins extra moist I added sour cream. Greek yogurt is a great substitute if you have that on hand instead.
- Oil: Oil adds richness and moisture. I used vegetable oil, however, olive oil, avocado oil, or another neutral-tasting oil would be perfect.
- Vanilla: Vanilla extract amplifies the warmth and sweetness of these Double Chocolate Chip Muffins.
- Eggs: Eggs bind the ingredients and also provide a little extra lift.
- Coffee: I usually add instant coffee powder, but this time I added 1/3 cup of hot coffee. It adds even more moisture and the coffee makes these muffins taste even more chocolatey.
- Chocolate: Both cocoa powder and semi-sweet chocolate chips are added to this chocolate muffin recipe. You can substitute the semi-sweet chocolate chips for bittersweet, dark, or milk chocolate, or even a chopped-up chocolate bar.
How to make double chocolate chip muffins from scratch
- Start by combining the dry and wet ingredients separately.
- In a small bowl whisk together hot coffee and cocoa powder to make a smooth paste. Allow it to cool for 5 minutes.
- Slowly add the coffee and cocoa mixture to the wet ingredients and combine.
- Next, add the wet ingredients and the chocolate chips to the dry ingredients. Fold with a rubber spatula to combine. Do not overmix.
- 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. This is the trick to getting a perfectly domed muffin!
- 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!
Tips for Success
- 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.
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.
Here are more Muffin recipes to enjoy!
- Healthy Banana Chocolate Chip Oatmeal Muffins
- The BEST Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- French Toast Muffin Cups
Double Chocolate Muffins
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
Instructions
- Preheat oven to 400 degrees. Grease a standard size muffin pan or line with paper liners and set aside.
- 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 and eggs.
- In a small bowl whisk together hot coffee and cocoa powder to make a smooth paste. Allow to cool for 5 mins.
- Slowly add the coffee and cocoa mixture to the wet ingredients and combine.
- 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.
Recipe Notes
Recipe adapted from Life Made Simple