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Double Chocolate Muffins

Double Chocolate Muffins are the perfect treat for breakfast or any time of the day. The dark chocolate fudge muffin is loaded with chocolate chips for that double chocolate magic.

Double Chocolate Muffins

These Double Chocolate Muffins are so moist and fluffy and full of flavor.

They are a real treat and easy to make.

I’m sharing all the keys to success for big, bakery-style chocolate muffins that turn out perfectly every time.

My family loves these muffins!

Noah always chooses which muffin he wants based on how many chocolate chips are showing on the top of each muffin.

Well, he has a lot of good choices with this recipe.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

Chocolate Muffins

Key to Success #1 – Add Lots of Moisture

We’re really amping up the moisture with these chocolate muffins by adding both oil and sour cream to the batter.

Both of these ingredients will make the muffins moist without weighing them down.

The result will be nice and fluffy muffins that are soft and not soggy.

Start by combining all the wet ingredients in a large mixing bowl.

This glass mixing bowl is the perfect mixing bowl.

It has tall and straight sides so that your ingredients stay in the bowl and don’t fly out all over your kitchen.

You do not need a hand mixer or a stand mixer for this recipe.

You can just use a whisk to mix up the batter.

You may need a plastic spatula or a wooden spoon to stir in the chocolate chips.

Double Chocolate Muffins with Chocolate Chips

Key to Success #2 – Do Not Overmix

When you are making baked goods, it’s important to not overmix the flour in the batter.

Overmixing the flour will cause your muffins or other baked goods to be tough.

You want to avoid this by mixing up the batter by hand and only mixing until the ingredients are combined.

You don’t even want to mix until the batter is smooth.

You can expect to see some lumps in the chocolate batter.

Trust me, they will go away when your muffins are baking in the oven.

Double Chocolate Muffins in paper wrappers

Key to Success #3 – Use Cupcake Liners for Easy Removal

This recipe makes 18 Double Chocolate Muffins so you’ll need two 12-well muffin pans.

You’ll also want to get some cupcake liners.

There are a lot of options for paper cupcake liners or reusable silicone liners.

My favorite cupcake liners are made of parchment.

They’re not the prettiest things in the world but they are completely nonstick without having to use nonstick cooking spray.

I will say that my favorite PaperChef Parchment Cupcake Liners are not always easy to find, but they are worth stocking up on when you can get your hands on them.

If I can’t find the parchment liners, I often use paper cupcake liners.

And I always spray them with nonstick spray before I fill them with batter.

Spraying them is the only way to make it easy to remove the cupcake liners from your muffins or cupcakes.

Key to Success #4 – Add Extra Chocolate Chips on Top

Arguably the best part of these Double Chocolate Muffins is the chocolate chips that can be found all throughout the muffins.

But be sure to save some chocolate chips for the tops!

After you fill the muffin cups (3/4 full!) sprinkle a few chocolate chips on top of the batter.

They don’t have to be perfectly placed.

You just want a few on the top so that you can clearly see the chocolate in each muffin.

This simple trick is the secret to lots of gooey chocolate on the top of every muffin.

Double Chocolate Bakery-Style Muffins

Save this Double Chocolate Muffins recipe to your favorite Breakfast Board or your Chocolate Snacks board.

Double Chocolate Muffins
Double Chocolate Muffins with Chocolate Chips

Double Chocolate Muffins

Yield: 18 muffins
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes

Double Chocolate Muffins are the perfect treat for breakfast or any time of the day. The dark chocolate fudge muffin is loaded with chocolate chips for that double chocolate magic.


  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup sour cream
  • 2 cups all-purpose flour
  • 1/2 cup Special Dark cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips


  1. Preheat oven to 375 degrees F. Line muffin cups with cupcake liners.
  2. In large bowl, whisk together oil, eggs, milk, sugar, and vanilla.
  3. Whisk in flour, cocoa powder, baking soda, and salt until just combined.
  4. Gently stir in sour cream.
  5. Stir in 1 1/2 cups of chocolate chips.
  6. Spray cupcake liners with nonstick cooking spray. Then fill each muffin cup 3/4 full with muffin batter. Sprinkle remaining chocolate chips on top.
  7. Bake for 18-20 minutes.


Diabetic Substitutions:

  • Try reducing vegetable oil to 1/4 cup and adding 1/4 cup of unsweetened applesauce
  • Try reducing sugar to 1/2 cup
  • Try reducing chocolate chips to 1 cup
  • Try using reduced-fat sour cream or Greek yogurt
Nutrition Information:
Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 186mgCarbohydrates: 36gFiber: 2gSugar: 22gProtein: 4g

Nutrition Information Provided For Educational and Informational Purposes Only.

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