Double Chocolate Muffins

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Double Chocolate Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Servings 16


  • 2 cups all-purpose flour 255 grams
  • cup cocoa powder 65 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup brown sugar 200 grams
  • 2 large eggs
  • ½ cup vegetable oil 120 ml
  • ¾ cup sour cream 180 grams
  • ½ cup milk 120 ml
  • 2 tsp vanilla extract
  • 1 ¾ cups chopped chocolate or chocolate chips 297 grams


  • Mix Dry Ingredients: In a bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Set aside.
  • Mix Wet Ingredients: In a measuring cup or another bowl, whisk together the eggs, oil, sour cream, milk, and vanilla extract.
  • Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Add the chopped chocolate or chocolate chips and mix in.
  • Optional Resting: Cover the batter and let it sit for 20 minutes for extra fluffy muffins.
  • Fill Liners: Spoon the batter into cupcake liners and sprinkle more chocolate on top.
  • Bake: Bake at 425°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 8 minutes, or until the muffins spring back when touched.


  • Sour Cream Substitute: You can use yogurt if you don’t have sour cream.
  • Sea Salt: Sprinkle coarse sea salt on top of the muffins after baking for an extra burst of flavor.
  • Chocolate Choices: Use your favorite type of chocolate. These muffins taste great with dark, milk, or semi-sweet chocolate—my personal favorite is milk chocolate.
  • Espresso Boost: Add 1 tsp of espresso powder to the batter for a richer chocolate flavor.

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