Double Chocolate Muffins

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Get ready for the ultimate chocolate muffin experience! These muffins are the champions of chocolate, bursting with chocolate chips and baked to perfection. Plus, they’re a breeze to whip up, taking less than 30 minutes and just two bowls!

What makes them so irresistible?

  1. Easy Peasy: You won’t break a sweat making these. Grab a whisk and two bowls, and you’re good to go!
  2. Chocolate Overload: Dive into a world of cocoa bliss with Dutch process cocoa powder and heaps of chocolate chips in every bite.
  3. Moist Magic: Say goodbye to dry muffins! These goodies are moist and rich, thanks to a secret ingredient: sour cream.

Double Chocolate Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Rest Time 30 minutes
Course Breakfast, Dessert
Servings 12 muffins


**For the Double Chocolate Muffins:**

  • 1 ¾ cups of all-purpose flour that’s about 219 grams
  • ½ cup of Dutch process cocoa powder around 40 grams
  • 2 ½ teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of melted unsalted butter about 112 grams
  • 1 cup of granulated white sugar approximately 200 grams
  • 2 eggs at room temperature
  • ½ cup of whole milk at room temperature (around 120 milliliters)
  • ½ cup of sour cream at room temperature (about 122 grams)
  • 2 teaspoons of vanilla extract
  • 1 cup of mini semi-sweet chocolate chips around 200 grams
  • An additional ½ cup of mini semi-sweet chocolate chips for sprinkling on top of the muffins about 100 grams


  • Start by whisking together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set it aside for later.
  • In a larger bowl, mix together the melted butter, sugar, eggs, milk, sour cream, and vanilla until everything is nicely combined.
  • Add the dry ingredients to the wet mixture and stir until they’re all mixed in. Then, gently fold in the chocolate chips with a rubber spatula.
  • Cover the muffin batter with plastic wrap and let it sit at room temperature for 30 minutes.
  • Preheat your oven to 350 degrees Fahrenheit. Line two muffin pans with 12 liners, making sure to space them out.
  • Once the batter has rested, scoop it into the lined muffin cups. Sprinkle some extra mini chocolate chips on top of each muffin for good measure.
  • Bake the muffins for 20-23 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you’re using one pan instead of two, add an extra 4-5 minutes to the baking time.
  • After baking, let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

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