Dessert

Double Chocolate Muffins Recipe

ByThomas Greene November 4, 2025November 4, 2025

Introduction

These Double Chocolate Muffins are rich, moist, and packed with chocolate in every bite. Perfect for a decadent breakfast or an indulgent snack, they combine cocoa and chocolate chips for an irresistible treat.

The image shows several rich dark brown chocolate muffins arranged closely together on a white marbled surface. Each muffin is topped with large, shiny, melted chocolate chips that create textured glossy spots on the cracked, moist muffin tops. Some muffins have a light sprinkle of white flaky sea salt adding contrast to the deep brown. The muffins are held in white paper liners featuring fine ridges, and the rough, cracked texture of the muffins' surface shows slight variations in color from deep chocolate to almost black. The overall scene is close-up and detailed, focusing on the soft, rich texture of the chocolate muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour (255 grams)
2/3 cup cocoa powder (65 grams)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup brown sugar (200 grams)
2 eggs
1/2 cup vegetable oil (120 ml)
3/4 cup sour cream (180 grams)
1/2 cup milk (120 ml)
2 tsp vanilla extract
1 3/4 cup chopped chocolate or chocolate chips (297 grams)

Instructions

Step 1: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Set aside.
Step 2: In another bowl or large measuring cup, mix the eggs, vegetable oil, sour cream, milk, and vanilla extract until well combined.
Step 3: Pour the wet ingredients over the dry mixture. Stir gently until the dry ingredients are almost fully incorporated.
Step 4: Fold in the chopped chocolate or chocolate chips carefully, taking care not to over mix the batter.
Step 5: Cover the batter and let it rest for 20 minutes. This step is optional but helps produce muffins with tall, bakery-style tops.
Step 6: Preheat your oven to 425ºF (220ºC). Line a 12-cavity muffin pan with paper liners.
Step 7: Spoon the batter into the muffin liners, filling each about three-quarters full. Sprinkle additional chocolate on top if desired.
Step 8: Bake at 425ºF (220ºC) for 5 minutes.
Step 9: Reduce the oven temperature to 350ºF (175ºC) and bake for an additional 8 minutes, or until the muffins spring back when touched or a toothpick inserted comes out clean.
Step 10: Remove muffins from the oven and, if you like, sprinkle with a pinch of sea salt for a flavor contrast. Let cool slightly before serving.

Tips & Variations

For extra moisture, swap the vegetable oil for melted butter.
Add a handful of chopped nuts like walnuts or pecans for crunch.
Use semi-sweet or dark chocolate chips depending on your preferred sweetness level.
Letting the batter rest is key to creating high, fluffy muffin tops.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 2 months. To reheat, warm in a microwave for 15–20 seconds or in a preheated oven at 350ºF (175ºC) for 5–7 minutes.

How to Serve

A close-up view of a chocolate muffin cut in half showing its moist, dark brown crumb with melted chocolate chunks inside. The top layer is slightly cracked, displaying melted chocolate on the surface with small flakes of white salt or sugar scattered on top. The muffin rests directly on a white marbled surface. In the background, there are several whole chocolate muffins in white paper liners, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour or do I need cake flour?

All-purpose flour works well for these muffins, providing a nice balance of structure and tenderness. Cake flour can be used for a lighter texture but is not necessary.