Double Chocolate Muffins

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Craving some chocolate for breakfast? Try these Double Chocolate Muffins! Soft and chocolatey batter that is topped with chocolate chips and baked to perfection. While my Chocolate Chip Muffins can fill that sweet tooth, these muffin recipe are what dreams are made of.

Soft and Moist Chocolate Muffins

Soft chocolate muffins with a tender crumb with little morsels of chocolate mixed throughout! I used milk, oil, and sour cream to keep these babies moist while utilizing the egg for structure. Usually, cocoa powder dries out recipes like crazy but with just the right amount of wet ingredients you can still get amazing results.

If you don’t have sour cream you can also use plain greek yogurt. You can also use melted butter in a pinch if you’re all out of vegetable oil (just expect a slightly drier muffin).

Dutch Processed Versus Regular Cocoa Powder

If we were going to be making a chocolate cake or brownies I might say opt for the dutch processed cocoa, simply because it’s a stronger chocolatey taste and less bitter. They are processed differently and can definitely be substituted one for the other. However, the classic Hershey’s will work just as well in this recipe. You can’t really tell a difference in this muffin recipe 🙂

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Three Tips for Success

Your homemade chocolate muffins will go from good to great by following these three simple steps.

• Instant Coffee Granules: this is an optional ingredient that brings out all of the chocolatey flavor. I highly recommend adding it in.
• Room Temperature Ingredients: using room temperature ingredients ensures a well mixed batter without overmixing.
• Don’t Overmix: overmixing leads to tough chewy muffins. Yuck! Try not to overmix once the wet ingredients have been added.

How to Make Double Chocolate Muffins

For full details on how to make these double chocolate muffins, see the recipe card down below 🙂

Prep and Preheat

Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside. Alternately, spray each muffin tin with nonstick cooking spray and set it aside.

Combine Dry Ingredients

To make the muffin batter, whisk flour, cocoa, brown sugar, baking powder, salt, and instant coffee granules together until combined. Create a well in the center of the dry ingredients.

Mix in Wet Ingredients

Into the well of dry ingredients, add in the remaining wet ingredients: sour cream, milk, egg, oil, and vanilla. Stir together to create muffin batter, being sure not to over mix.

Add Chocolate Chips

Add 1/2 cup mini chocolate chips into the batter and stir to combine.

Scoop and Bake

Using an ice cream scoop, scoop muffin batter into the prepared muffin tin. Top with remaining 1/4 cup of mini chocolate chips and bake 12 to 15 minutes or until they are puffed and cooked all the way through.

Mini Chocolate Muffins

To make mini chocolate muffins prepare and fill a mini muffin tin (24 wells) with liners and batter. Preheat the oven to 350 degrees F and bake for 5-7 minutes or until a toothpick comes out clean.

Jumbo Chocolate Muffins

To make jumbo chocolate muffins prepare and fill a jumbo muffin tin (6 wells) with liners and batter. Preheat the oven to 350 degrees F and bake for 25-30 minutes or until a toothpick comes out clean.

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Storing and Freezing Instructions

Store covered at room temperature for up to 5 days or in the fridge for up to a week! I love these warm but I also enjoy them cold. It’s something about those solid mini chocolate chips!

To freeze, store them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or in the fridge and reheat, if desired.

More Muffin Recipes to Try!

• Chocolate Protein Muffins
• Mini Chocolate Donut Muffins
• Chocolate Cream Cheese Muffins
• Banana Chocolate Chip Muffin Tops

That’s it! A super simple and classic Double Chocolate Muffin recipe just waiting to be made!

The printable recipe card is down below, enjoy 🙂