These double chocolate chip muffins are fluffy, moist, and full of intense chocolate flavor in every bite. With just a few simple ingredients and a little love, this easy recipe makes the BEST chocolate muffins ever.
For more muffin recipes, try my brownie muffins, chocolate chip muffins and bakery style blueberry muffins!
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I love a homemade bakery-style muffin that's not only delicious but easy to make. These double chocolate muffins are just that - full of rich chocolate flavor, a moist and tender crumb, and those sky high muffin tops that everyone loves!
The texture of these muffins is akin to your a devil's food cake but is so fluffy, you'll feel like it's a chocolate cupcake. So, essentially, it's chocolate cake - but make it breakfast!
A few simple ingredients for a long way in this easy recipe and you don't even need a stand mixer! In fact, I prefer just using a whisk to mix everything together and a wooden spoon to fold in all of the ingredients.
I do this to prevent overmixing the batter and it always gives me the best results. In fact, there are a couple simple tricks I implement to make these super moist double chocolate muffins utterly delicious:
- Lots of chocolate chips (good quality of course!)
- Allowing the muffin batter to rest for an hour (don't skip this step - it's well worth the wait!)
- Using dutch process cocoa powder for the ultimate chocolate flavor!
Follow these easy steps and you'll have the best double chocolate chip muffins on the table in no time.
Key Ingredients
- Sugar and Brown Sugar - I like to use a mix of white sugar and brown sugar (just a little bit) for a more complex flavor that really enhances the flavor of the muffins.
- Vegetable oil - any mild flavored oil works here including canola oil, coconut oil, avocado oil, lightly flavored olive oil etc. I add oil to this recipe for extra moist muffins that melt in your mouth! It gives the best results and the perfect texture every time.
- Unsalted Butter - melted butter comes into play for flavor. Oil gives these muffins a luscious texture while the butter adds flavor.
- Large Eggs - eggs hold everything together but also add a nice bit of air to help these baked muffins rise nicely in the oven.
- Sour Cream - sour cream helps to smooth out the bitterness of the chocolate. You can also use full fat greek yogurt here if you don't have any sour cream.
- Vanilla Extract - for a little extra flavor 🙂
- Espresso Powder - this is an optional ingredient but really adds a nice depth of flavor that deepens and enhances the chocolatey taste. If you've never tried it, I highly recommend giving it a go!
- Unsweetened Cocoa powder - dutch process cocoa powder is my favorite kind of cocoa powder to use in chocolate recipes because of the intense chocolate flavor.
- Dark Chocolate Chips - we're folding some into the batter and sprinkling the rest on top prior to baking. Feel free to add extra chocolate chips on top for the ultimate chocolate muffin recipe. I used mini chocolate chips but feel free to use chocolate chunks or whatever you have on hand.
- Baking powder and Baking Soda - these leavening agent to allow the muffins to rise in the oven.
- Buttermilk - don't worry if you don't have any buttermilk on hand. All you need is whole milk and a tbsp of vinegar to make your own buttermilk at home!
Pro Tips
- Let the muffin batter rest! Don't skip this step, its what makes these muffins super moist and lets them rise sky high in the oven. Totally worth the wait, I promise!
- To prevent dry muffins, be sure not to overbake. Keep an eye on the muffins as the oven temperature starts at 425 degrees F and then gets reduced to 350 degrees F. It can be easy to set it and forget it, but don't forget to be mindful of baking time, it's so important.
- For tender chocolate muffins, be sure to mix the batter until it's just combined and there are no visible patches of flour.
- Use room temperature ingredients. This helps the batter comes together smoothly. You'll want your buttermilk, eggs, and sour cream to all be at room temperature. Leave them out for 30 minutes prior to baking for best results.
- I recommend baking one pan of muffins at a time. This allows for the tops of the muffins to get nice and high.
- If you have a kitchen scale, ditch the measuring cup and measure out the ingredients in grams (exact measurements are provided in the recipe card). This ensures the most consistent bake every time. If you don't have a kitchen scale, fluff up your flour prior to scooping it out to prevent adding too much flour to the batter.
How to make Chocolate Muffins
- Start by mixing together the dry ingredients in a large bowl - flour, cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Give it a good whisk and set aside.
- In a separate bowl or in the bowl of a stand mixer fitted with the paddle attachment, add all of your wet ingredients and whisk together - sugar, brown sugar, vegetable oil, melted butter, eggs, sour cream, and vanilla extract. Whisk together for 3 minutes, until pale and fluffy.
- Add half of the flour mixture into the wet ingredients and mix together. Then pour in the buttermilk and mix until combined. Add the remaining flour mixture and mix until just combined. Fold in a cup of chocolate chips and cover the bowl with plastic wrap.
- Allow the muffin batter to rest in the refrigerator for one hour.
- Preheat the oven to 425 degrees F. Spray your muffin pan with oil. Add muffin liners to every other muffin cup and fill with ¼ cup of batter. Sprinkle with additional chocolate chips and bake at 425 degrees F for 5 minutes. Reduce the heat to 350 degrees F and continue to bake for 14 to 16 minutes, until a toothpick comes out with just a few crumbs.
- Allow them to cool in the muffin pan for 5 muffins, then remove and allow them to cool completely on a wire rack. Top with a little flaky salt and enjoy!
Recipe FAQs
Yes! Once the muffins have cooled completely, you can freeze these muffins in an airtight container or freezer bag for up to 3 months.
This recipe for double chocolate chip muffins has 382 calories per muffins.
Yes! Allowing the batter to allows the flour to hydrate, giving these homemade muffins their moist texture. I recommend at least an hour but you can let the batter sit in the refrigerator overnight.
More Chocolate Recipes
For all of you chocolate lovers out there, check out these delicious recipes to indulge your chocolate cravings!
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Double Chocolate Chip Muffins
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- 18 Muffin Liners
Ingredients
- 2 ½ cups All Purpose Flour
- 1 cup Cocoa Powder
- ½ tsp Espresso Powder (optional)
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 cup Dark Chocolate Chips
- 2 Large Eggs
- 1 cup Vegetable Oil
- 4 tbsps Unsalted Butter (melted)
- 2 cups Sugar
- ¼ cup Brown Sugar
- 1 tsp Vanilla Extract
- ½ cup Sour Cream
- ¾ cup Buttermilk
Directions
- Start by mixing together the dry ingredients in a large bowl - flour, cocoa powder, espresso powder, baking powder, baking soda, and kosher salt. Give it a good whisk and set aside.
- In a separate bowl, add all of your wet ingredients and whisk together - sugar, brown sugar, vegetable oil, melted butter, eggs, sour cream, and vanilla extract. Whisk together for 3 minutes, until pale and fluffy.
- Add half of the flour mixture into the wet ingredients and mix together. Then pour in the buttermilk and mix until combined. Add the remaining flour mixture and mix until just combined. Fold in a cup of chocolate chips and cover the bowl with plastic wrap.
- Allow the muffin batter to rest in the refrigerator for one hour.
- Preheat the oven to 425 degrees F. Add muffin liners to every other muffin cup and fill with ¼ cup of batter. Sprinkle with additional chocolate chips and bake at 425 degrees F for 5 minutes. Reduce the heat to 350 degrees F and continue to bake for 14 to 16 minutes, until a toothpick comes out with just a few crumbs.
- Allow them to cool in the muffin pan for 5 muffins, then remove and allow them to cool completely on a wire rack. Top with a little flaky salt and enjoy!
Notes
- Let the muffin batter rest! Don't skip this step, its what makes these muffins super moist and lets them rise sky high in the oven. Totally worth the wait, I promise!
- To prevent dry muffins, be sure not to overbake. Keep an eye on the muffins as the oven temperature starts at 425 degrees F and then gets reduced to 350 degrees F. It can be easy to set it and forget it, but don't forget to be mindful of baking time, it's so important.
- For tender chocolate muffins, be sure to mix the batter until it's just combined and there are no visible patches of flour.
- Use room temperature ingredients. This helps the batter comes together smoothly. You'll want your buttermilk, eggs, and sour cream to all be at room temperature. Leave them out for 30 minutes prior to baking for best results.
- I recommend baking one pan of muffins at a time. This allows for the tops of the muffins to get nice and high.
- If you have a kitchen scale, ditch the measuring cup and measure out the ingredients in grams (exact measurements are provided in the recipe card). This ensures the most consistent bake every time. If you don't have a kitchen scale, fluff up your flour prior to scooping it out to prevent adding too much flour to the batter.
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