Tessa’s Recipe Rundown
Taste: The perfect amount of cocoa and chocolate flavor that you could enjoy for dessert OR breakfast!
Texture: Tender, moist, and loaded with gooey chocolate chunks.
Ease: These take less than 30 minutes to make using ingredients you may already have on hand.
Pros: Quick, simple, and tasty chocolate recipe.
Cons: None!
Would I make this again? Of course.
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When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.
They take less than 30 minutes and if you like to bake you probably already have everything you need on hand.
The brown sugar, sour cream, and butter in this recipe help to create beautifully flavorful, moist, and tender muffins that everyone will love.
(Any 30 Rock fans out there? I can never think of the ‘muffin top’ without thinking of Jenna Maroney’s song.)
Lots of tips for baking these best ever chocolate muffins below. Enjoy!
How to Make Double Chocolate Muffins
How to make muffins from scratch:
- In a large bowl, whisk together your dry ingredients.
- In a separate bowl, beat together your wet ingredients. Pour into the dry ingredients. Don’t overmix or you’ll have rubbery muffins. A few streaks of flour remaining is perfectly fine.
- Add any toppings.
- Divide among muffin tin, bake, and enjoy!
How to prevent muffins from sticking to the liners:
These are my favorite muffin liners that won’t stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.
How many muffins does this recipe make?
The amount of muffins this recipe makes will depend on how big and deep the cavities are in your muffin tin and how high you fill them with batter. The higher you fill them, the taller and bigger your muffin tops will be. This if my favorite super affordable muffin tin.
How to bake TALL muffins:
I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!
Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!
How to store muffins:
Muffins are best served the day they’re baked. I love to serve these muffins warm so the chocolate chunks are still ooey and gooey. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.
For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.
More Muffin Recipes
- Chocolate Toffee Coffee Crunch Muffins
- Banana Espresso Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Ultimate Muffins (with customizable flavors!)
- Pumpkin Muffins with Streusel Topping
Double Chocolate Muffins
Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (43 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 cup sour cream or plain yogurt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chunks
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
- In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
Photos by Ashley McLaughlin.
Delicious!!! I want to make these again, but I do have a question. Can I use goat milk yogurt, or does it have to be cow’s milk? Thanks!
Hi Natalie! So glad to hear that you enjoy these muffins so much! We haven’t tried using goat’s milk yogurt, so we can’t say for sure how that will work. Let us know how it goes if you give that a try 🙂