These double chocolate muffins have a deep, dark chocolate flavor with a tender, moist crumb and light on sweetness. Not cakey. Muffiny.

a cooling rack with chocolate muffins in colorful muffin liners on it

This recipe has made me very, very, very happy.

Chocolate muffins. Double chocolate muffins. I’ve yearned for a moist, fluffy, chocolate muffin recipe for years but none have really lived up to my expectations.

I don’t want a chocolate muffin that is basically a chocolate cupcake sans frosting – I really, truly want a chocolate muffin. Deep, dark chocolate flavor with a tender, moist crumb and light on sweetness. Not cakey. Muffiny.

I need look no further. These decadent morsels of muffiny goodness completely exceeded my expectations.

Perfect for a snack (divine with a tall glass of milk!), simple breakfast or even doubling in as dessert (although I insist they are not a cupcake!), this chocolate muffin recipe is headed to the Best Recipe section fast. Almost as fast as we inhaled them.

I hope they make you as happy as they made me. Really, I do.

chocolate muffins in colorful liners on small white plates

One Year Ago: Country-Style Pork and White Beans {Slow Cooker}
Two Years Ago: White Bean Turkey or Chicken Chili
Three Years Ago: Bourbon Chicken

Double Chocolate Muffins

Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes


  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup light or regular sour cream
  • 1/2 cup water or plum juice
  • 1/2 cup lowfat milk
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).
  3. Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.


Quantity: this recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want.

Juice: also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted from