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

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.

A cooling rack with chocolate muffins in colorful muffin liners on it.

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.

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

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Double Chocolate Muffins

4.80 stars (15 ratings)


  • 2 ¼ cups (320 g) all-purpose flour
  • 1 cup (212 g) sugar
  • ¾ cup (64 g) baking cocoa
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup (227 g) light or regular sour cream
  • ½ cup water or plum juice
  • ½ cup lowfat milk
  • ½ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (170 g) semisweet chocolate chips


  • Preheat oven to 325 degrees F.
  • 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).
  • 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!
Serving: 1 Muffin, Calories: 196kcal, Carbohydrates: 23g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 137mg, Fiber: 2g, Sugar: 12g

Recipe Source: adapted from