Double Chocolate Muffins
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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from allrecipes.com
104 Comments on “Double Chocolate Muffins”
I made these for a church breakfast, and they were a big hit! Chocolatety, moist and delicious. Another terrific recipe, Mel. Thank you!
SO YUMMY! I made these for general conference and they were very good!
Can you half or third this recipe?
Sure, I think so!
I just wanted to say thank you for sharing your wonderful recipes. At the very last minute I finally decided to make muffins for my neighbor gifts this year. And of course I came to your site to pick a new recipe to try. I made 4 batches of these muffins and they were so delicious. I melted a little white chocolate to drizzle on the tops to look a little fancy and bam- the perfect neighbor gift. Thanks for being awesome!! and Merry Christmas!
What a fantastic neighbor gift!
If I was maybe thinking about hiding spinach in these would you change anything else up?
I’ve never tried it, Megan – good luck if you experiment! I’m not really sure what else would need to be changed up in the muffins (less liquid, maybe?).
I only made 24 muffins by putting a little more batter in each. They didn’t form mushroom tops by adding extra. I used a scoop to put batter in the pan. Baked for 18-19 minutes.
Could you use greek yogurt in place of the sour cream? Have you tried coconut oil in this recipe? Thanks!
PS We love your blog it is our go to for everything. You are a huge part of our life, Mel!
Yes and yes! Both of those substitutions work great in this recipe (the batter will be slightly thicker with the coconut oil but it won’t affect the outcome).
Thank you for the great recipe. I made this with my niece and she loved it. The muffins were moist and just the right sweetness. We added more chocolate chips (because we’re chocoholics) and it was divine. I will definitely be making this again. Thanks!
Mel, these were every bit as wonderful as you said they’d be 🙂 I did add a few handfuls of frozen cranberries (because I can’t resist the combination of dark chocolate and cranberries) and they turned out soooo good!!
Hi Mel. I have a question. Years ago I bought muffins from bjs. These muffins were more like a pound cake muffin. Do you think these taste like more pound Cakey than muffiny? If not, do you have a recipe like that?
These are more cake-like – I’d say. Not dense like pound cake. I’m afraid I don’t have a chocolate pound cake muffin recipe although it sounds yummy!
made these just now– they came out perfect. they had the nice dome shape and they were tender and moist. I made them in a mini muffin pan, and they were like the “brownie bites” I used to buy,only so much better, without the chemically store taste. I saw the ones at Costco today, and they are really just way too big. So glad I can now make my own home version. Thanks Mel.
Yum!!! The first time I made these, I left out the chocolate chips (gasp)! The 2nd time, I used berry applesauce in substitution of sour cream, coconut oil, and added 1 1/2 tsp. cinnamon! They turned out so wonderful! Thanks for all of your hard work, I am a big fan!
These are extremely GOOOD! My two teenage swimming sons eat through these like nothing and I’m so happy to have this simple, delicious recipe now. This makes exactly two dozen for me. Perfect!! I have been using buttermilk when I’ve made them because I happened to have a lot on hand. Probably overkill with the sour cream, but they turned out soooo gooood. Thank you, very much, for sharing!
Mel, these muffins are fantastic. I made them this morning and got exactly 24 of them (I did fill them over 3/4 full because I was lazy and did not want to bake the extra batter). I just baked them a little longer, and they rose beautifully. They are so tender, have such a fabulous chocolate taste, and the chips are divine in them. These will be frozen for lunch box treats. I wish I discovered these sooner–I love all your muffin recipes!
Made these this afternoon. Very good! Used coconut oil instead of oils listed. Used instant espresso instead of plum juice. Used full fat mill because I’m one of those lowfat haters. 🙂 Full fat sour cream also.
Warmed coffee and full fat milk so that coconut oil would not clump up.
Beautiful rise and baked just short of 16 minutes. The crumb is just right as is the barely there sweetness.
Highly recommend and will make again! Thanks, Mel!
These are the BEST! Just don’t forget to add the chocolate chips, like I did the first time. They’re listed in the ingredient list but not in the actual recipe. 🙂
ha! I used chocolate almond milk instead of milk. WOW!!!
These were amazing! The only changes I made was I used coconut oil , I use this oil in everything I bake and I had to add an extra cup of flour because the batter was very runny but they turned out excellent. Thanks!
Do you think honey Greek yogurt would work instead of sour cream?
Amy – I think it’s definitely worth a try! Yogurt usually subs well for sour cream although if the yogurt has added sweetener, you might want to cut down a bit on the sweetness in the recipe.
You did it again:)) these are the best muffins I’ve ever tasted/baked and will be the only chocolate ones I turn to! They’re so soft and moist and heavenlyy I cannot imagine taking this long to make them, thanks again!:)))
Did you put in all the pans of batter into the oven at the same time. Did they bake together I mean?
viktoriya – Yes. They can bake together. I am glad you liked them.
Could I use hot chocolate cocoa?
viktoriya – I don’t think so – baking cocoa would be best.
I made these today and they were great! I subbed in a cup of freshly milled whole wheat flour and, since I didn’t have sour cream on hand, I made some buttermilk using vinegar and regular milk and added 3/4 cup of the buttermilk plus 1/3 cup on butter. It worked great and the texture is amazing. I just know the other moms at church tomorrow will appreciate therefor Mother’s Day! Thanks for the recipe! I always LOVE everything you post!
I love COSTCO choco muffins and these ones are just the same! Thanks for the greatest muffin recipe ever!
Does it have to be lowfat? Can it be 2% milk perhaps?
I only have one regular 12 cup muffin pan, would halving the recipe be enough for 12 muffins?
Viktoriya – 2% milk will be fine. Cutting the recipe in half will still produce more than 12 muffins. Probably around 16 muffins. You could put the extra batter in a small loaf pan though.
Just curious, what do you think would happen if I put toffee bits inside the batter?
Viktoriya – I don’t know. I haven’t tried it, but it’s worth a try.
If I halved this and made mini muffins would it fit in the pan?
Viktoriya – Mini muffin tins differ by brand, so I am not sure if halving the recipe would fill up the muffin tin exactly. You can cook them in mini form though.
I just backed it now, they are wonderful! I tried so many recipes and this one is the BEST!!! Moist and fluffy.
I just made these and my kids devoured them! I used all 100% whole wheat flour, rice milk, and an egg substitute (ground flax seed and water) and they turned out wonderful. Tons better than the brownies I’ve been playing around with using whole wheat flour and egg substitute.
I’m so glad I found this! I’ve been searching for a good chocolate muffin recipe for ages. Few things bother me more than muffins that have a cupcake-y texture. If I wanted a fluffy cupcake without frosting, I’d make them! I want a nice, mildly dense (but still tender!) MUFFIN! 😀
Hello, I live in South Korea I’ve been looking for costco muffins recipe, really thank you for your recipe. I’m gonna make these muffins soon.
Can I add melted chocolates in the paste?
Hey I seriously can’t wait to make this recipe but I have a couple of questions. Baking cocoa it’s just the regular Hershey’s cocoa that you use for cakes? And does it matter if I use vanilla powder instead of extract? Thanks so much for the awesome recipe!
Danny – yes, the cocoa is every day unsweetened natural cocoa (like Hershey’s). I’ve never used vanilla powder but if you successfully sub it in other recipes, it should work fine here.
No pretty peaks on mine tho… could be the altitude (6200ft) but otherwise perfect!
Delicious!! I only had about 1/2 cup of sour cream so I sub’d vanilla greek yogurt for the rest. Yummy! Perfect texture and deep chocolate flavor! (I did use a full cup of cocoa–cuz I love it)