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Double Chocolate Chip Muffins

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close up shot of a muffin pan full of Double Chocolate Muffins
These double chocolate chip muffins are a chocolate lover's dream packed with rich chocolate flavor and bursts of chocolate chips.
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Table of Contents
  1. Double Chocolate Chip Muffins Ingredients
  2. How To Make This Double Chocolate Chip Muffins Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These rich and decadent double chocolate chip muffins are divine and sure to satisfy your cravings for something chocolate. They are moist and over-the-top chocolatey muffins loaded with lots of chocolate chips that will have you digging in with delight.

If you love making delicious muffin recipes for breakfast and snacks, we’ve got you covered. Our cherry cobbler muffins and pumpkin spice muffins are both yummy and flavorful choices.

close up shot of a plate of Double Chocolate Muffins stacked on top of each other

Double Chocolate Chip Muffins Ingredients

Double Chocolate Chip Muffins raw ingredients that are labeled
Double Chocolate Chip Muffins

You’ll need:

  • 2 cups all-purpose flour 
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ cups granulated sugar
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1½ cup buttermilk
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • ½ cup semi-sweet chocolate chips

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: Regular milk can be substituted for the buttermilk, but the buttermilk adds moisture to the finished muffins. You can also make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar.

CHOCOLATE: CHIPS: You could substitute dark chocolate chips, or use fewer chocolate chips, adjusting to taste. If you are a real chocoholic, change up the chocolate chips for chocolate chunks for extra indulgent double chocolate chunk muffins.

SOUR CREAM: Greek yogurt is a favorite substitute for sour cream in many recipes and it will work here as well when substituted 1:1.

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How To Make This Double Chocolate Chip Muffins Recipe

STEP ONE: Preheat the oven to 375°F. Line a 12-cup muffin pan with muffin liners or spray with non-stick cooking spray.

STEP TWO: Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set the flour mixture aside.

Double Chocolate Muffins process shot of ingredients combined in a bowl

STEP THREE: In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.

STEP FOUR: Dump dry ingredients into the butter mixture and stir gently, just until combined. Do not overmix.

PRO TIP:

Do not over stir the batter. The muffins will be too dense and tough.

Double Chocolate Muffins process shot of ingredients combined in a bowl

STEP FIVE: Add chocolate chips and stir just until they are distributed throughout the batter.

PRO TIP:

Tossing chocolate chips in a little bit of flour before adding them to the batter will help to keep them suspended in the batter for even distribution.

STEP SIX: Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.

PRO TIP:

An ice cream scoop is a great way to fill muffin cups mess-free.

Double Chocolate Muffins process shot of batter poured into a muffin pan and topped with chocolate chips

STEP SEVEN: Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

STEP EIGHT: Cool muffins in pan for 5 minutes. Remove muffins to a wire rack to finish cooling.

PRO TIP:

Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.

How To Serve

These homemade muffins have so much flavor and are a satisfying snack when afternoon arrives. Of course, if you have no problem eating chocolate for breakfast, these muffins would be a tasty way to start your day along with a homemade pumpkin spice latte or iced caramel macchiato.

Storage

ON THE COUNTER: Store your double chocolate muffins in an airtight container at room temperature for 2 to 3 days.

IN THE FREEZER: You can freeze these decadent chocolate muffins in an airtight container or freezer bag for up to 3 months.

close up shot of a muffin pan full of Double Chocolate Muffins

These homemade moist chocolate muffins are sinfully rich and delicious and just bursting with chocolate chips inside. They are perfect for afternoon snacks or even a breakfast treat.

FREQUENTLY ASKED QUESTIONS

How do you store these chocolate muffins?

This chocolate muffin recipe can be safely stored on the counter for 2 to 3 days.

Can I freeze extra muffins?

This easy recipe freezes well in a Ziploc or storage container for up to three months.

Can I use different types of chocolate chips or chocolate chunks?

This double chocolate chip muffin recipe can be customized with the type of chocolate chips you add. White chocolate chips or even peanut butter chips would be a fun twist on the original.

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close up shot of a muffin pan full of Double Chocolate Muffins

Double Chocolate Chip Muffins

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These double chocolate chip muffins are a chocolate lover's dream packed with rich chocolate flavor and bursts of chocolate chips.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • cups granulated sugar
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • cup buttermilk
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
  • Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
  • Add chocolate chips and stir just until they are distributed throughout the batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
  • Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

Notes

  • Do not over stir the batter. The muffins will be too dense and tough.
  • Tossing chocolate chips in a little bit of flour before adding them to the batter will help to keep them suspended in the batter for even distribution.
  • An ice cream scoop is a great way to fill muffin cups mess-free.
  • Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.

Nutrition

Sodium: 326mg | Calcium: 123mg | Vitamin C: 1mg | Vitamin A: 482IU | Sugar: 39g | Fiber: 3g | Potassium: 295mg | Cholesterol: 64mg | Calories: 439kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 12g | Fat: 20g | Protein: 7g | Carbohydrates: 61g | Iron: 3mg
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