September 12, 2023
Review RecipeDouble Chocolate Muffin Recipe

Table of Contents
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.

Double Chocolate Chip Muffin Recipe Ingredients

These baked beauties boast a rich, chocolatey flavor that doesn’t disappoint. The blend of cocoa powder and chocolate chips gives each bite a decadent taste that’s sure to satisfy even the sweetest tooth.
Whether you’re looking for a quick breakfast on the go or a mid-day pick-me-up, a double chocolate chip muffin is a delicious choice.
You’ll need:
- 2 cups of all-purpose flour
- ¾ cup of unsweetened cocoa powder
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1½ cups of granulated sugar
- 2 eggs
- ½ cup of salted butter, melted and cooled
- 1 teaspoon of vanilla extract
- 1½ cups of buttermilk
- 1 cup of sour cream
- 1 cup of mini chocolate chips
- ½ cup of semi-sweet chocolate chips
Double Chocolate Chip Muffin 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.
How To Make Double Chocolate Chip Muffins
Whip up a delicious batch of these muffins following our directions below for the perfect breakfast treat.
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 the flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set the flour mixture aside.

STEP THREE: In a large mixing bowl, beat or whisk together the eggs, melted butter, vanilla extract, buttermilk, and sour cream.
STEP FOUR: Dump the dry ingredients into the butter mixture and stir gently, just until combined. Do not overmix.
OUR RECIPE DEVELOPER SAYS
Do not over stir the batter. The muffins will be too dense and tough.

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.

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 the pan for 5 minutes. Remove the 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 Chocolate Chocolate Chip Muffins
These homemade muffins have so much flavor and are a satisfying snack when the 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.
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.
MORE MUFFINS RECIPES
How To Store Double Chocolate Chip Muffins
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.
How To Reheat Chocolate Chocolate Chip Muffins?
To reheat the muffin, place the unwrapped muffin on a napkin, microwave-safe paper towel, or plate, and microwave on HIGH for about 30 seconds for each muffin.

These homemade moist double chocolate chip muffins are sinfully rich and delicious and just bursting with chocolate chips inside. They are perfect for afternoon snacks or even a breakfast treat.
Chocolate Muffin Recipe FAQs
This chocolate muffin recipe can be safely stored on the counter for 2 to 3 days.
This easy recipe freezes well in a Ziploc or storage container for up to three months.
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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Double Chocolate Chip Muffin Recipe
Ingredients
- 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 cups 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 the 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 the dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
- Add the 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.
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