Soft, fluffy, and deeply chocolatey, these double chocolate muffins are bursting with rich cocoa flavor and packed with melty chocolate chips in every bite. Whether you’re enjoying them with your morning coffee, as an afternoon pick-me-up, or a late-night indulgence, they’re the perfect treat to satisfy your chocolate cravings any time of day.

About This Recipe

These double chocolate muffins are rich, moist, and incredibly easy to make — perfect for when you’re craving something sweet but don’t want to spend too much time in the kitchen. Made with simple ingredients, they come together in one bowl and bake up beautifully tall with a crackly top and lots of gooey chocolate in every bite.

Whether you’re enjoying one warm with your morning coffee or packing it for an afternoon snack, these muffins deliver on flavor and texture. The combination of cocoa powder and chocolate chips gives them that intense chocolate flavor, while the sour cream ensures each bite is soft and fluffy.

If you love a good bakery-style muffin, this one checks all the boxes: tall domes, moist centers, and a generous sprinkle of chocolate chips on top. Trust me — once you try them, you’ll want to make them again and again!

What You Need To Make Double Chocolate Muffins

Eggs – for structure and richness
Milk – adds moisture
Sour cream – makes the muffins extra moist and tender
Vegetable oil – keeps the muffins soft and fluffy
Vanilla extract – enhances the chocolate flavor
All-purpose flour – the base of the muffins
Unsweetened cocoa powder – for that deep chocolate flavor
Granulated sugar – sweetens and adds softness
Salt – balances sweetness
Baking powder + baking soda – helps the muffins rise
Chocolate chips or chunks – for melty, gooey bites of chocolate throughout

Substitutes

Greek yogurt can replace sour cream.

Any neutral oil, like canola or sunflower oil, will work.

Use dark chocolate chunks for a more intense chocolate flavor.

Pro Tips

Use room temperature ingredients for a smoother batter.
For that bakery-style look, top each muffin with extra chocolate chips before baking.
Leave every other muffin cup empty to give the muffins more space to rise.
Don’t overmix the batter — just fold until the dry ingredients are fully combined.
Start baking at a higher temperature, then lower it — this helps create a nice muffin dome!

How To Store Double Chocolate Muffins

At Room temperature:

Once the muffins are completely cool, place them in an airtight container lined with a paper towel (this helps absorb excess moisture).
Add another paper towel on top before sealing the lid.
Store at room temperature for up to 3 days.
Avoid storing them in a warm spot (like near a window or oven), as heat can cause the chocolate chips to melt or the muffins to spoil faster.

In the Fridge:

If you want them to last longer, refrigerate the muffins in an airtight container.
They’ll stay fresh for up to 5–6 days this way.
When ready to eat, warm them slightly in the microwave for 10–15 seconds to soften them and bring back that gooey chocolate texture

To Freeze:

These muffins freeze beautifully! Once cooled, wrap each muffin individually in plastic wrap or parchment paper.
Place the wrapped muffins in a zip-top freezer bag or freezer-safe container.
Label with the date and freeze for up to 2 months.
To thaw, leave them at room temperature for 1–2 hours, or warm in the microwave for about 30 seconds if you’re in a hurry.
For best results, avoid refreezing once thawed.

FAQ’s

Can I make double chocolate muffins without sour cream?

Yes, you can substitute it with full-fat Greek yogurt.

Can I use butter instead of oil?

You can, but the texture will be a little more dense and less moist.

Why do I have to bake at two different temperatures?

Starting with a higher temperature helps the muffins rise quickly and form that classic dome, while the lower temperature finishes baking the inside gently.

Can I use other add-ins?

Absolutely! Add chopped nuts, white chocolate chips, or even a teaspoon of espresso powder to deepen the chocolate flavor.

If you’re a chocolate lover, these Double Chocolate Muffins are a must-try! They’re simple, satisfying, and perfect for breakfast, snack time, or even dessert. Plus, they pair beautifully with coffee or tea — what more could you ask for?

Craving more easy bakes? Don’t miss out on some of my other favorites: Blueberry Crumb Cake, Mini Chai Latte Cakes, Lemon Loaf Cake, Banana Peanut Butter Cake, and Single-Serve Pancakes. They’re just as cozy and perfect for everyday treats!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them in my stories!

Double Chocolate Muffins

Fluffy, chocolatey, and loaded with melty chocolate chips — these double chocolate muffins are the perfect treat for any time of day!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert

Cuisine American

Servings 14 muffins

Calories 291 kcal

Equipment

1 Large bowl
1 Whisk
1 Spatula
Kitchen scale or measuring cups
Measuring spoons
Muffin tin lined with muffin liners

Ingredients

120 ml milk (1/2 cup) any kind (I used whole milk)
120 ml vegetable oil (1/2 cup) I used sunflower oil
170 g sour cream (3/4 cup) room temp.
2 large eggs room temp.
1 tsp vanilla extract
200 g granulated sugar (1 cup)
1/2 tsp salt
210 g all-purpose flour (1 + 3/4 cup)
60 g unsweetened cocoa powder (2/3 cup)
1 1/2 tsp baking powder
1 tsp baking soda
170 g semi-sweet chocolate chips (1 cup) or chocolate chunks

Instructions

Preheat your oven to 220°C (425°F).
In a large bowl, whisk together milk, oil, sour cream, eggs, and vanilla until smooth.
Add sugar and salt, whisk to combine.
Sift in flour, cocoa powder, baking powder, and baking soda. Whisk just until combined.
Fold in the chocolate chips using a spatula. (Save some chocolate chips for the top)
Line a muffin tray with liners, alternating with one empty space between muffins for better rise.
Fill each liner ¾ full. Top with extra chocolate chips if desired.
Bake at 220°C for 6 minutes, then reduce the temperature to 175°C (350°F) and bake for 14 more minutes or until a toothpick comes out clean.
Let cool in the pan for 10 minutes before serving. Enjoy warm or at room temperature!