There’s something magical about the aroma of chocolate muffins baking in the oven. These Double Chocolate Chip Muffins are the ultimate treat for chocolate lovers – rich, moist, and bursting with chocolate in every bite. They strike that perfect balance between a decadent dessert and a somewhat acceptable breakfast option.
I developed this recipe after countless requests from family members who couldn’t get enough of my chocolate baked goods. With a deep chocolate flavor from cocoa powder and the melty goodness of chocolate chips, these muffins are guaranteed to disappear quickly from your kitchen counter.
Why You’ll Love This
- Quick to prepare – you’ll have these in the oven in just 15 minutes
- Perfectly moist texture with a slightly crisp top
- Double the chocolate means double the satisfaction
- Kid-friendly recipe that adults will equally adore
- Freezes beautifully for make-ahead convenience
Ingredients
- 2 cups all-purpose flour (240g)
- ½ cup unsweetened cocoa powder (40g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar (100g)
- 2 teaspoons instant espresso powder
- 2 large eggs, room temperature
- ½ cup oil (vegetable, canola, avocado, grapeseed or olive) (120ml)
- ¾ cup buttermilk, room temperature (180ml)
- ½ cup sour cream, room temperature (120g)
- 2 teaspoons vanilla extract
- 1½ cups mini or regular chocolate chips or chunks, divided
Instructions
- Heat oven to 425°F (218°C) for at least 30 minutes. Line muffin pans with cupcake liners.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both sugars until combined.
- Whisk eggs until lightly beaten, then whisk in oil, buttermilk, sour cream, vanilla, and espresso powder until smooth.
- Add dry ingredients to wet in thirds. Before last third, toss chocolate chips with remaining dry ingredients. Mix until just combined.
- Use 3-tablespoon scoop to fill alternating muffin cups for bakery-style results. Top with reserved chocolate chips.
- Bake at 425°F for 5 minutes, then reduce to 350°F for 12-14 minutes more. Done when toothpick has few moist crumbs.
- Let cool in pan 5-10 minutes before removing to cool completely.
Tips & Variations
- For extra richness, use Dutch-processed cocoa powder instead of regular unsweetened cocoa.
- Mix up the chocolate – try white chocolate chips, peanut butter chips, or a combination.
- Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- For a coffee-enhanced flavor, replace 1/4 cup of the milk with strong brewed coffee.
- To make jumbo muffins, increase the baking time to 22-25 minutes.
- For a healthier version, substitute half the oil with unsweetened applesauce.
Serving Suggestions
These muffins are delicious on their own, but for an extra special treat, serve them slightly warm so the chocolate chips are still melty. Pair with a tall glass of cold milk or a hot cup of coffee for the perfect balance.
For a dessert presentation, split a muffin in half and serve with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze cooled muffins for up to 3 months; thaw at room temperature or microwave for 20-30 seconds.
- Muffins are done when they spring back lightly when touched and a toothpick comes out with a few moist crumbs.
- For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time.
FAQs
Can I use butter instead of oil?
Yes! Substitute melted butter in equal amounts, but note that oil typically produces a moister muffin.
Why did my chocolate chips sink to the bottom?
Try tossing your chocolate chips in a tablespoon of flour before adding them to the batter to prevent sinking.
Can I make these as mini muffins?
Absolutely! Reduce the baking time to 10-12 minutes and check for doneness with a toothpick.
How can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.
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