Double Chocolate Muffins

These muffins take just 30 minutes from start to finish.

By
Stephanie Loo
Stephanie Loo
Stephanie Loo
Stephanie Loo is a pastry chef at Restaurant Daniel, freelance writer, recipe developer, and food stylist who contributed to the Eater, Bon Appetit, Food52, Epicurious, The Kitchn, and Simply Recipes.
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Updated January 19, 2024
Stephanie Loo
Double chocolate muffins on a cooling rack

Simply Recipes / Mark Beahm

It’s hard to resist a tall muffin with a domed top. That’s why coffee shops like Starbucks stuff their cases with all kinds of muffins, ideal for eating on the go and pairing with a cup of coffee.

Save yourself more than a few bucks and make bakery-style muffins at home. It’s easy! These double chocolate muffins are tall, moist, and come together in a single bowl (no mixer required) in no time.

Tips for the Best Double Chocolate Muffins

This recipe comes together effortlessly, but here are a few tips to ensure the best results:

  • Using a Dutch process or black cocoa powder will give these a rich, dark appearance, but any cocoa powder you have on hand will work. 
  • Make sure your oven fully preheats before baking the muffins. The initial 425°F oven temperature promotes a taller, domed appearance while lowering to 350°F for the remainder of the bake time prevents the outside from overcooking and gives you a moist and tender interior.
  • Use paper liners, but if you don’t have any you can use nonstick spray or butter to grease your muffin tin.
  • For an added crunch and sparkle, you can top the muffins with a sprinkling of turbinado sugar before they go in the oven.
Double chocolate muffins on a cooling rack

Simply Recipes / Mark Beahm

Simple Substitutes

Any kind of milk will work here, including non-dairy milk. If you don’t have sour cream handy, use plain yogurt instead. For a slightly different version, substitute the chocolate chips with white chocolate chips or a mix of white and semi-sweet. 

How To Store Muffins

Store leftover muffins in an airtight container for up to three days at room temperature.

These muffins freeze and reheat well, too. Individually wrap the muffins in aluminum foil and keep them in the freezer for up to a month. Let defrost in the fridge or on the counter before serving.

Double chocolate muffins on a plate with one cut in half, showcasing cross-section cut

Simply Recipes / Mark Beahm

Double Chocolate Muffins

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 to 16 servings
Yield 12 to 16 muffins

Ingredients

  • 2 large eggs

  • 2/3 cup sour cream

  • 1/2 cup vegetable or canola oil

  • 1/2 cup milk

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) packed light brown sugar

  • 2 teaspoons vanilla extract

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 teaspoon espresso powder

  • 3/4 cup (60g) cocoa powder (Dutch process or black cocoa preferred)

  • 1 1/2 cups (195g) all-purpose flour

  • 1 3/4 cups semisweet chocolate chips

Method

  1. Preheat the oven to 425°F. 

    Line a 12-cup standard muffin pan with paper liners.

  2. Make the batter:

    In a large bowl, whisk together the eggs, sour cream, oil, milk, granulated sugar, light brown sugar, and vanilla. Sprinkle the baking powder, baking soda, salt, and espresso powder over the batter and whisk to thoroughly combine. Add the cocoa powder and whisk well to make sure no lumps remain. 

    Clumpy Cocoa Powder?

    If your cocoa powder is clumpy, I suggest sifting it into the mixture to avoid pockets of dry cocoa in your batter.

    Stir in the flour and chocolate chips just until combined. Do not over-mix.

  3. Bake:

    Spoon the batter into the liners, filling 3/4 full and dividing evenly among the 12 muffin cups. Depending on your muffin pan, you may have enough batter for up to 16 muffins. 

    Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F, keeping the oven door closed. Bake until a toothpick inserted in the center of the muffin comes out clean, about 15 minutes longer.

    Transfer the muffins to a wire rack. These are best eaten right away but will keep in an airtight container for up to 3 days.

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Nutrition Facts (per serving)
293 Calories
16g Fat
37g Carbs
4g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 293
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 26%
Cholesterol 30mg 10%
Sodium 223mg 10%
Total Carbohydrate 37g 14%
Dietary Fiber 2g 8%
Total Sugars 24g
Protein 4g
Vitamin C 0mg 1%
Calcium 61mg 5%
Iron 3mg 15%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.