Breakfast, snacks, and even dessert is made easy with these Double Chocolate Muffins! You can whip up the batter before you go to bed, and treat yourself to a chocolate breakfast in the morning. This Double Chocolate Muffin recipe is an easy grab-and-go option for busy mornings!
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Grab-and-go Double Chocolate Muffins Recipe
How do we feel about chocolate for breakfast? Personally, it’s something we enjoy on occasion whether it’s chocolate croissants from a bakery, Southern Biscuits and Chocolate Gravy, Chocolate Crepes that can be whipped up in a jif and filled with fruit and whipped cream, or my Triple Chocolate Scones. It’s an indulgence, to be sure, but makes the morning feel special!
This easy Chocolate Muffins recipe is moist and sweet without being too overly decadent. They are absolutely loaded with chocolate from both cocoa powder, as well as chocolate chips being mixed into the batter and sprinkled on top. They are not-so-subtly inspired by the Costco chocolate muffins, except I baked them in a regular 12-cup muffin pan for more normal sized muffins instead of the massive ones that need sharing.
There is nothing like a warm muffin fresh from the oven. Some of our other favorites are these Raspberry Streusel Muffins, my carrot, zucchini, and apple-laden Morning Glory Muffins, and walnut studded Banana Nut Muffins.
One of my favorite things about this recipe for Chocolate Muffins is that I can prep it the night before, refrigerate the batter, and then all I have to do is scoop the batter into the muffin liners and bake them in the morning.
It feels like we’re eating such a treat for such little effort, and our house smells amazing! Freshly baked chocolate anything makes a home feel that much cozier.
If you have leftover chocolate muffins (they’re pretty filling so you probably will!) you can store them in a container on the counter for easy breakfasts and snacks to-go throughout the week.
Chocolate Muffins Recipe ingredients
Simple pantry staples are all you need to whip up a quick batch of muffins! They are actually a great recipe for teaching kids to bake as well.
- Flour: The base of all good bread and baked goods recipes is flour! Plain, all-purpose flour is perfect for this recipe.
- Sugar: White, granulated sugar gives enough sweetness to balance the cocoa powder. Sugar also is a contributing factor in keeping the muffins moist.
- Chocolate: We want these muffins to be extremely chocolatey so both cocoa powder and chocolate chips are added to these double chocolate muffins. And then some extra chocolate chips are sprinkled on top before baking for good measure and good looks.
- Baking powder & baking soda: These are our leavening ingredients! Without baking powder and soda, the muffins would be flat, not fluffy.
- Salt: Salt brings out all of the other flavors and creates a perfect balance in this chocolate muffins recipe.
- Eggs: We add eggs to bring everything together as well as help the muffins to rise even more!
- Milk: Milk helps to make the batter thinner without compromising the flavor.
- Sour cream: We love our chocolate muffins to be moist and not dry, so adding sour cream helps retain just the right amount of moisture. Plain Greek yogurt works as an excellent substitute.
- Vegetable oil: For just a little more fat, moisture and to help the other ingredients to bind together more, we add vegetable oil. In some cases I would use melted butter, but oil works better in keeping things moist longer.
- Vanilla extract: Vanilla brings out the warmth and sweetness of these Double chocolate chip muffins. You can use store-bought, or make your own with my easy recipe!
How to make Chocolate Muffins
- Prep the oven and baking tray. Firstly, preheat the oven to 375 degrees F, and then line a 12-cup muffin tin with paper liners.
- Mix dry ingredients. Secondly, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- Whisk wet ingredients. Next, in a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla. Add to the bowl of dry ingredients, stirring just until combined.
- Fold in chocolate chips. Stir in most of the chocolate chips, reserving a few for sprinkling over the tops of the muffins.
- Divide and sprinkle. Divide the muffin batter evenly between the muffin cups, filling them almost to the top. Sprinkle with a few chocolate chips on each muffin.
- Bake! Finally, bake the chocolate muffins for 15-17 minutes until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs. Do not overbake.
What size of muffin tray do I need?
There are actually FOUR different sizes you can use to make these chocolate muffins, or even a chocolate loaf cake! You’ll definitely have one or two of these options at home!
- Regular Muffins: Just follow the recipe as it’s written if you’re using a regular 12-cup muffin tray.
- Jumbo Muffins: You can use a 6-cup jumbo muffin tin by baking them another 5 to 10 minutes longer.
- Mini Muffins: Who doesn’t love mini muffins? If you’re baking in a mini muffin pan, reduce the bake time to 8 to 10 minutes.
- Loaf Pan: Why not try baking the batter as a chocolate loaf? For this version, bake for 50-60 minutes.
How to store this Double Chocolate Muffin Recipe
For storing, keep these chocolate muffins in an airtight container at room temperature for up to a week.
Make mornings a breeze by freezing a batch for later! To freeze them, let the chocolate muffins cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat in the microwave for 30 seconds before enjoying.
Can this Chocolate Muffins Recipe be made ahead of time?
Absolutely! The batter can be made the night before and stored in the fridge overnight, and then all you have to do is scoop the batter into the muffin pan and bake the chocolate muffins in the morning. So easy, and perfect for days that will be a little hectic!
Double Chocolate Muffin FAQs
Generally, muffins have less sugar and fat and are considered a little healthier than cupcakes. Cupcakes are more of a dessert and are usually piled high with frosting or a glaze, whereas it’s you can have muffins for breakfast, a snack, or even a not-too-sweet dessert.
Instead of a list of what you should do to make your muffins perfect, here is what you should not do. Do not overmix your batter, it can lead to a dry, dense, and tough muffin. Do not overbake, the longer they bake the more moisture they lose. Do not leave your muffins in the pan too long because they can still cook in the pan and dry out the muffin. Do not add too much flour which can lead to a dry and dense muffin.
A big culprit for a cakey muffin is sometimes too much baking soda or baking powder. These two ingredients help the muffin rise and too much can make the muffin collapse and become more dense. Also, don’t mix the batter at too high of a speed or it will create too much air in the batter and can create a cake-like consistency.
More Muffin Recipes Like This
- Easy Apple Oatmeal Muffins
- Bakery Style Chocolate Chip Muffins
- Homemade Blueberry Muffins with Crumb Topping
- Easy Streusel-Topped Raspberry Muffins
- Morning Glory Muffins
- One-Bowl Easy Banana Nut Muffins
- Pumpkin Streusel Muffins
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Double Chocolate Muffins Recipe
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 3/4 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips divided
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together in a large bowl.1 ¾ cups all-purpose flour, 1 cup granulated sugar, 2/3 cup unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla. Add to the bowl of dry ingredients, stirring just until combined.2 large eggs, ¾ cup milk, ¾ cup sour cream or Greek yogurt, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Stir in 1 and ½ cups of the chocolate chips, reserving ½ cup for sprinkling over the tops of the muffins.2 cups semisweet chocolate chips
- Divide the muffin batter evenly between the muffin cups, filling them almost to the top. Sprinkle with a few chocolate chips on each muffin.
- Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs. Do not overbake.
Notes
- Jumbo muffins: You can use a 6-cup jumbo muffin tin by baking another 5 to 10 minutes longer.
- Mini muffins: If baking in a mini muffin pan, reduce the bake time to 8 to 10 minutes.
- Loaf pan: If baking as a chocolate loaf, bake for 50-60 minutes.
- Make ahead: The batter can be made the night before and stored in the fridge overnight. Then scoop into the muffin pan and bake in the morning.
- Freezing: These muffins freeze really well! Let them cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat in the microwave for 30 seconds before enjoying.
I made these for the February chocolate challenge. These turned out so delicious! Perfectly moist and just the right amount of sweetness! I even made vegan substitutions so that my vegan husband could enjoy them too. Will definitely make again.
I’m so happy to hear that, Kara!
We absolutely loved these muffins! I made a batch and they definitely satisfied my chocolate fix and they went perfect with our chili dinner. This recipe is a keeper!
My chocolate loving family went nuts when I made these for a Sunday treat! I had to hide them so they wouldn’t eat them all in one day!
These are delicious! I added some dark chocolate (our fav) on top instead of semi sweet. Probably the best chocolate muffins I’ve ever had!!
Made these for February Chocolate challenge and they were a hit! Very moist and chocolatey but surprisingly not overly sweet. I subbed a handful of chocolate chips for walnuts and it worked out well.
What can we add instead of eggs?
I’m sorry but I haven’t experimented much with egg substitutes.
This was so good and full of chocolate flavor. Amazing muffin and easy to make. Will use this as my go-to chocolate muffin. First time making them and turned out perfect. I used Non-fat Greek yogurt & skim milk which gave me a very moist & delicious muffin. Thanks for posting this recipe & website, lots of great recipes for me to try.
I’ve been making these since around the time you published this recipe. Everyone who tries one absolutely loves them!! They are delicious. I started using the mini chips one time, because that’s all I had in the cabinet, and I like it better with them. I also sprinkle a bit of decorating sugar on the top just to be extra.
I’m so glad you love them! And thanks for the tip about the mini chocolate chips – I’ll give that a try next time!
good
I converted it to Gluten-free using my favorite GF mix and it worked well. I will be making them again.