Double Chocolate Muffins
I still remember the first time I pulled a tray of Double Chocolate Muffins from the oven: the kitchen smelled like a chocolate shop, the tops were glossy with melted chips, and the crumb was impossibly tender and fudgy. These muffins are everything I want on a chilly morning or as a comforting afternoon treat….
I still remember the first time I pulled a tray of Double Chocolate Muffins from the oven: the kitchen smelled like a chocolate shop, the tops were glossy with melted chips, and the crumb was impossibly tender and fudgy. These muffins are everything I want on a chilly morning or as a comforting afternoon treat. If you love chocolate in every layer, you are in for a treat with this version, and it pairs nicely with other chocolatey bakes like cherry chocolate chip muffins when you want a fruity twist.
Why Double Chocolate Muffins Deserve a Spot in Your Kitchen
- Deep, chocolatey flavor in both the batter and the chips creates a rich, layered experience that feels indulgent but homey.
- Fast to mix and bake, yet impressive enough to bring to brunch or gift to a neighbor.
- Flexible recipe that welcomes additions such as nuts, orange zest, or espresso for more complexity.
- Mini chips sprinkled on top melt into pretty, glossy pockets of chocolate that make each bite joyful.
- The texture balances cake-like lift with a moist, slightly fudgy interior for chocolate lovers who want substance and softness.
Ingredients for Double Chocolate Muffins
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled — provides structure and tender crumb.
- 1/2 cup (40 g) Dutch process cocoa powder — gives deep, dark chocolate flavor and rich color.
- 2 1/2 tsp baking powder — the main leavener to lift the muffins.
- 1/4 tsp baking soda — helps with extra rise and balances acidity.
- 1/2 tsp salt — enhances chocolate flavor and balances sweetness.
- 1/2 cup (112 g) unsalted butter, melted — adds richness and a moist crumb.
- 1 cup (200 g) granulated white sugar — sweetens and helps create a tender texture.
- 2 eggs, at room temperature — provide structure and richness.
- 1/2 cup (120 ml) whole milk, at room temperature — adds moisture and helps dissolve dry ingredients.
- 1/2 cup (122 g) sour cream, at room temperature — keeps the interior tender and adds subtle tang.
- 2 tsp vanilla — lifts and rounds the chocolate notes.
- 1 cup (200 g) mini semi-sweet chocolate chips — dispersed in the batter for pockets of melty chocolate.
- 1/2 cup (100 g) mini semi-sweet chocolate chips (for sprinkling on top of the muffins) — creates a glossy, irresistible top.
Tip: Let the eggs, milk, and sour cream come to room temperature for the best emulsion and uniform rise. If you love veggies in baked goods, these muffins are a fun companion to lighter treats like chocolate chip zucchini muffins for a brunch spread.
Let’s Get Baking: Directions
I love that this recipe is straightforward. Gather your bowls and a muffin tin, and let’s make these double chocolate beauties.
- Preheat the oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition.
- Stir in the milk, sour cream, and vanilla until the mixture is smooth and glossy.
- Add the dry ingredients to the wet ingredients and fold gently until just combined; do not overmix. A few streaks of flour are okay.
- Fold in 1 cup (200 g) mini semi-sweet chocolate chips until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about three quarters full. Sprinkle the remaining 1/2 cup (100 g) mini chips on top of each muffin.
- Bake at 400°F (204°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 to 13 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
A note from me: if you want a more refined chocolate finish, try a dusting of cocoa powder or a light glaze after they cool. If you enjoy delicate chocolate confections, you might also appreciate learning techniques from double chocolate French macarons, which use different textural tricks.
Pro Tips I’ve Learned Baking These
- Measure flour correctly by spooning it into the cup and leveling; too much flour makes muffins dry.
- Don’t overmix the batter; folding until just combined preserves a tender crumb.
- Start hot then lower the temperature to help the muffins get an initial lift and a domed top.
- Use mini chips instead of large chunks so the chocolate distributes evenly and melts into small, glorious pockets.
- For an extra fudgy experience, fold in a tablespoon of espresso or replace 1/4 cup of the milk with strong brewed coffee. If you like intensely fudgy treats, techniques from fudgy double chocolate chip cookies can inspire texture adjustments here.
Creative Ways to Change Things Up
- Orange-chocolate: add 1 tsp orange zest to the batter and swap half the chips for chopped dark chocolate.
- Nutty crunch: fold in 1/2 cup chopped toasted hazelnuts or pecans for texture contrast.
- Healthier swap: replace half the butter with unsweetened applesauce and use dark cocoa for richer flavor.
- Gluten-free: swap the flour for a 1-to-1 gluten-free blend and add a teaspoon of xanthan gum if your blend lacks it; for more gluten-free muffin ideas, check gluten-free chocolate hazelnut muffins.
- Salted caramel: spoon a dollop of salted caramel in the center of each muffin before baking for a gooey surprise.
How to Serve and Savor Them
Serve warm to showcase melted chocolate, with a pat of butter, a smear of mascarpone, or lightly whipped cream. They are lovely with a mug of steaming coffee or a bold black tea; I like the bitter edge of espresso to cut through the sweetness. For a brunch spread, place them on a rustic platter with fresh berries and perhaps a savory quiche to balance the table. Picture guests tearing into the muffin, steam lifting and mini chips glinting like little jewels.
Keeping Them Fresh: Storage Tips
Cool completely before storing to avoid sogginess. For short-term storage, keep in an airtight container at room temperature for up to 3 days. To extend life, refrigerate for up to 7 days, though bring back to room temperature or warm gently before serving to revive the melty chocolate. To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 325°F (163°C) oven for 10 to 15 minutes or microwave for 20 to 30 seconds until warmed through.
Questions I Often Hear
Q: Can I make this batter ahead of time?
A: Yes. You can prepare the batter, cover it tightly, and refrigerate for up to 24 hours. The muffins may rise a touch less, so allow a minute or two of extra baking if needed.
Q: Why are my muffins dense?
A: Overmixing, too much flour, or old leavening agents can cause density. Measure carefully, mix gently, and ensure your baking powder is fresh.
Q: Can I use regular chocolate chips instead of mini?
A: Yes, but larger chips result in uneven pockets of chocolate and can weigh the crumb down. If using regular chips, reduce their size by chopping, or accept chunkier pockets.
Q: How do I get a domed top?
A: The high initial oven temperature helps set the edges quickly while the center continues to rise. Also, don’t open the oven during the first 10 minutes.
Conclusion
I hope these Double Chocolate Muffins make your kitchen smell like a cozy chocolate haven and that the first bite gives you that warm, gooey comfort I always chase. If you want to compare variations and tips from other bakers, I often browse posts like Double Chocolate Muffins – Sally’s Baking Addiction for technique inspiration, or try a different take with Best Ever Double Chocolate Muffins – The Busy Baker for an alternate method. For a whole grain and salted caramel spin, this version is a lovely read: whole grain double chocolate muffins + salted caramel sauce. Happy baking, and please tell me how they turned out when you try them!
Double Chocolate Muffins
Ingredients
Method
- Preheat the oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition.
- Stir in the milk, sour cream, and vanilla until the mixture is smooth and glossy.
- Add the dry ingredients to the wet ingredients and fold gently until just combined; do not overmix. A few streaks of flour are okay.
- Fold in the mini semi-sweet chocolate chips until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about three quarters full. Sprinkle the remaining mini chips on top of each muffin.
- Bake at 400°F (204°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 10 to 13 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
