These double chocolate muffins are moist and hearty. They have beautiful domed tops, are intense in chocolate flavor, and only take 15 minute to bake!
My kids love Farmer’s Market brand double chocolate muffins. They are like giant chocolate cupcakes without frosting. So to celebrate their first week back to school, I decided to make them my own version. One that doesn’t have sugar as the first ingredient and has no preservatives. A double chocolate muffin that’s just made with simple everyday ingredients and love. I also wanted the muffins to be a little more substantial, so you don’t feel like you’re eating a fluffy cupcake for breakfast.
Little Sweet Baker TV
This recipe begins with flour, cocoa powder, baking soda and salt. I used dutch-processed cocoa powder for a darker and bolder chocolate flavor. I used avocado oil as the main fat in this recipe for a healthier choice. I used just enough sugar to sweeten the batter and to balance the unsweetened cocoa powder. I added milk and sour cream for moisture, eggs for richness, vanilla for flavor, and chocolate chunks for double chocolate fun!
These muffins are satisfying enough for breakfast, yet tasty enough for dessert. They are insanely chocolatey and much better for you than the store-bought kind.
PrintDouble Chocolate Muffins
These double chocolate muffins are moist and hearty. They have beautiful domed tops, intense in chocolate flavor and only take 15 minute to bake!
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) unsweetened cocoa powder (I used dutch-processed)
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (125ml) vegetable oil (I used avocado oil)
- 2 large eggs
- 1/2 cup (125ml) milk
- 1/2 cup (130g) sour cream
- 1 tsp vanilla
- 1 cup (175g) semi-sweet chocolate chunks or chips, plus more for topping if desired
Instructions
- Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the oil, sugar, eggs, milk, sour cream and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate pieces
- Spoon the batter into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.
Keywords: double chocolate muffin recipe, double chocolate chip muffins, moist double chocolate muffins
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Hi Lily,
thanks for the reply ..I just found out you are from Ontario so we use same measurements but when I measure my one cup of 250Ml it came out to be 174 gr , So when we made the muffins yesterday i just used the 250 gr and they came out perfect thanks
★★★★★
You’re very welcome, and I’m so happy you enjoyed the muffins!
how big is your cup for the flour in Ml
? is it only 250 gr for the four im a bet confused
My 1-cup dry measuring cup is 250ml, so two cups would be 500ml total. Each cup of flour weights 125 grams. I hope that helps. If you have any other questions, feel free to email me back.
Welcome back Lily! Silly me I always look forward to Sunday mornings and your postings I had completely forgotten about the holidays even though our grandchildren now live in The USA and have been telling us all the exciting things they have been doing before returning to school. So my concern that I had fallen off the mailing list has been solved and I look forward to making today’s recipe for our grandkids here. Love your postings thank you!
Thank you, Wallis! I’m glad to be back. The summer was great, but it’s nice to be back to a routine and back to business:)
These sound delicious – lucky kids having such a thoughtful Mum! I hope back to school went well – we only just managed to wake up in time! Thanks for bringing these over to Fiesta Friday!
Thanks for stopping by and thanks for co-hosting!
Hi,
I like a “big dome” muffin, as you call them, so I want to make sure I fill the cups properly to start. Do they fill half way or 3/4 or? and when you say a 12 cup pan, are you literally talking about one of those over-sized muffin pans? Can’t wait! Thanks so much.
Hi Sheila,
I’m referring to a regular size pan that makes 12 muffins, and I divide the whole batter into the one pan so it almost fills to the top. I hope that helps. Please feel to email me back if you have any other questions. Enjoy and have a great day!
Hi – these look amazing! I don’t see sugar listed in the recipe, though. How much do you use? Thabk you!
Hi Wendy,
1 cup of granulated sugar. Thanks for catching that. I’ve corrected it in the recipe. I hope you enjoy and have a great day!