Double Chocolate Chip Muffins (video)

These double chocolate chip muffins are moist and hearty. They have beautiful domed tops, are intense in chocolate flavor, and take less than 30 minutes to make!

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 chip muffins recipe 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.

Why this recipe is so great:

It’s quick and easy. This recipe is just 4 easy steps and takes less than 30 minutes from start to finish. So in less than half an hour, you can be enjoying a warm melty-chocolate muffin.
The muffins taste phenomenal. These muffins are soft, moist, fudgy, and loaded with chocolate.
Store up to 5 days. These muffins are great for the school/work week. Make them Sunday night and you have them for the week to enjoy. They make for an excellent quick breakfast or snack, and are great to pack for lunch.
Here are some reviews:

“Wow! Just wow! Such a beautiful flavour and so easy to make! Used Greek yogurt for the sour cream. Thank you, a keeper!” – Gilda

“Highly recommend!!! super easy, fun, and turned out moist and delicious like they were from a bakery! 10/10” – Ava

“THESE MUFFINS ARE….. AMAZING they are moist, don’t crumble, and overall would make them again.” – Ella

How to make double chocolate muffins:

(the ingredient amounts are listed in the printable recipe card further below)

In a large bowl, toss together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
In a medium bowl, whisk together the vegetable oil, eggs, milk, sour cream, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the chocolate chips.
Divide the batter evenly into your muffin pan, top with more chocolate, and bake.

Expert tips:

Sift your cocoa powder – I don’t know about you, but my cocoa powder is always lumpy. There were times when I was too lazy to sift and ended up with pockets of dry cocoa powder in my cake. So learn from my mistakes, always sift your cocoa powder if it’s lumpy.
Evenly divide your batter into the muffin cups – This way they will all be done at the same time. And because these muffins are dark in color, it can be difficult to tell when they are done.
How to tell when the muffins are done – The best way to check is to lightly press the tops of the muffins and if they spring back, they’re done. You can use the toothpick method, but you have to insert it where there is no chocolate which can be tricky.

Substitutions:

Unsweetened cocoa powder – You can use regular or dutch-processed cocoa powder. I like using dutch-processed for a darker and more intense chocolate flavor.
Vegetable oil – Can be substituted with any kind of neutral-tasting oil like canola, safflower, or avocado oil. You can also use melted butter, but please note it won’t be as moist.
Milk – Any kind of dairy or plant-based milk can be used. Whole milk and buttermilk is best.
Sour Cream – Can be substituted with plain regular yogurt, plain Greek yogurt or even mayonnaise.

How to store:

Double chocolate chip muffins can be stored in an airtight container at room temperature for up to 5 days. The muffins can also be frozen for up to a month. Thaw overnight at room temperature. Reheat in the microwave for 15-30 seconds if desired. Do not reheat in the oven, it will dry out.

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