These double chocolate muffins are moist and hearty. They have beautiful domed tops, are intense in chocolate flavor, and take less than 30 minutes to make!
This post was originally published on Sept 7th, 2018 and has been recently updated with more information and a video.
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.
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.
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 also 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!
How to make double chocolate muffins:
- You start by mixing together all the dry ingredients.
- Next, you whisk all the wet ingredients together.
- Combine both and fold in the chocolate.
- Divide the batter evenly into your muffin pan, top with more chocolate, and bake.
Expert tips:
- I don’t know about you, but my cocoa powder is always lumpy. There were times when I 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.
- You can use any kind of dairy or non-dairy milk in this recipe, but whole milk or buttermilk is best. I find it makes the muffins more moist.
- Evenly divide your batter into the muffin cups, that way they will all be done at the same time. Because these muffins are dark in color, it can be difficult to tell when they 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.
FAQ:
- Can you freeze these double chocolate muffins? Yes, they freeze really well and last up to a month in the freezer. 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.
- Can I use butter instead of vegetable oil? Yes, you can use the same amount of melted butter instead of vegetable oil. Please note, it won’t be as moist.
- What can I substitute for sour cream? You can substitute it with plain regular yogurt, plain Greek yogurt or even mayonnaise.
You might also like:
- Bakery-Style Chocolate Chip Muffins
- Bakery-Style Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
- Raisin Bran Muffins
- Cinnamon Sugar Pumpkin Muffins
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.
DID YOU MAKE THIS RECIPE? PLEASE KINDLY LEAVE A COMMENT AND STAR RATING BELOW.
PrintDouble Chocolate Muffins
These double chocolate muffins are moist and hearty. They have beautiful domed tops, intense in chocolate flavor, and take less than 30 minutes to make!
- 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 (55g) unsweetened cocoa powder, sifted (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 extract
- 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 evenly into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.
Notes
Substitutions:
- Vegetable oil – you can use the same amount of melted butter if you prefer. Please note that it won’t be as moist.
- Sour cream – you can substitute with plain regular yogurt, plain greek yogurt or mayonnaise.
Leftovers 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.
Keywords: double chocolate muffin recipe, double chocolate chip muffins, moist double chocolate muffins
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Any substitute for sour cream beside yogurt? Can use cake flour instead of All Purpose flour?
You can use mayonnaise or 1/2 cup of cottage cheese blended with 2 tbsp of milk and 1 tsp of lemon juice. Yes, you can use cake flour if you want. Hope that helps and enjoy the muffins!
Hi these look amazing and I can’t wait to try them, I run an at home baked goods business I would love to use this recipe if they are delicious as they sound would that be alright? I dont put the recipe anywhere I just have to list the ingredients.
★★★★★
Yes, that’s fine. Thank you for asking, Nikki and all the best with your business!
Can I use canola oil instead of vegetable oil?
Yes, you can always use canola oil instead of vegetable oil. Enjoy and have a great evening!
Great! Thanks. Making a bunch today.
Hi Lily, I made these today they came out perfect as with all your recipes I tried. I had to bake them for a few more minutes pass the 15-18 mins you stated. Any idea as to why that happened? It was perfect though! Thanks for all these delicious recipes.
★★★★★
Every oven is different, so perhaps my oven runs a bit hotter than yours, but I’m glad you liked them. You’re welcome and thanks for the star rating!
Anything non-dairy I can substitute sour cream with?
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Hi Erica,
From what I read online, you can replace the sour cream with full-fat coconut milk (from a can) and a little lemon juice or vinegar (to mimic the sour taste from the sour cream). So for this recipe, I suggest replacing the sour cream with 1/4 cup coconut milk and 1 tsp of lemon or vinegar. That way the batter doesn’t become too thin. I hope that helps and please feel free to reply back if you have any other questions. Enjoy!
Hey, imma try this recipe tonight. Any replacements for sour cream? I got yoghurt on hand. Thanks!
Yes, you can use yogurt instead of sour cream. I hope you enjoy the muffins!
I would like to know if you can use buttermilk instead of regular milk for this? I have buttermilk I need to use and I need to know if I can use it
Yes, you can certainly use buttermilk instead of regular milk in this recipe. I hope you enjoy the muffins, and please feel free to email me back if you have any other questions.
Thank you!! I am going to make these right now they look delicious!!
These were very delicious I over cooked them a little on accident so they’re a little dry but the flavor is amazing I also made your blueberry muffins and those were so amazing thank you for these wonderful recipes !!!
You’re very welcome, Natalia! I’m so happy you like my recipes:)
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:)
Hello! May I ask if I can use butter instead of oil? And if so, how much?
Yes, you can use melted butter instead of oil in the same amount (125ml). I hope you enjoy the muffins and have a great week!
Hi Lily, thanks for replying, can I also check if I should be using oven with fan with this recipe or just using top and bottom heating elements?
Just regular conventional setting with the top and bottom elements. Enjoy and have a great day!
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!
Hi
Can we bake them on high 425 for 5 mins then at normal temp 350 to get the domes?
Or do these by default have the domes at same temp 400 that u mentioned?
Yes, these by default have the high domes you see in the photos and in the video baked consistently at 400F. Just follow the instructions as is and it will look like the photos. Enjoy!