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Double Chocolate Muffins

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 12


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!


  • 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
  • 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


  1. Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the oil, eggs, milk, sour cream, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate pieces.
  5. Spoon the batter evenly into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.


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.


  • 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.
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: double chocolate muffin recipe, double chocolate chip muffins, moist double chocolate muffins