Double Chocolate Chip Muffin Recipe

Moist, chocolatey, and studded with chocolate chips, this double chocolate chip muffin recipe yields six jumbo muffins with double the yum in every bite!

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Be still my heart when I eat chocolate for breakfast. If this shameless act is a dream come true for you, too, you’ll want to make this double chocolate chip muffin recipe. They taste wonderfully and freeze beautifully, so you can pop one in the microwave whenever you crave a warm chocolate muffin first thing in the morning or for a mid-day snack.

When making muffins, I always make six large jumbo ones because I cannot wolf down a small one without wondering where the rest of it is. But feel free to make 12 standard muffins or 24 mini ones to pop in your mouth like bonbons—whatever makes you happy.

Although I do offer suggestions for variations and substitutions below, I want to remind everyone that baking is a fickle beast, so there’s more risk when swapping out certain ingredients for others or altering measurements.  Even one small tweak can change the consistency and/or taste of baked goods, so know that any alterations will likely not yield the same results as those experienced with this recipe.

Ingredients You’ll Need

• Unsweetened Cocoa Powder
• Cake Flour
• Double-Acting Baking Powder
• Fine Salt
• Granulated Sugar
• Dark Brown Sugar
• Unsalted Butter
• Canola or Vegetable Oil
• Large Eggs
• Vanilla Extract
• Full-Fat Sour Cream
• Semi-Sweet Chocolate Chips

Pro Tips

Fluff the dark brown sugar with a fork: Brown sugar tends to clump more than granulated sugar and sometimes crystalizes even before it expires. I recommend fluffing it with a fork until it’s sandy in texture.

Use room-temperature eggs and sour cream: This improves the taste and texture of these muffins.

Use low speed on your electric mixer to blend the cocoa powder: Even dry cocoa powder is messy, but it could be like a volcano after eruption once it’s liquified. Be sure to turn the electric mixer to the lowest speed when incorporating the wet cocoa powder into the other ingredients. You can also mix it in with a spatula.

Suggestions for Variations and Substitutions

• You can use any chocolate chips you prefer: semi-sweet, milk, dark chocolate, or a mix of different ones.
• You can use low-fat buttermilk or whole Greek yogurt in equal swaps for the sour cream.
• Before baking the muffins, top them with some coarse or granulated sugar for crunch and extra sweetness.
• You can make 12 smaller muffins instead of 6 larger ones. For the 12, try baking the muffins at 425F for 5 minutes, then lower the heat to 350F, and bake for another 12 minutes to start. Please note that these times are only an estimate.

Leftovers

The muffins can sit in an airtight container at room temperature for three to five days or in the refrigerator for up to one week. You can also freeze them for up to three months. Defrost one in the microwave for about 20 to 30 seconds on high power.

For more muffin recipes, try these bakery-style chocolate chip muffins and blueberry streusel muffins.