Double Chocolate Chip Muffin Recipe

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

Six double chocolate chip muffins studded with chocolate chips.

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Be still my heart when I eat chocolate for breakfast—I’m looking at you, bakery-style chocolate chip muffins. 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 wonderful 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 baking muffins, I usually make six jumbo ones because I can never eat a standard 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 than reward 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.

Why You’ll Love This Double Chocolate Chip Muffin Recipe

Jumbo size: These aren’t your average muffins. They’re jumbo-sized like something you’d splurge on at a café.
Moist and tender every time: Thanks to sour cream, oil, and melted butter, these muffins stay moist without being heavy or greasy. They’re soft, rich, and indulgent.
Bakery-worthy texture and rise: The high initial oven temperature helps give these muffins that classic bakery-style domed top, while cake flour keeps the crumb tender and soft inside.

Key Ingredients

Cake Flour: This helps creates a lighter and softer muffin.
Double-Acting Baking Powder: This yields larger muffins over regular baking powder.
Full-Fat Sour Cream: This helps tenderize the batter and also helps the muffins rise.

See the recipe card below for more information on ingredients and quantities.

How to Make This Double Chocolate Chip Muffin Recipe

Prep pan & oven: Preheat oven to 425°F. Grease a jumbo 6-count muffin tin or use paper liners. Set aside.
Make cocoa mixture: Whisk cocoa powder with boiling or hot water until smooth. Let cool.
Mix dry ingredients: In a small bowl, whisk together cake flour, baking powder, and salt. Set aside.
Blend wet ingredients: In a large bowl, use an electric mixer to blend granulated sugar, brown sugar, melted butter, and oil. Add the cocoa mixture, blend briefly, then mix in eggs, vanilla, and sour cream.
Combine & fold: Using a spatula, gently stir the dry ingredients into the wet until just combined. Fold in chocolate chips without overmixing.
Fill & bake: Divide batter evenly into muffin cups. Tap the pan gently to level the batter. Top with extra chocolate chips. Bake at 425°F for 8 minutes, then reduce heat to 350°F and bake 15 to 20 minutes more. Rotate the pan if needed and check in 3-minute intervals toward the end.
Cool: Let muffins cool in the pan before removing.

Pro Tips

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 eruption when 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.

Variations & Substitutions

-Use any chocolate chips you prefer: semi-sweet, milk, dark chocolate, or a mix of different ones.
-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.
-Make 12 smaller muffins instead of 6 jumbo 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.

Recipe FAQs

Why are my muffins dry or dense?

This can happen if you overmix the batter or overbake the muffins. Mix until just combined, and keep a close eye on the muffins toward the end of the baking time.

Why do my muffins taste soapy?

Sometimes, the culprit is too much baking soda, but there is none in this recipe. Do you use silicone liners, and do you wash them in the dishwasher? If so, they can absorb the dishwashing soap over time and begin to emit this “flavor” into the muffins as they bake. This happened to me once, and it took me some time to figure it out. I recommend sticking to paper liners!

Storage

Refrigerator: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezer: Freeze the muffins for up to 3 months.
Defrost: Place a muffin in the microwave for 20 to 30 seconds on high power.

More Muffin Recipes

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