These double chocolate muffins combine cocoa in the batter with chocolate chips throughout, so every bite tastes deeply of chocolate.
The batter comes together in two bowls with a whisk, and a short blast of high heat at the start gives the tops a tall dome. Plan on about 40 minutes from first stir to the cooling rack.
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Why This Double Chocolate Muffins Recipe Works
Hot milk poured over Dutch process cocoa dissolves it fully, which deepens the chocolate flavor and keeps the crumb tender. A spoonful of instant coffee makes the cocoa taste even richer.
Sour cream and oil keep the muffins moist for days. Butter would firm up as the muffins cool, while oil stays soft.
Baking at a higher heat for the first 5 minutes helps the batter rise fast, then a lower temperature finishes the center without drying it out.
Ingredients for Double Chocolate Muffins
- 1 3/4 cups all purpose flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Dutch process cocoa powder, sifted
- 1 tbsp instant coffee granules, optional
- 3/4 cup whole milk, hot
- 1/2 cup canola oil
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 1 large egg
- 1 1/2 cups semi sweet chocolate chips
Cocoa powder. Dutch process cocoa has a smooth, mellow flavor that works well with baking soda. Sift it so there are no lumps in the hot milk.
Hot milk. Heat the milk until steaming, not boiling. It wakes up the cocoa and the coffee.
Sour cream. It adds moisture and a slight tang that balances the sweetness. Thick plain yogurt is a fine substitute.
Brown sugar. Packed brown sugar adds moisture and a hint of caramel flavor.
Chocolate chips. Semi sweet chips hold their shape in the oven. Save a handful to sprinkle on top for a bakery look.
How to Make Double Chocolate Muffins
1. Prepare the tin Heat the oven to 410 degrees F and set a rack in the upper third. Line a 12 cup muffin tin with paper liners.
2. Mix the dry ingredients Sift the flour, baking soda, and salt into a large bowl.
3. Dissolve the cocoa In a second bowl, whisk the sifted cocoa with the coffee and hot milk until smooth.
4. Add the wet ingredients Whisk in the brown sugar, oil, egg, sour cream, and vanilla until the mixture is glossy.
5. Combine Pour the wet mixture into the dry and whisk gently until smooth. Fold in most of the chips and keep about 1/4 cup for the tops.
6. Fill the liners Divide the batter among the 12 cups, leaving a small gap below the rim, and scatter the reserved chips on top.
7. Bake in two stages Bake 5 minutes at 410 degrees F, then lower the heat to 375 degrees F and bake 20 minutes more, checking at 15 minutes.
8. Cool Rest in the tin a few minutes, then move to a rack and cool at least 15 minutes before eating.
How to Serve Double Chocolate Muffins
Serve the muffins warm with a dusting of powdered sugar or a spoonful of whipped cream. They suit a brunch table next to blueberry crumble muffins and streusel coffee cake. Add a cold drink such as a berry kefir smoothie or pair them with gooey cinnamon rolls for a bakery style spread.
How to Store and Reheat Double Chocolate Muffins
Store cooled muffins in an airtight container at room temperature for up to 3 days. Freeze in a zip top bag for up to 3 months, then thaw at room temperature or warm in a hot oven at 350 degrees F for 8 to 10 minutes. A short pop in the microwave also softens the chips.
Tips and Variations for Double Chocolate Muffins
Do not overmix. Whisk only until no dry flour remains to keep the muffins light.
Measure flour carefully. Spoon flour into the cup and level it, rather than scooping, to avoid dry muffins.
Fill the cups well. A generous fill gives tall domes, so fill to about 1/4 inch below the rim.
Sift the cocoa. Sifting removes lumps that will not dissolve in the milk.
Skip the coffee. Leave it out if you prefer, and the muffins still taste rich.
Swap the chips. Use dark chips for a bittersweet muffin or white chips for contrast.
Check the center. A toothpick should come out with a few moist crumbs but no wet batter.
Mind the baking soda. Fresh baking soda is key for the rise, and you can read more in this Iowa State baking ingredients guide.
Frequently Asked Questions About Double Chocolate Muffins
How do I keep double chocolate muffins from drying out?
Do not overbake, and take them out as soon as a toothpick shows a few moist crumbs. Sour cream and oil also help keep them moist.
Can I freeze double chocolate muffins?
Yes. Cool them completely, wrap them in a zip top bag, and freeze for up to 3 months.
Can I make double chocolate muffins without sour cream?
Thick plain yogurt works as a one to one swap. Keep the amount the same.
Why bake at two temperatures?
The first 5 minutes at high heat gives a fast rise and tall domes, and the lower heat bakes the inside through.
Can I use regular cocoa instead of Dutch process?
Yes. Natural cocoa works too, though the flavor is slightly sharper.
Double Chocolate Muffins with Chocolate Chips
Equipment
- Muffin tin, 12 cup
- paper liners
- Sifter
- Whisk
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour
- 1 ¼ tsp baking soda
- ¼ tsp salt
- ½ cup Dutch process cocoa powder sifted
- 1 tbsp instant coffee granules optional
- ¾ cup whole milk hot
- ½ cup canola oil
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- ¾ cup sour cream or thick plain yogurt
- 1 large egg
- 1 ½ cup semi sweet chocolate chips reserve 1/4 cup for topping
Instructions
Cooking
- Preheat. Heat the oven to 410 degrees F and line a 12 cup muffin tin with paper liners. Dry mix. Sift the flour, baking soda, and salt together.
- Cocoa mix. Whisk the cocoa, coffee, and hot milk until there are no lumps.
- Wet mix. Add the sugar, oil, egg, sour cream, and vanilla to the cocoa mixture and whisk until smooth.
- Combine. Pour into the dry ingredients, mix until just smooth, and stir in the chips, keeping some for the tops.
- Fill and bake. Divide among the cups, top with chips, and bake 5 minutes at 410 degrees F. Reduce to 375 degrees F and bake 20 minutes more.
- Cool. Rest in the tin for a few minutes, then cool on a rack for 15 minutes.
