In these Double Chocolate Chip Muffins a generous helping of semi sweet chocolate chips is folded into a rich moist muffin batter made with premium baking cocoa. I love to prepare them for potlucks, birthdays and special holidays where chocolate is a must like Valentines Day and Easter.
These delectable, rich muffins are a chocolate lovers dream come true. They are a friend and family favorite and will quickly become one of your favorites too. These chocolate treats are a cinch to put together and are virtually foolproof. You can have a batch baked and out of the oven in about 30 minutes.
If you’re a total chocolate lover, check out some more sinfully sweet chocolate recipes here:
How do you make Double Chocolate Chip Muffins?
Start by preheating your oven. Then grease and flour a couple of muffin pans. Next, in a large bowl, combine flour, sugar, brown sugar, cocoa powder and baking soda. Now in a medium bowl, whisk together eggs, sour cream, canola oil, milk and vanilla.
Then mix the wet ingredients in with the dry. Add the chocolate chips about halfway through the mixing process and stir just until combined. Fill muffin cups about 3/4 of the way up and generously sprinkle with chocolate chips.
Pour the double chocolate muffin batter into the prepared pan and bake for about 17-20 minutes or until the muffins spring back when lightly touched. Cool for about 10 minutes before removing from the pan and moving to a cooling rack.
Helpful tips for making Double Chocolate Chip Muffins
- Always grease and flour your muffin pans well. I love Baker’s Joy which is a no-stick baking spray with flour.
- Preheat the oven and place the muffin pan (pans) on middle racks in the center of the oven.
- You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Use good quality chocolate chips and cocoa powder. I really like Ghiradelli premium baking cocoa.
- Do not over-mix the batter. Mix just until combined so the muffins are not tough.
- Start checking the muffins for doneness at 17 minutes. Do not over bake.
- Allow the muffins to cool in the pan for 10 minutes. Then carefully remove them with a knife slide down the side of the muffins. The chips will still be very soft so take your time removing them from the pan.
- After removing the muffins from the pan place on cooling racks.
Other Chocolate Recipes you will love!
- Mini S’mores Cheesecakes
- Irish Cream Chocolate Coffee
- Quick and Easy Chocolate Cherry Cake
- Homemade Chocolate Chip Cookies
- Chocolate Cream Pie
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PrintDouble Chocolate Chip Muffins
If you’re a chocolate lover, you’ll love these chocolate chocolate chip muffins. Double the chocolate in every bite! Semi-sweet chocolate chips are perfectly mixed into a moist chocolate muffin. Perfect for breakfast, a snack, or a sweet dessert treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 muffins 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 cups flour (all purpose)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 2 large eggs beaten
- 1 cup sour cream
- 1/2 cup plus 2 tablespoons canola oil
- 1/2 cup milk (preferably whole or 2%)
- 1 teaspoon vanilla extract
- 1 3/4 cup semi sweet chocolate chips (reserve 1/2 cup)
Instructions
- Preheat oven to 400 degrees. Grease and flour 18 muffins holes (see notes)
- In a large bowl whisk together flour, sugar, brown sugar, cocoa powder and baking soda. In a medium bowl whisk together beaten eggs, sour cream, canola oil, milk and vanilla. Pour the wet ingredients into the dry ingredients. Mix just until almost incorporated; add 1 1/4 cups chocolate chips. Finish mixing just until blended.
- Fill prepared muffin cups 3/4 full and sprinkle the tops with the reserved chocolate chips.
- Bake for 5 minutes. Reduce oven to 350 degrees and bake for 12-15 minutes or until the muffins spring back lightly when touched.
- Cool for 10 minutes before carefully removing the muffins from the pan. The chocolate chips on the top will be very so soft so take your time.
Notes
- Always grease and flour your muffin pans well. I love Baker’s Joy which is a no-stick baking spray with flour.
- Preheat the oven and place the muffin pan (pans) on middle racks in the center of the oven.
- You can work with one muffin pan but keep the batter in the refrigerator while you are baking the first batch. Work as quickly as possible. Wash and dry your muffin pan and respray with nonstick baking spray before baking the second batch.
- Use good quality chocolate chips and cocoa powder. I really like Ghiradelli premium baking cocoa.
- Do not over-mix the batter. Mix just until combined so the muffins are not tough.
- Start checking the muffins for doneness at 17 minutes. Do not over bake.
- Allow the muffins to cool in the pan for 10 minutes. Then carefully remove them with a knife slide down the side of the muffins. The chips will still be very soft so take your time removing them from the pan.
- After removing the muffins from the pan place on cooling racks.
Keywords: easy chocolate chip muffins, homemade chocolate chip muffins, how to make chocolate chip muffins
