This double chocolate muffins recipe is the best as they're made by hand, without the use of an electric mixer, and are ready in less than an hour. With moist, yet soft crumb, double hit of chocolate and extra chocolate-y flavour, this easy muffin recipe is a keeper!
The use of sour cream guarantees that the muffins stay ultra-moist and tender for days, making them truly the best double chocolate muffins ever!
Whether you fancy a delicious afternoon snack, after dinner treat, or something a little extra with your coffee, these choc chip chocolate muffins without a doubt will satisfy your sweet cravings. They really can be enjoyed any time of the day, all year round!
The recipe for these chocolate muffins is an adaptation of my Chocolate Fudge Muffins recipe, with few tweaks and improvements. This version is loaded with chocolate chips, to give the muffins rich, intense chocolate flavour in every single bite.
If you are a chocolate lover, I highly recommend giving these easy muffins a try. However, if you prefer different chocolate recipes, perhaps my popular Chocolate Brownie Cookies or my Chocolate Cherry Brownies will be more up your street.
The list of the ingredients for these double chocolate chip muffins is small, and there is a high chance you already have these ingredients in your kitchen cupboard. I've listed the ingredients below, providing some substitutes where possible.
- Flour - Plain, all purpose flour is used to give these moist double chocolate muffins the perfect structure and to ensure the muffins maintain their shape. You can also use self-raising flour instead (skip the baking powder from the ingredients if you are using self raising flour).
- Cocoa powder - Use a good quality cocoa powder, as it really makes a difference in taste and appearance. I like Dr Oetker fine dark cocoa powder, for its rich flavour and dark colour. It also gives a better rise in bakes, as it is less acidic (just like Dutch processed cocoa powder).
- Sugar - Granulated sugar or caster sugar work really well here. You can also use light brown sugar, or even a mixture of both.
- Baking soda and baking powder - To give our double choc chip muffins a perfect rise.
- Chocolate chips - Use dark (semi sweet) choc chips (I like Menier or Guittard ones). If you want an outstanding double chocolate muffin, I recommend good quality chocolate chips. Just like quality cocoa powder, great quality chocolate chips will make a huge difference to the flavour of your muffins.
- Sour cream - Use of soured cream guarantees moist chocolate muffins. You can also use full fat greek yogurt as a substitute.
- Milk - I recommend whole (full fat) milk for the best results, but you can use any type of milk (including dairy free).
- Vegetable oil - Mild flavour of vegetable oil is perfect in muffins recipes, as it doesn't compete with the main flavour. Melted butter will naturally solidify, when muffins cool, and it will produce dry muffins. Stick to vegetable oil or any mild-flavour oil.
- Eggs - 2 large eggs. Make sure to bring them to room temperature before.
- Vanilla extract - Optional ingredient, just for an extra flavour.
Scroll to the bottom of this post for the recipe card and the full list of the ingredients.
The ease of this recipe is one of the best things about it! Simply prepare a couple of mixing bowls and a spatula.
This double chocolate muffin recipe should yield exactly 12 muffins, but you may get an extra couple, depending on the size of your baking tin.
Use the paper muffin cases to line your muffin tin, or use the non-stick spray or some butter to spray/ grease the tin (and spoon the batter directly into the muffin tin).
In a large bowl, combine the dry ingredients and chocolate chips.
In a separate bowl or a jug, mix the wet ingredients.
💭Tip: Do not overmix the muffin batter. When you overmix the muffin batter, it will 'crush' the air bubbles and will ruin the fluffy texture of your bake. Mix the ingredients until they are just combined and no more dry flour is visible.
Pour the wet ingredients into the bowl with cocoa and flour mixture. Fold until combined, but avoid overmixing the batter.
Divide the batter between the muffin cases, filling them up to the top. Add few extra chocolate chips on top of each muffin (optional). Bake for 5 minutes at higher temperature, then lower the oven temperature and bake for 15 minutes.
💭Top tip: Bake your muffins at higher temperature of 215°C (420°F) for the first 5 minutes, then drop the temperature to 175°C (350°F). This way, the batter will have a rapid rise during the first few minutes, and the muffins will shoot up in height quickly producing a taller muffin.
- Mini or jumbo double chocolate muffins - You can use this recipe to make mini double chocolate muffins, or jumbo muffins. In each case, use the appropriate muffin tin (you should get about 20 mini muffins or 6 jumbo ones). Adjust the baking times to 10-12 minutes for mini muffins, and 25-28 minutes for the jumbo chocolate muffins.
- Triple chocolate muffins - Swap 100 grams of dark (semi-sweet) chocolate chips for milk or white chocolate chips.
- Nuts - Adding a handful of chopped pecans, walnuts or hazelnuts to the batter will give these chocolate muffins an extra texture and flavour. Mix them in with dry ingredients.
After the muffins have cooled, keep them in an airtight container at room temperature for up to 2 days. To keep them for longer, store in the fridge where they will keep for up to 6 days. Serve at room temperature.
You can also freeze these muffins, for up to 3 months for even longer storage. Thaw them in the fridge overnight. Serve at room temperature or heat them up in the microwave.
Frequently Asked Questions
Yes you can. Halve this recipe to produce 6- 8 muffins, rather than 12.
I haven't tested it myself with gluten free flour, but I believe it will work just fine. I would love to hear from you if you make the gluten-free version!
This could be down to few things. Your oven temperature may have been too high (start at higher temperature, then drop it, as per recipe instructions). Do not over-stir the batter, as this will result in dense and dry bake. Also, do not swap vegetable oil for melted butter, as that will give the muffins a dry texture.
This can be caused by not mixing the ingredients properly, or your oven temperature being incorrect. I recommend mixing the dry and the wet ingredients really well, before combining them and mixing together. An oven thermometer is a great tool to ensure your oven temperature is always set correctly.
To pin this recipe and save it for later, use the button on the recipe card or on the photos above.
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Double Chocolate Muffins
- 12 hole muffin tin
- paper muffin cases
- mixing bowls
- 250 g plain flour or self-raising flour (see notes)
- 50 g unsweetened cocoa powder
- 200 g sugar granulated or caster
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 300 g dark chocolate chips
- 2 large eggs room temperature
- 190 g sour cream room temperature
- 120 ml vegetable oil
- 100 ml milk room temperature
- 2 tsp vanilla extract optional
- 50 g milk chocolate chips optional
- Preheat the oven to 215°C (420°F) and line the 12-hole muffin pan with muffin liners. Set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt and chocolate chips (reserve a small handful of chocolate chips if you'd like, to use as a topping).250 g plain flour, 50 g unsweetened cocoa powder, 200 g sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 300 g dark chocolate chips
- In a separate bowl or a jug, whisk together the eggs, sour cream, vegetable oil, milk and vanilla.2 large eggs, 190 g sour cream, 120 ml vegetable oil, 100 ml milk, 2 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients, and fold using spatula or spoon until just combined. Divide the batter between muffin cases, filling each case to the top (use a large ice cream or cookie scoop for the ease, if you have one). Top each muffin with few extra chocolate chips, or with milk chocolate chips.50 g milk chocolate chips
- Bake muffins for 5 minutes at 215°C (420°F), then reduce the temperature to 175°C (350°F), and bake for another 14-16 minutes, or until toothpick inserted in the middle comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack. Enjoy while still slightly warm, or cool completely.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
This recipe was originally published in July 2016. It has been updated with new photos, revised recipe and tips in October 2023.