Filed Under: Chocolate | Muffin

Double Chocolate Muffins

Recipe By Tessa Arias
  |  
October 23rd, 2018
5 from 7 votes
5 from 7 votes

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

Yield: 12 to 15 muffins

Prep Time: 15 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: The perfect amount of cocoa and chocolate flavor that you could enjoy for dessert OR breakfast!
Texture: Tender, moist, and loaded with gooey chocolate chunks.
Ease: These take less than 30 minutes to make using ingredients you may already have on hand.
Pros: Quick, simple, and tasty chocolate recipe.
Cons: None!
Would I make this again? Of course.

When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.

They take less than 30 minutes and if you like to bake you probably already have everything you need on hand.

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

The brown sugar, sour cream, and butter in this recipe help to create beautifully flavorful, moist, and tender muffins that everyone will love.

I love to serve these muffins warm so the chocolate chunks are still ooey and gooey. You can refresh them in the microwave for about 10 seconds. I’ve also frozen the baked muffins and defrosted in the microwave (about 45 seconds depending on your microwave) with good results.

By the way, these are my favorite muffin liners that won’t stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.

The amount of muffins this recipe makes will depend on how big and deep the cavities are in your muffin tin and how high you fill them with batter. The higher you fill them, the taller and bigger your muffin tops will be. This if my favorite super affordable muffin tin.

(Any 30 Rock fans out there? I can never think of the ‘muffin top’ without thinking of Jenna Maroney’s song.)

Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

Don’t overmix the muffin batter – that will create tough or rubbery muffins. If streaks of flour remain that’s perfectly fine!

More Muffin Recipes

Photos by Ashley McLaughlin.

5 from 7 votes

How to make
Double Chocolate Muffins

Yield: 12 to 15 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Moist and tender Double Chocolate Muffins feature a brown sugar cocoa muffin studded with gooey chocolate chunks for the ultimate easy treat!

Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 1/2 cup (100 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 1 cup sour cream or plain yogurt
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chunks

Directions

  1. Preheat the oven to 375°F. Line a muffin tin with paper muffin cups.
  2. In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
  3. In a small bowl combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
  4. Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Sabrina — October 26, 2018 at 7:30 pm

    great recipe for a cheat day splurge, double chocolate oh my, thank you

  2. #
    Courtney — November 9, 2018 at 4:37 pm

    Hello, Just clarifying: the ingredients call for granulated sugar, but it’s not listed under step 2 of the written directions. Just making sure it should be in there! Thanks!

  3. #
    Natasya — January 10, 2019 at 6:25 am

    Why the texture of the muffin looks like a bread?should it be moist?

  4. #
    1 cup yogurt will be be how much in grams?? And milk also — April 10, 2019 at 12:03 am

    Love your page

  5. #
    Divya — April 28, 2019 at 7:52 am

    Awesome recipe. The muffins turned out great.

  6. #
    Maya — May 3, 2019 at 2:46 am

    Yummalacious……..is all i can say…..fantastic recipe…….thank you

  7. #
    Abby — May 3, 2019 at 7:28 am

    These look amazing! Any idea on the nutritional information though?

  8. #
    Muffin Maker — May 17, 2019 at 6:34 pm

    This recipe was great for our schools bake sale! Thanks!!!! <3

  9. #
    Credy — May 19, 2019 at 7:38 am

    I really enjoyed this recepie…. it is one of the best !!!!!

  10. #
    Marietta — May 19, 2019 at 3:31 pm

    A wonderful recipe…….everyone loved these muffins!

  11. #
    Hannah — June 14, 2019 at 11:15 pm

    Turned put great, taste just like from a bakery! Thank you for the recipe!

  12. #
    Salma — June 24, 2019 at 1:27 am

    Looks like a great recipe. I have been trying to make muffins recently and I would not really find the densed crubmly ones. It is always more of cakey texture!
    I want to add metled dark chocolate and coffee for stronger flavor, so I think that would substitute the half cup of sugar?
    I am a beginner and I want to know if these changes I am suggesting would make it good or affect it badly?

  13. #
    Stephanie — June 25, 2019 at 6:01 pm

    I made these this morning according to the recipe. They were great warm from the oven. Gooey chocolate, spongey, excellent flavor and texture. I let them cool on a wire rack and then placed them in a container with a few slices of white bread to keep them moist but not give or take any flavor (used wheat bread once, and ONLY ONCE lol). An after work pick me up consisting of iced coffee and one of these muffins was had later on in the day and they were *dare I say?* even better hours later. The daughter came home from camp, ate one and said they were surprisingly even better after resting for the day with bread. Anyways, great recipe. So hard to find a chocolate muffin recipe that’s got flavor and texture to rival the store-bought. You’ve succeeded!!

    • #
      Tessa Arias — June 26, 2019 at 2:20 pm

      I’m so pleased you liked the recipe! Thanks for sharing your bread slice tip 🙂

  14. #
    Sophia Beg — July 16, 2019 at 2:12 pm

    I’ve made this about 10 times… neighbours and family love it every time and can’t believe they’re homemade. These are the best double chocolate muffins everyone whose tried them has ever had!! Thanks Tessa!

  15. #
    Mary Mathews — September 3, 2019 at 6:36 pm

    Do you have a video on this recipe? The double Chocolate Muffins.. thanks

  16. #
    Mary Mathews — September 6, 2019 at 12:18 pm

    Taste so good..

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