These extra moist double chocolate muffins are everything you could want in a muffin. They have slightly crunchy tops with deliciously tender centers that filled with melted chocolate. It’s an easy, no-mixer recipe for the perfect chocolate muffins just like your favorite bakery.
The Best Chocolate Muffins
I usually find that muffins fall into one of two categories: dry and bland, or weirdly greasy and overly sweet. But today I’m sharing the absolute best chocolate muffin recipe. These double chocolate muffins are moist and tender, perfectly fluffy with an extra soft crumb, and filled with chocolate.
My chocolate chip muffin recipe is usually my go-to muffin recipe. They’re buttery, fluffy, packed with chocolate chips and are pretty much mini cakes. But I wanted to up the chocolate factor and find the perfect double chocolate muffin recipe.
In my book – the perfect chocolate muffins are:
- full of chocolate
- super moist
- sweet enough, but not too sweet
- and have perfectly domed, slightly crunchy muffin tops (this one always makes me giggle)
And that’s exactly what these chocolate muffins are.
Double Chocolate Muffin Recipe
The muffins are nice and chocolatey due to a healthy dose of cocoa and chocolate chips. I like to use Dutch-process cocoa for the best chocolate flavor, and semi-sweet or dark chocolate chips.
Then they’re perfectly moist with a soft crumb because we’re using:
- 2 eggs
- and sour cream
If you don’t have buttermilk on hand, you can use 1% or 2% milk instead. But I definitely recommend using sour cream instead of yogurt in this recipe for perfectly moist muffins. Together the combo of these ingredients makes our chocolate muffins moist, soft, not too oily, and never heavy or dense.
Then our tricks for perfect muffin tops. (Yes – there are positive connotations of muffin top). First, I like to use a combo of baking powder and baking soda. Then the batter is very thick to help them rise nice and tall. Then fill each muffin cavity to the top.
Then the muffins bake at 375F degrees. At 350F I found that the oven temperature wasn’t quite hot enough for the baking powder and baking soda to really activate and make the muffins rise. But 400F was too hot and caused the muffins to burn. 375F was juuuuuust right.
So to recap – these double chocolate muffins are moist, tender, extra chocolatey and just plain delicious. And if you love muffins, make sure to try these other favorites too:
Double Chocolate Muffins
- 1 ¾ cup all-purpose flour , spooned & leveled
- ¾ cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs*
- 6 tablespoons buttermilk*
- ½ cup sour cream*
- 1 cup chocolate chips
- Preheat the oven to 375F degrees. Line a 12 cavity muffin tin with muffin papers.
- In a large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside.
- In a second large bowl, whisk together the oil, sugars, eggs and vanilla. Then whisk in the milk.
- Gently fold in about ½ of the flour mixture using a rubber spatula or wooden spoon, followed by the sour cream.
- Then fold in the rest of the flour mixture and chocolate chips. Be careful not to over mix the batter - otherwise, the muffins can get tough.
- Spoon the batter into the prepared muffin tin, filling each muffin cavity to the top. You'll end up with about 12-15 muffins total.
- Bake for 15-18 minutes, or until an inserted toothpick comes out clean (except for melted chocolate from the chocolate chips).
- Cool in the pan 5-10 minutes, then continue cooling on a wire rack.