These moist double chocolate chip muffins are a chocolate lover’s dream. Packed with rich cocoa flavor and melty chocolate chips in every bite, they’re the perfect treat for breakfast, dessert, or a midday indulgence. They’re incredibly soft, tender, and surprisingly easy to make with ingredients I always have in the kitchen.
Why You’ll Love This Recipe
I love how these muffins combine the richness of chocolate with a soft, moist crumb that melts in my mouth. They’re ready in less than an hour and deliver bakery-quality results without much effort. Whether I’m baking for guests, packing lunches, or just treating myself, these muffins never disappoint. Plus, they freeze well, so I can always have a stash ready for a chocolate emergency.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large eggs
3/4 cup sour cream (170g)
1/2 cup milk (120ml)
2 teaspoons vanilla extract (10ml)
1-3/4 cups all-purpose flour (210g)
2/3 cup unsweetened cocoa powder (60g)
1 cup granulated sugar (200g)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup vegetable oil (120ml)
Directions
I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it lightly.
In a large bowl, I whisk together the eggs, sour cream, milk, vanilla extract, and vegetable oil until smooth.
In a separate bowl, I sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
I gradually add the dry ingredients to the wet ingredients, stirring just until combined. I’m careful not to overmix to keep the muffins tender.
I fold in the chocolate chips gently, reserving a handful to sprinkle on top.
I divide the batter evenly between the muffin cups, filling them about 3/4 full.
I sprinkle the reserved chocolate chips on top and bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 standard-size muffins. Preparation time: 15 minutes Baking time: 20 minutes Total time: 35 minutes
Variations
I sometimes swap the semi-sweet chips for dark chocolate chunks to make them even more decadent.
For a minty twist, I stir in 1/2 teaspoon peppermint extract.
I’ve added chopped walnuts or pecans for a bit of crunch.
For a dairy-free version, I use plant-based milk and dairy-free chocolate chips.
Storage/Reheating
I keep these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, I pop one in the microwave for about 15–20 seconds—it comes out soft and warm like it’s fresh from the oven.
FAQs
How do I know when the muffins are done?
I check with a toothpick in the center—if it comes out with just a few moist crumbs, they’re done. Overbaking can dry them out.
Can I make these muffins without sour cream?
Yes, I’ve used Greek yogurt as a substitute and it works perfectly. The muffins still come out moist and tender.
Can I use whole wheat flour instead of all-purpose?
I’ve tried a 50/50 mix of whole wheat and all-purpose flour. It changes the texture slightly but still tastes great.
How do I prevent the chocolate chips from sinking?
I toss the chocolate chips with a tablespoon of flour before folding them in. It helps keep them suspended in the batter.
Can I turn this recipe into mini muffins?
Absolutely. I just reduce the baking time to around 10–12 minutes and check for doneness with a toothpick.
Conclusion
These moist double chocolate chip muffins are the kind of treat I come back to again and again. Rich, fluffy, and packed with chocolate, they hit the spot every time. Whether I’m making a quick snack or prepping for a brunch, these muffins always earn compliments—and I love how easy they are to whip up.
These moist double chocolate chip muffins are rich, fluffy, and loaded with cocoa and melty chocolate chips—perfect for breakfast, dessert, or a quick chocolate fix.
Ingredients
2 large eggs
3/4 cup sour cream (170g)
1/2 cup milk (120ml)
2 teaspoons vanilla extract (10ml)
1/2 cup vegetable oil (120ml)
1–3/4 cups all-purpose flour (210g)
2/3 cup unsweetened cocoa powder (60g)
1 cup granulated sugar (200g)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together eggs, sour cream, milk, vanilla extract, and oil until smooth.
In another bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in most of the chocolate chips, reserving a handful for topping.
Divide batter evenly into the muffin cups, filling each about 3/4 full. Top with reserved chocolate chips.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap semi-sweet chips with dark chocolate for deeper flavor.
Add 1/2 tsp peppermint extract for a minty twist.
Fold in chopped nuts for extra crunch.
Use Greek yogurt instead of sour cream as a substitute.
Make mini muffins by reducing baking time to 10–12 minutes.
