Double Chocolate Muffins

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Double Chocolate Muffins- Super moist chocolate muffins made with cocoa powder and LOTS of chocolate chips! Enjoy these rich and decadent muffins for breakfast or dessert!

Double Chocolate Muffins

Perfect Chocolate Muffins

Chocolate muffins are an excuse to eat chocolate for breakfast. They are basically cake in a muffin tin, BUT they are called muffins so that means they are totally acceptable for breakfast! The best way to say good morning if you ask me!

This Double Chocolate Chip Muffin recipe comes from my friend Gaby’s new cookbook, Eat What You Want. I am absolutely in love with the cookbook. The photos are gorgeous and there is the perfect mix of healthy and decadent recipes. Hint, keep reading for a special giveaway. You don’t want to miss it!

I want to make all of the recipes in the book, but I had to start with the chocolate muffins. They were calling my name! Costco’s GIANT chocolate muffins inspired Gaby to create a homemade chocolate muffin recipe and she nailed it. Move over Costco, Gaby’s chocolate muffins are the BEST!

Chocolate Muffins

Chocolate Muffin Ingredients

The ingredients are simple, which is kind of dangerous, I might be making these on a weekly basis. To make the muffins, you will need:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder and baking soda
  • Salt
  • Hot water
  • Granulated sugar
  • Vegetable oil
  • Eggs and an egg yolk
  • Vanilla extract
  • Sour cream
  • Chocolate chips
Chocolate Muffin Recipe

How to Make Chocolate Muffins

  • Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. I made standard muffins so I could eat two instead of one…ha!
  • In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the remaining ½ cup cocoa powder and the hot water until smooth. The hot water and cocoa mixture is going to make the muffins super moist and fudgy! YES!
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, vegetable oil, eggs and yolk, and the vanilla on medium speed until combined, about 30 seconds. Add the cocoa powder mixture and beat until smooth.
  • In three additions, add the flour mixture alternating with the sour cream until combined. Scrape down the sides of the bowl and add 2 cups of the chocolate chips. Beat until just combined, making sure you don’t over mix.
  • Divide the batter evenly among the prepared muffin tin cups. Sprinkle with the remaining chocolate chips. They make the muffins extra pretty and more chocolate is always a good idea!
  • Bake in the center of the oven until the muffins have risen above the pan and a toothpick inserted into the center comes out clean, about 25 to 30 minutes for standard muffins, and 40 for jumbo.
Best Chocolate Muffins

Chocolate Muffin Tips

Here are a few tips to make sure your chocolate muffins turn out perfect every time!

  • Use high quality cocoa powder and chocolate chips for the best chocolate flavor.
  • Use full fat sour cream for super rich chocolate muffins. If you don’t have sour cream, you can use plain Greek yogurt.
  • You can use vegetable oil, canola oil, grapeseed oil, or melted coconut oil.
  • If you want to intensify the chocolate flavor, you can use hot coffee instead of hot water.
  • Don’t over mix the muffin batter or you will end up with tough muffins and you don’t want that!
  • Don’t over bake the muffins or the muffins will be dry. If it is your first time making the recipe, I recommend checking the muffins at 20 minutes to be safe because every oven is different.

How to Store

Remove the pan from the oven and place on a wire cooling rack. Let the muffins cool slightly before removing from the tin. Enjoy warm or at room temperature. Store cooled muffins in an airtight container on the counter for up to three days.

You can also freeze the muffins. Place cooled muffins in a freezer container or freezer bag. Freeze for up to two months. Defrost before enjoying. You can reheat the muffins in the microwave if you want the chocolate to get a little melty, which I recommend:)

Double Chocolate Chip Muffins

More Muffin Recipes

Chocolate Chocolate Chip Muffins

Double Chocolate Muffins

Super moist chocolate muffins made with cocoa powder and LOTS of chocolate chips! Enjoy these rich and decadent muffins for breakfast or dessert!

4.94 from 75 votes
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Cuisine
American
Servings
12

Ingredients

  • 1 2/3 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup hot water
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs plus 1 yolk
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream
  • 2 ½ cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin or jumbo 6-cup muffin tin with paper liners. Set aside.
  2. In a bowl, whisk together the flour, ¼ cup of the cocoa powder, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl, whisk together the remaining ½ cup cocoa powder and the hot water until smooth.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, vegetable oil, eggs and yolk, and the vanilla on medium speed until combined, about 30 seconds. Add the cocoa powder mixture and beat until smooth. In three additions, add the flour mixture alternating with the sour cream until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just combined, don’t over mix.
  5. Divide the batter evenly among the prepared muffin tin cups, filling the paper liners all the way up. Sprinkle with the remaining ½ cup chocolate chips.
  6. Bake in the center of the oven until the muffins have risen above the pan and a toothpick inserted into the center comes out clean, about 25-30 minutes for standard muffins, and 40 for jumbo.

  7. Transfer to a wire rack to cool slightly before removing the muffins from the pan. Enjoy warm or at room temperature. Muffins can be stored in an airtight container at room temperature for 3 days.

Recipe Notes

Recipe from Eat What You Want by Gaby Dalkin. 

Nutrition Facts
Double Chocolate Muffins
Amount Per Serving
Calories 450 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Cholesterol 37mg12%
Sodium 267mg11%
Potassium 411mg12%
Carbohydrates 54g18%
Fiber 5g20%
Sugar 31g34%
Protein 6g12%
Vitamin A 148IU3%
Vitamin C 1mg1%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

Note-Giveaway is closed. The winners are Lauren, Melissa, and Natalie.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I would make these muffins right now but I’m out of sour cream! Next grocery run will solve that problem!

  2. Awesome giveaway! Since I’ve been laid off of my jobs due to the coronavirus, I have more time now to cook but can’t really afford to spend any extra money to purchase her new cookbook.

  3. Made these muffins yesterday and they were delicious! Mine were a little dry on the outside but I have a feeling that was chef error ‍♀️ Just means I’ll have to make them again soon! Hope I can win Gaby’s book and try even more delicious recipes 🙂

  4. These chocolate chip muffins came out amazing,,,,I decided to substitute the 1/2 cup warm water with 1/2 cup Komodo Dragon brewed ☕️ coffee…delicious! I will make them again ❤️❤️

  5. I was so looking forward to making these but mine came out dry….any idea why? I have them in the oven @ 375 for 25 minutes.

  6. Hello Maria;

    Just made your delicious muffins. Absolute perfection! I did not have any sour cream so I used yogurt and they are very moist. I used 1/2 of regular chocolate chips and one half of mini chocolate chips and sprinkled mini chocolate chips on the top. This recipe is a keeper.

    Thank you very much for sharing.

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