Double Chocolate Chip Muffins

Moist double chocolate chip muffins are a rich, chocolate chocolate chip muffins. The combination of sour cream and buttermilk helps to make these muffins extra moist. This easy, one-bowl muffin recipe will be a hit with any fan of chocolate muffins.

Double chocolate chip muffins are the breakfast treat that doubles as dessert. These moist chocolate muffins are packed with chocolate chips and sprinkled with even more melty chocolate chips on top.

The recipe is made entirely in one bowl, and it takes less than 30 minutes to make. So, you can have rich chocolate chocolate chip muffins with almost no work whenever the craving strikes!

“Wonderful chocolate muffins! I love Costco’s chocolate muffins and these are just as good.” – Stephanie

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Ingredient notes and substitutions

Buttermilk: I recommend using full-fat buttermilk. It makes for softer, moister muffins. However, low-fat buttermilk will work.
Sour cream: I recommend using full-fat sour cream for moister muffins. Reduced-fat sour cream is ok, but I don’t recommend using fat-free sour cream.
Flour: It’s important to properly measure the flour and cocoa powder to avoid dry, heavy muffins. Sift or stir the flour/cocoa powder, lightly spoon into the measuring cup, and level.
Chocolate chips: Feel free to use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.

How to make double chocolate chip muffins

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.

Step 1: Preheat oven to 425F. Line or grease 20 standard-sized muffin tin cups. Set aside.

Eggs oil buttermilk and sour cream whisked together in a glass mixing bowl.

Step 2: In a large bowl whisk eggs, oil, buttermilk, sour cream, and vanilla together until combined.

Dry ingredients for double chocolate muffins whisked into wet ingredients.

Step 3: Add flour, sugar, cocoa, baking powder, salt, and chocolate chips; stir until just combined.

Double chocolate muffin batter in a muffin tin.

Step 4: Fill the muffin batter into the prepared liners until almost full.

Chocolate chips on top of double chocolate muffin batter.

Step 5: Sprinkle remaining chocolate chips over the batter.

Step 6: Bake at 425F for 5 minutes.

Step 7: Without removing the muffins, lower the temperature to 350F and continue baking additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.

Baked double chocolate chip muffins in a muffin tin.

Step 8: Let cool in pan for 5 minutes.

Step 9: Remove from the muffin tin and let cool to room temperature on a wire cooling rack.

Double chocolate chip muffins in parchment paper liners.

Recipe Tips!

Moist muffins: I recommend using full-fat buttermilk and sour cream in these muffins. You can use reduced fat (avoid fat-free) products, but the muffins won’t be quite as moist if you use reduced-fat products.
Measuring: Be sure to properly measure the ingredients! This makes all the difference in how the recipe turns out. I recommend sifting or stirring the flour and cocoa powder. Then, lightly spoon into the measure cup and level. This helps to avoid packing the flour/cocoa powder in.
Mixing: I recommend mixing the muffin batter by hand. It’s easy to mix by hand, and it helps to avoid overmixing the batter. Overmixed batter will give you dense or tough muffins.
Baking: Avoid overbaking! It’s harder to tell when chocolate muffins are ready just by sight. Know how your oven bakes, and start testing the muffins early if need be.

Overhead view of chocolate chocolate chip muffins on brown parchment paper.

Recipe FAQs

Why add chocolate chips along with the dry ingredients?

It helps to keep the chocolate chips from sinking as the muffins bake. As the ingredients are all stirred in, the chocolate chips get coated with flour. This helps to keep them from sinking to the bottom of the muffins as they bake.

Can I freeze double chocolate chip muffins

You can! Simply bake the muffins as-directed. Let them cool to room temperature before wrapping tightly in plastic wrap and placing them in a freezer-safe container. The muffins will keep for up to 1 month when properly stored.

Half of a double chocolate chip muffin in a parchment paper muffin liner.

Storage

Store any leftover muffins in an airtight container at room temperature. The muffins will keep for up to 3 days when properly stored.

More muffin recipes!

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5 from 3 votes (2 ratings without comment)

Ingredient notes and substitutions

How to make double chocolate chip muffins

Recipe Tips!

Recipe FAQs

Storage

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