Chocolate chocolate chip muffin with the muffin liner pulled down

Chocolate Chocolate Chip Muffins

Moist chocolate chocolate chip muffin recipe
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 20 muffins
Calories 211kcal
Author I Heart Eating


  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk¹
  • 1/4 cup sour cream²
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour³ spooned and leveled
  • 1 1/4 cups granulated sugar
  • 1/2 cup Dutch-processed cocoa powder spooned and leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips


  • Preheat oven to 425F. Line or grease 20 standard-sized muffin tin cups. Set aside.
  • In a large bowl whisk eggs, oil, buttermilk, sour cream, and vanilla together until combined.
  • Add flour, sugar, cocoa, baking powder, salt, and chocolate chips; stir until just combined.
  • Fill the muffin batter into the prepared liners until almost full.
  • Bake at 425F for 5 minutes.
  • 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.
  • Let cool in pan for 5 minutes.
  • Remove from the muffin tin and let cool to room temperature on a wire cooling rack.


  1. Full-fat or low-fat ok
  2. Full-fat or reduced-fat ok. I don't recommend using fat-free sour cream.
  3. 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.
  4. Nutrition values are estimates. 


Serving: 1muffin | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 173mg | Fiber: 2g | Sugar: 16g | Vitamin A: 65IU | Calcium: 54mg | Iron: 1.5mg