Moist Double Chocolate Chip Muffins

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Moist Double Chocolate Chip Muffins

These Moist Double Chocolate Chip Muffins are every chocolate lover’s dream—rich, fluffy, and packed with gooey chocolate chips in every bite. Perfectly tender with a deep cocoa flavor, these bakery-style muffins come together quickly with simple ingredients and make a delicious breakfast, snack, or dessert.

Why You’ll Love These Muffins

  • Ultra-moist and rich thanks to sour cream and oil
  • Loaded with chocolate flavor from cocoa powder and chocolate chips
  • No mixer required—just two bowls and a whisk
  • Freezer-friendly and great for meal prepping

Ingredients

  • 2 large eggs (room temperature)
  • ¾ cup sour cream (170g) — or substitute with plain yogurt
  • ½ cup milk (120ml)
  • 2 teaspoons vanilla extract (10ml)
  • ½ cup vegetable oil (120ml)
  • 1¾ cups all-purpose flour (210g)
  • ⅔ cup unsweetened cocoa powder (60g)
  • 1 cup granulated sugar (200g)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups semi-sweet chocolate chips — plus extra for topping

Instructions

1. Prep and Preheat

Preheat your oven to 425°F (220°C) and line a standard muffin tin with paper liners. Set aside.

2. Mix Dry Ingredients

In a large mixing bowl, sift together:

  • Flour
  • Cocoa powder
  • Sugar
  • Baking powder
  • Baking soda
  • Salt

Whisk to combine and set aside.

3. Combine Wet Ingredients

In another large bowl, whisk together:

  • Eggs
  • Sour cream
  • Milk
  • Vanilla extract
  • Vegetable oil

Whisk until smooth and fully combined.

4. Make the Batter

Add the dry ingredients to the wet mixture. Gently fold together until just combined—do not overmix, or your muffins may turn out dense.

Fold in the chocolate chips, reserving a few to sprinkle on top.

5. Fill the Muffin Tins

Spoon the batter into the prepared muffin tins, filling each cup to the top. Sprinkle the tops with the reserved chocolate chips.

6. Bake

Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for 15–18 more minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine!).

7. Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature with a glass of milk or coffee.

Tips for the Best Muffins

  • Don’t overmix the batter to keep the muffins light and fluffy.
  • Sour cream or yogurt adds extra moisture—don’t skip it!
  • Use quality cocoa powder for deep, rich chocolate flavor.
  • Try mix-ins like chopped nuts, white chocolate chips, or a pinch of cinnamon for a twist.

Storage

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 2 months. Thaw at room temperature or microwave for 20 seconds.

Whether you’re baking for a weekend treat or preparing for the week ahead, these Moist Double Chocolate Chip Muffins are guaranteed to satisfy any sweet tooth!

 

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