Tuesday, December 6, 2022
HomeDessertDouble Chocolate Muffins - Sugar Spun Run

Double Chocolate Muffins – Sugar Spun Run

These fluffy and moist Double Chocolate Muffins are made completely from scratch in simply over half-hour. They’re completely chocolatey with out being too wealthy for breakfast. Recipe features a how-to video!

Close-up overhead view of a chocolate muffin with chocolate chips on a cooling rack.

The Finest Chocolate Muffins

These tremendous moist and fluffy double chocolate muffins are considered one of my favourite methods to eat chocolate for breakfast (chocolate biscotti are at all times an excellent choice too!). They’ve a pronounced chocolate taste (because of blooming the cocoa powder) however aren’t too decadent or wealthy, so that they nonetheless really feel like a muffin moderately than a chocolate cupcake

At the moment’s recipe is an replace to considered one of my authentic recipes. Whereas the unique model was nice, I felt like I may do even higher and make the muffins simply a bit softer and extra chocolatey. Some bitter cream and blooming the cocoa with sizzling water solved my hang-ups with the unique recipe, and right here we’re!

I had many taste-testers evaluate my authentic recipe with this one, and whereas all of them appreciated the unique, each single one voted for the brand new model when evaluating the 2. In the event you’re a giant fan of the unique, don’t fear–I’ve linked to the unique recipe within the recipe card. However I actually assume you’ll love this new and improved model!

What You Want

Overhead view of ingredients including cocoa powder, chocolate chips, oil, sour cream, and more.

Listed here are the important thing components we’ll be utilizing in our double chocolate muffins:

  • Cocoa powder. Use a pure (not dutch-processed!) cocoa powder. That is vital since we’re utilizing baking soda; when you’d prefer to study extra about this distinction, scroll right down to the FAQ part or learn my pure vs. Dutch course of cocoa put up.
  • Oil. To achieve the right texture and taste, we’re utilizing oil as an alternative of butter right here. As a result of butter accommodates water, it truly can dry out our muffins. Sometimes I like to make use of a mix of oil and butter for moisture and taste (I do that in my chocolate chip muffins), however on this case we’ve loads of different parts contributing to the flavour of the muffins (primarily the chocolate and bitter cream), so we are able to nix the butter and nonetheless have flavorful outcomes. Any impartial cooking oil (comparable to vegetable or canola) will work right here.
  • Bitter cream. Like in my chocolate banana bread and blueberry muffins, we’ll be including some bitter cream right here too. This (very subtly) provides to the flavour of the muffins, however extra importantly, it helps to maintain them tender and moist. You might additionally substitute plain, full-fat Greek yogurt as an alternative.
  • Chocolate chips. I like to make use of a mix of mini and regular-sized semi-sweet chocolate chips, however you should utilize no matter you want.

Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the put up!

How you can Make Double Chocolate Muffins

Collage of four photos showing dry ingredients being mixed and cocoa powder being bloomed with hot water.
  1. Mix the flour, sugar, baking soda and salt in a big bowl.
  2. In a separate heatproof bowl, whisk collectively the cocoa powder and sizzling water (we’re “blooming” it right here to develop the flavour, when you’ve made my zebra cake you’ll keep in mind this step from the chocolate stripes!)
  3. Whisk within the oil till mixed. I like so as to add the oil first as a result of, though it separates from the water, it helps to chill down the chocolate combination earlier than we add the bitter cream and eggs, which could possibly be negatively affected (they may prepare dinner or curdle if the water was nonetheless sizzling).
  4. Now advert the bitter cream, eggs, and vanilla extract and whisk till mixed.
Collage of four photos showing chocolate muffin batter being prepared, portioned into liners, and baked.
  1. Fold collectively the moist and dry components till they’re nearly 50% mixed.
  2. Add the chocolate chips and proceed gently folding till simply mixed.
  3. Divide the batter right into a lined muffin tin (keep in mind, this recipe makes 18 muffins so that you’ll want two tins, or to attend for the primary batch of muffins to chill so to use it on your subsequent 6 muffins!) and high with extra chocolate chips.
  4. Bake for 17-18 minutes or till a toothpick comes out clear or with a couple of moist crumbs.

SAM’S TIP: Including the chocolate chips when the batter is 50% mixed helps us keep away from over-mixing. Over-mixing makes for robust, dense, dry muffins that don’t rise above their muffin liners. Use a spatula (not a mixer!) and blend till simply mixed, then cease!

Two double chocolate muffins stacked on top of each other with the top muffin missing a bite.

Regularly Requested Questions

Why are my double chocolate muffins dry?

It will occur when you over-mixed your batter or over-baked your muffins. Bear in mind to make use of a delicate hand to fold the moist and dry components collectively and bake till your toothpick comes out clear or ideally with a couple of moist crumbs (simply attempt to keep away from the chocolate chips!). This recipe is designed to be very moist, so if adopted correctly, your muffins gained’t be dry.

Do I’ve to make use of bitter cream?

In the event you don’t have bitter cream, full-fat plain greek yogurt will work as an alternative. I don’t advocate leaving it out completely although.

Can I exploit Dutch course of cocoa?

I don’t advocate it. This recipe depends on the acidic nature of pure cocoa powder to assist activate the baking soda. Bitter cream is acidic, so it helps, however it gained’t do all the pieces we want it to. Dutch course of cocoa is alkaline, so when you use it, your baking soda gained’t totally activate and your muffins may find yourself flatter than they need to be.

SAM’S TIP: I like to make use of an ice cream scoop (affiliate hyperlink) to portion my muffin batter into liners. It’s much less messy and extra exact!

Chocolate muffins studded with chocolate chip tops resting on a cooling rack.

Are you workforce chocolate-for-breakfast? If not, these double chocolate muffins could convert you 😉

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In the event you do this recipe, you should definitely tag me on Instagram, and you can even discover me on YouTube and Fb

Two double chocolate muffins stacked on top of each other with the top muffin missing a bite.

Double Chocolate Muffins

These fluffy and moist double chocolate muffins are made completely from scratch in simply over half-hour. They’re completely chocolatey with out being too wealthy for breakfast. Recipe features a how-to video!


Course: Bread, Breakfast, Dessert, muffins, fast bread

Delicacies: American

Prep Time: 15 minutes

Cook dinner Time: 17 minutes

Whole Time: 32 minutes

Servings: 18 muffins

Energy: 239kcal

Stop your display from going darkish


  • Preheat oven to 375F (190C) and line a 12-count muffin tin (see word) with paper liners.

  • In a big mixing bowl, whisk collectively flour, sugar, baking soda and salt.

  • Pour cocoa powder right into a separate heatproof bowl or giant measuring cup. Fastidiously pour extremely popular or boiling water overtop and whisk till combination is easy.

  • Add oil to cocoa powder combination and whisk in (it would separate, that is wonderful) then add bitter cream, eggs, and vanilla extract and whisk till totally mixed,

  • Add moist components to dry components and use a spatula to softly fold collectively till about midway mixed. Add 1 ½ cups (255g) of chocolate chips and proceed to fold batter collectively till chocolate chips are nicely distributed and batter is simply mixed.

  • Portion batter into muffin tin, filling ⅔ of the way in which full, then sprinkle muffin tops with remaining chocolate chips.

  • Bake in middle rack of 375F (190C) oven for 17-18 minutes or till a toothpick inserted within the middle comes out clear or with a couple of moist fudgy crumbs.

  • Enable muffins to chill of their tin for 10-Quarter-hour earlier than rigorously eradicating to a cooling rack to chill fully.



Retailer in an hermetic container at room temperature for as much as 3 days. Muffins may be wrapped and frozen for a number of months.

Bitter Cream

You might substitute full-fat plain Greek yogurt as an alternative.

Muffin Tin

This recipe makes 18 muffins and a typical muffin tin holds solely 12. If in case you have two tins, divide the batter into the 2 tins and bake one tray at a time. In the event you solely have one tin, bake the primary batch, enable the muffins to chill 10 minutes, rigorously take away them to a cooling rack and permit the tin to chill fully earlier than baking the remaining batter.

Unique Recipe

For these of you who’re diehard followers of the unique recipe, you possibly can discover the unique recipe right here.


Serving: 1muffin | Energy: 239kcal | Carbohydrates: 32g | Protein: 4g | Fats: 11g | Saturated Fats: 6g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Trans Fats: 0.02g | Ldl cholesterol: 27mg | Sodium: 170mg | Potassium: 185mg | Fiber: 3g | Sugar: 19g | Vitamin A: 116IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2mg

Dietary data is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

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