I’m excited to share my version of the beloved Double Chocolate Muffins from Sally’s Baking Addiction—rich, fudgy muffins loaded with chocolate chips and deeply chocolate-flavored from cocoa powder. They’re indulgent yet approachable, with a moist, dense crumb that delivers chocolate at every bite.

Double Chocolate Muffins

Why I’ll Love This Recipe

I love these muffins because they’re straightforward yet decadent. The batter comes together without a mixer, and sour cream keeps them incredibly moist while a burst of initial high heat gives tall, bakery-style tops. There’s no fluff—just rich chocolate, soft inside, and melty chocolate chips throughout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Granulated sugar
Unsweetened natural cocoa powder
Baking soda
Salt
Semi‑sweet chocolate chips
Large eggs (room temperature)
Sour cream or plain yogurt (room temperature)
Vegetable oil
Whole milk (room temperature)
Pure vanilla extract

Directions

I preheat the oven to 425 °F (218 °C) and prepare a standard or two muffin pans. I use liners or spray to prevent sticking.
I whisk together flour, sugar, cocoa powder, baking soda, salt, and chocolate chips in a large bowl to combine all dry ingredients precisely.
In another bowl, I whisk eggs, sour cream (or yogurt), oil, milk, and vanilla until smooth—this forms a rich, creamy base.
I fold the wet ingredients into the dry, stirring gently until just combined. The batter is thick and sticky—careful to avoid over-mixing to keep the texture right.
I spoon the batter into the cups, filling them to the top for tall muffin crowns.
I bake at 425 °F for the first 5 minutes, then without opening the oven I reduce to 350 °F (177 °C) and bake for another 15–16 minutes, making total bake time about 20–21 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
After baking, I cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool fully before serving.

Servings and timing

Prep time: ~10 minutes
Cook time: ~21 minutes
Total time: ~30–40 minutes, including cooling
Yield: 12 to 14 standard muffins

Variations

I sometimes replace sour cream with plain yogurt for a tangy moisture boost.
If I’m craving even more richness, I add a few extra chocolate chips to the tops before baking—those melty chunks make each muffin extra satisfying.
Some readers love using Dutch-process cocoa, but I stick with natural cocoa powder since it helps the muffins rise better and delivers classic chocolate flavor.

Storage/Reheating

I keep muffins at room temperature for up to 5 days, covered in an airtight container.
For longer storage, I freeze them—once cooled, I wrap individually or place in freezer bags and freeze for up to 3 months. Thaw overnight and warm lightly before eating.

FAQs

What kind of cocoa powder should I use?

I prefer natural unsweetened cocoa powder—it provides the best rise and flavor. Using Dutch-process may result in flatter muffins.

Why use sour cream or yogurt?

Sour cream (or yogurt) keeps these muffins moist and tender. If replaced with milk, they turn flat and dry.

How do I get bakery-style high muffin tops?

Filling muffins to the brim and starting the bake at 425 °F for 5 minutes before lowering the temperature gives them that tall, crackly crown.

Can I reduce sugar or use substitutes?

I haven’t tested sugar substitutes in this recipe—sugar obviously sweetens and tenderizes, so substitutions might change texture and structure.

Are these more like cupcakes or muffins?

They’re denser and less sponge-like than cupcakes—texturally closer to a tight, bakery-style muffin packed with chocolate flavor.

Conclusion

I absolutely love these Double Chocolate Muffins for their ease, deep chocolate flavor, and moist crumb. They’re the perfect treat for chocolate lovers—simple to make, freezer-friendly, and always a crowd-pleaser. Whenever I need a chocolate fix, these muffins deliver every time.