These double chocolate muffins are full of chocolate with no mixer required! They are made with cocoa powder and a lot of mini chocolate chips. They make the most perfect on-the-go breakfast.
My favorite type of muffins to buy are the chocolate muffins from Costco. I wanted to create a homemade version of super chocolate muffins with no preservatives.
These muffins also had to be very easy to make! No mixer is needed for these muffins. For extra chocolate, they are topped with melted chocolate.
Why You Will Love This
- No Mixer Required- You can mix this batter by hand!
- Extra Chocolate- There is both cocoa powder and chocolate chips. It gives it a rich taste.
- Easy To Make- These muffins are SO easy to make. They can be put in the oven in 10 minutes.
- Fluffy Muffins- The addition of oil and buttermilk makes these muffins very soft and fluffy.
- Dutch process cocoa powder- For a rich chocolate flavor, get the dutch process cocoa powder. It has a deeper chocolate flavor. This is the one I love.
- Oil- Use canola, vegetable, or olive. I haven't tried this with coconut oil.
- Buttermilk- Use actual buttermilk from the store if you can. The fat content in buttermilk breaks down the gluten in the flour creating a more moist muffins. If you can't find it, substitute ½ cup cows milk with ½ TBSP lemon juice. Let it sit for 10 minutes before using.
- Mini chocolate chips- Use the minis to give the muffin little pockets of chocolate.
How To Make Muffin Batter
This double chocolate muffin batter is EASY to make! Here are the steps to make it.
STEP 1: Mix the dry ingredients. Use a sifter to get rid of the flour and cocoa powder lumps.
STEP 2: Mix the wet ingredients. Use a whisk to mix the oil, sugars, sour cream, and vanilla together. It should be very creamy. Add in the egg and mix again.
STEP 3: Alternate the dry ingredients and buttermilk. By alternating these, everything gets mixed together well. Then, fold in the mini chocolate chips.
STEP 4: Scoop the batter. Scoop the batter into the muffin tin and top with chopped chocolate or more chocolate chips. Then, bake for 18 minutes total.
First, you need a 12 cup muffin tin. Line the tin with muffin liners. These muffins will bake weirdly without the liner. The muffins will not rise as well without the liners and can look odd.
Pull the egg and buttermilk out 2 hours before baking. Cold ingredients will dramatically change the rise of these muffins.
There are two different oven temperatures because we want these to rise like bakery muffins! The higher temperature will encourage those muffin tops to rise quickly. Then, turn the oven temperature down while the muffins continue to bake.
I tried baking these at the lower temperature and they didn't rise as well.
Yes, it just won't be as rich in chocolate.
No, you can also use chocolate chips. It will taste the same.
Yes you can. Double the recipe and use jumbo muffin pan with muffin liners. You will need to increase the baking time for the lower temperature.
I haven't recipe tested this, but if you try an egg less substitution. Let me know!
Storing and Freezing
Store these double chocolate muffins in an airtight container at room temperature. They are best enjoyed up to 3 days after baking.
Freezing The Muffins
You can freeze the muffins. Wrap them tightly in cling wrap and store in an air tight container. Freeze up to 30 days. Let them sit on the counter for 1 hour before enjoying.
Other Muffin Recipes To Try
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Double Chocolate Muffins
- 1 cup All-purpose flour
- ⅓ cup Dutch process cocoa powder
- 1 tsp Baking powder
- ¼ tsp Salt
- ¼ cup Oil
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ¼ cup Sour cream room temperature
- 1 tsp Pure vanilla extract
- 1 Large egg
- ½ cup Buttermilk room temperature
- ¾ cup Mini chocolate chips Regular size is fine too
- 2 oz Chopped chocolate to top muffins
- Preheat oven to 425°F. Line a 12 cup muffin tin with muffin liners. Set aside.
- In a mixing bowl, sift the flour, cocoa powder, baking powder and salt. In a separate mixing bowl, mix the oil, brown sugar, sugar, sour cream and vanilla. Mix until smooth. Add in the egg and mix.
- Add in ⅓ of the dry ingredients and half of the buttermilk, mix until just combined. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Mix. Finish with the rest of the dry ingredients. Stir in the chocolate chips
- Use a cookie scoop and fill the muffin tin ¾ full. Top with large chopped chocolate for the melted chocolate pools. (Or top with chocolate chips)
- Bake for 8 minutes. Reduce oven temperature to 375°F. Bake for another 8-10 minutes. They are done baking when a toothpick inserted comes out clean. Let the muffins cool for 10 minutes in the pan before transferring to a cooling. Allow muffins to cool before serving.