Discover the best double chocolate chip muffins recipe – moist, tender, and bursting with rich cocoa and melty chips. Made with sour cream for bakery-style domes, this easy homemade guide includes step-by-step instructions, vegan/gluten-free adaptations, and storage tips. Ready in 40 minutes!
If you’re on the hunt for the ultimate double chocolate chip muffins, this easy homemade recipe delivers bakery-quality results every time. Bursting with rich cocoa flavor and pockets of melty chocolate, these muffins are moist, tender, and irresistibly chocolatey thanks to the magic of full-fat sour cream.
Perfectly domed and fluffy, they combine a soft, melt-in-your-mouth texture with gooey chocolate in every bite, making them a hit for breakfast, afternoon snacks, or sweet treats for the kids. Whether you’re a seasoned baker or just starting out, this foolproof recipe guides you step by step to create muffins that look and taste professionally made.
In under an hour, you can whip up 12 muffins that store well, freeze beautifully, and satisfy any chocolate craving. If chocolate is your love language, this is the muffin recipe you’ll come back to again and again.
The Double Chocolate Muffin Standard: Worth Every Bite
Since a muffin comes with plenty of calories, it better be worth every bite. For me, the gold standard for a truly perfect chocolate muffin begins with a crisp, bakery-style dome—tall, crackly, and irresistible from the very first glance. Beneath that dome, the inside should be moist and tender, never dry or crumbly, with a texture that melts in your mouth. The flavor must be unmistakably chocolate—rich, deep, and indulgent—so every bite feels like a little luxury.
But perfection doesn’t have to mean complicated. The best chocolate muffins come together quickly and easily, with no fuss or strange ingredients—just simple, reliable pantry staples you probably already have at home. And the beauty of this recipe is that the muffins stay wonderfully fresh for up to five days—if, of course, you can resist eating them all before then.
What You’ll Need to Make the Best Double Chocolate Chip Muffins
This recipe keeps things simple with pantry staples, elevated by rich sour cream and plenty of chocolate chips for extra indulgence. Stick to the measurements, level your flour, and use room-temperature ingredients for the best results. Here’s your ingredient list:
Dry Ingredients:
- 1 ¾ cups (235g) all-purpose flour (spooned and leveled)
- 1 ¼ tsp baking soda
- ½ tsp salt
- ½ cup (45g) Dutch-process cocoa powder, sifted
Wet Ingredients:
- ¾ cup (180ml) full-fat milk, heated until hot (not boiling)
- 1 tbsp instant coffee granules/powder (optional, but it amplifies the chocolate without coffee taste)
- ½ cup (120ml) neutral oil, like canola or vegetable
- 1 cup (200g) packed brown sugar
- 1 tsp pure vanilla extract
- ¾ cup (180g) full-fat sour cream
- 1 large egg (about 55-60g)
Add-Ins:
- 1 ½ cups (255g) semi-sweet or dark chocolate chips (reserve ¼ cup for topping if desired)
Tools You’ll Need:
Yield / Prep / Cook times:
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Step-by-Step Instructions: How to Make Double Chocolate Chip Muffins
Follow these steps and you’ll get muffins with that perfect bakery-style rise, complete with tall domes and a beautifully crackled top:
Step 1. Preheat and Prep:
Preheat your oven to 410°F (210°C) for conventional ovens or 390°F (190°C) for fan-forced. Place the rack in the top third—this high heat jumpstarts the rise for those lofty domes. Line a 12-cup standard muffin tin with paper liners, or grease well if skipping liners.
Step 2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the flour, baking soda, salt, and cocoa powder. Sifting aerates the dry mix and eliminates lumps—key for even baking in these moist double chocolate chip muffins. Whisk briefly to combine, then set aside.
Step 3. Bloom the Cocoa (The Flavor Secret):
In a medium bowl, sift the cocoa powder again (double sifting = silky batter!). Stir in the instant coffee granules, then pour in the hot milk. Whisk vigorously until smooth and lump-free—this “blooming” step unlocks the cocoa’s full flavor, giving your muffins that rich, homemade chocolate depth without bitterness.
Step 4. Add Wet Ingredients:
To the cocoa-milk mixture, whisk in the brown sugar, oil, vanilla extract, sour cream, and egg.
Step 5. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients. Using a whisk or rubber spatula, stir gently until just combined—avoid overmixing! The batter should be smooth and glossy, with a few streaks of flour disappearing. Overmixing can make muffins tough, so stop as soon as it looks uniform.
Step 6. Fold in Chocolate Chips:
Gently fold the chips into the batter. The chips will melt slightly during baking, creating gooey pockets that elevate these double chocolate chip muffins to next-level indulgence. In this recipe, I didn’t top mine with extra chocolate chips, but if you’d like to, reserve ¼ cup for sprinkling on top.
Step 7. Fill and Top the Muffin Tins:
Divide the batter evenly among the 12 muffin cups, filling each about 0.2 inches (0.5 cm) below the rim to leave room for the rise. Sprinkle the reserved chocolate chips on top of each muffin—they’ll melt and crackle beautifully as they bake.
Step 8. Bake for Bakery-Style Perfection:
Bake at the high initial temperature for 5 minutes—this heat blast creates steam for maximum lift. Then, without opening the oven door, reduce to 375°F (190°C) conventional or 355°F (170°C) fan-forced. Continue baking for 18–20 more minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter—melted chocolate is fine!). Total bake time: 23–25 minutes. Oven temperatures vary, so check at 15 minutes after reducing the heat.
Step 9. Cool and Enjoy:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Resist the urge to dig in right away—the structure needs time to set as they cool, which prevents soggy bottoms. After 15 minutes, they’re perfect to enjoy warm, with chocolate chips still melty and irresistible.
NOTE: If you can resist the temptation (and convince your husband and kid to wait a little longer), top them with your favorite frosting. In our family, we love using chocolate buttercream on muffins too! And if I’m short on time, my husband’s favorite quick fix is a simple lemon glaze splashed over the top of any baked good—he absolutely loves it. Please check below for the best frosting options!
Essential Tips for the Best Double Chocolate Chip Muffins
Here are some straightforward tips to help your muffins turn out tall, moist, and full of chocolate:
- Measure Like a Pro: Spoon flour into your cup and level with a knife—packing makes dense muffins. Always sift cocoa to avoid gritty bits in your homemade double chocolate chip muffins.
- Bloom the cocoa: Mix cocoa powder with hot milk before adding other wet ingredients. This step unlocks richer, smoother chocolate flavor.
- The High-Heat Hack: Start at 410°F for that perfect dome. If your oven runs hot, 400°F works too. Skipping this step = flatter tops.
- Fold in chocolate chips last: This prevents them from sinking. You can chill the batter for a few minutes if you want the chips to stay in place.
- Use sour cream for moisture: It makes the muffins tender and reacts with baking soda to give lift. Yogurt works as a 1:1 substitute.
- Mix Gently: Stir just until combined. Overmixing makes muffins tough.
- Choose the Right Pan: Standard tins give bakery-sized muffins; mini tins bake faster, jumbo muffins take longer at a slightly lower temp.
Best Frosting & Glaze Ideas for Double Chocolate Chip Muffins
In our family, muffins don’t always go naked—sometimes we dress them up with a frosting or glaze. On days when I’m feeling creative, I pull out my piping bag for a perfect swirl. On busier days, a simple homemade spread works beautifully. And when I’m feeling particularly lazy, I reach for my husband’s favorite: a quick lemon glaze, which he insists “goes with everything.” Here are some of our top picks for pairing with double chocolate chip muffins:
1. Chocolate Buttercream (The Classic Choice)
There’s nothing quite like a rich chocolate buttercream to double down on the indulgence of a chocolate muffin. It intensifies the cocoa flavor and perfectly complements the melty chocolate chips baked inside. You can go for a professional touch by piping a swirl with a star tip for that bakery-style look, or keep things casual by spreading it with a knife for rustic charm. For a trendy sweet-and-salty twist, a tiny sprinkle of sea salt on top works wonders. Try my Chocolate Buttercream recipe for a rich, smooth frosting that’s perfect for piping or spreading.
2. Lemon Glaze
For those who like contrast, a bright lemon glaze is a refreshing counterpoint to the richness of chocolate. Its zesty tang cuts right through the decadence, creating balance in every bite. Making it couldn’t be easier—just whisk ½ cup (60 g) powdered sugar with 1–2 tbsp fresh lemon juice until smooth, then brush or drizzle it over the muffins. The result can be rustic and playful if you let the glaze drip naturally, or polished and neat if you apply it evenly with a brush.
3. Cream Cheese Frosting
Tangy cream cheese frosting is another fantastic match for double chocolate muffins. Its slight sharpness reins in the sweetness while echoing the subtle sour cream already baked into the batter. You can spread it on generously for a homestyle finish, or pipe it elegantly and top with chocolate shavings for extra flair. For best results, chill the frosting briefly before piping—this makes it easier to handle and gives you smoother, more defined swirls. Follow my Cream Cheese Frosting recipe for the perfect consistency and flavor every time.
4. Mocha Frosting
If you’re a coffee lover, mocha frosting turns your muffins into café-style treats. It enhances the optional coffee notes in the batter and delivers that comforting coffeehouse vibe. You can make it by simply adding a spoonful of dissolved instant coffee to the classic chocolate buttercream recipe. Pipe it into soft rosettes for a sophisticated finish, and dust lightly with cocoa powder for that picture-perfect coffee shop look.
5. Simple Chocolate Ganache
Sometimes, simplicity is the ultimate luxury—and that’s where chocolate ganache comes in. Smooth, glossy, and indulgent, it adds richness without overwhelming sweetness. To make it, heat ½ cup (120 ml) heavy cream until steaming, pour over ¾ cup (130 g) chopped semi-sweet chocolate, let sit 2 minutes, then stir until smooth. Cool slightly to thicken. Once slightly cooled, it can be used to dip muffin tops for a sleek, shiny finish, or drizzled freely for a more relaxed presentation. For a final flourish, sprinkle flaky sea salt or crushed nuts before the ganache sets, adding texture and a touch of elegance.
Whether you go classic, zesty, or indulgent, these frostings and glazes transform your double chocolate chip muffins into an irresistible treat—perfect for family breakfasts, cozy afternoons, or any time you need a chocolate fix.
Dietary Adaptations for Double Chocolate Chip Muffins
This double chocolate chip muffin recipe is versatile enough to accommodate a range of dietary needs without losing its rich, moist texture from sour cream. These adaptations let everyone enjoy a homemade treat tailored to their preferences:
- Vegan Double Chocolate Chip Muffins: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), use coconut yogurt instead of sour cream, almond milk in place of regular milk, and dairy-free chocolate chips, such as Enjoy Life. The result is still decadently moist and full of flavor.
- Gluten-Free Double Chocolate Chip Muffins: Swap in a 1:1 gluten-free flour blend, like Bob’s Red Mill, and add ½ tsp xanthan gum if it’s not included. If the batter seems too thick, stir in 1 tbsp extra milk to maintain a light, bakery-style crumb.
Storage and Freezing: Keep Your Muffins Moist for Days
No one enjoys a dry, stale muffin, but these sour cream double chocolate chip muffins stay wonderfully moist thanks to the combination of oil and dairy. Here’s how to keep them fresh:
- Room Temperature: Let the muffins cool completely, then store them in an airtight container for up to 3 days. If stacking, place parchment paper between layers to prevent sticking.
- Refrigerator: Keep muffins in a covered container for up to 5 days. To revive their moisture, warm briefly in the microwave for 10–15 seconds—steam works wonders.
- Freezing: For baked muffins, let them cool completely and store in a zip-top bag for up to 3 months. Thaw overnight in the fridge or heat for about 30 seconds in the microwave. For unbaked muffins, portion the batter into a lined muffin tin, freeze until solid, then transfer to a bag. Bake from frozen, adding about 5 extra minutes to the baking time.
Pro tip: Wrap muffins individually in plastic before bagging for convenient grab-and-go snacks—they’ll taste fresh and homemade every time.
A Sweet Ending to Your Double Chocolate Chip Muffin Adventure
I hope this easy recipe inspires you to bake moist, bakery-style muffins that are tender, rich, and full of chocolatey goodness. Perfect for breakfast, snacks, or gifting, these muffins—classic, mocha, or gluten-free—are sure to become a favorite. Grab your whisk, preheat the oven, and enjoy the magic of homemade baking!
FAQs for Double Chocolate Chip Muffins Recipe
Q: How do I make moist double chocolate chip muffins with sour cream?
A: Sour cream ensures moist double chocolate chip muffins! Use ¾ cup full-fat sour cream with hot milk, oil, brown sugar, vanilla, and egg. Mix with sifted flour, cocoa, and baking soda, then fold in 1½ cups chocolate chips. Bake at 410°F for 5 min, then 375°F for 18-20 min for bakery-style domes. Ready in 40 min.
Q: What’s an easy double chocolate muffins recipe for beginners?
A: This beginner-friendly double chocolate muffins recipe uses pantry staples. Sift flour, cocoa, baking soda, and salt; bloom cocoa in hot milk for rich flavor. Combine with wet ingredients, fold in chips, and bake 23-25 min at 410°F, then 375°F. No mixer needed for fluffy, domed muffins.
Q: How can I get bakery-style double chocolate chip muffins at home?
A: For bakery-style double chocolate chip muffins, preheat to 410°F for 5 min to create domed tops, then lower to 375°F for 18-20 min. Fill liners nearly full, top with chips, and use sour cream for a tender crumb. Test with a toothpick for moist crumbs.
Q: How do I store moist chocolate muffins with sour cream?
A: Store cooled sour cream double chocolate muffins in an airtight container for 3 days at room temp or 5 days in the fridge (warm 10-15 sec to refresh). Freeze for 3 months in zip-top bags; thaw overnight or microwave 30 sec. Freeze unbaked batter and add 5 min to bake time.
Q: Can I make vegan double chocolate chip muffins?
A: Yes, adapt this recipe for vegan double chocolate chip muffins! Use a flax egg (1 tbsp flaxseed + 3 tbsp water), coconut yogurt instead of sour cream, almond milk, and dairy-free chips. Bloom cocoa in hot milk for flavor. Bake as directed for moist, indulgent results.
