Double Chocolate Muffins

Double Chocolate Muffins with a good fluffy crumb and irresistibly soft, cracked tops! These decadent muffins are rich, moist, and bursting with chocolate flavor in every bite. If you're craving a bakery-style treat, this Double Chocolate Muffins recipe will hit the spot.

A reader favorite since 2014, these Double Chocolate Chunk Muffins are the ultimate indulgence for any chocolate lover. Each bite melts in your mouth with gooey chocolate chips, a tender crumb, and that signature muffin top everyone loves. If you adored our Best Chocolate Brownies or Chocolate Cakeget ready because these muffins might just become your new favorite.

What Makes This Recipe So Good

These Double Chocolate Muffins are everything you love about a classic muffin, only richer, softer, and far more chocolatey. The secret lies in the good balance of cocoa powder and melted chocolate, creating a moist, tender crumb that's never dry or heavy. Each bite is deeply satisfying, with bursts of melted chocolate chunks and just the right amount of sweetness.

What makes this Double Chocolate Muffins recipe stand out is how easy it is to make. You don't need a mixer or fancy ingredients, just simple pantry staples and a few minutes of prep. The result is bakery-style Double Chocolate Chunk Muffins with tall, domed tops and a melt-in-your-mouth texture that stays soft for days. Now if you fancy a healthier muffin try our banana oat muffin recipe.

What Goes Into Double Chocolate Muffins

Each ingredient works together to give you bakery-style muffins that are moist, rich, and full of melty chocolate chunks in every bite.

• Unsweetened Cocoa Powder: Adds rich, intense chocolate flavor. For an even deeper taste, use Dutch-process cocoa for a darker, more indulgent muffin.
• Sour Cream: Keeps the muffins incredibly moist while adding a subtle tang that balances the sweetness.
• Buttermilk: Reacts with the baking powder and soda to create a light, airy crumb and that signature fluffy texture.
• Semi-Sweet Chocolate Chunks: The heart of every Double Chocolate Chunk Muffin. They melt into pockets of chocolatey goodness and make each bite extra decadent.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat and Prepare: Set your oven to 425°F (220°C) and lightly grease a 12-cup muffin pan with butter. This ensures your muffins release easily and bake evenly.

1. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, white and brown sugar, baking powder and soda, and salt until combined.

1. Add Chocolate Chunks: Stir in three-quarters of the chopped chocolate chunks and toss them in the dry mixture. Coating them in flour prevents the chunks from sinking to the bottom while baking.

1. Combine Wet Ingredients: Make a well in the center of the dry mix and add oil, eggs, sour cream, buttermilk, and vanilla. Whisk the wet ingredients together in the well before incorporating them into the dry mixture.

1. Fold Batter Gently: Use a spatula to fold the wet and dry ingredients together until combined. The batter should be thick with a few lumps, avoid overmixing to keep the muffins tender.

1. Fill Muffin Cups: Spoon the batter evenly into the muffin pan, filling each cup just over three-quarters full. Top with the remaining chocolate chunks for extra melty chocolate on top.

1. Bake in Two Stages: Bake at 425°F (220°C) for 8 minutes to help the muffins rise, then reduce the temperature to 350°F (175°C) without opening the oven. Continue baking until firm and a toothpick comes out clean.

1. Cool and Enjoy: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. Let them cool completely for a reliable texture and flavor before serving.

For an indulgent breakfast or brunch spread, try pairing these Double Chocolate Muffins with Caramelized Fig Toasted Oatmeal. The sweet, earthy figs and warm oats balance the deep cocoa flavor of the muffins beautifully.

If you're serving them as dessert or a cozy afternoon treat, add a refreshing contrast with Honey Lime Fruit Salad. The bright citrus and natural sweetness of the fruit lighten the richness of the muffins, making every bite feel perfectly balanced. For an ultimate chocolate overload, you could also serve these warm alongside a scoop of this easy low-carb double chocolate mousse.

Kitchen tip

• Don't overmix your batter. We like to stop stirring as soon as we see no more streaks of flour. A few small lumps are fine and will keep your muffins tender and fluffy.
• Use good-quality cocoa powder. It makes a huge difference in flavor! Dutch-process cocoa gives these muffins that deep, bakery-style chocolate taste.
• Bake at high heat first, then lower the temperature. Starting hot helps the muffins rise tall with those beautiful cracked tops everyone loves.
• We always press a few pieces of extra chocolate chunks into the batter before baking for that glossy, melted chocolate finish that makes these Double Chocolate Chunk Muffins so irresistible.

Recipe FAQ's

Yes, you can use regular unsweetened cocoa powder, but Dutch-process gives a deeper, smoother chocolate flavor and a darker color.

Semi-sweet chocolate chunks or chips are ideal for these Double Chocolate Muffins, but you can mix in milk or dark chocolate for variety.

Make sure your baking powder and baking soda are fresh. Also, start baking at a higher temperature to help the muffins puff up quickly.

What you need

• 2 cups flour all purpose or plain
• 3/4 cup unsweetened cocoa powder or dutch process for richer muffins
• 3/4 cup light brown sugar packed
• 3/4 cup white granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 oz semi-sweet dark chocolate or milk chocolate, roughly chopped and divided
• 2/3 cup cooking oil
• 2 large eggs at room temperature
• 3/4 cup sour cream
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract

Method

1. Preheat oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
2. In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in 3/4 of the chocolate chunks and coat in the dry mixture so they don't sink to the bottom while baking.
3. Make a well in the middle and add in oil, eggs, sour cream, buttermilk and vanilla. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients, until some of the bigger lumps have been smoothed out. The batter will be thick.
4. Spoon the batter evenly into the prepared muffin cups just over 3/4 full (give the tops room to rise). Top with the remaining chocolate chunks.
5. Bake muffins in the hot oven for about 8 minutes at 425°F (220°C), until muffins have puffed up slightly above muffin tray. Then reduce oven heat to 350ºF (175°C). Do NOT open oven when reducing temperature. Bake for a further 10-12 minutes or until a toothpick inserted in the centre of one comes out clean. The tops should be firm to the touch.
6. Let muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely.