Chocolate Chocolate Chip Muffins are the ultimate grab and go breakfast pastry for all you chocolate lovers out there. Made in 30 minutes, this moist, homemade muffin batter combined with melt-in-your-mouth chocolate bits could start even a Monday morning off on the right foot.
Reasons You’ll Love This Recipe
Chocolate, Chocolate and more Chocolate – If that isn’t encouragement enough I don’t know what could be.
Easy Peasy – This recipe is made in 30 minutes and uses simple, classic baking ingredients.
On The Go – These are a quick morning treat to grab on your way to work or to shove in your kids hands on the ride to school.
Sour Cream – If you’ve never had muffins made with sour cream, you’re in for a real treat! They create an incredibly moist texture.
Kid Approved – I don’t know what kid wouldn’t approve of triple chocolate chip muffins for breakfast.
Chocolate for breakfast… need I say more? Ignore the haters who tell you this is just a cupcake, grab your baking supplies, and start on making these delectable, double chocolate chip muffins!
Ingredients and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. . If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- All Purpose Flour – This ingredient will be the base for your muffin batter. You can try using a gluten free flour of your choosing, it just may be a bit more crumbly. However, it will still taste just as delicious.
- Baking Soda – Baking soda will allow your muffins to rise in the oven and create a gorgeous texture.
- Semi-Sweet Chocolate – You can use semi-sweet chocolate chips, or chop up a semi-sweet chocolate baking bar.
- Dark Chocolate Chips – You can either buy the dark chocolate chips or chop up a bar of your favorite dark chocolate. You also don’t have to use dark chocolate and can use any combination of chocolate chips that you prefer.
- Unsalted Butter – Since there is salt in the recipe already, use unsalted butter.
- Cocoa Powder – Use unsweetened cocoa powder, I personally like using a dark cocoa!
- Sour Cream – This really gives the muffins a beautiful texture. If you don’t have any on hand, you can substitute mayonnaise or greek yogurt instead.
How To Make Chocolate
Chocolate Chip Muffins
- Start by preheating the oven to 375°. Grab a large bowl and add the flour, baking soda and salt. Whisk this together and set it to the side.
- Next in another large bowl, add your chopped up baking chocolate and the unsalted butter. Allow this to melt in the microwave or on the stovetop and stir until smooth. If you’re using the microwave make sure to heat this in 15 second intervals. Let the chocolate cool for about 5 minutes.
- To the melted chocolate, add the granulated sugar, cocoa powder, eggs, vanilla extract and sour cream. Beat this together with an electric mixer.
- Pour the chocolate mixture over top of the dry ingredients. Turn the electric mixer onto a low setting and combine the wet ingredients with the dry ingredients until fully combined.
- Fold in the dark chocolate chips gently and reserve a ½ cup of the remaining chips for the end.
- Prepare a muffin pan with liners, and evenly pour the batter into the muffin tins. Place the muffins in the oven and bake for 20 minutes or until a toothpick stuck in the middle of the muffin comes out almost clean. Remove the hot muffins from the oven and immediately press a few extra dark chocolate chips into the tops of the muffins. They won’t stick if the muffins are cool. Wait for them to chill completely before serving.
Recipe Tips and Advice
Storage – You can store these in an airtight container at room temperature for about three days or in the fridge for up to a week. You can freeze these as well for up to 3 months, just make sure they’re completely cool before popping them in the freezer. To thaw, just allow them to sit out at room temperature.
Equipment – You’ll need an electric mixer, a muffin tin and liners, a spatula, some mixing bowls, measuring cups, and a whisk.
Don’t Overheat – Be careful when melting the semi-sweet chocolate …it can easily overheat and seize. To prevent this, cook in 15 second increments stirring between each heating cycle.
Avoid Overbaking – Bake until a toothpick or knife come out of the center of the muffin almost clean. Remember they will continue to bake for another minute or two even after they are removed. Overbaked muffins will be dry.
Don’t Rush Perfection
Do not speed up the process and mix all the ingredients together right away. Make sure to combine the dry and wet ingredients separately before mixing them together.
Chances are the muffins came out dry because they were overbaked. Make sure to take the muffins out of the oven right before they’re ready, because they’ll continue to bake the first few minutes they come out of the oven. A good way to check is to stick a toothpick in the muffins while they are baking and if the toothpick comes out almost clean, you know it’s ready to come out.
This could be because your muffins are undercooked or you took them out of the muffin tin before letting them set and cool for a few minutes.
More Recipes To Try
More Chocolate Recipes You’ll Love!
Muffins Recipes To Try
- Banana Bread Muffins
- Chocolate Chip Pumpkin Muffins
- Sweet Potato Muffins
- Lemon Crumb Muffins
- Oatmeal Cookie Muffins
Tried this recipe?
I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
Chocolate Chocolate Chip Muffins
- Muffin Pan
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces semi-sweet chocolate chips or chopped
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/4 cup cocoa powder
- 2 eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups dark chocolate chips divided
- Preheat the oven to 375 degrees and prepare a 12 count muffin pan with cupcake/muffin liners. Set aside.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- Melt the semi-sweet chocolate and butter in the microwave or stove top until melted and stir until smooth. Allow the mixture to cool for 5 minutes.
- Use an electric mixer on medium low speed and add the sugar, cocoa, eggs, vanilla extract and sour cream until well incorporated.
- Reduce speed to low and combine the flour mixture with the chocolate mixture until fully mixed. Gently fold in 1 cup of the dark chocolate chips, reserving ½ cup for after baking.
- Bake for 20 minutes or until a toothpick or knife inserted in a middle muffin comes out mostly clean.
- Remove the muffins from the oven and top with the remaining chocolate chips, pressing lightly into the tops of the muffins. Allow to cool before serving.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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