This Double Chocolate Muffin Recipe makes the fudgiest breakfast for chocolate lovers. A copycat of Costco double chocolate muffins with whole wheat flour and chocolate chips.
Eating chocolate muffins for breakfast feels a little decadent, but baking them with whole wheat flour makes me feel a little better about treating my family to these Whole Wheat Chocolate Chip Muffins.
❤️ Why You’ll Love This Recipe: These big, fluffy, rich double chocolate muffins are always a crowd-pleaser for breakfast or brunch. They have a soft, tender texture and plenty of chocolate chips throughout.
Update: We’ve been making these double chocolate muffins for years. They’re a favorite of my husband, so I’ve updated this post with new tips and photos!
How to Make Double Chocolate Muffins
This recipe is adapted from King Arthur Flour’s Golden Chocolate Chip Muffins Recipe.
Before you get started, all of the ingredients should be at room temperature so they blend properly. This way, the muffins will bake to be big beautiful bakery style muffins.
As with any muffin, only mix the batter until it’s just combined. It should not be over-mixed, and leaving a few lumps in the batter is totally fine.
Then, gently fold the chocolate chips into the batter.
This batter is thick! I use a cookie scoop to fill the muffin cups. You’ll fill the muffins cups right up to the top.
Look for whole wheat flour in the same aisle where you find your traditional all-purpose flour.
This is the King Arthur cocoa I prefer to use. It works for all types of recipes, Dutch-process as well as regular cocoa. It includes black cocoa for a dark rich color.
My husband prefers the chocolate muffins with coarse sugar on top. If you like some extra crunch, go ahead and add a sprinkle before baking.
Looks-wise, it’s hard to be certain that chocolate chips will be on the surface of your muffin when you scoop the batter into the muffin cups. For a little garnish, you can sprinkle a few chips onto the surface of each muffin before you bake them.
Store leftover muffins in an airtight container at room temperature for up to four days. For longer storage, keep the muffins in the freezer for up to six months. Defrost on the counter for a few hours to serve.
More Muffin Recipes
If you love this chocolate muffin recipe, try these other easy muffin recipes next:
- Best Blueberry Streusel Muffins have a buttery and sweet crumble topping and fresh or frozen berries.
- Pumpkin Chocolate Chip Muffins are perfect for fall with canned pumpkin and plenty of chocolate.
- Blueberry Oat Muffins have a hearty, oaty flavor and tons of berries.
Double Chocolate Muffins
- ½ cup butter room temperature
- ⅔ cup Dutch-processed unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup milk
- ⅓ cup sour cream not non-fat or yogurt
- 1 cup white whole wheat*
- 1 cup all-purpose flour*
- 1 ½ cups chocolate chips
- coarse sugar for topping
- Preheat oven to 350°F. Lightly grease a 12 cup muffin pan or line with muffins papers.
- In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt, and vanilla until fluffy. Beat in eggs, then mix in milk and sour cream. Mix in flour, then chocolate chips.
- Divide batter equally between the muffin cups, they will be full. Sprinkle each muffin with a little coarse sugar if desired.
- Bake for 25-30 minutes, or until a toothpick inserted in center comes out without crumbs on it – chocolate is ok. Remove from oven, cool on wire racks 10 minutes, remove from pan to wire racks and cool completely.
I made these, but halved the sugar and substituted a cup of kefir for the milk and sour cream and avocado oil for the butter. They tasted like chocolate cake. I will definitely make them again!!!
Thanks for sharing your changes Vanessa – glad they were a hit.