This Double Chocolate Chip Muffins Recipe makes the fudgiest breakfast for chocolate lovers. A copycat of Costco double chocolate muffins with whole wheat flour and chocolate chips!
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Eating chocolate muffins for breakfast feels a little decadent, but baking them with whole wheat flour makes me feel a better about treating my family to these Whole Wheat Chocolate Chip Muffins.
❤️ Why You’ll Love This Chocolate Chip Muffin Recipe: These big, fluffy, rich double chocolate muffins are always a crowd-pleaser for breakfast or brunch. They have a soft, tender texture, moist crumbs, 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 This Double Chocolate Chip Muffins Recipe
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. It really makes a huge difference in the structure of the 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.
Notes on Key Ingredients
Whole Wheat Flour: Look for whole wheat flour in the same aisle where you find your traditional all-purpose flour.
Cocoa: 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.
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Double Chocolate Chip Muffins Recipe
Equipment
Ingredients
- ½ cup butter room temperature
- ⅔ cup Dutch-processed unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 eggs
- ¾ cup milk I use whole milk.
- ⅓ cup sour cream not non-fat or yogurt
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 ½ cups chocolate chips
- coarse sugar for topping
Instructions
- Preheat oven to 350°F. Lightly grease a 12 cup muffin pan or line with muffin liners.
- In a large 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. (Some chocolate on the toothpick is ok.)
- Remove from oven and cool on a wire rack for 10 minutes. Remove muffins from the pan and set on wire racks to cool completely.
Notes
- You can use 2 cups all-purpose flour or 2 cups whole wheat pastry flour instead of using two different flours.
- I like using whole milk for the higher moisture content, but you can substitute a lower-fat milk or a nondairy milk.
- Plain yogurt can be used in place of the sour cream.
Nutrition
Decorating Ideas
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.
Storage Suggestions
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. A great option to classic blueberry muffins!
More Fabulous Muffin Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Marla
Love that you used whole wheat in these. Wish I had some for breakfast right now 🙂
Lindsay @ Pinch of Yum
Chocolate for breakfast is always a good thing. 🙂
Sasha @ The Procrastobaker
These look 100% professional, i would be happy to buy these from a bakery for sure! and would definitely feel no guilt in tucking a few away for brekkie 🙂 gorgeous recipe, im saving it and hope to give it a try sometime!
Tracey
These look fantastic Barbara! I’m a big fan of chocolate for breakfast, especially when it’s a muffin, which is totally fair game 🙂
Lorraine @ Not Quite Nigella
Mum what a great idea making them more healthy and when they’re chocolate flavoured you really can’t tell! 😀 xxx
Kathleen
Barbara, I’m soooo drooling all over my keyboard!
Peggy Clyde
Those look so good and chocolately. Yummy. Thanks.
Donna
I love the Costco chocolate muffins, but I bet yours are better!
Cathy at Wives with Knives
A homemade muffin and a cup of good coffee are my idea of the ideal weekday breakfast. These look delish, Barbara. I make muffins often but never think to make chocolate ones. Thanks for a very tempting recipe.
Maris(In Good Taste)
I would love a chocolate muffin for breakfast and these look so perfect!
Alison @ Ingredients, Inc
These look fantastic! I want one tonight for dessert! I missed you so much this weekend in Utah. I may be back in January so will keep you posted!
Chris
Love these! I use whole wheat pastry flour a lot and prefer it over all purpose.
Mimi
They looked great on Reeni’s blog and they look great here.
Mimi
BreAna {Sugar and Spice and All Things Iced}
These sound delightful! Love the addition of whole wheat! 🙂
Barbara | Creative Culinary
They look so decadent chocolately that yes, knowing they are made with whole wheat flour does sort of help me convince myself that they are in fact healthy. Which is why I would do the sugar on top! 🙂
Kira
I just started following your website. I found you when serching for a monkey bread recipe – I cannot wait to try yours. It looks delicious. And these muffins will be tried as well. Thanks for sharing. I will be checking your site often.
Barbara
Thanks for following! The monkey bread is my most popular post. I hope you love it as much as we do. Thanks!
Deborah
I’m always up for a muffin recipe, and I’m always looking for new ways to incorporate whole wheat. This recipe looks perfect!
gloria
WOW Barbara! look amazing, gloria
April
These look great! I am wanting to start making sure to feed my family healthier, this look just the way to start!
Rosa
Beautiful muffins! They look really tempting.
Cheers,
Rosa