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.
Sue
These look amazing! Love the cracked tops! Another must-try, Barbara!
Betty @ scrambled henfruit
These chocolate delights with whole wheat flour have to be good for you, right? They look sooooo good! I’m bookmarking this one! 🙂
Anna Johnston
For breakfast. So impressed. I love choc muffins. Mmmmmm. Yours look gorgeous, can’t wait to try. Will whip up a batch on the weekend.
Ashley@Bakerbynature
Chocolate is my favorite way to begin the day, and look at you making it healthier!
Evan @swEEts
Reeni’s dishes are always delicious so I can only imagine how good these are too! Plus they’re whole wheat so that makes them healthy right??
Rocky Mountain Woman
I’ll bet I could even get my picky three year old grandson to eat these lovely things!
He’s with me for a few days, so I’ll give it a try….
Megan
On the must try list!
Paula
Yes! Yes! Yes! The whole wheat in these make them perfect for a *healthy* breakfast muffin. The chocolate chips in them just make them wonderful!
Kitchen Belleicious
I love chocolate anything but having them in sweet muffins using whole wheat has to be the best way! Awesome idea and perfect for breakfast or a snack
Blond Duck
Oh, hooray!
Joy
Great recipe. I liked that you used whole wheat flour.
Reeni
Your muffins look so big and beautiful Barbara! It’s hard to imagine I made 12 out of them when I see how high these raised. Thanks for making them and for the shout-out!
Heidi @ Food Doodles
Those look fantastic! I love chocolate muffins like this but haven’t had one in forever. I love that you used whole wheat flour. I’m going to give these a try sometime soon, they look so good!
natalie (the sweets life)
i’m all about the occasional decadent muffin for breakfast! 🙂 YUM!
Angie's Recipes
Those muffins look so intriguing!
Peggy
These muffins look perfect! Love Reeni’s blog and have no doubt that these were delicious =)
Charissa
I love how this recipe can be so healthy…with yogurt and whole wheat flour. It’s making me very hungry for chocolate (which I always am anyways!). Thanks for sharing such a beautiful recipe!
Faith
Mmm, I can never resist a good muffin! Love the look of these big, puffy ones. Reeni’s recipes really are great, aren’t they?
Judy
Barbara, I actually made these muffins a couple of years ago and used white whole wheat flour. I gave them my highest rating, because they are unbelievably delicious and will definitely satisfy a chocolate craving with the least amount of damage to your diet.
kelley
I could totally go for one of these right now- the breakfast of champions. My boys would love these!