Double Chocolate Muffins
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.
Ingredient Notes
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.
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.
Double Chocolate Muffins
These double chocolate muffins with whole wheat flour and chocolate chips are rich, fudgy, and topped with sugar.
Ingredients
- 1/2 cup butter, room temperature
- 2/3 cup Dutch-processed unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup milk
- 1/3 cup sour cream (not non-fat) or yogurt
- 1 cup white whole wheat*
- 1 cup all-purpose flour*
- 1 1/2 cups chocolate chips
- coarse sugar, for topping
Instructions
- 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.
Notes
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 257mgCarbohydrates: 54gFiber: 4gSugar: 30gProtein: 7g
Nutrition information is calculated by Nutritionix and may not always be accurate.
I halfed the recipe (but forgot to half the yogurt) and substitued molasses for sugar. it was so fudgy inside! and it was really good
Sounds like it was a delicious mistake. Thanks for sharing Ellen.
I made these muffins and they were delicious……but I think I may have “whipped” the batter too much because the bottom were crumbly! I followed the recipe completely! Otherwise, they were amazing!
Thanks for any insight!
Hi Connie – with muffins when you add the flour you only want to mix it just until the flour is incorporated.It also sounds like maybe they needed a shorter cook time or the pan should have been further away from the heating element on the bottom of the oven
These were pretty good. I recently started baking with only whole wheat pastry flour so have been trying a lot of new recipes. I didn’t have yogurt or sour cream so I used unsweetened applesauce and reduced the sugar to 3/4 to compensate for the added sweetness from the applesauce. They turned out a little dryer than I would like, but they were sweet enough and rich. I may have over baked them at 25 minutes. My oven is unpredictable. Sour cream would have made them more moist, too. I filled 12 muffin tins and they did rise up spilling over the edge quite a bit. Probably could have done a bakers dozen just fine. Thanks for the recipe! I would make these again. I like the idea of adding zucchini. I’ll try that in the summer!
I used olive oil instead of butter, brown sugar instead of sugar, flax egg, and dairy free sour cream. They were scrumptious. Great recipe, Barbra.
Hello! These look delicious. Is there anything I can use instead of sour cream?
Thank you! 🙂
Yogurt would work well too.
I used applesauce and reduced the sugar by 1/4 cup. Worked great.
Hello there! Can I substitute the white sugar for brown sugar? Also, can I use water instead of milk? We are dairy-free, so for the egg I will just use flax. 🙂 Please get back to me soon! I can’t wait to make these chocolatey delights! They look scrumptious!
Thanks Annabel – I think you’ll be fine to substitute brown sugar and water. I haven’t used flax as a substitute for eggs, so I’m not sure how that will affect the muffins. Let me know how it goes. 🙂
It went great! I did end up using milk though…but the flax egg and brown sugar were great substitutes. They make great mini muffins too…and I love putting fudge chunks in them. I want to try walnuts!
Thanks for the update! Glad it went well 🙂
Ok, call me crazy, but I just added about a cup of finely shredded carrots. I’ve heard of people adding zucchini to chocolate recipes before but have never tried it. I really needed to satisfy my sweet tooth but wanted a little nutrition too. Your muffin recipe definitely took care of the sweet part and the hidden carrots and whole wheat flour make me feel a little better about myself. 🙂 Thanks for posting!
I like the way you think! I might have to try carrots next time too. Thanks for sharing.
This looks amazing! cant wait to make some!
Can you replace the cup of sugar with a cup of honey?
No, I wouldn’t recommend it. Honey is sweeter than sugar and would add more liquid to the batter. Maybe search for a recipe using honey instead of sugar and adapt it.
If you want to do honey, reduce to 3/4 cup to adjust for sweetness and reduce the overall liquid. You could try just taking out the sour cream or reducing the milk to 1/3 cup or so.
I have made these muffins MANY times – every once in awhile, you just need something sweet and satisfying. Although I have my own baking blog and am therefore constantly surrounded by sweets, I have to really watch my blood sugar due to unfortunate genetics. These muffins are WONDERFUL. I’ve tried several other recipes, but this is the best and I keep coming back to it. Thank you =)
Thanks so much Jacqueline! I have a big sweet tooth too 🙂
GREAT recipe. Turned out exactly as pictured…thanks!
Thanks Katy! Glad you enjoyed them.
I JUST MADE THEM AND THEY ARE DELICIOUS AND CHOCOLATY!!!!!! I WILL DEFIANTLY BE MAKING THEM AGAIN : )
Thanks Cindy – so glad you enjoyed them. I should make the again soon.
They were a hit with the family and used 1/2 cup less sugar!!!!
Thank you!
Thanks Sheri – so glad you liked them. Nice to know they’re great even lightened up a bit.
These were delicious muffins! Thanks so much for sharing. My family has been enjoying them from the freezer for a few weeks now. I even added a bit of ground flax. Here’s my post about them http://sassysweetonline.com/?p=262.
These really are as fabulous as they look! I use half the butter (4 tbsp), 6 oz plain whole milk yogurt and 3 oz whole milk, and 1 cup chocolate chips and they are super decadent and delicious. My husband who doesn’t care for ‘healthy’ baked goods says these are equivalent to the best, moist chocolate cake he’s ever eaten! Thanks for the incredible recipe – it’s on my favorites list!
Hi Lise – thanks for taking the time to let me know you made and loved the muffins! So fun that your husband was a fan too. I’ll have to try your changes.
This has perfect breakfast written all over it!
Beautiful muffins! They sound amazing and I’m sure they taste even better. Can’t wait to try these! And my little ones are even more excited for me to try these. Great recipe!
Boy, do these look great, Barbara! I’d eat them all day…
I would never think of pairing chocolate and wholewheat. Great idea. I think the nuttiness would be delicious with the chocolate!
Beautiful, Barbara! I love chocolate anything!
You had me at whole wheat Barbara and the you go to say chocolate- OMG heaven!! Love the pictures, recipe, your blog!:)