• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast » Muffins

    Double Chocolate Muffins

    Published by Melissa on April 28, 2022 | Updated June 10, 2022 | 78 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    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.

    cooling rack with chocolate chip muffiins

    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!

    pinterest button for double chocoalte chip muffins

    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.

    collage of the steps to make double chocolate chip muffins

    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. 

    collage of baking chocolate chip muffins

    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.

    chocoalte muffins before baking

    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. 

    baked chocoalte chip muffins in a muffin pan

    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 chip muffins
    Print Recipe Pin Recipe Rate this Recipe
    4.54 from 32 votes

    Double Chocolate Muffins

    These double chocolate muffins with whole wheat flour and chocolate chips are rich, fudgy, and topped with sugar. 
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Muffins
    Servings: 12 muffins
    Calories: 373kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • KitchenAid KG25H0XMC Professional HD Series Stand Mixer, 5 Qt, Metallic Chrome
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
    • USA Pan Bakeware Cupcake and Muffin Pan, Nonstick Quick Release Coating, 12-Well, Aluminized Steel

    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 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

    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

    *Can sub 2 cups all-purpose flour or 2 cups whole wheat pastry flour

    Nutrition

    Serving: 1g | Calories: 373kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 257mg | Fiber: 4g | Sugar: 30g
    Pin
    Share
    Tweet
    « Black Magic Cake
    Buttermilk Skillet Cornbread »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. ellen

      December 01, 2018 at 7:03 pm

      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

      Reply
      • Barbara Schieving

        December 01, 2018 at 11:45 pm

        Sounds like it was a delicious mistake. Thanks for sharing Ellen.

        Reply
    2. Connie

      April 08, 2018 at 4:33 pm

      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!

      Reply
      • Barbara Schieving

        April 08, 2018 at 4:42 pm

        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

        Reply
    3. Tina

      December 30, 2017 at 6:55 am

      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!

      Reply
    4. Emiley Ann Ivkovits

      March 25, 2017 at 2:12 pm

      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. 

      Reply
    5. Titi van Wooerdon

      March 25, 2017 at 2:09 pm

      Hello! These look delicious. Is there anything I can use instead of sour cream?

      Thank you! 🙂

      Reply
      • Barbara Schieving

        March 25, 2017 at 10:14 pm

        Yogurt would work well too.

        Reply
      • Tina

        December 30, 2017 at 6:46 am

        I used applesauce and reduced the sugar by 1/4 cup. Worked great.

        Reply
    6. Annabel

      February 07, 2017 at 5:59 pm

      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! 

      Reply
      • Barbara Schieving

        February 07, 2017 at 7:15 pm

        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. 🙂

        Reply
        • Annabel

          March 06, 2017 at 2:05 pm

          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!

          Reply
          • Barbara Schieving

            March 07, 2017 at 7:10 pm

            Thanks for the update! Glad it went well 🙂

            Reply
    7. Noel @ www.mywildkitchen.com

      April 17, 2014 at 11:08 am

      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!

      Reply
      • Barbara Schieving

        April 17, 2014 at 7:23 pm

        I like the way you think! I might have to try carrots next time too. Thanks for sharing.

        Reply
    8. Lisa

      July 19, 2013 at 11:55 pm

      This looks amazing! cant wait to make some!
      Can you replace the cup of sugar with a cup of honey?

      Reply
      • Barbara Schieving

        July 20, 2013 at 12:00 am

        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.

        Reply
      • Tina

        December 30, 2017 at 6:49 am

        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.

        Reply
    9. Jacqueline @ BakeItWithBooze

      June 22, 2013 at 4:12 pm

      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 =)

      Reply
      • Barbara Schieving

        June 24, 2013 at 9:37 pm

        Thanks so much Jacqueline! I have a big sweet tooth too 🙂

        Reply
    10. Katy

      June 06, 2013 at 1:20 pm

      GREAT recipe. Turned out exactly as pictured…thanks!

      Reply
      • Barbara Schieving

        June 06, 2013 at 4:50 pm

        Thanks Katy! Glad you enjoyed them.

        Reply
    11. CINDY

      May 31, 2013 at 9:15 pm

      I JUST MADE THEM AND THEY ARE DELICIOUS AND CHOCOLATY!!!!!! I WILL DEFIANTLY BE MAKING THEM AGAIN : )

      Reply
      • Barbara Schieving

        June 01, 2013 at 10:27 pm

        Thanks Cindy – so glad you enjoyed them. I should make the again soon.

        Reply
    12. Sheri Bain

      November 04, 2012 at 4:45 pm

      They were a hit with the family and used 1/2 cup less sugar!!!!
      Thank you!

      Reply
      • Barbara Schieving

        November 05, 2012 at 10:16 pm

        Thanks Sheri – so glad you liked them. Nice to know they’re great even lightened up a bit.

        Reply
    13. Jess Lundahl

      April 16, 2012 at 7:21 am

      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.

      Reply
    14. Lise

      March 23, 2012 at 6:27 pm

      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!

      Reply
      • Barbara

        March 25, 2012 at 6:28 am

        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.

        Reply
    15. Eliana

      July 27, 2011 at 1:27 pm

      This has perfect breakfast written all over it!

      Reply
    16. Heather @ Multiply Delicious

      July 25, 2011 at 6:32 pm

      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!

      Reply
    17. Jamie

      July 25, 2011 at 3:18 am

      Boy, do these look great, Barbara! I’d eat them all day…

      Reply
    18. Julia @ Mélanger

      July 20, 2011 at 11:33 pm

      I would never think of pairing chocolate and wholewheat. Great idea. I think the nuttiness would be delicious with the chocolate!

      Reply
    19. Lauren from Lauren's Latest

      July 15, 2011 at 10:30 pm

      Beautiful, Barbara! I love chocolate anything!

      Reply
    20. Shumaila

      July 15, 2011 at 4:26 pm

      You had me at whole wheat Barbara and the you go to say chocolate- OMG heaven!! Love the pictures, recipe, your blog!:)

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    cracked top baked and neat rows of neiman marcus cookies stacked on a white plate

    Neiman Marcus Cookie Recipe

    Lemon Blueberry Coffee Cake

    Featured Image for post Old Fashioned Buttermilk Donuts

    Old Fashioned Buttermilk Donuts

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.