Double Chocolate Chip Muffins Recipe

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Twelve Double Chocolate Muffins with chocolate chips are cooling on a wire rack, set against a white background with a folded cloth partially visible on the right side.

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4.59 from 36 votes

Double Chocolate Chip Muffins Recipe

These double chocolate muffins with whole wheat flour and chocolate chips are rich, fudgy, and topped with sugar.

Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 362kcal

Author: Melissa Griffiths

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

Recipe Variations & Substitutions:

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.

Chocolate Flavor: These muffins are an excellent choice for birthdays and special occasions when you want a chocolate treat but want to be just a bit healthier!

Nutrition