Double Chocolate Chip Muffins made from scratch are light, fluffy, full of rich chocolate flavor and ooey gooey chocolate chips. These chocolate chip muffins are even better than the Costco muffins that inspired them!
- Canola oil – or any other light flavored oil (sunflower, corn, etc) results in a light, fluffy muffin that retains moisture. You may choose to replace oil with melted and cooled butter, but the texture will be slightly drier and more dense.
- Sour cream and whole milk – ¾ cup each or 1 ½ cups buttermilk or unsweetened full fat yogurt (like Greek yogurt) can be substituted for the sour cream and whole milk.
- All purpose flour
- Granulated sugar
- Vanilla extract – or substitute vanilla powder or even spiced rum
- Cocoa powder – the unsweetened stuff
- Chocolate chips (or chunks) – reserve a bit to sprinkle on top of batter before baking.
- Large eggs
- Baking powder and baking soda
- Fine salt
- Optional – add a bit of instant coffee or espresso powder to the mix for mocha chip muffins.
Step by step instructions
- Preheat oven to 375 degrees Fahrenheit.
- Whisk wet ingredients.
- Combine dry ingredients.
- Stir dry ingredients into wet until no more streaks remain.
- Reserving a bit to put on top, stir in chocolate chips or chunks.
- Pour into prepared muffin tins and top each with a few chocolate chips.
- Bake until super fluffy and cooked throughout, about 15 minutes.
DIY cupcake liners
It’s easy and affordable to make your own parchment paper cupcake and muffin liners.
To make your own parchment cupcake liners cut 5” squares of parchment paper and push down into each muffin cavity. Taking care to really crease the corners well either with your hands or with a small drinking glass or measuring cup. Don’t worry if the paper pops up a bit because the chocolate muffin batter will hold it in place when poured into the center.
Or you can buy parchment paper muffin liners that look similar if you don’t want to make your own. Of course any other liners can be used or you can skip the liner and grease the muffin pan well.
How to store
Cool and store muffins in an airtight container at room temperature for up to a week. Or chocolate muffins can be frozen for up to 3 months.
Stale muffins? No problem! Rough chop and use as the base to a sweet chocolate version of French Toast Bake.
- 2 large eggs
- ¾ cup sour cream
- ¾ cup whole milk
- 1 ¾ cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa powder
- ⅔ cup chocolate chips reserve 2 tablespoons to place on top before baking
- ½ cup canola oil
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Preheat oven to 375 degrees Fahrenheit. And prepare a 12 cup muffin tin with parchment liner, muffin cups or grease with butter.
- In a large bowl whisk eggs with oil, milk, sour cream, sugar and vanilla.2 large eggs, ¾ cup sour cream, ¾ cup whole milk, ½ cup granulated sugar, ½ cup canola oil, 1 teaspoon vanilla extract
- Combine flour, cocoa powder, baking powder, baking soda and salt. Then whisk into egg mixture to combine dry with wet just until no streaks remain.1 ¾ cup all purpose flour, ⅔ cup unsweetened cocoa powder, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- Reserve 2 tablespoons chocolate chips then gently stir the rest into the batter.⅔ cup chocolate chips
- Using a large scoop portion into prepared muffin cups, or simply pour evenly. Top each with a few of the reserved chocolate chips.
- Bake until light and fluffy and a toothpick inserted into the center comes out clean, 14-16 minutes.
- Cool for a few minutes before removing from muffin tin. Cool and store in an airtight container for up to a week.