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Home » Recipes » Desserts

Chocolate Chocolate Chip Muffins

Stacey – September 2, 2021 – 6 Comments

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Chocolate Chocolate Chip Muffin broken open

When you’re craving a moist, fudgey, chocolatey, chocolate chip muffin, I’ve got you covered. These Chocolate Chocolate Chip Muffins are all that and whole lot more.

Now, the reality of this is that these are really more like a chocolate cupcake, but we’re calling them muffins so we can justify eating them for breakfast. But they’re amazingly delicious, regardless of the time of day.

I put this recipe together because Jack is a huge fan of the Krusteaz Double Chocolate Chips Muffins (they’re heavenly), but we can no longer find the mix in our area.

And while they aren’t exactly the same, he says they’re pretty close. And I’ll take that.

Let’s talk about them…

Chocolate Chocolate Chip Muffins in a muffin pan

The Muffin Method

The method by which we make these is called the muffin method. Genius, right? But seriously… It’s when we manually stir together wet and dry ingredients until they’re just combined. Mixing wet ingredients into flour creates gluten. Gluten is the stuff that makes pizza dough and baguette chewy. And we want our muffins to be light and fluffy, not chewy, so we minimize the mixing to minimize the gluten formation.

While a mixer is normally our friend, that’s not really the case with muffins. A mixer can quickly cause you to over mix, so a big wooden spoon or spatula is best. And you’ll want to stir until everything is just combined – but not much more. It’s totally ok if things are a little lumpy.

Chocolate Chocolate Chip Muffin broken open

Give Me All the Fat

For this recipe, I recommend using full-fat sour cream and whole milk – along with vegetable oil. You really need it all in there to make these taste their best. I mean, they’re chocolate chip muffins, not diet food.

Can you use light sour cream? Yes. Can you use 2% milk? Yes. But they just won’t taste the same.

When it comes to the oil, I recommend vegetable oil. You can use olive oil, canola oil, or even a liquid coconut oil, but I find plain ol’ vegetable oil to be the best in terms of flavor.

Chocolate Chocolate Chip Muffins broken open

What about storing leftovers?

We like them warm, so what we don’t eat the day they’re made, we store in an airtight container on the counter for a few days, and just zap the leftovers for about 10 seconds in the microwave to reheat them.

Chocolate Chocolate Chip Muffins broken open
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5 from 1 vote

Recipe Card

Chocolate Chocolate Chip Muffins

Course Bread, Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Stacey Little | Southern Bite

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/3 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat the oven to 375°F and line a 12-count muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking soda.
  • In another bowl, whisk together the eggs, sour cream, milk, vegetable oil, and vanilla extract until well combined and smooth.
  • Add the chocolate chips and the wet ingredients to the dry ingredients and stir until just combined. Do not over mix. Divide the batter evenly between the cupcake liners – filling them nearly full.
  • Bake for 18 to 22 minutes or until a toothpick inserted in the center of the muffin comes out mainly clean with a few fudgey crumbs.
  • Store at room temperature in an airtight container.

Notes

For this recipe, I recommend using whole milk and full-fat sour cream. 
Chocolate Chocolate Chip Muffins broken open
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  1. Connie

    March 12, 2022 at 7:12 am

    I made these this morning exactly by the recipe….omg….when warm with a glass of milk or a cup of coffee they are delicious!!!! I will surely be making these again. By the way I have celiac dx. And all I did was use gluten free all purpose flour and they came out perfect!

    Reply
    • Stacey

      March 14, 2022 at 8:20 am

      So glad that it worked out for you!

      Reply
  2. Audrey Crawford

    September 2, 2021 at 4:46 pm

    Will 2% milk work with this recipe?

    Reply
    • Stacey

      September 3, 2021 at 1:49 pm

      Yep, be sure to scroll back up to the blog post and I talk about that specifically. Enjoy!

      Reply
  3. Judy Chastain

    September 2, 2021 at 3:14 pm

    I love chocolate, and these muffins look delicious! I’m definitely going to save this recipe and make some. Do they freeze well? My husband is allergic to chocolate…

    Reply
    • Stacey

      September 3, 2021 at 1:48 pm

      I haven’t tried freezing them, but I would imagine why’d freeze just fine when tightly wrapped.

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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