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…
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.
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.
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.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs, room temperature
- ½ cup sour cream
- â…“ cup whole milk
- ½ 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
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I am not a chocolate lover. However, I stuck to your recipe and the muffins were awesome. Tender and wonderful.
Thanks, Marvina!
Hey Stacey, would it be possible to use 60% cocoa chips instead of semi-sweet. I mean I know it is possible. Just what do you think?
Hey there! Absolutely, you can use 60% cocoa chips instead of semi-sweet. It’ll give your recipe a richer chocolate flavor, so just keep that in mind.
Thank you. Awesome.
I just stumbled across your website and oh my gosh do I have a long list of your recipes to try!
I just had to make these muffins right away and Im so glad I did, delicious!!!!! I can not wait to try all the others. I just know they will all be a hit
I’m so glad you found the site and enjoyed the muffins! That’s awesome to hear you’ve got a list ready to go. I can’t wait for you to try the other recipes too—let me know how they turn out!
Delicious, They turned out great. Even better then the Costco ones.
I’m tickled to hear you enjoyed them!
Made these this morning for my teenage twin nieces’ weekend sleepover birthday party. Big hit! I will be making again. Love your recipes! I’ve been a fan for years.
I’m so glad they were a hit! What a fun way to celebrate your nieces’ birthday — sounds like a memorable sleepover! Thank you for your kind words and for being such a loyal fan. That means so much to me!
Is the cocoa powder in this recipe unsweetened? These look so yummy I will make them very soon!
Yes – plain ol’ unsweetened cocoa powder from the baking aisle.
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!
So glad that it worked out for you!
Will 2% milk work with this recipe?
Yep, be sure to scroll back up to the blog post and I talk about that specifically. Enjoy!
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…
I haven’t tried freezing them, but I would imagine why’d freeze just fine when tightly wrapped.