Chocolatey Double Chocolate Muffins

Chocolatey Double Chocolate Muffins

These fluffy and moist double chocolate muffins are made entirely from scratch in just over 30 minutes. They're perfectly chocolatey without being too rich for breakfast.


  • 1 ⅔ cups all-purpose flour (208g)
  • 1 cup granulated sugar (200g)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon table salt
  • ½ cup natural cocoa powder (50g)
  • ½ cup very hot or boiling water (118ml)
  • ½ cup canola or vegetable oil (118ml)
  • 1 cup sour cream (240g) (see note)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips, divided (340g) (I like to use a blend of mini and regular-sized chocolate chips

*Recipe on video and text may differ from each other!

How to cook Chocolatey Double Chocolate Muffins:

Original Desserts