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close up shot of Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Double chocolate chip muffins are a chocolate lover's dream. Every decadent bite is loaded with bursts of chocolate chips, sure to satisfy your chocolate craving.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12


  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups granulated sugar
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • cup buttermilk
  • 1 cup sour cream
  • 1 cup mini chocolate chips
  • ½ cup semi-sweet chocolate chips


  • Preheat the oven to 375°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
  • Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
  • Add chocolate chips and stir just until they are distributed throughout the batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
  • Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.


  • Do not over stir the batter. The muffins will be too dense and tough.
  • Tossing chocolate chips in a little bit of flour before adding them to the batter will help to keep them suspended in the batter for even distribution.
  • An ice cream scoop is a great way to fill muffin cups mess-free.
  • Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.