What’s better than chocolate chip muffins? DOUBLE chocolate chip muffins! These are unbelievably fluffy, filled with chocolatey flavor, and stay soft for days. If you love chocolate, it’s safe to say you’ll be on cloud nine!
It’s fun calling these muffins breakfast because, let’s be real, they’re technically a dessert. 🙂 But with a simple swap from sugar to honey and served with a side of berries, these could easily pass for a tasty morning treat. Is it dessert disguised as breakfast? Maybe. Is it wrong? Absolutely not.
Ingredient Notes:
- Cocoa powder: My favorite cocoa powder is dark, but you can also use unsweetened or sweetened for this recipe.
- Butter: Can also use vegan butter. I like Earth Balance.
- Egg/Flax Egg: One regular egg or one “flax egg” if making egg-free. See notes in the recipe card for instructions on how to make a flax egg (it’s really easy!).
- Flour: I’ve tested this recipe with both all-purpose flour and whole wheat flour. Both work well, but a fair warning as the whole wheat flour version will give the muffins a slight “earthy” flavor. (my taste-tester preferred the whole wheat version so it’s all personal preference. 🙂 )
- Sugar: Or use honey for a refined sugar-free swap.
- Sour cream: This is our secret ingredient in keeping the muffins extra moist. Feel free to substitute with Greek yogurt.
Optional: Chocolate Chips for topping. I chose to not add chocolate chips to the muffin batter because I prefer a smooth texture, but you can of course add them.
How to Make Double Chocolate Muffins:
1. Add the butter, cocoa powder, and warm water to a small bowl. Lightly mix and set aside.
2. n a large bowl, whisk together the flour, sugar, baking soda, and salt. Pour in the cocoa powder mixture and stir.
3. Beat in the sour cream, egg/flax egg, and vanilla extract. Small bubbles are fine, just make sure there are no clumps of flour.
4. Grease the wells of a muffin tin with butter or line with paper baking cups. Fill each well just shy of the top. If desired, add some chocolate chips to the tops of the batter before placing the tray in the oven.
5. Bake at 400F for 8-10 minutes or when the tops of the muffins gently spring back when touched.
Ta-da! Super easy, all in one bowl, double chocolate muffins!
Frequently Asked Questions:
Can I make these vegan?
Yes! The texture may be slightly different but it’s possible. I tested these muffins with non-dairy yogurt, vegan butter, and a flax egg and it mimics the traditional recipe pretty well.
Can I make these muffins healthier?
If you’re looking for a healthier version, try swapping the sugar for 3/4 cup of honey and replacing the all-purpose flour with an equal amount of whole wheat flour.
How do I store these?
Store the muffins in a sealable container to prevent them from losing moisture and drying out. You can also keep them in the freezer and microwave for about 15 seconds to thaw. They’ll last for three days at room temperature or up to two months in the freezer.
Pro tips:
- Try not to overmix the batter. Mix the ingredients until *just* combined.
- Don’t overbake! This will be a sure-fire way of getting dry muffins, which we certainly don’t want.
- If freezing, wrap each muffin in plastic wrap and place the individually wrapped muffins in a large freezer bag. This will ensure that each muffin does not dry out.
Double Chocolate Muffins
Ingredients
- 1/2 Cup Butter (1 stick, melted)
- 1/4 Cup Dark Cocoa Powder
- 1/2 Cup Warm Water
- 1 Cup All-Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 Cup Sour Cream
- 1 Egg (or flax egg. See notes.)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 400F and grease a muffin tin with butter or line with paper baking cups.
- In a small bowl, combine the melted butter, cocoa powder, and warm water. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Pour in the cocoa powder mixture and mix until combined. Beat in the sour cream, egg, and vanilla extract.
- Fill each well of the muffin tin with batter. Add additional chocolate chips to the tops or leave as is for a smooth texture.
- Bake the muffins for 10-12 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before handling or transferring to a cooling rack.
Notes
- Make egg-free by substituting with 1 tablespoon ground flax and 3 tablespoons water for every egg. Combine and let the mixture thicken in the refrigerator for 10 minutes.
- Make refined sugar-free: Replace the granulated sugar with 3/4 cup of honey.
- High Altitude: No adjustments needed.
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