There’s nothing quite like biting into a warm, bakery-style double chocolate muffin that’s soft, rich, and loaded with gooey chocolate chips. This homemade recipe is exactly that — simple to make, wonderfully moist thanks to sour cream or yogurt, and deeply chocolatey without being overly sweet.

Whether you’re looking for an easy snack, a treat for school lunches, or a chocolate fix that rivals your favorite coffee shop muffin, this recipe is here for you. And the best part? You don’t need a mixer or fancy equipment — just a bowl, a whisk, and a love for all things chocolate.

Why You’ll Love These Chocolate Muffins

Super moist and fluffy thanks to sour cream or yogurt
Intensely chocolatey with both cocoa powder and semi-sweet chocolate chips
One bowl, no mixer needed
Domed bakery-style muffin tops with simple oven temperature trick
Easy to customize or freeze

These muffins are perfect for chocolate lovers, lunchbox treats, bake sales, or lazy weekend mornings.

Ingredients (With Metric + Cup Measurements)

For 12–16 standard muffins or 6–8 jumbo muffins:

200g (1⅓ cups) all-purpose flour
175g (3/4 cup + 2 tbsp) granulated sugar
50g (1/2 cup) unsweetened natural cocoa powder
10g (2 tsp) baking powder
1g (1/4 tsp) salt
250–300g (1 1/2 to 1 3/4 cups) semi-sweet chocolate chips
2 large eggs
150g (2/3 cup) full-fat sour cream or plain yogurt
100ml (1/2 cup) vegetable oil
100ml (1/2 cup) whole milk, at room temperature
10ml (2 tsp) pure vanilla extract

Step-by-Step Instructions

Step 1 – Preheat Oven

Preheat your oven to 425°F (218°C). Grease or line a 12- to 16-cup muffin tin (or 6–8 jumbo muffin tins). The high temperature at the start helps create domed, tall muffin tops.

Step 2 – Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.

If you’re a muffin lover, don’t stop here! These double chocolate muffins pair perfectly with our Moist Blueberry Muffins or Banana Muffins with Walnuts and Maple Syrup. Craving more chocolate? Try our Ultra-Rich Chocolate Mousse or Fudgy Homemade Nutella Brownies.

Step 3 – Combine Wet Ingredients

In a medium bowl, whisk together the eggs, sour cream (or yogurt), oil, milk, and vanilla until smooth.

Step 4 – Bring It Together

Pour the wet ingredients into the bowl with the dry ingredients. Using a silicone spatula or wooden spoon, fold together gently until just combined. Do not overmix — it’s okay if a few streaks of flour remain.

Add the chocolate chips and fold in evenly. The batter will be thick and rich.

Step 5 – Fill Muffin Cups

Spoon the batter into the muffin cups, filling each one about 3/4 full.

Step 6 – Bake with Heat Trick

Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. Continue baking for:

8–11 more minutes for standard muffins
17–25 more minutes for jumbo muffins

Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

Step 7 – Cool and Enjoy

Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling completely.

Tips and Tricks for the Best Muffins

Use full-fat sour cream or yogurt — this makes the muffins ultra-moist without needing butter.
Don’t skip the temperature switch — starting at 425°F gives the muffins a quick rise, while 350°F ensures even baking.
Avoid overmixing — stir gently until combined. Overmixing creates dense, dry muffins.
Use a cookie scoop — it helps evenly portion the batter and keeps your hands clean.
Chill your chocolate chips — cold chips melt more slowly, creating gooey chocolate pockets.

Optional Add-Ins and Variations

Add espresso powder — 1 tsp enhances the chocolate flavor.
Try white chocolate chips or chopped chocolate bars for contrast.
Sprinkle coarse sugar or extra chocolate chips on top for a bakery finish.
Make them gluten-free — use a 1:1 gluten-free flour blend.

Storage and Freezing

Room temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Reheat in the microwave or in a 300°F oven for 10 minutes.

Frequently Asked Questions

Can I use yogurt instead of sour cream?

Yes! Full-fat plain yogurt works perfectly and still gives you that moist texture.

Why do my muffins sink in the middle?

Usually from overmixing or underbaking. Also, don’t open the oven too soon — wait until 3/4 through the baking time before peeking.

Can I make mini muffins with this recipe?

Yes. Fill mini muffin tins 3/4 full and bake at 350°F (no temperature change needed) for about 10–12 minutes.

What’s the best cocoa powder for these muffins?

Use unsweetened natural cocoa powder, not Dutch-processed. It reacts properly with baking powder and gives a balanced chocolate flavor.

More Muffins and Chocolate Recipes You’ll Love

Moist Blueberry Muffins — soft, fruity, and bakery-quality.
Moist Banana Muffins with Walnuts and Maple Syrup — naturally sweet, soft, and nutty.
Ultra-Rich Chocolate Mousse — deep cocoa flavor, smooth and luscious.
No-Churn Dark Chocolate Ice Cream — frozen chocolate bliss, no machine needed.
Homemade Nutella Brownies — fudgy, rich, and totally homemade.

Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.

Bakery-Style Double Chocolate Muffins with Sour Cream – Easy Moist Muffin Recipe

Print The Recipe Pin The Recipe

Prep Time 15

Cooking Time 25

Category Dessert

Cuisine American

Portions 10 Portions

Calories 320 kcal

Ingredients

200 g 1 1/3 cups all-purpose flour
175 g 3/4 cup + 2 tbsp sugar
50 g 1/2 cup cocoa powder
10 g 2 tsp baking baking powder
1 g 1/4 tsp salt
250 –300g 1 1/2–1 3/4 cups semi-sweet chocolate chips
2 large eggs
150 g 2/3 cup sour cream or plain yogurt
100 ml 1/2 cup vegetable oil
100 ml 1/2 cup whole milk
10 ml 2 tsp vanilla extract

Instructions

Preheat oven to 425°F (218°C). Grease muffin tin (12–16 standard or 6–8 jumbo).
In a large bowl, whisk together flour, sugar, cocoa, baking powder, salt.
In a separate bowl, whisk eggs, sour cream, oil, milk, vanilla.
Pour wet into dry, fold gently. Add chocolate chips.
Fill cups 3/4 full.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake:
8–11 min for standard muffins
17–25 min for jumbo muffins
Cool 5–10 minutes in pan, then transfer to wire rack.

Notes

Storage and Freezing

Room temperature: Store in an airtight container for up to 3 days.
Freezer: Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Reheat in the microwave or in a 300°F oven for 10 minutes.