Site icon the dutch baker

Double Chocolate Muffins

A staple in my kitchen, these double chocolate muffins are SO delicious and incredibly easy to make! Toss in a handful of chocolate chips, white chocolate, toffee or even nuts and get ready to swoon.

Chocolate muffins are easily one of the most important recipes a baker (or dessert lover ;)) needs to master. They may not seem as fancy as chocolate cupcakes but to me, I can easily find myself craving double chocolate chip muffins over cupcakes. This is probably because I enjoy a denser crumb, but also having a warm muffin is unbeatable!

This recipe is your basic, no mixer recipe that is so easy and comes together quickly. I love making extra and storing them in the freezer. Muffins are such a wonderful go to breakfast or lunch treat especially for busy work weeks.

It goes without saying that a muffin top is just as important, maybe more so, than the muffin itself. My favourite trick to getting big, fluffy and tall muffins tops is to bake the muffins at a higher temperature for a few minutes, then lowering the oven temperature until they’re fully cooked through. I do this with any muffin recipe and it works every single time.

Important Tips To Note:

Since these muffins are wonderfully chocolate-y, I like using semi sweet chocolate chips but you can totally use dark chocolate chips or even milk chocolate chips. Even better if you use chocolate chunks so that you get nice melty puddles of chocolate, ohh especially when they’re warm!

Tips For Success

Make these muffins and many more. Remember to tag me @dutchbakerblog on Instagram, Facebook or Twitter with any recipe of mine that you make. I love seeing them!

More Muffin Recipes To Love:

Double Chocolate Muffins

Recipe rating: 4.0 from 3 votes
Recipe by Linda @thedutchbaker


Prep time


Cooking time


Total time



Makes 12 muffins or 1 8×4 inch cake loaf.

Cook Mode

Keep the screen of your device on


  • 1 cup (125gms) flour

  • 1/2 cup (48gms) cocoa powder

  • 1 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 heaping teaspoon salt

  • 1/2 cup (120mls) oil

  • 1/3 cup (65gms) white sugar

  • 1/3 cup (65gms) soft brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1/2 cup (120mls) sour cream*

  • 1/3 cup (80gms) milk

  • Optional: 1/2 – 3/4 cups chocolate chips; milk, dark or white, cinnamon chips, toffee pieces, nuts, chocolate chunks


  • Preheat oven to 200C/400F. Line a muffin tray with cupcake cups.
  • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt until well combined.
  • In a separate mixing bowl, whisk oil and white sugar and brown sugar together. Add in the egg. Whisk in vanilla until combined.
  • Fold in about 1/3 of the flour mixture then the sour cream, followed by another 1/3 of the flour mixture then the milk. Whisk in the rest of the flour mixture taking care not to over mix. Batter will be thick. Extras can be folded in at this stage too like the chocolate chips or nuts.
  • Spread batter into cupcake cups making sure to fill to the top, and bake for 8 minutes then, keeping the muffins in the oven, lower the heat to 180C/375C and bake until muffins are cooked through, about 10 more minutes.
  • Remove from oven and cool on wire rack for 10 minutes. While the muffins are still warm, store in an airtight container to continue cooling completely.


  • *Sour cream can be substituted by Greek yoghurt or plain yoghurt.

Did you make this recipe?

Tag @dutchbakerblog on Instagram

Exit mobile version