If you’re a chocolate chip muffin lover you’ll go crazy for these extra rich chocolate muffins! These muffins are so intensely chocolatey made with natural cocoa powder, vanilla, and packed full of chocolate chips in every bite. This recipe uses really easy and simple ingredients (see my list below for important notes and substitutions) and they keep well for days so you can enjoy them all week long for breakfast or as a snack, I mean who can resist chocolate for breakfast?
See my full recipe tutorial below complete with step by step photos and all the tips you need to make them perfectly, oh, and if you love all kinds of chocolate muffins you’ll want to check out my Banana Chocolate Chip Muffins too!
What you need to make this recipe
Cocoa powder – made sure to use natural 100% cocoa powder and not dutch-process powder. Dutch-process cocoa powder has been neutralized in an alkaline solution which means it won’t react with the baking powders to give you a good rise.
Chocolate chips – I prefer to use semi-sweet or bitter-sweet chocolate chips for a rich chocolate flavor, use a good quality chocolate for best results.
Sour cream – this adds moisture and creates a tender crumb you can also use greek yogurt or creme fraiche instead.
Oil – oil helps cakes and muffins stay soft and moist, you can use canola oil, vegetable oil, grapeseed oil, or even coconut oil.
Vanilla – I love to add vanilla for flavor and richness but make sure you use extract and not essence for best results.
Salt – salt is important for enhancing the flavors making them extra delicious.
Baking powder and baking soda – you need both to get a good rise.
How to make Chocolate Muffins
1. Sift the dry ingredients together in a bowl.
2. In a separate bowl mix together the eggs, vanilla, vegetable oil, sour cream, and milk.
3. Pour the wet ingredients into the dry.
4. Fold together until well combined.
5. Fold in the chocolate chips making sure to keep some for topping the muffins.
6. Scoop the batter into muffin liners in a muffin pan and sprinkle over extra chocolate chips. Bake until cooked through.
Pro tips for making this recipe
- Don’t use an electric mixer or you have a high chance of overmixing the batter resulting in dense muffins. Just use a spatula and mix until everything is just combined.
- Muffins don’t take long to bake so try not to bake them for longer than instructed. To test that they are ready insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.
- Let them cool on a cooling rack before serving or storing.
- Don’t open the oven door or you risk the muffins deflating!
- You can easily change up the flavors by adding in orange zest or even peppermint extract for a mint choc version.
- Feel free to switch the chocolate chips for your favorites you could use white chocolate or butterscotch chips too.
Frequently Asked Questions
Why did my muffins deflate?
There are two reasons your muffins might deflate, one is opening the oven door too soon. Don’t open the door and let the cold air in until you are ready to check if they are done or they will deflate. You also may have added too much baking powder or baking soda, make sure you use the correct measurements stated in the recipe!
How long do they last?
These chocolate muffins will keep well in an airtight container for up to 3-5 days. There’s no need to refrigerate them just store them at room temperature.
Can I freeze them?
Yes, you can wrap baked chocolate muffins in plastic wrap or foil then store them in the freezer for up to 3 months, thaw them completely before serving. You can also freeze the raw batter in the liners, when you are ready to bake them let them thaw completely then bake as instructed.
If you love this recipe try these out!
If you’ve tried these Chocolate Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Chocolate Muffins
Video
Ingredients
- 2 large eggs
- 3/4 cup sour cream (170g)
- 1/2 cup milk (120ml)
- 2 teaspoons vanilla extract (10ml)
- 1-3/4 cups all-purpose flour (210g)
- 2/3 cup unsweetened cocoa powder (60g)
- 1 cup granulated sugar (200g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cup semi-sweet chocolate chips
- 1/2 cup vegetable oil (120ml)
Instructions
- Preheat oven to 425F and line a muffin tin with papers.
- Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.
- In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
- Set aside about 1/3 cup of the chocolate chips for the muffin tops.
- Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
- Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.
Notes
- Don't use an electric mixer or you have a high chance of overmixing the batter. Just use a spatula and mix until everything is just combined.
- Muffins don't take long to bake so try not to bake them for longer than instructed. To test that they are ready insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.
- Let them cool on a cooling rack before serving or storing.
- Don't open the oven door or you risk the muffins deflating!
- You can easily change up the flavors by adding in orange zest or even peppermint extract for a mint choc version.
- Feel free to switch the chocolate chips for your favorites you could use white chocolate or butterscotch chips too.
- The muffins will keep well for up to 3-5 days in an airtight container or can be frozen for up to 3 months.
