Home > Desserts > Chocolate Muffins Chocolate Muffins January 19, 2019 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chocolate Muffins are a tried-and-tested bakery-style recipe! Learn the tricks to moist, delicious, and flavorful chocolate muffins. My Favorite Chocolate Muffins Growing up, we didn’t get a Costco membership (even with 9 people in our family!) until I was about to graduate high school. Once we did, I finally discovered the “magic” of Costco’s double chocolate muffins. If you’d asked me as a senior in high school what my favorite dessert was, I wouldn’t have even hesitated to tell you: “Costco chocolate muffins!” So, while these aren’t the typical healthy (ish) muffins you’ll find on my site, I’m so excited to finally share a bakery-style, moist and delicious, double chocolate muffin recipe with you all. I’ve been slowly tweaking and working at this recipe for a few months and never got it up in time for the holiday season, so bear with me as I share these amidst all the healthy meals/treats you’re probably hoping to find this January. Or make these healthy-ish chocolate banana muffins in the meantime! The process for these muffins is pretty similar to most muffin recipes, but here is a quick breakdown: How do you make the best Chocolate Muffins? Sift dry ingredients: The flour, cocoa powders, baking agents, and salt all get sifted together into a large bowl. Then you’ll toss in the chocolate chips. By adding the chocolate chips to the dry ingredients, you’ll get an even dispersion of chips throughout the muffins. Beat wet ingredients: Beat the eggs and both sugars until thickened. Next, stream in the oil and butter while beating. Finally, you’ll mix in the sour cream, buttermilk, and vanilla extract. Combine wet and dry: Add the dry ingredients to the wet and beat until JUST combined. Overmixing causes the gluten in the flour to activate; that will result in denser/drier muffins. Bake: Fill greased and lightly floured muffin tins with the batter and bake! The muffins are done when a toothpick inserted in the center comes out clean or with moist crumbs. Tips for making homemade Chocolate Muffins: Use good-quality cocoa powder: The better the cocoa powder you use, the better these muffins turn out! While natural cocoa powder is okay in these muffins, I recommend using Dutch-process cocoa to give you the most flavorful and moist muffins. This is my absolute favorite cocoa powder. High-quality chocolate: Again, the better the chocolate, the better the flavor! I love Ghirardelli® or Guittard® chips or chopping a good chocolate bar. Spoon and level flour measurement: If you pack in too much flour, you’ll get denser/drier muffins. Here’s a great video showing how to properly measure flour for this recipe. Don’t overbake: Again to avoid dry muffins, you’ll want to make sure you don’t overbake these muffins — they can go from perfectly moist and fudgy to dry and less flavorful in just a few minutes. QUICK TIP What is the difference between natural and Dutch-process cocoa? Cocoa si acidic and bitter with a very strong and concentrated chocolate flavor and almost no sweetness– very similar to 100% chocolate. Dutch-process cocoa powder has been processed with an alkaline solution to counter the natural acidity. This makes the flavor less acidic, milder, and more chocolatey and creates a darker and more red color. Chocolate Muffins FAQs How do you make Chocolate Muffins without chocolate chips? This chocolate base of these chocolate muffins comes from a cup of cocoa powder. With that much cocoa powder, you’ll get a rich, chocolatey taste without chocolate chips. While this recipe also calls for chocolate chips, they aren’t necessary; you can simply leave out the chocolate chips (no other changes needed)! Can I make recipe substitutions? While it’s best to stick to the recipe, I have tested several substitutes for these muffins: Greek yogurt: You can use Greek yogurt in place of sour cream. I recommend using Greek Gods® Whole Fat Honey Vanilla Yogurt (it’s AMAZING). If you use Greek yogurt, make sure it’s full fat. Buttermilk: You can make your own buttermilk if you have milk and vinegar or lemon juice. To make homemade buttermilk: Pour 3/4 cup of milk into a bowl Stir in 2 teaspoons of white vinegar or fresh lemon juice Let sit for about 5 minutes. Add in the recipe in place of regular buttermilk! Cocoa powder: I’ve tested this recipe with natural and Dutch-process cocoa powder — both work beautifully! While I’ll admit the Dutch-process is the BEST, the natural cocoa powder works fine in these muffins. Storage/Freezing Cooling muffins: Once you remove the muffins from the oven, let them sit in the muffin tin for a few minutes before removing them to a wire rack to finish cooling. Remove the muffins after five to eight minutes to avoid the muffins getting soggy as they cool in the pan. Storing these Chocolate Muffins: Once completely cooled, store the muffins in an airtight container or bag at room temperature. Chocolate Muffins are best used within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap completely in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave. I hope you love these easy chocolate muffins! More Baked Goods The best Zucchini Bread Healthy-ish Chocolate Chip Muffins Lemon Poppyseed Bread (with Greek yogurt) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Muffins 5 from 4 votes - Review this recipe Chocolate Muffins are a tried and tested bakery-style recipe! Learn the trick to moist, delicious, and flavorful Chocolate Muffins. SAVE TO RECIPE BOX Print Recipe Chocolate Muffins 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Muffins are a tried and tested bakery-style recipe! Learn the trick to moist, delicious, and flavorful Chocolate Muffins. Course Dessert, Snack Cuisine American Keyword chocolate muffins Prep Time 20 minutes Cook Time 18 minutes Total Time 38 minutes Servings 18 large muffins Calories 238kcal Author Chelsea IngredientsDry Ingredients2 cups white all-purpose flour, make sure to spoon and level1/2 cup special dark cocoa powder Note 11/2 cup regular cocoa powder1/2 teaspoon baking soda2 and 1/2 teaspoons baking powder1/2 teaspoon fine sea salt1/2 cup mini chocolate chips1 and 1/4 cup milk chocolate chips (or semi-sweet or dark, whatever you prefer)Wet Ingredients3 large eggs1/2 cup white granulated sugar3/4 cup light brown sugar, lightly packed1/4 cup canola (or vegetable) oil1/4 cup unsalted butter, melted and cooled1 cup full-fat sour cream or full-fat Greek yogurt3/4 cup buttermilk (or regular milk mixed with vinegar/lemon juice Note 21 tablespoon vanilla extract InstructionsPreheat the oven to 350 degrees F. Lightly grease (with cooking spray) and flour a 12-cup muffin tin and set aside.In a large bowl, sift together the flour (make sure to spoon and level your measurement so you don't pack in too much flour), dark cocoa powder, regular cocoa powder, baking soda, baking powder, and salt. Stir together and then add in the mini and regular chocolate chips. Stir to coat the chips in the dry ingredients. This keeps them from sinking to the bottom.In another large bowl (or stand mixer with a whisk attachment) beat the eggs at medium-high speed. Slowly add in the white sugar and then brown sugar while continuing to beat. Beat until the mixture is pale and thickened, scraping the sides of the bowl as needed. Slowly stream in and beat the oil and then (melted and cooled) butter until completely combined. Beat in the sour cream (or yogurt), buttermilk, and vanilla extract until incorporated.Add the dry ingredients to the wet ingredients and fold in until JUST combined. You don't want to overmix here or you'll end up with dense muffins.Spoon the batter evenly into the prepared muffin tin, keeping the scoops mounded. Fill muffin cups a generous 3/4 full.Bake for 15-21 minutes. (Watch carefully; it can vary depending on actual oven temperature, how full your muffin tin is filled, etc.) As soon as a toothpick comes out with moist crumbs, they are done baking. Remove and allow to cool in the pan for 5-8 minutes before removing to a cooling rack to finish cooling. Once completely cooled, store the muffins in an airtight container or bag at room temperature. Best used within 2-3 days. Recipe NotesNote 1: These muffins have been tested with natural cocoa powder and Dutch-process cocoa powder. If using Dutched cocoa powder, use 1 cup total. While Dutch-process cocoa powder truly makes these the best, regular cocoa powder is delicious as well! Note 2: To make your own buttermilk: pour 3/4 cup of milk into a bowl, stir in 2 teaspoons of white vinegar or fresh lemon juice, and let sit for about 5 minutes. Add to the recipe in place of regular buttermilk. Nutrition FactsCalories: 238kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.