Chocolate Muffins

These Chocolate Muffins are a tried and tested bakery-style recipe! Learn the trick to moist, delicious, and flavorful chocolate muffins.

Course Dessert
Cuisine American
Keyword chocolate muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 18 large muffins
Calories 188 kcal
Author Chelsea


Dry Ingredients

  • 2 cups white all-purpose flour, make sure to spoon and level
  • 1/2 cup special dark cocoa powder*
  • 1/2 cup regular cocoa powder
  • 1/2 teaspoon baking soda
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup mini chocolate chips
  • 1 and 1/4 cup milk chocolate chips (or semi-sweet or dark, whatever you prefer)

Wet Ingredients

  • 3 large eggs
  • 1/2 cup white granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/4 cup canola (or vegetable) oil
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup full fat sour cream (or full fat vanilla Greek yogurt)
  • 3/4 cup buttermilk (or regular milk mixed with vinegar/lemon juice -- see instruction #8)
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 350 degrees F. Lightly grease (with cooking spray) and flour a 12-cup muffin tin and set aside.

  2. 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 (keeps them from sinking to the bottom).

  3. In another large bowl (or stand mixer with whisk attachment) beat the eggs on 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.

  4. 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.

  5. Spoon the batter evenly into the prepared muffin tin, keeping the scoops mounded. Fill muffin cups a generous 3/4ths the way full.

  6. 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. 

  7. Remove and allow to cool in the muffin tin 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 fresh within 2-3 days.

  8. To make your own buttermilk: pour 3/4 cup of milk into a bowl, sir in 2 teaspoons of white vinegar or fresh lemon juice, mix either the white vinegar or lemon juice into the milk and let sit for about 5 minutes. Add in recipe in place of regular buttermilk!

Recipe Notes

*These muffins have been tested with natural cocoa powder and dutch process cocoa powder. If using dutch process cocoa powder, use 1 cup total. While dutch process cocoa powder truly makes these the best, regular cocoa powder is delicious as well!