Double Chocolate Chip Muffins

I suffer from serious chocolate cravings. If you’re a chocolate lover like me I know you can relate. Only this time was different. It wasn’t one of those random cravings where you can eat a piece of candy and be done with it.

This was very specific. Too specific. You might even say explicit. I could see the object of my affections clearly in my mind. Even with my eyes open! For two long days and nights I tried to ride it out before succumbing.

A plain, old chocolate muffin just wasn’t good enough. You see, I had to have a chocolate chocolate  muffin. Just saying it makes me smile. Try it. Chocolate chocolate. See?

You would never know these are made with white whole wheat flour. Cocoa powder infuses them so completely all you taste is deep, rich chocolate flavor in a tender crumb. I’m sure it also has something to do with the generous helping of chocolate chips.

Moist, fudgy and close to sinful, every bite overflows with chocolate. Not just chocolate. Chocolate chocolate.

Like my daydreams!

Double Chocolate Chip Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 muffins

Double Chocolate Chip Muffins


1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
3/4 cup milk
1/3 cup sour cream (not non-fat) or yogurt
2 cups white whole wheat flour or all-purpose flour
1 + 1/2 cups chocolate chips (I used mini)


  1. Preheat oven to 350°F. Lightly grease a 12 cup muffin pan.
  2. In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt and vanilla until fluffy. Beat in eggs, then stir in milk and sour cream. Mix in flour, then chocolate chips.
  3. Divide batter equally between the muffin cups, they will be full. Sprinkle each muffin with a little coarse sugar if desired.
  4. Bake for 28-30 minutes, or until a toothpick inserted in center comes out without crumbs on it – chocolate is ok. Remove from oven, cool on wire racks 10 minutes, remove from pan to wire racks and cool completely.


Adapted from King Arthur Flour

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  1. says

    I made these last weekend for a baby shower and they were the hit of the party – everyone LOVED them. The new mom even asked for another batch for herself – I just delivered another batch to her today! I made half minis and half regular sized – the little ones are fun for little kids (she has a 2 year old who loves chocolate). I’ve realized lately that the key to amazing muffins is sour cream – keeps them so moist. Great recipe – I’ll be making these again for my husband next week.

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