How to make The Best Bakery Style Double Chocolate Chip Muffins - Moist, jumbo chocolate muffins made with butter, sour cream, brown sugar, & cocoa powder. Easy recipe. No mixer. | Beat Bake Eat
How to make Double Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins

Easy recipe for the best bakery style double chocolate chip muffins. Soft, moist, crispy top muffins made with butter, sour cream, and cocoa powder. Have chocolate for breakfast. You deserve it.

Course: Breakfast
Keyword: how to make chocolate muffins, sour cream chocolate muffins, the best chocolate muffins
Servings: 12 Muffins
Calories: 408 kcal
Author: Crystal | Beat Bake Eat
  • 3/4 cup (1 1/2 sticks) salted butter, softened
  • 1 cup full-fat sour cream
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips (preferably mini-sized) or chunks
  • Coarse sugar or white sugar, for sprinkling
  1. Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.

  2. In a large bowl combine the butter and sour cream.
  3. Add both sugars, baking soda, baking powder, and salt, and mix well.
  4. Beat in the eggs, milk, and vanilla extract.
  5. Add the flour and cocoa powder and gently mix until fully incorporated. Do not overmix. Fold in the chocolate chips/chunks.
  6. Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
  7. Bake for 22 – 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
  8. Cool in pan 5 minutes then remove to cool completely or serve while warm.

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