Double Chocolate Chip Muffins

My Chocolate Chip Muffins were such a hit with the kiddos, I decided to make a DOUBLE chocolate chip version and now I can’t choose which one is my favorite because they are just THAT darn good!



  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips
  • 2 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 1/2 cup mini chocolate chip cookies
  • flaky sea salt


  1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and dark chocolate chips.
  2. In a smaller bowl, whisk together the eggs, sour cream, vanilla, oil, and buttermilk.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Cover the bowl with plastic wrap and let the batter rest for 1 hour at room temperature.
  4. When ready, preheat the oven to 425ºF. Line a muffin tin with paper liners.
  5. Using a large scoop or 1/4 cup measuring cup, fill each liner all of the way to the top. Be careful not to disrupt the batter too much when scooping.
  6. Sprinkle with mini chocolate chips and bake for 8 minutes. Lower heat in oven to 350ºF and continue to bake for an additional 8-10 minutes.
  7. Let muffins rest in the pan for about 5 minutes, then carefully transfer to a cooling rack. Sprinkle with flake salt and cool for an additional 15-20 minutes.
  8. Double chocolate chip muffins should be stored in an airtight container at room temperature for up to 5 days. Enjoy!



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