Bakery-Style Double Chocolate Muffins That Stay Fudgy for Days

The Magic of Double Chocolate

There’s something magical about a muffin that delivers on both comfort and decadence. These double chocolate muffins are soft, fluffy, and filled with gooey, melty pockets of chocolate that feel like a bakery treat made right in your own kitchen.

They’re the perfect balance between a rich dessert and a cozy breakfast. Every bite is filled with deep cocoa flavor and just the right amount of sweetness, making them ideal for chocolate lovers who don’t want to compromise on texture or taste.

Why This Recipe Works Every Time

What sets these muffins apart is the use of both cocoa powder and chocolate chips—double the chocolate, double the satisfaction. The oil adds moisture, the sour cream creates a rich crumb, and the combination of brown and granulated sugar keeps them soft and sweet for days.

You don’t need any fancy equipment or skills to make these. The recipe is straightforward and beginner-friendly, but the results taste like you’ve been perfecting your muffin game for years. They’re just as good on day three as they are fresh out of the oven.

The Ideal Muffin Moment

These muffins are perfect for brunch spreads, bake sales, or packed in lunchboxes for a midday treat. They also freeze well, which makes them great for meal prep or surprise cravings.

If you’ve ever had a dry, crumbly muffin that promised chocolate but didn’t deliver, this recipe will make you forget those disappointments. These are moist, fudgy, and perfectly portioned every single time.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ¾ cup sour cream or Greek yogurt
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 ½ cups semi-sweet chocolate chips (plus extra for topping)

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease each cup lightly. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

In a separate bowl, beat the eggs with the granulated and brown sugars until slightly frothy. Add the sour cream, oil, vanilla extract, and milk, then whisk until smooth and creamy.

Slowly add the wet mixture to the dry ingredients and stir gently using a spatula or wooden spoon. Avoid overmixing, as this can lead to dense muffins. Fold in the chocolate chips, reserving a few to sprinkle on top.

Divide the batter evenly into the muffin cups, filling each about three-quarters full. Top with the reserved chocolate chips. Bake for 17–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for a melty center, or store in an airtight container for up to 5 days.

Tips for Even Better Muffins

Use full-fat sour cream or Greek yogurt for the richest texture. Room temperature eggs and dairy help everything combine more smoothly. For an extra chocolatey punch, stir in a teaspoon of instant espresso powder with the dry ingredients.

If freezing, wrap each muffin individually in plastic wrap and place them in a freezer bag. Reheat in the microwave for about 20 seconds to enjoy that fresh-baked texture again.

Want to mix things up? Add white chocolate chips, mini peanut butter cups, or even a dollop of Nutella in the center of each muffin before baking.

Final Thoughts

These muffins are rich enough to be dessert but soft enough to enjoy with morning coffee. Once you make them, they’ll become your new favorite way to satisfy a chocolate craving.

Whether you’re baking for friends, family, or just for you, this recipe delivers bakery-style results every single time.

Stick around—every visit tastes better than the last at The Buttered Bliss.