More is more is my motto in life, especially when it comes to these Double Chocolate Chip Muffins. They bring me right back to when I was a kid and I’d get a giant Costco muffin every morning for breakfast!
These GIANT Double Chocolate Chip Muffins are everything. Literally grew up eating 1 giant muffin / splitting with my sister / for breakfast every morning. The top is the best part because it’s got that shiny and it’s so soft. We’d heat them up in the microwave for 20 seconds so the chocolate was just slightly melted and OMG it’s literally my childhood in a bite. Let’s be real - it’s essentially cake in a muffin tin, but who cares. Double chocolate all the time.
A few FAQ’s you might need to know:
How do you store these: in an airtight container in the fridge is my method of choice! They will last for about a week in the fridge. Or you can store them in the freezer for months on end but good luck letting them sit around that long. They’ll be long gone within a few weeks!
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Double Chocolate Chip Muffins
- 1⅔ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cocoa powder divided
- ½ cup hot water
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 2 eggs plus 1 yolk
- 2 teaspoons vanilla extract
- ¾ cup sour cream
- 2½ cups chocolate chips divided
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin or a jumbo 6-cup muffin tin with paper liners.
- In a bowl, combine flour, ¼ cup cocoa powder, baking powder, baking soda and salt; set aside. In a separate bowl, whisk remaining cocoa powder and water together until smooth.
- In the bowl of a stand mixer fit with a paddle attachment, beat sugar, vegetable oil, eggs and yolk, and vanilla extract on medium until combined, about 30 seconds. Add cocoa powder mixture and beat until smooth. In three additions, add flour mixture, alternating with sour cream, until combined. Scrape down the sides of the bowl and add 2 cups chocolate chips. Beat until just incorporated. Divide batter evenly between prepared muffin tin, filling paper liners all the way up. Sprinkle with remaining chocolate chips.
- Bake in the center of the oven until muffins have risen above the pan, and a toothpick inserted into the center comes out clean, about 25 minutes for standard muffins, and 35 for jumbo.
- Transfer to wire rack to cool slightly. Enjoy warm or at room temperature.
Made these this morning and they are absolutely delicious! Wonderful chocolate flavor and simple to make if you follow the directions. I forgot to add chocolate chips to the tops before baking but did not miss them at all.
The recipe made more that 12 muffins - I got 16 muffins. Try them you won't regret it.
Amazing! Thanks so much for the recipe! I added stale pralines on top and they reconstituted and added another texture and flavor punch
I made these today but my chocolate mix with water was really liquid - not a paste like gaby’s - did you use less water than 1/2 cup?
These muffins are so yummy!
Made these as mini muffins. Baked for around 18-20 minutes at 375. Perfect little after school treat!
Hi, just wondered if you think,these would work using a 1:1 gf flour. And if so do you think the amount of anything would need to,change? Love your recipes and your books!
yes - should be no issue for 1:1 replacement
Can’t wait to make these. Is the cocoa powder natural or Dutch processed? Thanks.
Can you use Greek yogurt in place of sour cream?
Hi can i substitute oil with melted butter or butter? What’s the measurement like if i change to melted butter/butter?
I havent tested it with that swap so cant say for sure
What kind of chocolate chips do you use?
semi-sweet most frequently
Do you think you can freeze the muffins after baking?
yes - we do all the time!