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Double Chocolate Chip Mini Muffins

adapted from What's Gaby Cooking
These bite sized homemade Double Chocolate Chip Mini Muffins are moist and cake-like, studded with chocolate chips throughout.
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 12


  • 1 2/3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup hot water
  • 1 cup sugar
  • 1/3 cup vbegetable oil
  • 2 large eggs
  • 1 large egg yolk only
  • 2 teaspoons vanilla
  • 3/4 cup sour cream
  • 1 1/2 cups chocolate chips
  • 1 cup mini chocolate chips


  • Preheast oven to 375° F. Spray 4 mini-muffin tins with cooking spray (48 muffins total).
  • In a bowl, whisk the flour, baking soda, salt, and baking powder with 1/4 cup cocoa powder. In a separate small bowl, whisk the remaining 1/2 cup cocoa powder with hot water until smooth.
  • In a large bowl or the bowl of a stand mixer, cream together the sugar, vegetable oil, eggs and yolk, and vanilla on medium speed until combined. Add the cocoa powder/water mixture and beat until just combined. Now alternately add the flour mixture and sour cream in three additions. Scrape down the sides of the bowl and stir in 1 cup of each kinds of chocolate chips, reserving a 1/2 cup of the mini chips to sprinkle on top before baking.
  • Bake in center of oven about 18-20 minutes or until a toothpick instered in center comes out clean. Cool in pan on wire rack for 5 minutes. Store in an air tight container or freeze in small batches.


This recipe can also be made as one dozen standard sized muffins (30 minute bake time) or 6 jumbo muffins (40 minute bake time).