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Double chocolate muffins sprinkled with chocolate chips.

High Altitude Double Chocolate Muffins

Heather Smoke
Dutch-processed cocoa powder gives these double chocolate muffins their rich color and flavor, and sour cream keeps them deliciously soft, tender and moist. Dark chocolate chips add an extra hit of chocolate in every bite!

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings14 muffins


  • Muffin Pan


  • ¾ cup (180g) full-fat sour cream
  • ½ cup (135g) whole milk
  • ¾ cup (168g) vegetable oil
  • ¾ cup (162g) granulated sugar
  • 2 (110g) large eggs
  • 2 tsp (8g) vanilla extract
  • 2 cups (260g) all-purpose flour, spooned and leveled
  • ½ cup (41g) unsweetened, Dutch-processed cocoa powder
  • 2 ½ tsp (10g) baking powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 cup (181g) dark chocolate chips, divided


  • Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 14 paper liners, and lightly spray the paper liners with non-stick baking spray.
  • In a bowl, whisk together the sour cream, milk, oil, sugar, eggs and vanilla until smooth.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and 3/4 cup of the chocolate chips.  Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened, being careful not to over-mix.
  • Divide the batter between the muffin cups, filling them full. Sprinkle the top of the batter with the remaining 1/4 cup chocolate chips.
  • When you put the muffins in the oven, immediately turn the heat down from 425 to 375. Bake for about 18-20 minutes, just until a toothpick comes out clean or with moist crumbs clinging to it. Be careful not to over-bake the muffins, or they can dry out.
  • Cool in the pan for 5 minutes, then transfer to a cooling rack to cool for about 10 more minutes. Enjoy the muffins warm.


If you don't have sour cream, plain unsweetened Greek yogurt can also be used, or even full-fat buttermilk.  Or try it with a combination of all three!
Leftover muffins should be stored in an airtight container for up to 3 days.  While they are best the day they're made, they're still delicious leftover, and should be rewarmed for 10-15 seconds in the microwave, or for several minutes in a toaster oven.
These are fantastic served with butter and cherry preserves.
Keyword Chocolate Muffins, High Altitude
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