If you’re a chocolate lover, these Double Dark Chocolate Crumble Muffins are your new go-to! They’re soft, rich, and indulgently chocolatey with a deep cocoa flavor in both the muffin and the crumble topping. Mini chocolate chips are folded into the batter and sprinkled on top, creating a perfect bite from top to bottom. Whether you enjoy them as a breakfast treat or dessert, these muffins feel like a decadent bakery-style upgrade—and they come together in just one bowl.
What Makes These Muffins Special
- Extra Rich Flavor: We use Dutch-process dark cocoa powder for a deep, almost brownie-like flavor. If you only have normal cocoa powder that will work too! It won’t be as rich of a chocolate flavor, but will still be delicious.
- Soft & Moist Texture: A mix of melted butter, oil, and sour cream gives these muffins a tender, fluffy crumb.
- Bakery-Style Topping: A chocolate crumble topping adds sweetness and crunch to every bite.
Recipe Tips
- Crumble: This chocolate crumble comes together really easily. You can throw everything into a food processor and pulse a few times until it resembles wet sand, or mix it by hand using a pastry cutter or fork. I always make the crumble first and pop it in the fridge while I prep the rest of the recipe—keeping it cold helps it hold its shape on top of the muffins as they bake.
- Resting: During testing, I tried letting the batter sit out on the counter for about an hour before baking to see if it would change how the muffins rose. Spoiler: it totally did. The rested batter produced muffins with taller domes and a fluffier texture. That said, I get that not everyone has time to wait around—these muffins will still be absolutely delicious even if you bake them right away.
- Chocolate: I love using mini chocolate chips in muffins because you get those little bursts of chocolate in every bite. If you want bigger pools of melty chocolate, you can use regular chips or chop up a chocolate bar. I like semi-sweet or milk chocolate here, but dark chocolate chips work great too if you’re going all in on rich flavor.
- Muffin Tins: This recipe makes 12 standard-size muffins. I use a basic metal muffin tin, and this one is my go-to—it bakes super evenly and is easy to clean. If you’re in the market for one, I’ll link it below!
- Muffin Liners: Want that bakery-style look? Use tulip-style muffin liners or parchment paper ones with high edges. Not only do they look great, but they also help support the tall rise and hold the crumble topping in place. I used the brown ones from the link above but also love these newspaper-style ones!
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer-Friendly: These muffins freeze beautifully! Let them cool completely, then wrap individually and freeze in a zip-top bag or airtight container for up to 2 months. Thaw overnight or microwave for 15–20 seconds to enjoy warm.
Whether you’re baking these for a cozy weekend breakfast, a sweet treat to share, or just to satisfy your chocolate craving, these Double Dark Chocolate Crumble Muffins always hit the spot. They’re rich, fluffy, and just the right amount of indulgent. I hope you love them as much as we do—be sure to tag me if you make a batch so I can see your bakery-worthy muffins! 💛
Double Chocolate Crumble Muffins
Bakery-style double chocolate muffins made with Dutch-process cocoa and topped with a chocolate chip crumble. Soft, rich, and perfect for breakfast or dessert!
Ingredients
For the crumble:
- ¼ cup salted butter room temperature
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- 3 tbsp dark chocolate cocoa powder
- ⅓ cup mini chocolate chips
For the muffins:
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- ⅓ cup sour cream room temperature
- 2 ½ cups all-purpose flour
- ½ cup dark chocolate cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup whole milk room temperature
- 1 ¼ cups mini chocolate chips
Instructions
For the crumble:
- In a small bowl, combine the flour, cocoa powder, and sugar. Cut in the butter using a fork or your hands until crumbly. Stir in mini chocolate chips. Set aside.
For the muffins:
- In a large bowl, whisk together the melted butter, sugar, oil, vanilla, eggs, and sour cream until smooth. In a separate bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet mixture and stir gently. Add the milk, mix, then stir in the remaining dry ingredients. Fold in the mini chocolate chips.
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. Allow to sit on the counter for 15-30 minutes while the oven preheats. Preheat the oven to 425°.
- Once the oven preheats, top generously with chocolate crumble. Bake for 7 minutes at 425, then without opening, drop the oven temperature to 375° and bake for 15-18 additional minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Love the idea of these muffins, and they turned out gorgeous with a delicious crumb. The one issue I had is that the muffins themselves were pretty dry. Also, I used regular cocoa powder – would definitely recommend using dark cocoa powder as the recipe suggests (so not the “normal” cocoa powder) because the muffins were not as chocolatey as I’d like. Next time I would swap some of the flour for cocoa powder to fix this!