Best Double Chocolate Muffins Recipe

This is the best Double Chocolate Muffins Recipe. The muffins are super soft and moist, intensely chocolatey, and so easy to make. All you need is just 10 minutes of hands-on preparation time and 10 ingredients to make those Double Chocolate Muffins. 

This recipe is so easy to make, and you don’t need to wash a ton of dishes after making it. You literally need just two bowls, a whisk, and a spoon. That’s all. It really can’t be easier. There are also no fancy ingredients involved. The majority of the ingredients will be in your refrigerator or pantry anyway.

What you will learn in this post:

How to…

• make the best Double Chocolate Muffins
• substitute single ingredients
• make Mini Double Chocolate Muffins
• store Double Chocolate Muffins
• freeze Double Chocolate Muffins

How to make the best Double Chocolate Muffins

First Step: Whisk dry ingredients

Combine all dry ingredients in a medium bowl. These are flour, sugar, cocoa, baking powder, and salt.

Second Step: Whisk wet ingredients

Combine eggs, buttermilk, oil, and vanilla in a large mixing bowl. Whisk just until combined.

Third Step: Combine all ingredients

Add the dry ingredients to the wet ingredients and whisk to combine. Add chocolate chips and whisk just until combined.

Fourth Step: Bake

Spoon the Double Chocolate Muffins batter into 18-19 muffin liners until they are almost full. Use one or two 12 muffin pans. Sprinkle with additional chocolate chips if desired.

The muffins will rise beautifully high because they are baked at a 425°F / 220°C for the first 5 minutes. In this time they will rise super fast. Then lower the temperature to 350°F / 175°Cand bake until a toothpick in the center comes out clean.

SUBSTITUTIONS

The following substitutions are possible:

DUTCH-PROCESSED COCOA POWDER

This muffins recipe calls for dutch-processed cocoa powder and baking powder. If you want to substitute with natural unsweetened cocoa powder, then substitute the dutch-processed cocoa powder 1:1. Instead of 1 tbsp of baking powder, use 1+1/2 tsp baking powder and 1+1/2 tsp of baking soda. Natural cocoa powder needs baking soda to react, and dutch-processed cocoa powder needs baking powder.

GLUTEN-FREE

For gluten-free Double Chocolate Muffins, I recommend using Bob’s Red Mill Gluten Free 1:1.

VEGETABLE OIL

You can replace the canola/vegetable oil for applesauce 1:1.

EGG-FREE

Replace eggs for flax eggs 1:1.

Please be aware that every change will result in slightly different results.

How to make Mini Double Chocolate Muffins

Make the muffins as described. Fill the batter into about 50 mini muffin liners. Use 24 mini muffin pans. Adjust the baking time as follows: Preheat oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.

Be careful. Mini muffins overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constant at 350°F from the beginning till the end. There is no high-temperature phase in the beginning. It would be too risky to overbake them, and then they dry out.

Dividing the recipe by half leads to about 25 mini muffins.

HOW TO MAKE A SMALL BATCH OF DOUBLE CHOCOLATE MUFFINS

Just divide the recipe in half. You will get about 9 muffins instead of 18.

HOW TO STORE DOUBLE CHOCOLATE MUFFINS

You can store them in an airtight container at room temperature up to 3 days. If stored in the fridge, they stay fresh up to 1 week. However, they are best eaten at room temperature and in the first two days.

HOW TO FREEZE DOUBLE CHOCOLATE MUFFINS

As said, muffins are always best eaten fresh. However, if you plan to freeze the muffins, let them cool completely. Then wrap each muffin tightly in plastic wrap, one by one. Place the wrapped muffins in freezer bags and remove as much air as possible. They freeze well up to 3 months.

To thaw, unwrap the muffins and place them on the counter. They need about 1-2 hours to come to room temperature.

TIPS FOR SUPER MOIST DOUBLE CHOCOLATE MUFFINS

1. Measure the flour and the cocoa powder correctly. If using cups instead of a kitchen scale, always spoon and level the flour or cocoa powder in the measuring cup. A packed cup of flour equals 1.5 x a spooned and leveled cup of flour.
2. Use large eggs not small or medium ones.
3. Do not overbake the muffins. Overbaking is the most common reason for dry muffins.

If you make this Double Chocolate Muffins recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

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Best Double Chocolate Muffins Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This is the best Double Chocolate Muffins Recipe. The muffins are super soft and moist, intensely chocolatey, and so easy to make. All you need is just 10 minutes of hands-on preparation time and 10 ingredients to make those Double Chocolate Muffins. 

Course: Dessert

Cuisine: American

Keyword: Double Chocolate Muffins Recipe, How to make Double Chocolate Muffins

Servings: 18 - 19 muffins

Calories: 277 kcal

Author: Sabine Venier

Ingredients

• 2 + 1/4 cups all-purpose flour, spooned and leveled (270g)
• 1 + 1/4 cups granulated white sugar (250g)
• 1/2 cup dutch-processed cocoa powder, spooned and leveled (60g)
• 1 tbsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 1 cup buttermilk (240ml)
• 3/4 cup vegetable or canola oil (180ml)
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 1 cup chocolate chips (or chopped chocolate chunks) (175g)

Instructions

1. Preheat oven to 425°F (220°C). Line one or two 12 muffin pans with 18-19 muffin liners. Set aside. 

2. In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside. 

3. In another large bowl whisk eggs, buttermilk, oil, and vanilla just until combined. 

4. Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips. 

5. Fill the muffin batter into the prepared liners until almost full. Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 15-17 minutes or until a toothpick in the center comes out clean. Every oven is different. So please check your muffins with a toothpick after 18 minutes of total baking time for the first time. Let cool to room temperature. Store leftovers at room temperature up to 3 days.  

Recipe Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

 

MINI DOUBLE CHOCOLATE MUFFINS:

If you want to make mini muffins, line 24 mini muffin pans with about 55 mini muffin liners. Bake mini muffins for about 6-8 minutes or until a toothpick comes out clean. Be careful, they overbake very quickly because of their small size.

 

SUBSTITUTIONS:

You could consider the following substitutions:

Replace...

• vegetable/canola oil for applesauce 1:1
• all-purpose flour for Bob's Red Mill gluten-free flour 1:1
• eggs for flax eggs 1:1
• Dutch-processed cocoa for natural cocoa powder 1:1. In this case use 1+1/2 tsp baking soda and 1+1/2 tsp baking powder instead of 1 tbsp baking powder.

 

SMALL BATCH

For small batch version, divide the recipe in half.

 

RECOMMENDATIONS

• Read the blog post for additional information on how to make, store, and freeze double chocolate muffins.
• Watch step-by-step photos to see the required consistency in every step. 
• Watch the 56-seconds video to see the whole process of making the muffins.

Nutrition Facts

Best Double Chocolate Muffins Recipe

Amount Per Serving

Calories 277

* Percent Daily Values are based on a 2000 calorie diet.