These are the best double chocolate muffins in existence. The muffins are super soft and moist, intensely chocolaty, and so easy to make. All you need is just 10 ingredients to make this recipe. They are great for breakfast and dessert and feed a crowd. By the way, have you tried my banana walnut muffins?
Combine all dry ingredients in a medium bowl. These are flour, sugar, cocoa, baking powder, and salt.
Then combine eggs, buttermilk, oil, and vanilla in a large mixing bowl. Whisk just until combined.
Add the dry ingredients to the wet ingredients and whisk to combine. Add chocolate chips and whisk just until combined.
Spoon the 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. Then bake and serve.
Expert tips for success
- Be careful not to use more flour than indicated. To measure the flour properly, fluff it up with a fork, then spoon it into the measuring cup and level with the back of a knife.
- Do the toothpick test to check doneness. Remove the muffins from the oven as soon as a toothpick comes out dry.
- Be sure to bake the muffins at 425°F (218°C) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. This initial high heat makes for perfect muffin tops. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. I fill mine almost full but not all the way.
Can I use natural cocoa powder?
This recipe calls for dutch-processed cocoa powder and baking powder. If you want to use natural unsweetened cocoa powder, then substitute the coco powder 1:1. And instead of 1 tablespoon of baking powder, use 1 ½ teaspoon baking powder and 1 ½ teaspoon of baking soda. Natural cocoa powder needs baking soda to react, and dutch-processed cocoa powder needs baking powder.
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 within the first two days.
If you plan on freezing the muffins, let them cool completely. Then wrap each muffin tightly in plastic wrap, one by one, and place in freezer bags. Remove as much air as possible from the bags. They freeze well for up to 3 months.
To thaw, unwrap, and place them on the counter. They need about 1-2 hours to come to room temperature.
More chocolate recipes to try
You want to see more chocolate recipes? Great! I'm sure you will love my chocolate banana muffins, chocolate cake, chocolate mousse, brownies, chocolate glazed red velvet donuts, or chocolate souffle. You also find 75 indulgent chocolate recipes in my cookbook.
Chocolate Muffins with Chocolate Chips
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 ¼ cups granulated white sugar
- ½ cup dutch-processed cocoa powder, spooned and leveled
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ¾ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (or chopped chocolate bars)
- Preheat oven to 425°F (220°C). Line one or two 12 muffin pans with 18-19 muffin liners. Set aside.
- In a large bowl sift together flour, sugar, cocoa, baking powder, and salt. Stir to combine. Set aside.
- In another large bowl whisk eggs, buttermilk, oil, and vanilla just until combined.
- Add dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.
- 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 or freeze for up to 3 months.
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