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Home » Chocolate Recipes

Double Chocolate Muffins

Last updated on August 20, 2022Originally published April 30, 201923 CommentsSabine

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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?

a dozen chocolate muffins on a silver tray
Jump to:
  • Photo tutorial
  • Expert tips for success
  • Can I use natural cocoa powder?
  • Storage
  • Freezing
  • More chocolate recipes to try
  • Recipe

Photo tutorial

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

whisking dry muffin batter ingredients in a bowl

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

whisking wet muffin batter ingredients in a bowl

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

whisking chocolate muffin batter in a large bowl with a whisk

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.

muffin pan lined with muffin liners filled with chocolate muffin batter and chocolate chips on top

Expert tips for success

  1. 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.
  2. Do the toothpick test to check doneness. Remove the muffins from the oven as soon as a toothpick comes out dry.
  3. 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.

close up of three chocolate muffins, one being half eaten

Storage

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.

Freezing

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.

Recipe

a dozen chocolate muffins on a silver tray

Chocolate Muffins with Chocolate Chips

5 from 31 votes
Author Sabine Venier
Calories: 215kcal
Servings: 18 - 19 muffins
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Print Pin Rate
This is the best chocolate muffins recipe. They are super soft and moist, intensely chocolaty, and so easy to make. All you need is just 10 ingredients to make this recipe. 

Ingredients
 
 

  • 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)

Instructions

  • 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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 1gCholesterol: 22mgSodium: 120mgPotassium: 146mgFiber: 1gSugar: 15gVitamin A: 52IUCalcium: 53mgIron: 1mg
Course Dessert
Cuisine American
Keyword chocolate muffins, Double Chocolate Muffins Recipe, how to make chocolate muffins
Did you make this recipe?Leave a feedback and rate this recipe!
« How to make Chocolate Mousse
Authentic Italian Tiramisu Recipe »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. TIMOTHY

    December 19, 2022 at 10:31 pm

    5 stars
    DELICOUS

    Reply
  2. M

    August 26, 2021 at 2:15 pm

    Awesome muffins but definitely no where near 18-19 when filling muffin cases nearly to the top as instructed

    Reply
  3. Penny

    July 17, 2021 at 12:38 am

    5 stars
    These were perfection, thank you!

    Reply
  4. Nancy

    October 22, 2020 at 4:28 pm

    5 stars
    very delicious, I did brownies out of them, not muffins

    Reply
  5. Lola Hamer

    October 21, 2020 at 5:50 pm

    5 stars
    oh my gosh i used semi-sweet chocolate and it was delicous!

    Reply
  6. Rhirhi

    August 22, 2020 at 11:02 am

    5 stars
    Oh my gosh this is awesome! Thanks for a great recipe!

    Reply
  7. Vicki

    August 18, 2020 at 5:57 pm

    5 stars
    My kids have been loving muffins for breakfast and snacks lately. This recipe was absolutely perfect to add to our muffin rotation ? I used dark chocolate chips and a “homemade” buttermilk (milk + vinegar) we will definitely be making these again!

    Reply
  8. Ayla

    June 18, 2020 at 4:50 pm

    5 stars
    looks amazing

    Reply
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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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