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?
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.
Photo tutorial
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.
Top tips for success
- 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.
- Do not overbake the muffins. Overbaking is the most common reason for dry muffins.
- 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
Please be aware that every change will result in slightly different results.
Dutch-processed cocoa powder
This recipe calls for dutch-processed cocoa powder and baking powder. If you want to use natural unsweetened cocoa powder, then substitute 1:1. 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.
Gluten-free
To make them gluten-free, I recommend using Bob’s Red Mill Gluten-Free Flour 1:1.
Vegetable oil
You can replace the canola/vegetable oil with applesauce 1:1.
Eggs
Replace eggs with flax eggs 1:1.
Variations
Mini Muffins
To make mini chocolate muffins, make the recipe 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. They overbake quickly because of their small size. Because of the short baking time, the baking temperature stays constantly 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.
Small batch
Simply divide the recipe in half. You will get about 9 muffins instead of 18.
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
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, 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
Best Double Chocolate Muffins 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 (or 1 vanilla bean*)
- 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.
Notes
Top tips
- 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.
- Use only large eggs not small or medium ones.
- Do not overbake the muffins. Overbaking is the most common reason for dry muffins.
Mini muffins If you want to make mini muffins, line 24 mini muffin pans with about 55 mini muffin liners. Bake them 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 with applesauce 1:1
- all-purpose flour with Bob's Red Mill gluten-free flour 1:1
- eggs with flax eggs 1:1
- Dutch-processed cocoa with natural cocoa powder 1:1. In this case, use 1+½ teaspoon baking soda and 1+½ teaspoon baking powder instead of 1 tablespoon baking powder.
Small batch Simply divide the recipe in half to end up with about 9 muffins.
Video
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M
Awesome muffins but definitely no where near 18-19 when filling muffin cases nearly to the top as instructed
Penny
These were perfection, thank you!
Nancy
very delicious, I did brownies out of them, not muffins
Lola Hamer
oh my gosh i used semi-sweet chocolate and it was delicous!
Rhirhi
Oh my gosh this is awesome! Thanks for a great recipe!
Vicki
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!
Ayla
looks amazing