Best Double Chocolate Muffins Recipe

I am telling you, 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 to feed a crowd! By the way, have you tried my banana walnut muffins?

Jump to:

• Video Tutorial
• Why You’ll Fall in Love With These Muffins
• Ingredients
• Let’s Talk About Chocolate
• How to Make Double Chocolate Muffins
• How to Store Your Double Chocolate Muffins
• How to Freeze Your Double Chocolate Muffins
• Expert Tips for Success
• Double Chocolate Muffins FAQs
• More Chocolate Recipes to Try
• Recipe

Video Tutorial

Why You’ll Fall in Love With These Muffins

• Perfect for Chocolate Lovers. This recipe will surely make any chocolate fan fall in love. It has a deep chocolate flavor, which you can adjust to suit your preferences. 
• Soft and Moist. Say goodbye to sad, dry, and crumby muffins. These baked goodies are soft, moist, and absolutely delectable.
• The Perfect Dessert Staple. Feel free to whip up a big batch and keep your sweet tooth satisfied for a long time. These muffins can stay fresh while refrigerated for up to a week, and they can even last up to three months when frozen!

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)

Let’s Talk About Chocolate

This recipe calls for Dutch-processed cocoa powder and baking powder. That said, you can also use natural unsweetened cocoa powder with a 1:1 ratio as a substitute, especially if you want a deeper chocolate flavor. 

However, you will need to adjust the amount of baking powder and add some baking soda. Use 1 ½ teaspoon baking powder and 1 ½ teaspoon of baking soda.

This is because natural cocoa powder needs baking soda to react, while Dutch-processed cocoa powder only needs baking powder.

How to Make Double Chocolate Muffins

1. Prepare your baking tools.

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

2. Combine dry ingredients.

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

3. Combine wet ingredients.

In a separate large bowl, whisk eggs, buttermilk, oil, and vanilla until they are combined.

4. Combine dry and wet ingredients.

Add your dry ingredients to your wet ingredients and stir. Then, fold in your chocolate chips.

5. Bake your muffins.

Pour your muffin batter into your lined cups until they are almost full. Feel free to sprinkle additional chocolate chips on top!

Bake your muffins at 425°F (or 220°C) for 5 minutes. 

Then, lower the temperature to 350°F (or 175°C) and bake for an additional 15-17 minutes or until a toothpick in the center comes out clean.

Please keep in mind that every oven is different. Hence, it is crucial to check your muffins with a toothpick after 18 minutes to total baking time. 

6. Enjoy your double chocolate muffins!

Congratulations! Indulge in your freshly baked double chocolate muffins. I recommend letting them cool to room temperature before serving. 

You may then store leftovers at room temperature for up to 3 days, refrigerate them for up to a week, or freeze them for up to 3 months.

How to Store Your Double Chocolate Muffins

Store your double chocolate muffins in an airtight container at room temperature for up to 3 days. As mentioned above, they can also stay fresh up to 1 week if refrigerated.

However, they are best eaten at room temperature and within the first two days.

How to Freeze Your Double Chocolate Muffins

Let your double chocolate muffins cool completely if you plan on freezing them. Then, wrap each muffin tightly in plastic wrap and place them 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 your muffins on the counter. They will need around 1-2 hours to get to room temperature.

Expert Tips for Success

• Measure your ingredients carefully. 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. Then, level it with the back of a knife.
• Do the toothpick test. To check if your muffins are ready, insert a toothpick into the center. Remember to take them out of the oven as soon as the toothpick comes out clean.
• Don’t overfill your muffin cups. Don’t overfill the muffin liners to avoid the batter spilling over the edges. I fill mine almost full, but not all the way.
• Achieve the perfect muffin tops with baking powder. 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. 

Double Chocolate Muffins FAQs

1. Can I substitute buttermilk?

Yes, you can. Use 1 cup of regular milk. Then, take 1 tablespoon of the milk out and add 1 tablespoon of lemon juice of white vinegar. This recipe requires 1 cup of liquid in total.

2. What is the secret to moist muffins?

First, prevent overworking your batter. This can be done by mixing your dry and wet ingredients separately before combining them. Using buttermilk is also a great way to ensure that your muffins stay soft and moist.

3. How do you make the best chocolate muffin?

Just follow the recipe I’ve shared above. I also recommend watching my quick step-by-step video. Hope this helps!

More Chocolate Recipes to Try

Do 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 souffles.

You can also find 75 indulgent chocolate recipes in my cookbook.

Recipe