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 work just as well for breakfast as they do when I want something chocolatey for dessert. If you like homemade muffins, you should also try these Yummy Breakfast Buttermilk Blueberry Muffins. Keep reading to discover my secrets on how to make these muffins with their tall tops without drying out the middle.
Jump to:
- Video Tutorial
- Try This Double Chocolate Muffin Recipe
- Why You’ll Fall in Love With These Muffins
- Ingredients
- Let’s Talk About Chocolate
- How to Make Double Chocolate Muffins
- Expert Tips for Success
- How to Store Your Double Chocolate Muffins
- How to Freeze Your Double Chocolate Muffins
- What Can You Serve With This?
- Double Chocolate Muffins FAQs
- Recipe
Video Tutorial
Try This Double Chocolate Muffin Recipe
If you’ve had chocolate muffins that look good but turn out dry inside, these are worth making. They’re soft and moist with cocoa in the batter and plenty of chocolate chips mixed through.
What makes this one of the best muffin recipes, is the chocolate chips because you get little pockets of chocolate throughout the muffin rather than just chocolate-flavored cake. They’re especially good once they’ve cooled to room temperature.
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
- Dutch-processed cocoa powder: I like Dutch-processed cocoa here because it gives the muffins a rich chocolate color and flavor. This recipe pairs it with baking powder, so if you switch to unsweetened natural cocoa powder, the leavening also needs to be adjusted rather than simply changing the cocoa on its own.
- Buttermilk: This is one of the ingredients that really helps with the soft, moist texture in place of unsalted butter. If I don’t have buttermilk, I use the recipe’s substitute of regular milk with a tablespoon removed and replaced with lemon juice or white vinegar.
- Vegetable or canola oil: I like using oil in muffins because it keeps the crumb moist and soft. Both vegetable and canola oil work here, so I’d simply use whichever one I already have.
- Chocolate chips: These are what make the muffins double chocolate rather than just chocolate muffins. You can also use chopped chocolate bars, which I like when I want less uniform pieces and bigger pockets of melted chocolate.
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. 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 a separate bowl, whisk large eggs, buttermilk, vegetable oil, and vanilla extract using a handheld mixer or whisk until they are combined.
4. Add your dry ingredients to your wet ingredients and stir. Then, fold your chocolate chunks or chips into the mixture using a silicone spatula or wooden spoon.
5. Pour your muffin batter into your lined cups or muffin pan prepared with paper liners until they are almost full. Feel free to sprinkle additional mini chocolate chips on top!
6. Bake your muffins at 425°F (or 220°C) for 5 minutes.
7. 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.
8. Please keep in mind that every oven is different. Please check your muffins with a toothpick after 18 minutes until total baking time.
9. Indulge in your freshly baked double chocolate muffins. I recommend letting them cool to room temperature on a cooling rack before serving.
Expert Tips for Success
- Measure your ingredients carefully. Be careful not to use more all purpose 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 fluffy 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.
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.
What Can You Serve With This?
- Fresh berries
- Coffee
- Cold milk
- Fresh fruit
Double Chocolate Muffins FAQs
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.
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.
Just follow the recipe I’ve shared above. I also recommend watching my quick step-by-step video. Hope this helps!
Recipe
Double Chocolate Muffin 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.
Notes
Cooking Time and Temperature
Bake at 425°F (220°C) for 5 minutes, then lower the temperature to 350°F (175°C) and bake for another 15–17 minutes.Taste & Texture
Rich and chocolatey with a soft, moist center, fluffy crumb, and plenty of chocolate chips throughout.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to 1 week, although I prefer the texture when the muffins are served at room temperature.
- Freezer: Cool completely, wrap each muffin tightly in plastic wrap, and place them in freezer bags for up to 3 months.
- Reheat: Reheating isn’t necessary. Frozen muffins can be unwrapped and thawed on the counter for around 1–2 hours.
Serving Recommendations
- I like these at room temperature when the crumb is soft and the chocolate flavor comes through nicely.
- Serve them with fresh berries or fruit when you want something simple alongside all that chocolate.
Recipe Variations and Substitutions
- Replace the chocolate chips with chopped chocolate bars.
- Substitute the buttermilk with regular milk and lemon juice or white vinegar as described above.
- Natural unsweetened cocoa powder can replace Dutch-processed cocoa 1:1, but use 1½ teaspoons baking powder and 1½ teaspoons baking soda with it.
Proper Storage Tips
- Let the muffins cool completely before storing them.
- Keep them in an airtight container at room temperature for up to 3 days.
- Wrap muffins individually before freezing to help protect them in the freezer.
Pro Tips
- Measure the flour carefully so you don’t accidentally add too much.
- Don’t overmix the muffin batter.
- Fill the liners almost full, but not all the way.
- Don’t skip the initial 5 minutes at the higher oven temperature.
Video
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TIMOTHY
DELICOUS
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