Double Chocolate Muffins

Double Chocolate Muffins are rich, moist, and loaded with deep chocolate flavor thanks to a perfect combo of cocoa powder and chocolate chips. These bakery-style muffins have a soft crumb, melty chocolate in every bite, and are a dream come true for any chocolate lover. Whether I want a decadent breakfast, a sweet afternoon snack, or a dessert that’s easy to make, these muffins never let me down.

Why You’ll Love This Recipe

I love these muffins because they’re everything I want in a chocolate treat—soft, fluffy, and bursting with double the chocolate. They mix up quickly in one bowl, use basic ingredients, and always bake up beautifully with tall, rounded tops. I can enjoy them warm out of the oven, or save them for later—they’re just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Milk (or buttermilk for extra moisture)

• Vegetable oil (or melted butter)

• Vanilla extract

• Sour cream or Greek yogurt (for extra richness)

• Chocolate chips or chunks (semi-sweet or dark)

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, I mix the sugar, eggs, milk, oil, sour cream, and vanilla until smooth.

4. I add the wet ingredients to the dry ingredients and stir just until combined—being careful not to overmix.

5. I fold in the chocolate chips or chunks.

6. I divide the batter evenly into the muffin cups, filling each about 3/4 full. I sprinkle a few extra chocolate chips on top if I want an extra gooey finish.

7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

8. I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins. It takes 10–15 minutes to prep and 20 minutes to bake, so they’re ready in around 35 minutes total.

Variations

• I add a pinch of espresso powder to intensify the chocolate flavor.

• I mix in chopped walnuts or pecans for a little crunch.

• I use white chocolate or peanut butter chips instead of regular chocolate chips.

• I make mini muffins and bake for 10–12 minutes for bite-sized treats.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I microwave for 10–15 seconds for that fresh-baked warmth and melty chocolate.

FAQs

Can I use cocoa powder and chocolate chips together?

Yes, and that’s what makes them “double chocolate.” The cocoa gives rich flavor, and the chips add gooey bites throughout.

Why are my muffins dry?

They may have been overbaked or the batter was overmixed. I bake just until a toothpick comes out with a few moist crumbs and mix only until the batter comes together.

Can I use whole wheat flour?

Yes, I use half whole wheat and half all-purpose flour to keep them soft while adding a bit of fiber and heartiness.

What kind of chocolate chips work best?

I usually use semi-sweet or dark chocolate chips, but milk chocolate or even chopped chocolate bars work well too.

Can I make these dairy-free?

Yes, I substitute plant-based milk, dairy-free yogurt, and use oil instead of butter. I also use dairy-free chocolate chips.

Conclusion

Double Chocolate Muffins are a chocolate lover’s dream—soft, rich, and filled with gooey chocolate goodness. I love how simple they are to make, and how every bite satisfies that deep chocolate craving. Whether I’m baking them for myself, sharing with friends, or packing them for a snack, they always bring joy straight from the oven.

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