Last updated on March 10th, 2022.

Even though these double chocolate muffins are a breakfast thing, I always crave them late at night. Something about A warm steamy chocolate muffin loaded with creamy vanilla ice cream that goes so well with some late-night Netflix binging.

muffins on a rack with coffee cup next to them

No planning ahead is required. Just 2 bowls, a muffin tin and 25-30 minutes.

Making this recipe is as simple as boiling an egg so I won’t bore you with the details. I will, on the other hand, give you my “last minute” tips on how to bring your ingredients to room temperature in 10 minutes or less!

muffins on a rack with a bottle of milk

How to bring ingredients to room temperature:


Place eggs in a deep bowl (I use a large glass cup) and place the bowl in the sink under warm running water for 1-2 minutes. After that leave the eggs in the bowl (now filled with warm water) for 5-10 minutes.

TIP! To know if the eggs are bad, know that eggs should never float when in water. Floating eggs = bad eggs.

Milk / heavy cream / Half & Half

In the microwave, warm up 1/4 – 1/3 of the required amount for about 20-30 seconds. Until the liquid is almost too hot to touch. Add the remaining liquid to the warmed liquid.

Sour Cream / Buttermilk/ Orange Juice / Lemon Juice

Firstly measure the ingredient in a large (preferably tall) dish and place the dish in a large deep bowl. Secondly, Fill the large bowl with boiling water and let sit for about 10 minutes. Stir halfway.


Cut cream cheese into medium-sized pieces and warm in the microwave using 15-20 seconds increments.


Two options:

  1. Cut the butter into small pieces and place it on the stove (in a bowl), next to a cooking pot. Check it often to make sure it is not melting. (I also place it on my counter while the dishwasher is running.)
  2. Use a grater to grate the butter. Let sit for 15-20 minutes.
tender unwrap muffin that was bitten, chocolate oozing

Now Let’s Talk about This Double Chocolate Muffins Recipe:

  • The recipe instructs to fill the muffin liners 3/4 full. However, you can go ahead and fill the muffin liner to the top for that muffin tops love.
  • For best results, make sure your ingredients are at room temperature. See above for fast, last minutes tricks.
  • If you do not have buttermilk in hand, add 2 tsp of vinegar (or fresh squeezed lemon juice) to the milk and mix.
  • Do not over mix the batter. Mix just to incorporate the ingredients, few lumps are ok.
  • You can use light brown sugar or dark brown sugar. I like using the dark because it has more molasses which firstly it traps extra humidity and secondly enhances the chocolate flavor.
  • Espresso powder is optional, but if you do not have it in hand instant coffee is just fine.

Here are some more recipes you might enjoy:

Also, One more thing…

Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!

Did you like this recipe and inspiring? Save THIS PIN to your Muffins, or Chocolate boards.

5 from 2 votes

Double Chocolate Muffins

Course Breakfast, Snack
Cuisine American
Keyword 8×8 chocolate cake, chcolate muffins, easy chocolate muffins recipe, muffins
Prep Time 10 minutes
Cook Time 18 minutes


  • 2 Cups AP Flour (240 g / 8.5 oz)
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 Cup Light or Dark brown sugar (200 g / 7 oz)
  • 1 tsp Espresso powder
  • 1/2 tsp Salt
  • 1/2 Cup + 1 TBS Unsweetened cocoa powder (50 g / 2 oz)
  • 1 Cup Chocolate chips (170 g / 6 oz)
  • 1 Cup Buttermilk (240 ml / 8 oz)
  • 2 Large Eggs
  • 1/2 Cup Vegetable oil (120 ml / 4 oz)


  1. Preheat oven to 350F and line two 12 count muffin pans with 15 muffin liners. (One pan if filling liners to top).

  2. In a medium bowl sift together flour, cocoa powder, baking powder, baking soda and
    Salt. Add the sugar and chocolate chips and mix to incorporate.

  3. In a separate bowl mix together the remaining wet ingredients then add them to the dry ingredients and mix just until combined.

  4. Fill muffin liners 3/4 full and bake for 15-18 minutes or until a toothpick comes out clean from the center of the muffins.

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5 Comments on " Double Chocolate Muffins "

  1. Dikla

    5 stars
    These muffins look so rich and delicious Dee!! What a great recipe and beautiful photos! – Anita

    1. Dikla

      Thank you so much Anita!!!!

  2. Dikla

    5 stars
    My granddaughters LOVE these muffins and I have to make them all the time! They call them “muffrownies”. ? I make them with mini chocolate chips.

    1. Dikla

      Music to my ears! It makes me so happy to hear that you are making such beautiful memories with your granddaughters and I can tell you are a great grandmother! Thank you for sharing!!!

  3. Dikla

    I make these all the time and have gotten so many compliments on them. They are my favorite!

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