Last updated on November 15th, 2023.
This moist double chocolate muffins recipe is for chocolate lovers and breakfast enthusiasts. An easy and fast bakery-style muffin recipe loaded with chocolate flavor and lots of chocolate chips, made in less than one hour. And the best part is that it is best hot from the oven with (or without) a scoop of ice cream.
The Best Chocolate Muffins
Absolutely the best double chocolate muffins, and I feel confident with this statement. A moist, tender, and chocolatey muffin dotted with chocolate chips is a great way to start the day with a delicious breakfast and a great way to end your day with a midnight snack.
Banana muffins and White Chocolate Raspberry Muffins are great, apple muffins might be doctor’s recommended, and Pancakes might get all the credit. Still, chocolate muffins are forever the most delicious and indulging companion next to your morning coffee or a scoop of ice cream, some might claim more so than Cinnamon Rolls.
The full recipe, including the measurements, is in the recipe card below. But let’s take a second to go through the ingredients and substitutions.
- Cocoa powder. I used a combination of natural unsweetened cocoa powder and dutch-processed cocoa powder. Both are good options, as well as natural cocoa powder.
- Light brown Sugar. It contributes to the moistness of the muffins and some deep flavors; using granulated sugar take away some flavors and texture.
- Buttermilk. It can be replaced with other acidic ingredients, such as sour cream, greek yogurt, unsweetened apple sauce, or whole milk + 1 tablespoon of apple cider vinegar (almond milk or plant base milk is ok).
- Espresso Powder. Optional, it helps bring out the chocolate flavors, but instant coffee is an alternative.
- Chocolate chips. I used mini dark chocolate chips; regular is just as good. Chopped chocolate and chocolate chunks are also an option.
How to make Double Chocolate Muffins
- Mix the flour, baking powder, baking soda, sugar, and chocolate chips in a large bowl. Mix the oil, milk, vanilla extract, and eggs separately.
- Pour the wet ingredients over the dry ingredients and mix until you see no dry flour.
- Divide the batter between the muffin liners using an ice cream scoop, add more mini chocolate chips at the tops of the muffins, and bake.
FAQ and Expert Tips
At room temperature, in an airtight container for up to three days. Freeze in a freezer bag for up to four weeks.
you will have dense, dry muffins. The batter is ready when all of the flour has been incorporated into the batter. Over-mixing will tighten the gluten and release any rap air that helps elevate the muffins. The batter consistency should be thick with some lumps.
Cold ingredients will take longer to incorporate so you will over-mix the batter.
Check out my High altitude baking conversation chart.
Yes, mix the batter and place in the refrigerator for up to 8 hours.
No, the muffins will lose their moist texture.
Allow the batter to sit for about an hour before baking, and fill the muffin cups to the top.
Yes, but vegetable oil yields much moister muffins.
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Double Chocolate Muffins
Moist and tender chocolate muffins
- 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 optional
- 1/2 tsp Salt
- 1/2 Cup + 1 TBS Unsweetened cocoa powder (50 g / 2 oz)
- 1 Cup Chocolate chips (plus more for the tops) (170 g / 6 oz)
- 1 Cup Buttermilk (240 ml / 8 oz)
- 2 Large Eggs
- 1/2 Cup Vegetable oil (120 ml / 4 oz)
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.
In a separate bowl mix together the remaining wet ingredients then add them to the dry ingredients and mix just until combined.
Preheat oven to 350F (180C)and a muffin pan with muffin liners.
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.
- Store the muffins are room temperature in a container for up to 3 days, or freeze them for up to four weeks.
- Make sure to use a kitchen scale and room-temperature ingredients.
- Do not over-mix the batter; mix until the flour has been incorporated. Lumps are ok.
- Make the batter up to eight hours ahead and refrigerate.
- You can use natural, dutch process, or natural cocoa powder.
- Replace the buttermilk with sour cream, greek yogurt, unsweetened unflavored apple sauce, coffee, milk (plant base is ok) + one teaspoon of apple cider vinegar.
- Do not reduce the amount of sugar.