Last updated on February 13th, 2026.
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.
This is a super simple two-step chocolate recipe, and if you are hungry for more chocolate recipes, please try my Chocolate Waffles or Chocolate Glazed Donuts recipes.
Key ingredients
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.
Very important that all of the ingredients are at room temperature for a cohesive smooth incorporation.
- Cocoa powder. I used a combination of natural cocoa powder and dutch 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
For the best results, use a kitchen scale (affiliate).
You can make the batter up to 8 hours ahead of time and refrigerate. The rest time will create a tall round muffin top.
- 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. Over-mixing will tighten the gluten and release any trap air that helps elevate the muffins and we might end up with dense chewy muffins. The batter consistency should be thick with some lumps.
- 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.
Storing
At room temperate in an airtight container for up to three days. To freeze: place the muffins in a freezer bag for up to four weeks.
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Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
These muffins look so rich and delicious Dee!! What a great recipe and beautiful photos! – Anita
Thank you so much Anita!!!!
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.
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!!!
I make these all the time and have gotten so many compliments on them. They are my favorite!
These are amazing. Fantastic taste. Easy to whip up. I was having a bad day and just mixed everything together in one bowl my mistake. They still turned out so good that my brother and father asked if I could make another batch for them to take to Bridge at the Senior Center today. They have never asked that of me before! I made a second batch. It was perfection too. I would caution everyone to stick to the recipe and avoid the temptation to add more cocoa powder, chocolate chips or espresso. This recipe is already perfectly balanced. Thank you for the recipe!
Thank you so much Kathryn, so glad you enjoyed the recipe.
I just made these looking for a quick and easy chocolate muffin recipe for my sick daughter… Wow they are delicious. I love that they’re not too sweet!!
I had to use rapeseed oil and sour cream as that’s what I had in my cupboard and they are delicious… Will definitely be making again, thank you!
Thank you Rachel, so glad you linked them!
Made these last night. They came out great! They have a rich chocolate flavor and moist; delicious. My family loved them.
Hi thanks for the recipe, do you know the calorie of each muffin?
no I am sorry, I do not.
Hi there, I’m really excited to make this recipe. Can you tell me if melted butter would work for the oil, or do you know how that would affect the recipe? Thank you so much. : )
Muffins and quick breads tend to lose their freshness pretty fast, usually after the first day. Oil being 100% fat coats the flour more efficiently and extends freshness and moistness. However, butter takes the win when it comes to flavor, so you can replace it with melted butter (use 1/2 cup 113g), or use half the amount in oil and the rest melted butter.