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.

double chocolate muffins over a tray

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.

  • 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.
ingredients to make muffins

How to make Double Chocolate Muffins

For the best results, use a kitchen scale (affiliate).

  1. Mix the flour, baking powder, baking soda, sugar, and chocolate chips in a large bowl. Mix the oil, milk, vanilla extract, and eggs separately.
  2. Pour the wet ingredients over the dry ingredients and mix until you see no dry flour.
  3. 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.
how to make chocolate muffins
muffins topped with chocolate chips

FAQ and Expert Tips

How to store the muffins?

At room temperature, in an airtight container for up to three days. Freeze in a freezer bag for up to four weeks.

Do not over-mix the muffin batter

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.

Use room temperature ingredients.

Cold ingredients will take longer to incorporate so you will over-mix the batter.

If you live at a high altitude.

Check out my High altitude baking conversation chart.

Can muffin batter be made in advance?

Yes, mix the batter and place in the refrigerator for up to 8 hours.

Can I reduce the amount of sugar?

No, the muffins will lose their moist texture.

How do I get tall round muffin tops?

Allow the batter to sit for about an hour before baking, and fill the muffin cups to the top.

Can I use melted butter instead of vegetable oil?

Yes, but vegetable oil yields much moister muffins.

More recipes you might enjoy

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double chocolate muffin
5 from 5 votes

Double Chocolate Muffins

Moist and tender chocolate muffins

Course Breakfast, Snack
Cuisine American
Keyword chcolate muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 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)


  1. 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.

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

  3. Preheat oven to 350F (180C)and a muffin pan with muffin liners.

  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.

Recipe 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.


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12 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!

  4. Dikla

    5 stars
    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!

    1. Dikla

      Thank you so much Kathryn, so glad you enjoyed the recipe.

      1. Dikla

        5 stars
        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!

        1. Dikla

          Thank you Rachel, so glad you linked them!

  5. Dikla

    5 stars
    Made these last night. They came out great! They have a rich chocolate flavor and moist; delicious. My family loved them.

  6. Dikla

    Hi thanks for the recipe, do you know the calorie of each muffin?

    1. Dikla

      no I am sorry, I do not.

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