These bakery-style Double Chocolate Muffins are for chocolate lovers and muffin lovers alike! Whip up a batch of this easy recipe in 30 minutes using simple ingredients like flour, sugar, eggs, and two different kinds of chocolate!
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Best Homemade Chocolate Muffins
When you hear the words double chocolate in a recipe you know it’s got to be delicious. When you hear the words moist texture, chocolatey, and homemade, you know you’re in for a bite of heaven!
These chocolate muffins are so decadent and full of flavor, that they’re almost like chocolate cupcakes! You could definitely get away with topping them with this chocolate buttercream frosting. The mini chocolate chips ensure that they get evenly dispersed so every bite has the perfect amount.
Have them for breakfast, a snack, and even a dessert. Make a double batch and freeze one for later. Believe me, you’ll be so happy you did!
- Sugar: I use white granulated sugar and because the cocoa powder is unsweetened it means we can control the amount of sweetness. You can use brown sugar if preferred.
- Melted butter and vegetable oil: I like to use both because although they are both liquid fats that pretty much serve the same purpose, the butter gives a better flavor whereas the oil results in better moisture. I like to use unsalted butter as well.
- Whole milk: Adds a thick creamy liquid to the batter adding to the moisture and soft texture. Use any milk like low-fat or non-dairy almond milk, oat milk, or soy milk.
- Large Eggs: Used to bind the ingredients together to make a sturdy muffin that won’t crumble when you lift it out of the pan.
- Vanilla extract: A delicious way to enhance the flavor of plenty of baking recipes.
- All-purpose flour: It’s so important to measure the flour correctly. It can make or break the final results.
- Unsweetened cocoa powder: Where most of the chocolatey flavor comes from.
- Baking powder: It’s what gives the muffins their muffin top! A lovely high rise just like the professionals make.
- Mini chocolate chips: Keep some for the top as well!
As good as these double chocolate muffins are, they are customizable which means you can alter certain ingredients. Here are some variations to consider:
1. For an alternative to the oil, try using all-natural applesauce, sour cream, or plain yogurt. All will deliver the same moisture without adding any additional flavor and the acid in all of them will react with the baking powder to ensure a fluffy rise.
2. Use any chocolate chips you like. Semi-sweet chocolate chips, dark chocolate chips, milk chocolate, chocolate chunks or even white chocolate chips for color contrast. You could even use peanut butter chips, butterscotch, or toffee chips if you wanted.
3. Top the muffins with coarse salt for an extra sweet finish and crystalized sugar crunch.
4. Or use coarse salt for a sweet and salty combination.
How to Make these Chocolate Muffins
This recipe for double chocolate muffins will come together in one bowl and a few easy steps. The aroma of freshly baked muffins is waiting for you!
Step 1: In a large bowl, mix the sugar, melted butter, and oil.
Step 2: Then add the milk, eggs, and vanilla and mix to combine.
Step 3: Next comes the flour, cocoa powder, and baking powder. Do not over mix, combine the dry ingredients just until there are no large flour lumps.
Step 4: Fold in the mini chocolate chips. Gently stir them into the batter, again being careful not to over mix. We don’t want to end up with dry muffins.
Step 5: Fill each of the prepared muffin tin holes to the brim (I like using an ice cream scoop) and sprinkle additional chocolate chips and coarse sugar on the muffin tops (if desired). I like to add a few extra chips on the top so they show nicely once baked.
Step 6: Bake in a preheated 425° F for 5 minutes, then reduce the oven temperature to 350° F and bake for the remaining 15 minutes.
Step 7: Remove the muffin pan from the oven and immediately transfer them to a wire rack to cool completely.
Enjoy your double chocolate muffins with hot cocoa, coffee, tea, or a giant cold glass of milk!
Why do you reduce the heat after 5 minutes?
This is to ensure the double chocolate muffins rise. What happens is they puff up quickly and form an outer crust thanks to the high heat, but we don’t want the inside to bake as quickly, otherwise, they will dry out. So we lower the heat so the inside of the muffin takes longer to catch up to the outside.
- Please make sure to measure your flour properly using a kitchen scale or the spoon and level method so your muffins don’t come out dense or dry.
- The same goes for over mixing! Watch for that or you can still have dense muffins. You want to stir enough to capture the air but not too much that you release it all and overwork the gluten.
- Start with room-temperature ingredients. Bring the milk and eggs out of the fridge ahead of time.
- Use high-quality chocolate. For both the cocoa powder and the chocolate chips for maximum chocolatey flavor!
These muffins are great for keeping out at room temperature. They can last on the counter for up to 3 days and to keep them moist, I recommend storing them in an airtight container, once cooled.
Past the 3 days, transfer them to the fridge to extend their freshness for a couple of extra days.
Double chocolate muffins freeze very well! Make a double batch for this very reason. Store in an airtight freezer container or freezer safe bag for up to 3 months. I like to wrap them individually in plastic wrap. Thaw in the fridge overnight.
If you like a warm, soft muffin, a quick 10 second zap in the microwave is just the thing.
Insert a toothpick into the center of one of the chocolate muffins. If it comes out clean, it’s ready. You may notice some of the melty chocolate from the chocolate chip, but that’s ok!
Double Chocolate Muffins
- 1 cup white sugar
- 6 tablespoons unsalted butter melted
- ¼ cup vegetable oil or canola oil
- 1 ½ cups whole milk
- 2 large leggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ cup mini chocolate chips more for topping if desired
- Preheat the oven to 425° F and line muffin tins with paper liners.
- In a large bowl, add the sugar, melted butter and oil and mix/ whisk together.1 cup white sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil
- Then add in the milk, eggs, and vanilla extract and blend in to combine.1 ½ cups whole milk, 2 large leggs, 1 teaspoon vanilla extract
- Next add in the flour, cocoa powder, and baking powder and mix just until there are no large flour lumps. (be careful not to over-mix or muffins will be more dense.2 ½ cups all purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon baking powder
- Add the mini chocolate chips and gently stir them into the batter.½ cup mini chocolate chips
- Pour the batter into the muffin tin holes, filling each one full.
- Top with additional chocolate chips or coarse sugar, if desired.
- Bake at 425° F for 5 minutes. Then reduce the oven temperature to 350° F and bake for an another 15 minutes.
- After baking, immediately transfer the muffins to a wire rack to cool completely.
- After cooled, place them in an airtight container at room temperature for up to 3 days. Or up to 5 days if stored in the refrigerator.