There’s nothing quite like a homemade Double Chocolate Muffin! They’re moist, fluffy, and loaded with plenty of delicious chocolatey flavor. Grab your favoring mixing spoon and prepare to make your new favorite sweet treat!

Three chocolate muffins are stacked on top of one another around more muffins on a white surface.


Double Chocolate Muffins

Chocolate lovers of the world, rejoice! This recipe is for you. Homemade muffins of any kind are a weakness of mine, but these really have earned a spot at the top of the list. Between the chocolate chips and chocolate powder, you’re sure to have your chocolate craving satiated when you take a big bite out of one of these muffins. Oh, and if you’re one of those rare few who doesn’t like chocolate, these might just not be for you – can’t relate!

It’s not just the loads of chocolate that make these muffins so scrumptious. Unlike so many store-bought muffins, these homemade treats are super moist and never dried out. After all, is there anything more sad than a dried out muffin that’s stale and lifeless?! I might be a bit dramatic, but believe me when I say that these muffins have the perfect amount of moisture that balances wonderfully with how fluffy they still are.

On top of everything else, these delicious chocolate muffins are SO easy to make! Just mix everything up, bake them, and enjoy them. It’s a real cinch! The ingredients are simple and inexpensive, so if you’re baking on a budget, this is a great recipe for you. Honestly, this recipe is so simple that the kids can help you if they’re home! I love getting kids involved in the kitchen, and recipes like this one make it so much fun.

The ingredients for chocolate muffins are presented on a white marble surface.

How to Make Them

Prep the pan. Take a muffin pan and line it with liners. Grease the liners generously with butter and set aside.

Cream the butter. Beat the butter and sugar together in a large bowl using an electric hand mixer on medium speed until it turns creamy. This might take around 2-3 minutes.

Add more ingredients. Add the eggs, salt, vanilla, and baking powder and beat on medium speed until everything is combined and the mixture turns smooth. (about 60 sec)

Combine two dry ingredients. Take flour and cocoa powder in another bowl and mix them properly using a spatula until combined.

Combine the mixtures. Now, add half of the flour-cocoa mixture to the butter mixture and mix it gently only till the flour disappears (do not overmix). The mixture will be thick at this stage.

Add milk. Add ½ cup of milk and mix till combined.

Finish up the batter. Add the rest of the flour-cocoa mixture along with 4 tbsp of milk and gently mix it. Mix only till the flour disappears (don’t over mix). Add the chocolate chips and gently fold in using a spatula.

Preheat the oven. Preheat your oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat your oven.

Fill the muffin cups. Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this step is optional, you can add all the chocolate chips in batter if you want).

Bake. Bake in a preheated oven at 425 degrees F for 6 – 7 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-13 minutes or until the toothpick inserted in the middle comes out clean.

Enjoy! Allow them to cool in the pan for 5 to 10 minutes before serving.

A muffin has been bitten into, revealing a cooked through center.

Tips and Variations for Double Chocolate Muffins

  • You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
  • You can use chocolate chunks instead of chips.
  • Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
  • Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
  • Baking muffins initially at 425°F will cause steam in the batter to release rapidly, and this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
  • You can store these muffins in an airtight container at room temperature for 5-6 days or you can also freeze them. They’ll stay fresh in the freezer if stored properly in an airtight container for up to 3 months.
Several muffins are placed on a white surface.

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Several muffins are placed on a white surface.

Get the Recipe: Double Chocolate Muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Tender, moist Double Chocolate Muffins are like dessert for breakfast. So rich and delicious, you'll want one with every single cup of coffee.
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Ingredients

  • 1/2 cup Unsalted butter at room temp, 115 gm
  • 1 cup granulated sugar , 200 gm
  • 2 Large Eggs
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 1/2 cups All-Purpose flour , 200 gm
  • 1/2 cup Unsweetened Cocoa Powder , 45 gm
  • 1/2 cup Whole milk , +4 tablespoons
  • 3/4 cup Semi-sweet mini chocolate chips , plus extra to sprinkle on top

Equipment

  • muffin tin

Instructions 

  • Take a muffin pan and line it with liners. Grease the liners generously with butter and set aside.
  • Beat the butter and sugar together in a large bowl using an electric hand mixer on medium speed until it turns creamy. This might take around 2-3 minutes.
  • Add the eggs, salt, vanilla, and baking powder and beat on medium speed until everything is combined and the mixture turns smooth. (about 60 sec)
  • Take flour and cocoa powder in another bowl and mix them properly using a spatula until combined.
  • Now, add half of the flour-cocoa mixture to the butter mixture and mix it gently only till the flour disappears (do not overmix). The mixture will be thick at this stage.
  • Add ½ cup of milk and mix till combined.
  • Add the rest of the flour-cocoa mixture along with 4 tbsp of milk and gently mix it. Mix only till the flour disappears (don’t overmix). Add the chocolate chips and gently fold in using a spatula.
  • Preheat your oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat your oven.
  • Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this step is optional, you can add all the chocolate chips in batter if you want).
  • Bake in a preheated oven at 425 degrees F for 6 – 7 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-13 minutes or until the toothpick inserted in the middle comes out clean.
  • Allow them to cool in the pan for 5 to 10 minutes before serving.

Notes

You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist.
You can use chocolate chunks instead of chips.
Allowing the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
You can store these muffins in an air-tight container at room temperature for 5-6 days or you can also freeze them.
Calories: 302kcal, Carbohydrates: 39g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 116mg, Potassium: 249mg, Fiber: 3g, Sugar: 23g, Vitamin A: 300IU, Calcium: 63mg, Iron: 2mg
Author: Kellie
Course: Breakfast, brunch
Cuisine: American