If you’re in the mood for an utterly decadent, bakery-worthy treat that oozes chocolatey goodness, these Double Chocolate Muffins are about to become your new obsession. With a moist crumb, an intense cocoa punch, and gooey pockets of melted chocolate chips throughout, each bite delivers pure comfort and joy. Whether you’re craving a special breakfast or a cozy afternoon snack, this easy-to-follow recipe brings together rich flavors and a tender texture you simply can’t resist. Trust me, these Double Chocolate Muffins are a must-bake for anyone who loves chocolate in all its forms!
Ingredients You’ll Need
Baking double chocolate muffins doesn’t require a long list of fancy ingredients, just a handful of essentials that work delicious magic together. Each component brings something special—whether it’s structure, scrumptious flavor, or melt-in-your-mouth texture.
- All-purpose flour: The backbone of the muffins, providing the perfect balance of structure and softness.
- Unsweetened cocoa powder: This is where all that deep, chocolatey flavor comes from—don’t skimp on quality!
- Granulated sugar: Adds just the right amount of sweetness and helps keep the crumb moist.
- Baking powder: Gives the muffins their delicate lift for a fluffy interior.
- Baking soda: Works with the buttermilk to boost rise and create a light, airy texture.
- Salt: Enhances and intensifies the chocolate flavors in every bite.
- Large eggs: Bind everything together, ensuring a rich, cohesive batter.
- Buttermilk: Its tanginess tenderizes the crumb and keeps the muffins incredibly moist.
- Vegetable oil: For supreme moistness and a soft, bakery-style muffin (plus, it’s easy to mix in).
- Vanilla extract: Rounds out the chocolate flavors with a hint of cozy sweetness.
- Semi-sweet chocolate chips: The “double” in double chocolate—melty, chocolatey bursts throughout every muffin.
How to Make Double Chocolate Muffins
Step 1: Prepare Your Muffin Tin
Before you get mixing, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a light dab of grease to ensure a smooth, easy release. This step means you’ll have perfect muffins with minimal cleanup, so you can get straight to the good stuff—eating them!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. By combining everything thoroughly now, you’re guaranteeing an even rise and rich flavor in every single Double Chocolate Muffin.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and velvety. This ensures your batter comes together evenly and produces that unbeatable tender muffin crumb.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients and gently stir just until the last streaks of flour disappear. The key here is not to overmix! Stop once things are combined—it’s perfectly fine if the batter looks a little lumpy, as this keeps your Double Chocolate Muffins soft and fluffy.
Step 5: Add the Chocolate Chips
Fold in your chocolate chips, letting them evenly distribute throughout the batter. For extra chocolatey pockets, reserve a handful to sprinkle on top of each muffin just before baking. This step takes these muffins from delicious to downright irresistible!
Step 6: Fill and Bake
Divide the batter evenly among your prepared muffin cups—aim to fill each about three-quarters full for a satisfying rise. Pop a few extra chocolate chips atop each if you’re feeling fancy. Bake for 18 to 20 minutes, or until a toothpick poked in the center comes out with a few moist crumbs (don’t overbake!).
Step 7: Cool and Enjoy
Once baked, let your muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack. This quick cooldown helps the Double Chocolate Muffins settle into their perfect texture—warm, fudgy, and delightful!
How to Serve Double Chocolate Muffins
Garnishes
For an extra touch of elegance, sprinkle your Double Chocolate Muffins with a light dusting of powdered sugar, a drizzle of melted chocolate, or even a few fresh berries. If you’re really looking to impress, a little finishing salt makes the chocolate flavors pop beautifully!
Side Dishes
These muffins are perfect with a creamy latte, a tall glass of cold milk, or fresh fruit. If you’re serving them at brunch, pair with a crisp fruit salad or a small bowl of yogurt to balance the chocolatey richness.
Creative Ways to Present
For parties or bake sales, try wrapping your muffins in decorative parchment or colorful liners. Arrange them on a tiered cake stand for an eye-catching display, or pack them into cute boxes as homemade gift treats. With Double Chocolate Muffins, it’s easy to turn a simple treat into a showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Double Chocolate Muffins will stay fresh and moist for up to three days. Just store them in an airtight container at room temperature. If you’re in a warm climate, you may want to refrigerate them to keep the chocolate chips from melting.
Freezing
These muffins freeze like a dream! Cool them completely, then wrap individually or place in a freezer bag. They’ll taste just as delicious for up to two months. When you need a quick chocolate fix, just grab one and let it thaw at room temperature.
Reheating
To enjoy that just-baked experience, pop a muffin in the microwave for 10–15 seconds. This will warm it up and get the chocolate chips nice and gooey again—just like when they came out of the oven!
FAQs
Can I use whole wheat flour instead of all-purpose?
You can substitute whole wheat flour for up to half of the all-purpose flour if you’d like a heartier texture, though the muffins may turn out slightly denser. For best results, stick to the original recipe or try a mix for added nutrition without compromising softness.
What kind of cocoa powder should I use?
Choose unsweetened natural cocoa powder for this recipe—it delivers that classic rich chocolate flavor. Dutch-process cocoa is also tasty, but may produce a slightly different rise, so stick to natural for the best Double Chocolate Muffins!
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even white chocolate chips make fantastic additions. Just fold them in with the chocolate chips for a delightful surprise in every bite.
Why should I avoid overmixing the batter?
Overmixing develops the gluten in the flour, which can lead to tough, chewy muffins. Stir just until combined—lumpy batter is totally fine and results in tender Double Chocolate Muffins.
Do these muffins work for breakfast and dessert?
They sure do! With their rich flavor and irresistible texture, Double Chocolate Muffins are just as dreamy alongside your morning coffee as they are served warm with a scoop of vanilla ice cream for dessert.
Final Thoughts
There’s something truly special about Double Chocolate Muffins that makes every occasion feel a bit more joyful (and chocolatey!). Give this recipe a try and don’t be surprised if these quickly become a household favorite—you might find yourself baking them again and again just to see everyone smile!
Print
Double Chocolate Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Muffins that are moist, rich, and packed with chocolate flavor. Perfect for breakfast or as a snack, these bakery-style muffins are sure to satisfy your chocolate cravings.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Additions:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the Batter: In a large bowl, whisk together the dry ingredients. In another bowl, whisk the wet ingredients. Combine the wet and dry ingredients, fold in the chocolate chips.
- Bake: Divide the batter into muffin cups, bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
Notes
- For extra richness, use mini chocolate chips or a mix of milk and dark chocolate chips.
- These muffins freeze well — store in an airtight container or freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
