Brace yourself for chocolate bliss! This Double Chocolate Muffins Recipe is the ultimate treat for anyone who dares to hop on the rich, fudgy, bakery-style muffin train. Each bite is moist, decadent, and loaded with melty chocolate chips both inside and out. These muffins come together in one bowl and bake up with beautifully domed tops—perfect for breakfast, dessert, or midnight chocolate cravings. If you are searching for a reliable, easy way to get maximum chocolate flavor in a minimal amount of time, this is the Double Chocolate Muffins Recipe you’ll want on repeat.
Ingredients You’ll Need
Let’s break it down—every ingredient here matters! The beautiful part is, there’s nothing fancy required, yet each element adds its own magic. Here’s how each star of this Double Chocolate Muffins Recipe takes these muffins to the next level:
- All-purpose flour: Provides structure without weighing down the muffin, resulting in a soft, tender crumb.
- Unsweetened cocoa powder: The foundation of the chocolate flavor—use the best quality you can for maximum depth.
- Baking soda: Reacts with the acids for a good rise and fluffy texture.
- Baking powder: Teams up with baking soda for those sky-high muffin tops.
- Salt: Enhances the chocolate flavor and keeps things balanced, never bland.
- Granulated sugar: Adds just the right amount of sweetness while keeping the crumb light.
- Brown sugar: Brings extra moisture and a subtle molasses note for a richer taste.
- Large eggs: Bind the batter together while giving a lovely lift.
- Whole milk: Moisture maker—whole milk keeps things rich, not dry.
- Plain Greek yogurt or sour cream: The secret to super moist, slightly tangy muffins (buttermilk also works well).
- Vegetable oil: Oil keeps the crumb soft and luscious for days—don’t skip it!
- Vanilla extract: Adds a hint of warmth that rounds out the chocolate.
- Semi-sweet chocolate chips (plus extra for topping): Double the chocolate, double the fun—some melt inside, while the topping gets beautifully gooey.
How to Make Double Chocolate Muffins Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. Prepping your pans first makes everything go smoothly (no batter sitting around waiting), and guarantees easy cleanup and perfect muffin edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This step evenly distributes the leaveners and cocoa, so every bite of your Double Chocolate Muffins Recipe bakes up evenly and full of rich flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the granulated sugar and brown sugar with the eggs until fully blended. Add the milk, Greek yogurt (or sour cream), vegetable oil, and vanilla extract, stirring until smooth and creamy. This is where you build all the moist, melt-in-your-mouth magic these muffins are known for.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into your bowl of dry ingredients and gently stir with a spatula or wooden spoon, mixing just until no major flour streaks remain. Be careful not to overmix—just a few turns does the trick, which ensures muffins that are tender, not tough.
Step 5: Add Chocolate Chips
Now, fold in one cup of semi-sweet chocolate chips. Give them a few gentle turns so they’re evenly scattered throughout the batter—this is what gives the Double Chocolate Muffins Recipe that over-the-top, chocolaty surprise in every bite.
Step 6: Fill and Top the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips right on top for that irresistible, bakery-style look and extra gooeyness. Trust me, don’t skip this part!
Step 7: Bake and Cool
Bake the muffins for 18 to 20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This short rest keeps them moist—prepare for the best Double Chocolate Muffins Recipe ever.
How to Serve Double Chocolate Muffins Recipe
Garnishes
Top your freshly baked muffins with a dusting of powdered sugar, a drizzle of warm chocolate sauce, or a sprinkle of flaky sea salt. Each add-on turns your Double Chocolate Muffins Recipe into a bakery-worthy treat made just how you like it.
Side Dishes
For breakfast, pair a muffin with a creamy latte, fresh berries, or even a dollop of Greek yogurt. If you’re serving these for dessert, try a scoop of vanilla or coffee ice cream on the side—chocolate on chocolate always wins, but adding contrast makes the experience next-level.
Creative Ways to Present
Arrange your muffins on a beautiful cake stand lined with parchment, or wrap each one in parchment and tie with baker’s twine to hand out as edible gifts. Try stacking muffins in a tier for brunch buffets, or serve warm with mini chocolate fondue pots for dipping—making your Double Chocolate Muffins Recipe a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
Once your muffins have cooled completely, store them in an airtight container at room temperature. They’ll stay deliciously moist for up to three days—though good luck keeping them around that long. If your kitchen runs warm, you can refrigerate them, but room temperature keeps their texture perfect.
Freezing
If you want to make a batch ahead or stash some for later chocolate cravings, let the muffins cool fully, then wrap each individually in plastic wrap and pop in a freezer-safe bag. They’ll keep for up to three months. When you’re ready to enjoy, remove as many as you need and thaw at room temp or gently microwave for a perfectly fresh Double Chocolate Muffins Recipe taste every time.
Reheating
Reheat muffins gently to revive that just-baked aroma and gooey chocolate chip texture. Microwave each one for 10–15 seconds, or warm in a 300°F oven for about 5 minutes. If you like, add a few extra chocolate chips on top before reheating for an extra-melty finish.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips add a deeper, more intense chocolate flavor and pair beautifully with the moist crumb of this Double Chocolate Muffins Recipe. You could even use a mix of dark and milk chocolate for a fun twist.
Can I substitute the Greek yogurt with something else?
Yes! Sour cream works perfectly here, keeping the muffins moist and adding a slight tang. In a pinch, buttermilk will also do the trick and give a tender, airy crumb.
Why shouldn’t I overmix the batter?
Overmixing develops the gluten too much, resulting in dense, tough muffins. Stir until just combined; a few lumps are totally fine in the Double Chocolate Muffins Recipe batter and lead to that tender, bakery-style texture.
How can I make these muffins even more chocolaty?
For the true chocoholics, try adding chopped chocolate chunks, swirling in a little Nutella, or dusting the tops with extra cocoa powder before baking. You’ll take your Double Chocolate Muffins Recipe to a whole new level.
What’s the best way to get tall, domed muffin tops?
Fill your muffin cups almost to the top (about three-quarters full) and start baking at a hot temperature like 375°F. Those initial minutes of high heat give you beautifully tall, rounded tops on every muffin—just like your favorite bakery.
Final Thoughts
If you’re looking to win hearts or treat yourself to a little luxury, this Double Chocolate Muffins Recipe won’t let you down. The combination of deep chocolate flavor and soft, fluffy crumb is irresistible. I hope you’ll give it a try, share it with your favorite people, and maybe even create some chocolatey traditions of your own!
Print
Double Chocolate Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Muffins that are rich, moist, and full of chocolate flavor. Perfect for a sweet breakfast treat or a delightful dessert.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ¾ cup whole milk
- ½ cup plain Greek yogurt or sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or greasing.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk sugars with eggs, then add milk, yogurt, oil, and vanilla.
- Combine wet and dry: Pour wet ingredients into dry, stir until just combined, then fold in chocolate chips.
- Bake: Divide batter into muffin cups, top with chocolate chips, bake for 18–20 minutes.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For a richer flavor, use dark chocolate chips or chunks.
- You can substitute yogurt with sour cream or buttermilk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
