Double Chocolate Muffins
This is an easy moist chocolate muffin recipe that is filled with chocolate chips. The process of making chocolate muffins is incredibly simple and these muffins come together in less than 30 minutes! Pin it for Later »
Moist Chocolate Muffin Recipe Overview
- Skill Level: Beginner
- Techniques Used: The Muffin Mixing Method
- Base Recipe Used: Basic Muffin Recipe
This easy chocolate muffin recipe is incredibly moist and intensely chocolate! The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins.
The mixing method used to make these chocolate muffins is called the muffin mixing method. This method creates muffins that are tender, fluffy, and moist.
How to get Domed Tops to Your Chocolate Muffins?
The secret to getting domed tops on your chocolate muffins is to start baking them at a high heat. I suggest baking them at 425 F (220 C) for the first 10 minutes of the baking time.
This high heat will give rapidly begin evaporating the water in the muffins, creating steam which helps the muffins to rise quickly. Once the muffins have the initial burst of heat, they will finish baking at a lower temperature.
How to Make Easy Chocolate Muffins
I based my chocolate muffin recipe off my basic muffin recipe. In order to make chocolate muffins I just reduced the amount of flour called for in the recipe ad replaced it with some cocoa powder. I also added chocolate chips to make these muffins even more chocolatey! They are so easy to make and so moist!
The muffin mixing method used to make this recipe serves to keep muffins tender and to reduce the amount of gluten formation.
Step 1: Mix the Dry Ingredients Together
Combine the dry ingredients in a large mixing bowl by whisking them together. The dry ingredients for the chocolate muffins include flour, granulated sugar, cocoa powder, salt, and baking powder.
Step 2: Mix Together the Wet Ingredients
Combine all of the wet ingredients in a separate bowl and whisk together. The wet ingredients for the chocolate muffins include milk, oil, an egg, and vanilla extract.
Step 3: Combine the Wet Ingredients with the Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir with a spoon or a rubber spatula until just combined. Also fold in the chocolate chips at this point.
Step 4: Bake the Muffins
Portion the muffins out in a muffin tin and top with more chocolate chips if desired. This batter makes 10-12 muffins depending on big the wells in your muffin tin are.
You can bake these with paper liners or spray the tin with non-stick spray.
Tips, Tricks, & Techniques for Making Chocolate Muffins
- Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender when cooled.
- I like to sprinkle the tops of my muffins with more chocolate chips to make them extra chocolatey and pretty.
- These chocolate muffins can easily be made vegan by substituting the egg for 1/4 cup of applesauce or mashed banana. These muffins also work well with a standard gluten free flour blend such as Bob’s Red Mill’s Baking Blend or Cup 4 Cup Flour.
Easy Chocolate Muffin Ingredient Functions
- Flour is the main structure for the muffin.
- Cocoa Powder also contributes to the structure and gives the muffins the chocolate flavor.
- Sugar sweetens the muffin slightly. Muffins are much less sweet than cupcakes so the amount used is less than in a cake recipe.
- Baking Powder is the leavening agent for the muffins and makes them rise.
- Salt rounds out the flavors of the muffin.
- Egg binds the muffin together.
- Milk moistens the flour to create the muffin batter. It also adds some tenderness.
- Oil adds tenderness and prevents the flour from developing too much gluten.
- 1 1/2 cups (180 gr) all-purpose flour
- 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used)
- 2/3 cup (130 gr) granulated sugar
- 1 TBSP (14 gr) baking powder
- 1/4 tsp salt
- 1 large egg, room temperature
- 1 cup (235 ml) whole milk
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vegetable oil or canola oil
- 1 cup (170 gr) chocolate chips + more for topping if desired
- Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This process will go quickly, and should only take about 10 stirs to complete. Fold in the chocolate chips at this point. Do not over-mix your batter or your muffins will be dense and dry.
- Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
- Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Vegan Muffins: Substitute the egg for 1/4 cup applesauce or mashed banana.
- Gluten Free Muffins: Substitute the all-purpose flour for a good gluten free baking blend.