Baker Bettie

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 »

Double dark chocolate muffins with chocolate chips

Moist Chocolate Muffin Recipe Overview

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.

Double dark chocolate muffins

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

Muffin batter in muffin cups

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.

Double chocolate muffins with chocolate chips

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.
Double dark chocolate muffins with chocolate chips

Moist Chocolate Muffins

Yield: 10-12 Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These moist chocolate muffins are incredibly easy to make and come together in less than 30 minutes! The muffins turn out decadent, moist, and fluffy with nice domed tops.


  • 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


  1. Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vanilla, and oil until well combined.
  4. 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.
  5. Divide the batter between the muffin cups filling them almost all the way up. Top with more chocolate chips if desired.
  6. 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.

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27 comments on “Double Chocolate Muffins”

  1. I have made 2 batches of these and they are wonderful so moist great texture, light and fluffy. First batch I made to the recipe and just added a Table spoon of dissolved coffee granules as I love the depth it gives to chocolate cakes. My second batch I added dark and white chocolate chunks and they were delicious. I will be baking many more of these my friends love them. Thank you for this great recipe …….

    • Hi Jayne! I am so happy to hear that you enjoyed these muffins! I love the addition of coffee! It really does make things taste extra chocolately doesn’t it? And white chocolate chips also sound delicious!

  2. so easy to make, very delicious and moist. They are very good the next day too. Love that you give ingredients in grams and ml. I didn’t have chocolate chips so I chopped chocolate (milk chocolate and chocolate with 43% cocoa) – the melted chocolate inside muffins was divine 🙂

  3. Can u substitute the all purpose flour? With other flours?

    • Hi Ronald, I have not tried this recipe with alternative flours. If you want to make it gluten free, I would suggest trying a gluten free baking blend. Let me know if you do try it and how it goes!

  4. So i just made them this minute! 
    Just not sure of only 5 minutes because they are raw in the middle (but has nothing to do with recipe)
    My oven is new and works great! Also i used colored chocolate chips that got very brown from the high temp
    Im still believing in the high bake time rising them but in the end
    I cooked (btw…12 FULL muffins so that could also) them an additional 5 minutes. 
    Yummy muffins… this was just a FYI on cook time and size.

  5. I just made half this recipe, got eight, and they turned out great. I did add a little extra salt and doubled the vanilla. They’re very most and cake-like, not dense like a typical muffin.

  6. tasted horrible!! stuck to the bun cases and didn’t taste of anything. worst baking ever!! i did everything i put the oven on the correct temperature mixed dry ingredients then wet ingredients gave them the time they were meant to have, absaloutely horrible do not waste your time and money on these!

  7. Can i use 1%chocolate milk

    • Absolutely delicious. Ive made these a handful of times & they never fail. Our new favourite chocolate muffin.
      Thank u for sharing your recipe x

  8. I love this recipe i made them together with my mom and we did them the next day and saved the recipe but we used grated dark milk chocolate intead if choc chips and they were yummy!!!!THANKS BITTIE SOOO MUCH!!!!!!!

  9. Soooo I tried the recipe and follow with the directions 1 cup of milk (235ml)…. but when I mixed the wet in the dry ingredients I think it was way to much milk…. half way in the oven… don’t think it is going to work…. according to the regular muffing recipe is just 2/3 cup of milk… would it be this instead? 

  10. Tried out these muffins today, they come out moist and absolutely delicious as mentioned in the recipe.They were a hit with my hubby and a difficult to please “ 12 year old“.Thanks for this super easy delicious recipe!

  11. The hot oven burnt the chocolate chips on top and muffins around the top edge, with no extra rise. All in under the 10 minutes recommended. Good recipe, bad cooking method.

  12. I just made these and they are delicious!! I used caramel morsels since I didn’t have chocolate chips, I doubled the vanilla and added an extra 1/8th -1/4th cup of sugar. Definitely adding this to my recipe book!

  13. These were the first muffins I tried out after buying my convection oven! They turned out great! Thank you so much for this perfect recipe!!

  14. I’m lactose intolerant. Will this work with water instead of milk please?

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