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!
Moist Chocolate Muffin Recipe Overview
- Skill Level: Beginner
- Technique 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.
Ingredient Functions
- Flour is the main structure for the muffin.
- Cocoa Powder also contributes to the structure and gives the muffins the chocolate flavor.
- Granulated 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.
- Whole 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.
- Chocolate Chips are the reason why they’re called “double chocolate” muffins! They add richness and texture.
How to Make Easy Chocolate Muffins
I based my chocolate muffin recipe off my basic muffin recipe. In order to make chocolate muffins I reduced the amount of flour called for in the recipe and replaced it with cocoa powder. I also added chocolate chips to make these muffins even more decadent! They are so easy to make and incredibly 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. Do not over-mix. Gently fold in the chocolate chips.
Step 4: Bake the Muffins
Portion the batter into a muffin tin lined with paper liners or coated in non-stick spray. Bake until the tops are slightly golden brown and spring back when lightly touched. Cool for a few minutes either in the pan or on a wire rack.
Prep & Storage
How to prepare ahead of time: Store muffin batter in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.
How to store at room temperature: For best results and flavor, store baked muffins at room temperature for up to 3 days in an airtight container.
How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Freeze for up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.
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 decadent and pretty.
- These chocolate muffins can easily be made vegan by substituting the egg for ¼ cup of applesauce or mashed banana.
- These muffins also work well with a standard gluten free flour blend such as Bob’s Red Mill Gluten Free 1 to 1 Flour or Cup 4 Cup Gluten Free Flour.
FAQ
Can this recipe be made into a loaf bread?
Yes! This quick bread recipe can be made into muffins or a loaf bread. To make a loaf, prep an 8.5 x 4.5-inch (22 x 11 cm) loaf pan with parchment paper or non-stick spray.
Bake on 350°F/175°C for 50-60 minutes. Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
How do I get domed tops on my 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.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other muffin recipes!
- Simply Perfect Banana Muffins
- Chocolate Chip Coffee Cake Muffins
- Perfect Blueberry Muffins
- Lemon Poppy Seed Muffins
DoubleChocolate Muffins
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 domed tops.
Ingredients
- 180 grams (1 ½ cups) all-purpose flour
- 40 grams (½ cup) cocoa powder (dutch processed)
- 133 grams (⅔ cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 227 grams (1 cup, 240 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 1 teaspoon vanilla extract
- 113 grams (½ cup, 120 milliliters) neutral-flavored oil (canola, vegetable, safflower, grapeseed)
- 170 grams (1 cup) chocolate chips, your choice of dark, milk, or semi-sweet chocolate
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (227 grams/ 1 cup) and set it out with the egg (1 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 425°F/220°C.
- Prep two muffin tins with muffin liners or spray the tin with non-stick cooking spray.
Make the Batter:
- In a large mixing bowl, whisk together the flour (180 grams/ 1 ½ cups), cocoa powder (40 grams/ ½ cup), sugar (133 grams/ ⅔ cup), baking powder (10 grams/ 1 tablespoon), and salt (¼ teaspoon).
- In a separate bowl, lightly whisk together the egg, milk, vanilla extract (1 teaspoon), and oil (113 grams/ ½ cup) until thoroughly combined.
- Pour the wet ingredients into the dry ingredient bowl. Stir with a spoon or rubber spatula until just combined. This should only take about 30 seconds of mixing. The batter will be lumpy.
- Gently fold in most of the chocolate chips (less than 170 grams/ 1 cup). Save the rest for sprinkling on top.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top, or pour into your loaf tin. Sprinkle the remaining chocolate chips over top of the batter.
- Bake on 425°F/220°C for 10 minutes and then turn the heat down to 350°F/175°C for about 5-7 more minutes or until a toothpick inserted in the center comes out with moist crumbs. The tops should spring back when gently pushed.
- Cool for a few minutes before removing the muffins from the tin. Cool on a wire cooling rack. Serve warm or room temperature.
- Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
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106 Comments on “Double Chocolate Muffins”
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!
Such a quick and easy recipe! Thank you. Not sure what the negative commenters are on about as mine were delicious. I can only assume it was bakers error on their part :p
Thanks Alex! So glad you like them!
mmmm so chocolatey!
<3
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 🙂
Hi Meri! I’m so glad to hear that you enjoyed these muffins! That is great!
Hi, i want to make this but don’t have vanilla extract..
You can do without it if needed.
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!
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.
Glad you enjoyed them Melody!
I’m confused – did you just bake it for 5 minutes?
It was 10 mins on a high heat and 5 mins on a lower one…
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.
So glad you enjoyed them!
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!
Jeez chill out ur probably not the best baker
Chill. I made it and it came out fine. Try it again with a half batch and go slow. Might have gone too fast and messed it up by accident. Happens to everyone. I have did it too many times to count.
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
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!!!!!!!
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?
Its because its a moist chocolate muffin so the mixure will be runny but dont worry it’ll work out
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!
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.
I haven’t made these yet but you are probuly excaguating at least a little bit
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!
Yum!!
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!!
You’re very welcome!
I’m lactose intolerant. Will this work with water instead of milk please?
No, don’t use water as a replacement. There are many types of non-dairy milk you can substitute instead.
Thank you. I’ve found a recipe for oat milk and will try that.
Didn’t like the varied temperature instructions, which are replicated on two sites I visited. They came out burnt on the top and uncooked underneath.. I have a good oven too.
Would only bake these at a moderate temperature throughout in future.
I’m sorry you’re having bad results! In my experience, the higher oven temp helps the muffin to rise quickly and then the lower temp helps it to cook evenly and all the way through. Are you baking on the middle or lower third rack? Do you have an oven thermometer? I wonder if it’s off a bit.
Baked first time this morning. Visiting 34 yr old son said smells great! Substituted stevia and added walnuts. Tasted great even after full of Gen. Tso lunch. Will bake again No unusual ingredients like “goats milk “ Even used skim milk Kathleen in PA
Hi, I recently made this. Turned out great for my first time making chocolate muffins. I have a sweet tooth so when I tasted it when it was still warm, I thought I needed to add sugar and change to milk chocolate next time but when it was completely cooled in the fridge, it tasted great and won’t be changing anything. So i suggest to people saying it doesn’t taste of anything, either you’ve done something wrong or let it completely cool or chilled first. If after it’s chilled and you still can’t taste anything, maybe you’re tastebuds are broken lol or you’ve really done something wrong. Thank you for this recipe, made my day.
Hi, I have made these before and they are the best. I would really like to make them as jumbo muffins. Have you tried to make them as jumbo? If so where can I find the details on the ingredients. Keep up the good baking!
Hi, glad you like them! You can use the same recipe for jumbo muffins you will just need to bake them longer.
Cool
This is the easiest! I have been looking for chocolate muffin recipes that don’t have baking soda because I don’t have it and this is AWESOME!
I made these and they are lovely but I found the muffins where really crumbly, like fell apart easily. Any tips on how to stop that?
Were they moist? Maybe try baking them a tad bit shorter so they are more moist. If you like the way they taste but want them less crumbly, you can put them in an airtight container for a couple hours. That usually softens the crusty tops.
I want to know the nutrition facts for these muffins?
I’m sorry, I don’t have that information. You could put all the ingredients into a website that will generate it for you.
Can I know if the batter is thick enough to add a dollop of Nutella at the middle without worrying about it sinking when the muffins are baking? Thanks!
You can do that!
Hello.
I made this muffin, but I used coffee instead of milk.
For the cake, I put a filling with cream – chocolate – coffee and coconut powder, which tasted very good.
Thanks for your good recipe
Zahra from Iran
Sounds wonderful!
Legend!!! I messed up big time and ate my wife’s last slice of pie… Panicked and thought I would try and redeem it with my first attempt of baking, your recipe was easy to follow and gave brilliant results!! Can’t believe the heads on these bad boys and they’re so moist. Happy Wife, Happy Life.
Haha I’m so glad she was pleased! Now just don’t eat the last muffin!
the muffins are fantastic!! great recipe! how could i make these vegan??
Glad you like them! You can use a non-dairy milk and an egg replacer product. You can also look out for a high-quality dark chocolate.
Lovely recipe! Easy to mix and bake. Result, fluffy, chocolatey muffins. One of the best recipes so far. Thank you!
Thanks so much for the nice review!
It’s a pleasure, Bettie. I am really enjoying the muffins!
These turned out great. Used a moderate temp of 350 and raised it a bit at the end. Also substituted 1/2c flour for whole wheat flour to make them a little healthier for the kids.
Wonderful! Glad you all enjoy them!
I made this yesterday and my family loved it! So moist and chocolatey! I used chocolate coins cos I didn’t have chocolate chips. I used a 3oz 12-hole muffin pan and I got some leftover batter. I just ate another this morning and they are still soft and moist. I really like the texture. Would definitely use this recipe again. Thank you for this!
Wonderful! Glad you liked them!
Is there anything I can use instead of milk?
Hiya! That’s a great recipe and they came out perfect. I also love the simplicity of your instructions combined with interesting theory knowledge behind the art of baking- everything makes perfect sense.
I also added chopped up cashews and almonds- to add extra crunch. Goes really well with the texture of the muffin.
The chocolate chips I used on top burnt a but but not too bad.
I had trouble taking them out of the tin (didn’t use liner, but sprayed with oil as suggested). I left them cool in the tin, gently eased the edges with a knife until they became loose and then they came out- they were not damaged so this method seemed to work- in case anyone has the same problem.
Thanks for sharing!
Thanks for your review!
I have to be honest, I thought this would not work because the batter was too thick. But I really do admit that this recipe is soo good. If you haven’t tried it yet, you should because this is perfection!!
thanks for sharing! So glad you liked them!
These muffins are sooo good. I decided to do mini muffins for my soccer team and just halved the baking time. They were amazing!! I also added some spices (cinnamon, cloves, cayenne) for extra flavor! Which you kinda need for mini muffins lol. They were awesome! So awesome that I even commented which I never do lmao. Idk what the people who hated them did wrong but y’all they’re great <3
So glad you enjoyed them! Great flavor ideas!
I made these and they are great, moist but I found the muffins where really crumbly inside , they fell apart easily. Muffins looked great but as soon as you took them out of the tin they crubled Any tips on how to stop that?
Did you let them cool completely? I wonder if they were too warm when you tried to remove.
Can this recipe be made into a cake ?
I wouldn’t suggest it. You’re better off using a chocolate cake recipe. You can find my favorite chocolate cake recipe on my website.
I have literally made these 3 times over the past 3 days haha. So quick and easy! Batch I just made now too 5 minutes to prep and then in the oven they went for a quick bake. They’re sort of like brownie muffins . Absolutely love it!
Awesome!!
This recipe was amazing… I used Coconut Oil (it’s my new baking obsession, the moistening power of Coconut Oil is simply phenomenal!!!) The muffins were so chocolatey, they were almost brownie like… This recipe is now a household fav!!!
Great tip! Glad you enjoyed it!
Best muffins ever! Not only were all the ingredients super common and I had all of them but they were super delicious! Very chocolaty which I love! Can’t wait to make more!
I’m happy you liked them! Enjoy!
can i use baking soda because i’ve run out of baking powder?
Hi, check out this article which can help –> https://bakerbettie.com/baking-powder-and-baking-soda/
Made these this morning! They came out great! I doubled the batch because I have three kids and a husband who mow through absolutely everything in a flash and they came out perfect! Moist, but with proper muffin texture, and not too sweet, even with the chocolate chips! Will definitely be a regular in this house as my kids love muffins as an easy on the go breakfast.
Awesome! So glad everyone likes them!
My 11 year old duaghter made these and her and my family loved them
so i highly suggest these for families
Super delish! Kiddos loved them! I added more sugar bc we like things sweet, so so good!
Never mind my last post, both of these posts can be deleted.
It was my fault. I don’t bake very often and all of my ingredients were way out of date. Flour 2022, vanilla 2017!!! Salt was old and so was everything else. Buying all new ingredients and will try this again.
Hi Robin- no worries! Glad you figured it out!
Recipe turned out well. Thanks.
I love baking but simple recipies are best as i bake for charity
Can I use self rising flour instead if all purpose flour? Will make them friday.
I just made them with self-rising flour, and they turned out great! Amazing flavor.
Hi! I’m Vicky and I’m from Greece, I have made this recipe thrice now with doubling the ingredients for a family of five and a few friends and all three times it has been delicious! So, thank you for sharing and maki it very easy to understand and get ingredients for! Hope you’re having a good day!
These muffins were great! I just suggest maybe adding 5 more minutes to the oven because I tried 10 minutes but it was a little soft and gooey. Thank you so much for this recipe!
You’re welcome! Thanks for the note!
Just got finished making these! I added a few white chocolate chips and they ended up absolutely AMAZING!
Oh!my!goodness! I finally found a muffin that turned out great. I used applesauce instead of egg and also coconut sugar and oat milk. I am so thrilled to have found this recipe..A huge thank you!
You’re welcome!