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