If you’re a true chocolate lover, these Double Chocolate Muffins are the ultimate treat for you! They’re rich, moist, fudgy, and loaded with both cocoa powder and chocolate chips—making them taste like a bakery-style dessert you can enjoy any time of day.

The deep chocolate flavor paired with a tender crumb and melty chocolate pockets makes these muffins irresistible. Whether served warm with a glass of milk or alongside your morning coffee, they deliver pure indulgence in every bite.

Why I Love This Recipe

I absolutely love this recipe because it strikes the perfect balance between decadence and comfort. The texture is light and moist rather than dense, and the double dose of chocolate (both cocoa and chips) gives that rich, melt-in-your-mouth experience.

It’s also incredibly easy to make—no mixer needed, just two bowls and a whisk! Plus, they make the kitchen smell divine as they bake.

Why It’s a Must-Try Dish

These muffins are a must-try for several reasons:

1. Bakery Quality at Home: You’ll get professional-style muffins without the price tag.
2. Perfectly Moist: Thanks to buttermilk (or yogurt), they stay soft for days.
3. Quick & Easy: From start to finish, they’re ready in under 30 minutes.
4. Customizable: You can add nuts, fruits, or flavored chips to make them your own.

These muffins are not only great for breakfast or dessert but also perfect for sharing, gifting, or meal prepping for the week.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 18–20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Calories: Approximately 260 per muffin
• Course: Breakfast / Dessert / Snack
• Cuisine: American

Ingredients

For the Muffins

• 1 ¾ cups (220g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• ¾ cup (180ml) buttermilk (or plain yogurt)
• ½ cup (120ml) vegetable oil (or melted butter)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup (175g) semisweet or dark chocolate chips

Optional Crumb or Topping

• 2 tbsp coarse sugar for sprinkling on top

Cooking Directions

1. Preheat Oven: Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, combine buttermilk, oil, eggs, sugars, and vanilla. Whisk until smooth.
4. Combine: Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
5. Add Chocolate Chips: Fold in chocolate chips, reserving a few for topping.
6. Fill Muffin Cups: Divide the batter evenly among muffin liners, filling about ¾ full. Sprinkle remaining chips or coarse sugar on top.
7. Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step-by-Step Preparation Method

1. Gather all ingredients.
2. Whisk dry ingredients in one bowl.
3. Whisk wet ingredients in another bowl until smooth.
4. Combine both mixtures with a spatula—just until no flour streaks remain.
5. Fold in chocolate chips gently.
6. Fill muffin tin and top with extra chips.
7. Bake and cool. Enjoy warm or at room temperature.

How to Serve

Serve these muffins warm for the best chocolatey experience. They pair wonderfully with:

• A cup of coffee or hot cocoa
• A scoop of vanilla ice cream for dessert
• A drizzle of melted chocolate or caramel sauce for added indulgence

Recipe Tips

• Don’t overmix: It makes muffins dense instead of fluffy.
• Use room temperature ingredients: Helps in even mixing and texture.
• Add espresso powder (1 tsp): Enhances the chocolate flavor.
• Avoid overbaking: Check at 18 minutes; muffins continue to cook slightly after removing from the oven.

Variations

1. Triple Chocolate Muffins: Add white and milk chocolate chips along with dark chocolate.
2. Nutty Chocolate Muffins: Add chopped walnuts, pecans, or hazelnuts for crunch.
3. Vegan Version: Replace eggs with flax eggs and use non-dairy milk with vinegar.
4. Chocolate Banana Muffins: Add 1 mashed banana for extra flavor and moisture.
5. Spiced Chocolate Muffins: Add a pinch of cinnamon or chili powder for a fun twist.

Freezing and Storage

• Storage: Store at room temperature in an airtight container for up to 3 days.
• Refrigeration: Lasts up to 1 week in the fridge. Warm before serving.
• Freezing: Freeze for up to 3 months. Wrap individually in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature or microwave for 20–30 seconds.

Special Equipment Needed

• 12-cup muffin tin
• Mixing bowls (large and medium)
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack

FAQ

Q1: Can I use whole wheat flour instead of all-purpose?
Yes, but the muffins will be slightly denser. Use half whole wheat and half all-purpose for best results.

Q2: Can I make these muffins without buttermilk?
Yes! Use ¾ cup milk + 1 tsp vinegar or lemon juice. Let it sit for 5 minutes before using.

Q3: How can I make these muffins more chocolaty?
Add a handful of chopped dark chocolate or drizzle melted chocolate over cooled muffins.

Q4: Can I use cocoa drink powder instead of cocoa powder?
No, use unsweetened baking cocoa for the right flavor and texture.

Q5: Why did my muffins sink?
This usually happens from overmixing or underbaking—mix gently and ensure the oven is preheated.

Conclusion

These Double Chocolate Muffins are everything you want in a homemade baked treat—rich, moist, and bursting with chocolate flavor. They’re perfect for satisfying your sweet cravings without being overly complicated or time-consuming. Whether you’re baking for your family, a party, or just to treat yourself, these muffins will make you fall in love with chocolate all over again. Once you make them, you’ll never look at store-bought muffins the same way again!