Double Chocolate Muffins Recipe
These double chocolate muffins are rich, soft, and loaded with chocolate in every bite, making them perfect for breakfast, snacks, or dessert. Made with cocoa powder, dark chocolate chips, and a moist batter that bakes up tall and fluffy, they taste just like bakery-style muffins but are easy to make at home. If you’re a chocolate lover, this simple muffin recipe is one you’ll come back to again and again.
In this blog post, you will learn how to make double chocolate muffins.
How to Make Double Chocolate Muffins
To make these rich and fluffy double chocolate muffins, start by preheating your oven to 425℉/220℃/Gas Mark 7. This higher starting temperature helps create those beautiful bakery-style muffin tops.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. Set the dry ingredients aside while you prepare the wet mixture.
In a separate medium bowl, beat the eggs with the sour cream (or Greek yoghurt), vegetable oil, whole milk, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix using a silicone spatula. Be careful not to overmix, stir just until no dry flour remains. This is key to keeping the muffins soft and tender.
Once the batter is fully combined, fold in the dark chocolate chips, making sure they’re evenly distributed throughout.
Prepare your muffin tin by spraying with non-stick spray or lining with muffin liners, then divide the batter evenly between the cups. If you like a sweet-and-salty finish, sprinkle a little sea salt on top at this stage.
Bake the muffins at 425℉/220℃ for the first 5 minutes, then, without opening the oven, reduce the temperature to 350℉/176℃/Gas Mark 4.
Continue baking for another 20 minutes, or about 15 minutes if making mini muffins, until a toothpick inserted comes out with just a few moist crumbs.
Remove the muffins from the oven and let them cool briefly in the pan before transferring them to a wire rack to cool completely.
Enjoy warm or save them for later. These double chocolate muffins are pure chocolate perfection!
Storage
To keep your double chocolate muffins fresh and moist, allow them to cool completely before storing. Place the muffins in an airtight container and store them at room temperature for up to 3 days.
If your kitchen is warm, you can refrigerate them for up to 5 days, though letting them come to room temperature before eating will give you the best texture.
These muffins also freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
When ready to enjoy, thaw at room temperature or warm slightly in the microwave for that fresh-from-the-oven feel.
Ingredients
All-purpose flour: provides the structure for the muffins, giving them a soft, fluffy crumb that holds up to all that chocolate.
Granulated sugar: sweetens the muffins while also helping create a tender, moist texture.
Cocoa powder: delivers rich chocolate flavor and gives the muffins their deep, chocolatey colour.
Baking soda: works with the acidic ingredients to help the muffins rise and stay light.
Baking powder: adds extra lift, ensuring tall, bakery-style muffins.
Salt: enhances the chocolate flavor and balances the sweetness.
Eggs: bind all the ingredients together and contribute to a soft, fluffy texture.
Full-fat sour cream or Greek yoghurt: adds moisture and richness, keeping the muffins tender and preventing them from drying out.
Vegetable oil: creates ultra-moist muffins with a soft crumb that stays fresh for days.
Whole milk: helps thin the batter slightly and adds richness for a smooth, well-balanced texture.
Vanilla extract: enhances the chocolate flavour and adds warmth and depth.
Dark chocolate chips: give these muffins their “double chocolate” status, adding melty pockets of rich chocolate in every bite.
Sea Salt: the sea salt is optional, but it adds that extra touch that complements the dark chocolate and cuts through the richness of these muffins.
Looking for more muffin recipes? Try these recipes below!
- Banana Muffins
- Chocolate Chip Muffins
- White Chocolate & Raspberry Muffins
- Blueberry Muffins
- Strawberry Muffins
- Lemon Blueberry Muffins
- Blueberry Oatmeal Muffins
- Apple Cinnamon Muffins
Double Chocolate Chip Muffins
Ingredients
- 2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 c. full-fat sour cream or Greek yoghurt
- 1/2 c. vegetable oil
- 1/2 c. whole milk
- 2 tsp. vanilla
- 1 1/2 c. dark chocolate chips
- Sea salt for garnish optional
Instructions
- Preheat the oven to 425℉/220℃/Gas Mark 7.
- In a large bowl, whisk the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt together. Set aside.
- In a medium bowl, beat the eggs, sour cream, vegetable oil, milk, and vanilla extract until mixed well.
- Pour the wet ingredients into the dry ingredients and mix with a silicone spatula. Take care not to overmix.
- When the ingredients are fully incorporated together, add the chocolate chips and mix again.
- Take your muffin in and spray with non-stick spray or use muffin liners and fill each space level. Add the sea salt here for garnish if desired.
- Bake at 425℉/220℃/Gas Mark 7 for 5 minutes, and with the muffins in the oven, reduce the heat to 350℉/176℃/Gas Mark 4.
- Continue to bake for 20 minutes. If making mini muffins, only continue to bake for another 15 minutes. To test if they are done, insert a toothpick and if it comes out with just a few moist crumbs or clean the muffins are done baking.
- Remove from the oven and let cool in the muffin tray then remove and continue to let cool on a cooling rack.
Notes
Author: Sarah Young
FAQ
Can I make double chocolate muffins ahead of time?
Yes! These double chocolate muffins are perfect for making ahead. You can bake them the day before and store them at room temperature or in the fridge until ready to serve.
How do I keep chocolate muffins moist?
Using ingredients like sour cream or Greek yogurt, vegetable oil, and whole milk helps keep these muffins extra moist. Just be sure not to overmix the batter, as that can make muffins dense or dry.
Can I freeze double chocolate muffins?
Absolutely. Once completely cooled, wrap the muffins individually or store them in a freezer-safe container. They freeze well for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.
Can I use milk chocolate instead of dark chocolate chips?
Yes, you can swap dark chocolate chips for milk or semi-sweet chocolate chips. Keep in mind that milk chocolate will make the muffins sweeter overall.
Why do you start baking muffins at a high temperature?
Starting the oven at a higher temperature helps the muffins rise quickly, creating tall, bakery-style muffin tops. Lowering the temperature partway through ensures they bake evenly without drying out.
Can I make mini double chocolate muffins with this recipe?
Yes! This recipe works well for mini muffins. Just reduce the baking time and check for doneness after about 15 minutes.