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Chocolate muffins are loaded with chips and chunks. Every chocolate lover will appreciate these rich and indulgent muffins!
Chocolate muffins are similar to our Chocolate Chip Muffins but with DOUBLE the chocolate. Muffins are a great breakfast or after-school snack.
too much chocolate? no way!
I have a love for those giant double chocolate chip muffins you see in the market. Every time we shop, I see them and use every ounce of willpower to not pick them up.
I keep telling myself that I will make my own and then I never seem to get around to it. Well, this past week I finally made them and I am so happy I did.
I definitely went a little overboard with the chocolate flavor, but it certainly made them exactly what I had been hoping for. If you are a chocoholic, these are the muffins for you.
Muffins are perfect for breakfast or a delicious snack and these chocolate ones are the best!
How to make chocolate muffins
This chocolate muffin recipe comes together in no time for a decadent muffin that is practically a dessert! Move over, cupcakes. 😉
PREP. Preheat the oven to 350°F. Prepare a 24-cup muffin pan or two 12-cup tins with liners or cooking spray. Set aside.
DRY INGREDIENTS. In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
WET INGREDIENTS. In a separate bowl, combine milk, oil, eggs, and vanilla. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
Fold the wet mixture into the dry ingredients. Do not overmix, but make sure you do not have any dry spots.
BAKE. Spoon batter into the prepared tins to fill about three-quarters of the way full. Sprinkle on additional chocolate chips. Bake for 20–22 minutes, or until an inserted toothpick comes out clean.
Cool in tins for about 10 minutes before moving to a wire rack to cool completely.
Recipe Tips
Sugar. That’s right, use only ¾ cup of sugar. The sweetness comes from the added chocolate bits. It’s the perfect blend and keeps them from being overly rich.
Dutch process vs regular cocoa powder. Both derive from the same plant and are both unsweetened.
The difference is that they are processed differently and therefore react a little differently in recipes, especially if the recipe calls for baking powder or baking soda. Natural cocoa powder is acidic whereas dutch cocoa, which has been pretreated in an alkaline solution of potassium carbonate, is not.
Because they can react differently in a recipe, I recommend using the powder that has been suggested. In a pinch, use natural cocoa in place of dutch cocoa, but do not use dutch cocoa in place of natural cocoa. If a recipe doesn’t specify, err on the side of using the more common natural cocoa.
Tips for making chocolate muffins.
- Do not overmix: Doing so can result in a dense, dry muffin. Mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, stir just enough to incorporate them. This is called the muffin method and yields a tender crumb.
- Don’t overbake: Because ovens seem to bake a little differently it can be easy to overbake the muffins. Check your muffins about 5 minutes to the end. Use a cake tester or toothpick to insert it into the center of the muffin. If it comes out clean or with a few cooked crumbs your muffins are done, otherwise, cook another few minutes.
- Filling tins: When filling the muffin liners, only fill them ⅔-¾ of the way full. Adding more will cause a mushroom muffin top to form.
Storing Muffins
STORE. Since double chocolate muffins store long-term really well I would suggest making a double batch. That way you can enjoy some now and have more to eat later without the hassle of dirty dishes.
- Counter: Place a paper towel on the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel over the top. The paper towels will absorb excess moisture that would typically leave the muffin tops sticky. Store for 2-3 days.
- Freezer: Flash freeze muffins by arranging them in a single layer on a baking sheet, freezing them for 2-3 hours, then transferring them to an airtight freezer-safe container. Freeze for 2-3 months
To reheat. For a warm muffin, place it in the microwave for 8-10 seconds. If the muffin is frozen, microwave it for 30-45 seconds.
Recipe FAQ
Dutch processed cocoa powder has a more intense chocolate flavor than regular unsweetened cocoa powder. They’re processed slightly different and react differently in recipes. If you don’t have Dutch processed, you can use regular cocoa powder in this recipe.
Assuming you used the correct ingredients listed in the recipe, the most common reason for dry muffins is overbaking them.
The top muffin-making mistakes include overfilling the muffin tin, over-mixing the batter, and over-baking.
For more great muffins, check out:
- Glazed Lemon Poppy Seed Muffins
- Glazed Donut Muffins
- Orange Muffins
- Cinnamon Sugar Pumpkin Muffins
- Chocolate Chip Muffins
- Lemon Crumb Muffins
Chocolate Muffins Recipe
Ingredients
- 3 cups all-purpose flour
- 1 cup Dutch process cocoa powder or unsweetened cocoa powder
- ¾ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon salt
- 2 cups milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips plus more for topping
- ½ cup milk chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F.
- Prepare a 24-cup muffin tin or two 12-cup tins with liners or cooking spray. Set aside.
- In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, combine milk, oil, eggs, and vanilla. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
- Fold the wet mixture into the dry ingredients. Do not overmix, but make sure you do not have any dry spots.
- Spoon batter into the prepared tins to fill about three-quarters of the way full. Sprinkle on additional chocolate chips.
- Bake for 20–22 minutes, or until an inserted toothpick comes out clean.
- Cool in tins for about 10 minutes before moving to a wire rack to cool completely.
Video
Notes
Baking time. Because each oven seems to bake a little differently, it can be easy to overbake muffins. Check your muffins about 5 minutes before the end of the baking time. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done; otherwise, cook for another few minutes.
CHOCOLATE BREAD. Prepare the chocolate muffin batter and spoon it into two well-greased 5-x-9-inch loaf pans. Bake at 350°F for 38–42 minutes. Let cool in the pans before moving to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a beginner and would like to try this recipe. Can you tell me what specific milk to use? Thanks!
You can use any milk! Whole milk may result in a bit richer flavor, but I’d say use whatever kind you prefer and have.
I halved the recipe and it made 8 jumbo muffins. Used Ghirardelli brand cocoa powder and the Ghirardelli milk chocolate chips. I substituted the chocolate chunks with Ghirardelli 60% cacao chocolate chips. Baked at 400 degrees on the convection setting at 15 mins. These are great! Taste like eating chocolate cake for breakfast. Thanks for sharing this quick, easy, and delicious recipe!
Mmmm can’t go wrong with Ghiradelli! Sounds delicious. I’m so glad that you enjoyed the muffins!! Thanks for sharing.
YOU had me at Chocolate!!! Then you added more chocolate!! WOW! These are AMAZING!! Thanks for the recipe!