Chocolate muffins loaded with semisweet chocolate chips and dark chocolate chunks, then topped with more chocolate chips and sprinkles. Every chocolate lover will appreciate these rich and indulgent muffins!
These muffins are ever chocoholic’s dream! Similar to our chocolate chip muffins, but with DOUBLE the chocolate, these muffins are a great breakfast or after school snack.
too much chocolate? no way!
Hi Lil’Luna readers!! I’m Gina from Kleinworth & Co. and I’m beyond thrilled to be here today.
You see – 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 oh so happy I did. I definitely went a little overboard with the chocolate but it certainly made them exactly what I had been hoping for. If you are a choc-o-holic…these are the muffins for you.
How to make chocolate muffins
PREP. Preheat oven to 350 degrees. Prepare 24 muffin tins with paper wrappers or cooking spray.
DRY INGREDIENTS. In large bowl, combine all dry ingredients—flour, cocoa powder, sugar, baking soda, salt, and chocolate chips.
WET INGREDIENTS. In separate bowl, combine liquid ingredients—milk, oil, eggs, and vanilla—and whisk until incorporated and egg yolks are broken.
COMBINE. Fold wet ingredients into dry ingredients. Don’t over mix, but make sure you don’t have any dry spots.
BAKE. Spoon batter into prepared tins about ¾ of the way full. Sprinkle on additional chocolate chips and/or chocolate jimmies, if desired. Bake 20-22 minutes or until toothpick test is clean. Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
Ingredient FAQ
Do I really only add ¾ cup of sugar? That’s right, use only ¾ cup of sugar. The sweetness comes from all the added chocolate bits. It’s the perfect blend and keeps them from being overly rich.
What is dutch process cocoa powder? We’re delving a little into food science on this one. Here is what I know about dutch cocoa powder vs. regular cocoa powder. They 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 would recommend using the powder that has been suggested. However, in a pinch you can use natural cocoa in place of dutch cocoa, but you cannot use dutch cocoa in place of natural cocoa. If a recipe doesn’t specify, then I would err on the side of using the more common natural cocoa.
Wow, that was a mouthful, but now you know!
tips, tricks + STORING
Tips for making chocolate muffins:
- Do not overmix: Doing so can result in a dense, dry muffin. Be sure to mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, mix just enough to incorporate them.
- Don’t over bake: because ovens seem to bake a little differently it can be easy to overbake the muffins. I’d suggest checking your muffins about 5 minutes to the end. Use a toothpick to insert into the center of the muffin. If it come out clean your muffins are done otherwise cook another few minutes.
How to store chocolate muffins: Since muffins store long term really well I would suggest making a double batch. That way you can enjoy some now and have more to enjoy later without the 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 wet and gooey. You can also store muffins in a large resealable plastic bag for 3-4 days for for up to 7 days in the refrigerator.
- Freezer: Flash freeze muffins by arranging them in a single layer on a baking sheet, freezing for 2-3 hours, then transfer them to an airtight freezer safe container or large resealable plastic freezer bag. Freeze for 2-3 months.
To reheat: If you want a warm muffin, place it in the microwave for 8-10 seconds. If the muffin is frozen microwave it for 30-45 seconds.
For more great muffins be sure to check out:
- Glazed Lemon Poppy Seed Muffins
- Glazed Donut Muffins
- Orange Muffins
- Biscoff Streusel 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 degrees 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 wet mixture into 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. I would suggest checking 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 Muffins batter and spoon into two well-greased 5-x-9-inch loaf pans. Bake at 350 degrees F for 38–42 minutes. Let cool in the pans before moving to a wire rack.
Hi! Thanks for sharing this recipe. I was looking for a chocolate muffin which uses oil, not butter (since muffins with butter tends to harden once refrigerated, and I wanted a soft muffin even after refrigeration), and thought I’d give this a try upon seeing it. It definitely wasn’t as ‘sweet’ as I wished it to be, probably because I used couverture chocolate for the ‘chunks’ and was expecting a really sweet type of muffin (almost like a cupcake but without the frosting), but I think I’d definitely recommend this recipe to those who are looking after a chocolaty breakfast meal.
P.S. I halved the portions and yielded 12 muffins.
I made these today and only cooked them for 20 minutes. They were completely dry when they came out. I baked the 2nd half of the batch for only 17 minutes and they were much better. I wish I had thought to check the first batch as my gut told me that 20 minutes at 400 was way to long.
I’m glad the 2nd batch came out! It’s so hard to know, when all ovens are different and times may vary. Hope you enjoyed them!! Thanks for letting me know!
I’ve decided I need to surprise my Mother-In-Law with these. She will LOVE them!
I love muffins! These look so good they could be desssert 🙂
These are amazing! MY girls loved them for breakfast, and I loved them as a late-night snack!
These were so delicious! we’ll be making them again soon!
What a great way to start my day! These will pair perfectly with my morning cup of coffee! Delish!
How could you not love these!! Soft, chocolatey, easy, & so good! I am all about chocolate & these definitely fill the need for chocolate!
ThesE muffins look amazing!
CHOCOLATE muffin? Yes Please! I alWays appreciate the tips You pRovide for your RECIPES. .
YOU had me at Chocolate!!! Then you added more chocolate!! WOW! These are AMAZING!! Thanks for the recipe!
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.