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We have a weakness for those giant double chocolate muffins you see in the market and knew we had to come up with our own version. We are so glad we did because today’s chocolate muffin recipe is so incredibly delicious with its double chocolate flavor!
AND, they are SO easy! The batter is prepped in minutes and they are great to freeze to pull out for a quick on-the-go snack or breakfast.
If you are a chocoholic, these are the muffins for you. And if you love these, be sure to check out our Chocolate Chip Muffins and Chocolate Bread.
Why we think you’ll love it:
- Extra chocolately. We started with a chocolate batter and studded it with both milk AND semi-sweet chocolate chips – They’re practically a cupcake. 😉
- Freeze for later. Muffins are perfect for an easy breakfast or a delicious snack, and these chocolate ones are the best!
- Great for beginners. The batter is super simple and they only take 20 minutes to bake! Our tips and clear directions make them no-fail.
Chocolate Muffins Ingredients
- 3 cups all-purpose flour – see How to Measure Flour
- 1 cup Dutch process cocoa powder – or unsweetened natural cocoa powder
- ¾ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon salt
- 2 cups milk – We use 2% milk, but whole or skim milk also works.
- ½ cup vegetable oil – or canola oil or avocado oil or even 1/2 cup melted butter
- 3 large eggs – Room temperature eggs incorporate better than cold eggs.
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips, plus more for topping
- ½ cup milk chocolate chips, plus more for topping
- chocolate sprinkles for topping, optional
How to Make Chocolate Muffins
- 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.
- BATTER. In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
- Combine milk, oil, eggs, and vanilla in a separate bowl. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
- Fold the wet mixture into the dry ingredients and stir until just combined. Do not over-mix, 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 with no crumbs.
- Cool in tins for about 10 minutes before moving to a wire rack to cool completely.
Kristyn’s Recipe Tips
- Utilize the muffin method: Mix wet ingredients and dry ingredients separately to avoid overmixing.
- The muffins aren’t overly sweet, so we prefer a mix of semi-sweet and milk chocolate chips to help balance out the flavor. Dark chocolate chips or chocolate chunks could also be used.
- Overbaking is the main cause of dry muffins. Start checking for doneness about 5 minutes before the suggested bake time.
- To prevent the mushroom cap from forming, only fill the muffin liners ⅔-¾ of the way with batter.
- Since these muffins store well, we suggest making a double batch; some for now and later!
Chocolate Chocolate Muffin Recipe
These homemade double chocolate muffins are rich, moist, and loaded with melty chocolate in every bite!
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
- chocolate sprinkles for topping, optional
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 and chocolate sprinkles (if desired).
- 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
Recipe tips.
- Utilize the muffin method: Mix wet and dry ingredients separately to avoid overmixing.
- The muffins aren’t overly sweet, so we use a mix of semi-sweet and milk chocolate chips to help balance out the flavor.
- Overbaking is the main cause of dry muffins. Start checking for doneness about 5 minutes before the suggested bake time.
- To prevent the mushroom cap from forming, only fill the muffin liners ⅔-¾ of the way with batter.
- Since these muffins store well, we suggest making a double batch; some for now and later!
Nutrition
Serving: 1muffin, Calories: 162kcal, Carbohydrates: 27g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 24mg, Sodium: 205mg, Potassium: 142mg, Fiber: 2g, Sugar: 12g, Vitamin A: 74IU, Vitamin C: 0.02mg, Calcium: 43mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store chocolate muffins?
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.
How to freeze?
Arrange them in a single layer in a freezer bag(s). Use a straw to suck out as much air as possible before fully sealing it closed and freezing it for 2-3 months. Thaw and reheat for a few seconds in the microwave.
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This recipe was originally published January 2014.
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!