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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!
CHOCOLATE muffin? Yes Please! I alWays appreciate the tips You pRovide for your RECIPES. .
ThesE muffins look amazing!
How could you not love these!! Soft, chocolatey, easy, & so good! I am all about chocolate & these definitely fill the need for chocolate!
What a great way to start my day! These will pair perfectly with my morning cup of coffee! Delish!
These were so delicious! we’ll be making them again soon!
These are amazing! MY girls loved them for breakfast, and I loved them as a late-night snack!
I love muffins! These look so good they could be desssert 🙂
I’ve decided I need to surprise my Mother-In-Law with these. She will LOVE them!
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!
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 was so excited and made these last night. After letting them cool, I placed them in a Tupperware for the evening and they are completely dry this morning. Any advice?
These look Ahhhh-mazing! Do you have to use “dutch process” cocoa?
I love the idea of cutting processed foods out of breakfast. We eat cereal way too often – I need to follow your example! Starting with these muffins!!
Yummy!!
I can smell the chocolate from here…
Thank you- they really are a chocolate lovers dream.
These look amazing! Yum!
Thank you so much Jamielyn- yum indeed. 🙂
Love, love, love these muffins!! I’m a chocoholic!! These are amazing!! Thanks for the recipe!!
These are definitely for you Crystal!!
Is the sugar quantity correct? 4 cups flour, 1 1/3 cups cocoa, and only 1 cup of sugar?
Yes Kim- that is correct. The muffin itself isn’t too sweet – the sweetness comes from all the added chocolate bits. It’s the perfect blend & keeps them from being overly rich. (less like a cupcake) This recipe also makes quite a large batch – you can cut the recipe in half too.
Gorgeous & pinned! They’re so dark and rich looking – lovely!
Thank you Averie- definitely the perfect weekend morning treat.
These look so delicious! I am making these tonight, hiding them from the kids, and eating ALL of them!
How did they turn out Tammi? I often think about hiding things like this- hard to share 🙂
Oh I made them alright. They are AMAZING!! They are moist, chocolatey, decadent, and rich. I sent you an email regarding them (with photo 🙂 ) Look forward to hearing from you. Tammi
These look so beautiful and delicious! Can’t wait to try them!
Thank you Alicia – I sure hope you do
So incredibly thrilled to be here today- can’t even tell you!!! Thank you Kristyn!!
SOO happy you’re here. These Chocolate Muffins look GRAND!!!
I love anything Gina makes… Looks GREAT!
Oh Desiree- I adore you!!! Thank you.
These look divine! Its my birthday on Sunday so I think I’ll have to make some of these for myself 😀
Did you end up making these Tash? Happy Birthday to you – hope it was great!
Wow Gina- a year of baked goods for breakfast? SO impressed. That’s a big undertaking. These look great!
Thank you Mique – my banana bread recipe (which I make the most) only takes about 5 minutes to throw together & 30 min to bake- if I make 2 batches at a time- it will last them nearly all week. Works out great with minimal work 🙂 (which is key, right?)
All I can say is, “oh my gosh!” Pinned!
Thank you Jamie- I hope you make some