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5 from 21 votes

Chocolate Chocolate Muffin Recipe

These homemade double chocolate muffins are rich, moist, and loaded with melty chocolate in every bite!
Prep Time10 minutes
Cook Time20 minutes
Cool Time10 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins

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!
Store. 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.
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.

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