Double Chocolate Muffins (Moist & Bakery Style)
These double chocolate muffins are rich, ultra-moist, and loaded with chocolate flavor in every bite. Made with cocoa powder and plenty of chocolate chips, this easy one-bowl recipe creates bakery-style muffins that are perfect for breakfast, dessert, or an afternoon snack. Ready in under 30 minutes, these muffins are soft on the inside, slightly crisp on top, and guaranteed to satisfy any chocolate craving.
Whether you’re baking for kids, guests, or just treating yourself, these moist double chocolate muffins are simple to make and taste even better than store-bought.
If you love chocolate treats, try our easy brownie recipe.
What Are Double Chocolate Muffins?
Simply put, double chocolate muffins are chocolate muffins made with two forms of chocolate. Typically, this means cocoa powder in the batter combined with chocolate chips or chunks folded throughout. As a result, the muffins have a rich chocolate base while also delivering melty pockets of chocolate in every bite.
Unlike basic chocolate muffins, double chocolate muffins are deeper in flavor and noticeably more indulgent. Therefore, they are often described as dessert-style muffins, even though many people enjoy them for breakfast.
Moreover, these muffins are incredibly versatile. For example, they can be made with milk chocolate, dark chocolate, or even white chocolate chips. Additionally, you can adjust the sweetness, richness, or texture depending on your preferences.
Why You’ll Love These Double Chocolate Muffins
There are countless reasons to fall in love with this recipe. However, here are the most important ones:
- First of all, they are extremely moist and soft
- Additionally, they have a rich, intense chocolate flavor
- Moreover, the recipe is easy and beginner-friendly
- As a result, you only need one bowl
- Furthermore, they bake in under 30 minutes
- Finally, they taste just like bakery-style double chocolate muffins
Because of these reasons, this recipe is perfect for busy mornings, special occasions, or whenever a chocolate craving strikes.
Ingredients for Double Chocolate Muffins
Before you begin, it is important to gather all your ingredients. Fortunately, everything used in this recipe is simple and easy to find.
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs (room temperature)
- ¾ cup milk
- ½ cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
Chocolate
- 1 cup chocolate chips or chocolate chunks
- Extra chocolate chips for topping (optional but recommended)
Because each ingredient plays an important role, it is best not to skip or substitute unless necessary.
Why Oil Makes These Muffins Extra Moist
Many people wonder why oil is used instead of butter in muffin recipes. While butter adds flavor, oil creates a softer, more tender crumb. Therefore, using oil helps ensure these double chocolate muffins stay moist for days.
Moreover, oil keeps muffins soft even after refrigeration or freezing. As a result, these muffins maintain their texture much longer than butter-based versions.
However, if you prefer butter, you can absolutely use it. Just keep in mind that the muffins may be slightly less moist.
How to Make Double Chocolate Muffins (Step-by-Step)
Making these muffins is very straightforward. Nevertheless, following each step carefully will help you achieve perfect results.
Step 1: Preheat the Oven
First, preheat your oven to 375°F (190°C). Meanwhile, line a muffin pan with paper liners or lightly grease it.
Step 2: Mix the Dry Ingredients
Next, in a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. At this stage, make sure everything is evenly combined.
Step 3: Add the Wet Ingredients
Then, add the eggs, milk, oil, and vanilla extract to the dry ingredients. Gently mix until just combined. However, be careful not to overmix, as this can lead to dense muffins.
Step 4: Fold in the Chocolate Chips
After that, fold in the chocolate chips using a spatula. Additionally, reserve a few chocolate chips to sprinkle on top.
Step 5: Fill the Muffin Pan
Now, divide the batter evenly between the muffin cups, filling each about ¾ full. As a result, the muffins will rise beautifully without overflowing.
Step 6: Bake
Bake for 18–22 minutes. Meanwhile, your kitchen will fill with an amazing chocolate aroma. The muffins are done when a toothpick inserted into the center comes out with moist crumbs.
Step 7: Cool and Serve
Finally, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Tips for Bakery-Style Double Chocolate Muffins
Although this recipe is easy, a few tips can make a big difference.
- First, always measure flour correctly
- Additionally, do not overmix the batter
- Moreover, use room-temperature ingredients
- Furthermore, add chocolate chips on top before baking
- Finally, bake at a slightly higher temperature for a domed top
As a result, your muffins will look and taste like they came straight from a bakery.
How to Make Double Chocolate Muffins Even More Chocolatey
If you are a true chocolate lover, there are several ways to intensify the flavor.
For example, you can:
- Use dark cocoa powder
- Add espresso powder to enhance chocolate flavor
- Use dark chocolate chunks instead of chips
Additionally, you can drizzle melted chocolate on top after baking for an extra indulgent touch.
Variations You’ll Love
One of the best things about this recipe is how adaptable it is.
Double Chocolate Banana Muffins
Add ½ cup mashed ripe banana for natural sweetness and moisture.
Double Chocolate Chip Muffins
Use a mix of milk and dark chocolate chips for depth of flavor.
Mini Double Chocolate Muffins
Bake at the same temperature but reduce baking time to 10–12 minutes.
Healthier Version
Replace part of the flour with whole wheat flour and reduce sugar slightly.
Storage and Freezing Instructions
Proper storage ensures your muffins stay fresh.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. However, if your kitchen is warm, refrigeration is a better option.
Freezing
Wrap muffins individually and freeze for up to 2 months. When ready to eat, thaw at room temperature or microwave for 20–30 seconds.
As a result, you will always have a chocolate treat ready to enjoy.
Common Mistakes to Avoid
Even experienced bakers make mistakes sometimes. Therefore, here are a few things to watch out for:
- Overmixing the batter
- Overbaking the muffins
- Using expired baking powder
- Skipping the salt
Avoiding these mistakes will guarantee success every time.
Frequently Asked Questions (FAQs)
Yes, you can substitute eggs with yogurt or flax eggs. However, the texture may change slightly.
Dry muffins are usually caused by overbaking or too much flour. Therefore, always measure carefully.
Yes, but oil produces a more moist muffin.
Absolutely. In fact, these muffins freeze very well.
Nutrition Information (Approximate)
- Calories: 280
- Carbohydrates: 36g
- Protein: 5g
- Fat: 14g
Final Thoughts
These double chocolate muffins are everything a chocolate lover could want. Not only are they rich, moist, and bakery-style, but they are also incredibly easy to make. Moreover, with endless variations and simple ingredients, this recipe is perfect for any occasion.
Therefore, whether you are baking for your family, guests, or yourself, these muffins will never disappoint. Additionally, once you try them, you will want to make them again and again.
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Double Chocolate Muffins
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs room temperature
- ¾ cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Add-Ins
- 1 cup chocolate chips or chocolate chunks
- Extra chocolate chips for topping optional
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- Mix the dry ingredients.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Add the wet ingredients.
- Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Gently mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Using a spatula, gently fold in the chocolate chips, reserving a few for topping if desired.
- Fill the muffin pan.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
- Bake.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter. Stir just until the ingredients are combined to keep the muffins soft and fluffy.
- For best results, use room-temperature eggs and milk so the batter mixes evenly.
- Vegetable oil makes the muffins extra moist, but melted butter can be used for more flavor.
- For a bakery-style look, sprinkle extra chocolate chips on top before baking.
- Let the muffins cool for at least 5 minutes before removing them from the pan to prevent sticking.
- Baking times may vary slightly depending on your oven, so start checking a few minutes early.
