Double Chocolate Muffins

Double Chocolate Muffins are rich, moist, and packed with decadent chocolate flavor. Perfect for breakfast, an afternoon snack, or a sweet treat, these muffins are sure to satisfy any chocolate craving.

Why You’ll Love This Recipe

These Double Chocolate Muffins are:

• Super moist and tender
• Loaded with cocoa powder and chocolate chips
• Ready in under 30 minutes
• Perfect for make-ahead breakfasts or snacks
• Great for kids and adults alike
• Freezer-friendly for grab-and-go treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Milk or buttermilk
• Vegetable oil or melted butter
• Vanilla extract
• Semi-sweet or dark chocolate chips

Directions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, sugars, milk, oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-size muffins. Prep time is about 10 minutes, and bake time is 18–20 minutes.

Variations

• Add a pinch of espresso powder to deepen the chocolate flavor.
• Swap chocolate chips for chunks or white chocolate chips.
• Stir in nuts like walnuts or pecans for extra texture.
• Add a swirl of peanut butter or Nutella before baking.
• Top with a sprinkle of coarse sugar for a bakery-style look.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. To reheat, microwave for 10–15 seconds or warm in the oven at 300°F until heated through.

FAQs

Can I use Dutch-process cocoa powder?

Yes, but you may need to adjust the leavening slightly.

Can I make these muffins dairy-free?

Use plant-based milk and oil instead of butter.

How do I keep my muffins moist?

Don’t overmix the batter and store them properly in an airtight container.

Can I use whole wheat flour?

You can substitute half the all-purpose flour with whole wheat flour for a denser texture.

Why did my muffins turn out dry?

Overbaking or overmixing can make muffins dry. Check them a few minutes before the timer goes off.

Can I add fruit to these muffins?

Yes! Raspberries or chopped strawberries pair well with chocolate.

Do I have to use muffin liners?

No, but they help with easy removal and cleanup. Grease the pan well if you skip them.

How do I make jumbo muffins?

Use a jumbo muffin tin and adjust the baking time to about 25–28 minutes.

Can I make mini muffins?

Yes! Bake mini muffins for about 10–12 minutes.

Can I freeze Double Chocolate Muffins?

Absolutely! Cool completely, then wrap individually and freeze for up to 2 months.

Conclusion

These Double Chocolate Muffins are a chocolate lover’s dream—rich, fluffy, and loaded with melty chocolate in every bite. They’re quick to make, easy to store, and perfect for any occasion when you need a sweet treat!

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