Double Chocolate Muffins

A close up of a piece of chocolate muffin

My double chocolate muffins are moist high rising muffins loaded with chocolate chips ~ aka chocolate cake for breakfast. Best of all, they’re super easy to make and ready in about 30 minutes.

chocolate muffins in a muffin pan

these rich chocolate muffins tread the delicious line between muffin and cupcake

These muffins have that perfect texture I’m always striving for – super moist, rich and satisfying. Doubling up the chocolate flavor by using cocoa powder and chocolate chips makes them even better. If you’ve always thought muffins were a little boring and dry, I think you’ll be surprised at how insanely delicious something technically called a ‘muffin’ can be!

unwrapping a chocolate muffin

gather your ingredients

This recipe is super pantry-and-fridge-staple friendly, which is great, because you’re going to want to whip them up all the time, trust me.

  • flour ~ I use all purpose flour here
  • cocoa powder ~ Dutched cocoa gives an extra rich color and flavor, but you can use any kind you have on hand
  • baking powder and baking soda ~ the combination gives these muffins their high rise
  • salt ~ salt enhances both sweet and savory flavors, and in this case sharpens the chocolate flavor
  • sugar ~ granulated
  • eggs ~ add richness to the batter
  • vegetable oil ~ use canola or any other mild flavored oil
  • buttermilk ~ if you don’t have any, you can make your own buttermilk by adding a teaspoon of lemon juice or white vinegar to milk and letting it sit on the counter for 15 minutes
  • vanilla extract ~ don’t be shy with this, it complements the chocolate flavor
  • chocolate chips ~ use regular chips, mini chips, or chocolate chunks
A close up of a chocolate muffin

pro tips for making perfect chocolate muffins

  • The combination of baking powder and baking soda act alongside the cocoa powder (which is acidic) and the buttermilk (also acidic) to give these muffins a nice lift.
  • Don’t use a stand mixer or electric beaters for muffin recipes; a whisk and silicone spoonula works better because you don’t want to over beat.
  • Muffin batter tends to be lumpy, so don’t try and smooth it out, a few lumps are fine. Again, too much mixing will make the muffins tough.
  • Fill your muffin cups fairly full, the muffins won’t overflow the cups, they’ll spring up nicely in the oven. The traditional advice is to fill muffin cups 2/3 full, but you can push that a bit farther to get nice big tempting muffins.
  • The chocolate chips in this recipe will be mostly under the surface of the muffin once baked. If you’d like them to be visible, I recommend popping a few into the tops of the muffins before baking.
  • I prefer muffin liners with this kind of sweet muffin; the sides will stay soft and moist in the paper and won’t stick to your pan.
  • Make sure your oven has been preheated properly and is at temperature before you slide your muffins in. Muffins require a nice hot oven to give them that initial rising boost.
  • Remember that muffins are small ~ they don’t take long to bake, and they can over bake in a flash. Keep alert!
chocolate muffin in a muffin pan

why this is the best chocolate muffin recipe!

I don’t always get on my soapbox, but these muffins are really really good, in a wholesome sort of way. The interior is nice and soft, and the chocolate flavor is just perfect, giving you the one two punch from rich cocoa and those chips.

While lots of muffins are great just out of the oven, these are just as great the next day. In fact, the day after the chips have had a chance to firm up again, and the contrast between the soft cake and the intense chocolate nuggets are one of my favorite things about these muffins.

chocolate muffin, broken open

more chocolate recipes to feed your soul

A close up of a piece of chocolate muffin
4.95 from 34 votes

Chocolate Muffins

My chocolate muffins are moist double chocolate muffins loaded with chocolate chips ~ aka chocolate cake for breakfast. Best of all, they're super easy to make and ready in about 30 minutes.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 12 muffins
Calories 240kcal
Author Sue Moran


  • 12 cup muffin pan


  • 1 1/2 cups all purpose flour
  • 3/4 cup cocoa powder, I used Dutched cocoa
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1 heaping cup chocolate chips


  • Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
  • Whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
    whisking dry ingredients for chocolate muffin batter
  • In a separate bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract.
  • Add the flour mixture to the wet ingredients and mix together well. Then, fold in the chocolate chips.
    Making chocolate chip muffins batter
  • Divide the batter evenly between the 12 muffin tins, and bake for 20 minutes, or until risen and a toothpick inserted into the center of a muffin comes out without wet batter clinging to it.
    chocolate muffin batter in muffin tin
  • Allow the muffins to cool for a few minutes in the baking pan, then cool completely on a baking rack.
    chocolate muffins in the pan, baked

Cook’s notes

frequently asked questions

  • Can I reduce the sugar in this recipe?
Yes, it’s generally ok to reduce the sugar by about 1/3 without too much trouble. If you’re looking for a sugar substitute you might try the new sugar alternative from King Arthur Flour because it’s a dry sugar substitute that is used in a 1 to 1 ratio, which is ideal.
  • Can I freeze these muffins?
Yes, they’ll freeze well, just double wrap them to keep out any air. I like to wrap the cooled muffins individually in foil, and then in a large zip top freezer bag.
  • Can I use regular cocoa powder? 
Yes, use any unsweetened cocoa powder you have on hand. Each brand will give a little bit different result, which is fun.
  • Can I make mini muffins?
Yes, you won’t use liners in that case, and the baking time will be quick, anywhere from 9-13 minutes, but check them in case your oven runs differently.


Calories: 240kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 237mg | Potassium: 211mg | Fiber: 2g | Sugar: 18g | Vitamin A: 81IU | Calcium: 71mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 14, 2022 at 1:56 pm

    5 stars
    BEST chocolate muffin/cupcake recipe ever!! I added a big spoonful of sour cream into my measuring cup then topped to the stated amount of milk. Truly outstanding! Enrobed the tops with a chocolate shell and decorated with pink almond flavoured icing swirls, for valentines day. A BIG hit! And goes really well with champagne! Lol

    • Reply
      Sue Moran
      February 14, 2022 at 8:27 pm

      You’re making me swoon!!

  • Reply
    February 10, 2022 at 1:39 pm

    5 stars
    I made as directed except I substituted sour cream with a little water for the buttermilk and made 6 jumbo muffins. I started them at 425 for 5 min and then turned them down and cooked the rest of the way for a total of 27 minutes. OUTSTANDING , easy and quick!!! Why try other recipes when these are so exceptional

  • Reply
    March 17, 2021 at 2:44 am

    5 stars
    Just made these and I think my search for double choc muffins ends here! These are exactly what I’ve been looking for, like the ones I used to buy in a bakery near my place, just that they’re not selling it anymore. Thank you. ??

    Just to double check, is the ¾ tsp salt used correct? I found that I could taste the salt in a bite of the muffin. I did whisk all the dry ingredients well.

    Also, any tips to prevent the muffin not sticking to the paper liner?

    • Reply
      Sue Moran
      March 17, 2021 at 10:27 am

      It is 3/4 tsp salt Hana, but always feel free to tweak my recipes to suit your taste. And sometimes, with salt, you can taste it in spots if it hasn’t been thoroughly mixed in. And when you use a coarse salt, for instance, the flavor can be more spotty. As for the cupcake liners, you can buy brown parchment paper ones that are made to be non stick, and they really do release well.

      • Reply
        March 17, 2021 at 5:37 pm

        Yes, that’s what I meant, I can taste the salt in spots. Will remember to mix it well the next time. The salt and sweetness to me is just perfect! Thank u for the tips, will look for the parchment paper u mentioned. Thank u again for sharing this. 🙂

  • Reply
    March 11, 2021 at 5:41 pm

    5 stars
    WHOA…. I just made these and they are showy, huge, with extraordinarily tall domed caps, and just beautiful! I used extra dark/black cocoa and they look so sinfully rich. I got 13 tall muffins and so I obviously ate the odd man out right away!

    Thank you once again for another outstanding recipe!

    • Reply
      Sue Moran
      March 11, 2021 at 6:14 pm

      You did the right thing Pam, that 13th muffin had to go!

  • Reply
    Christine from Virginia
    February 24, 2021 at 10:42 am

    5 stars
    These were delicious! I made 24 regular size muffins out of these and they took 17-18 minutes to cook. So yummy!

  • Reply
    February 7, 2021 at 1:25 pm

    Hi Sue- do you know how many grams you use per cup of flour? Mine didn’t rise up nicely ( new baking soda and powder) so I’m guessing I used less flour than you did. I typically use 130 grams per cup. I haven’t tasted them yet, but my family says they were delicious, even if they didn’t look as pretty as yours.

    • Reply
      Sue Moran
      February 7, 2021 at 1:44 pm

      Hey Penny, I generally say 125 grams per cup, but like everybody else, every cup of flour I measure out will be a little bit different. I know from all my recipe testing that cookies and muffins are among the most sensitive of all ~ little differences like type of muffin pan, oven temp, etc, make real differences in how they turn out. We recently did this recipe again for a video and they didn’t rise as high in my home oven as they did in our tests. It’s par for the course, I’m afraid.

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