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.
rich chocolate muffins tread the delicious line between muffin and cupcake
These chocolate muffins have that perfect texture I’m always striving for in baked goods – 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!
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.
- unsweetened cocoa powder ~ Dutched cocoa gives the extra rich color and flavor to these chocolate muffins, but you can use any kind you have on hand. Just don’t use sweetened cocoa powder.
- 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, they turn chocolate muffins into double chocolate muffins!
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 chocolate 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. Look for parchment paper liners, they don’t stick to the muffin, either!
- 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!
why this is the best chocolate muffin recipe!
I don’t always get on my soapbox, but these chocolate 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.
more chocolate recipes to feed your soul
- Homemade Hot Chocolate Mix
- DoubleTree Chocolate Chip Cookie Recipe
- Ina Garten’s Chocolate Cake
- Milk Chocolate Mousse
- Flourless Belgian Chocolate Cake
- One Ingredient Chocolate Mousse
- Dark Chocolate Truffle Tart
- 12 cup muffin pan
- paper muffin liners
- 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.
- 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.
- 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.
- Allow the muffins to cool for a few minutes in the baking pan, then cool completely on a baking rack.
frequently asked questions
- Can I reduce the sugar in this recipe?
- Can I freeze these muffins?
- Can I use regular cocoa powder?
- Can I make mini muffins?
Questions and Reviews
Hi, me and my son just had the opportunity to try your double chocolate muffin recipe this afternoon and my I’m lost of words it came out as you said and we can get enough of endulging ourselves, the melt in the mouth kinda muffin cake I can never bake anything else but only them. We are saving some for dessert with homemade custard for later on , thank you so much for sharing your recipes, God bless you for your unselfishness
Doreen & Njabulo
I’m really excited to try these, but is there any chance I could refrigerate the batter overnight and then bake them in the morning? Or would you just recommend baking ahead of time?
I’ve had luck doing that with muffins in general, Reyna, so I’d say it’s worth a try. But these muffins keep pretty well, so you could do it either way.
I made them as vegan mini muffins, and they came out perfect! I used unsweetened applesauce as egg replacement and milk with lemon instead of the butter milk. Thank you!
If you don’t have buttermilk, is there something to use in it’s place?
You can use whole milk, or make your own buttermilk substitute by adding a bit of lemon juice or vinegar to milk and let it sit for 15 minutes. Generally it’s 1 tsp per cup of milk.
I love, love this recipe! So easy and delicious. I’m out of buttermilk. Can I do the lemon juice technique with 2 percent milk?
Yes, you can, for sure!
I do e
Thank you for your recipe. I used Dutch processed cocoa as you did and felt the muffins lacked enough chocolate flavor even though it made my kitchen smell like brownies. I think next time I will omit the vanilla extract and add 1 t. espresso powder to bring out the chocolate flavor. The muffins are not too sweet, I’m glad I didn’t reduce the sugar.
This is my first visit to your site. I like many things about your posts, especially the details and extra information. But I wish the recipe specified weights for the ingredients, I would give it a try.
Thanks Michael, glad you found me! I am trying to find an efficient and accurate way to do that, there are lots of sites that use an automatic converter but in my opinion they can be way off, and very frustrating for cooks. Giving weight measurements is one of my 2021 goals for the blog, for sure.
Love the muffins, looking forward to making rhubarb jelly
I made these today, we loved them! I swapped the flour for Gluten Free flour and still fantastic 🙂
Greetings from the Black Forest Germany
Wow thanks Heather, you’re quick! Great to know that this works gluten free 🙂
SCHOKOLADEN MUFFIN…. lieben meine ENKELKINDER,,,
wünsche noch einen schönen TAG
bis bald die BIRGIT aus TIROL