These super chocolatey Double Chocolate Muffins with chocolate chunks are the perfect sweet addition to the breakfast table for all chocolate lovers or as a decadent snack to satisfy that chocolate craving!
For these best chocolate muffins, add in as many chocolate chips into your muffin batter depending on your sweet tooth tolerance. Make a few simple variations to this easy recipe such as including espresso powder or using dark chocolate instead for a richer flavor profile. Serve these chocolate chip muffins as a dessert with Sinfully Delicious Thick Italian Hot Chocolate or as a breakfast treat or snack alongside this Peanut Butter Banana Smoothie or Starbucks Pink Drink.
Muffins are fantastic lunch box filler. Since they can be frozen well in advance of serving, why not make a bigger batch and save yourself some baking time down the line to ensure that you don’t compromise on getting your chocolate fix?! For more baked chocolate chip treats, try Chocolate Chip Cake, Chocolate Chip Pie, and Double Chocolate Chip Cookies. Or for a quick bite snack, try our Mini Chocolate Chip Muffins!
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🍫 Ingredients:
- All-purpose flour – Almond flour or gluten-free flour mixture could be used.
- Unsweetened cocoa powder – I prefer the unsweetened version since these muffins are already quite sweet but you can also use regular cocoa powder.
- Salt, Baking powder and baking soda – helps in flavors and to ensure they are fluffy
- Granulated sugar – You could also use light brown sugar.
- Eggs – I’ve used large eggs.
- Salted butter – Melted butter that’s cooled before combining with the other wet ingredients.
- Vanilla extract – adds that warm delicious taste
- Buttermilk – This adds more flavor and moisture to the muffin batter but you could use whole milk instead.
- Sour cream – The tangy flavor cuts through some of the sweetness in these muffins and provides a moist texture too. Greek yogurt is a good substitute.
- Chocolate chips – I’ve used mini chocolate chips as well as regular semi-sweet chocolate chips for these moist double chocolate muffins.
For a full list of ingredients and their measurements, 📋 please view my printable full recipe card at the bottom of the post.
Optional Garnish: These bakery-style muffins are already decadent muffins but you could garnish them with a chocolate syrup drizzle or caramel sauce!
Substitutions and Variations
- For the coffee and chocolate lover’s dream: add in some espresso powder to your chocolate batter for a double chocolate espresso muffin.
- Drizzle dark chocolate ganache over the tops or use dark chocolate chips instead of milk chocolate for a deeper, less sweet chocolate chip addition to your muffins. You can also increase or decrease the milk chocolate chips depending on your taste preference.
- Make mini double chocolate muffins instead of regular-size muffins by simply pouring your muffin batter into a mini muffin pan. Just remember that you will most likely need to reduce the overall baking time by 5-10 minutes when making mini muffins. If in doubt, use a toothpick to test that the muffins are baked through.
- We have also used white chocolate chips along with the semi-sweet chocolate chips. The combination is wonderful.
🔪 Instructions:
PREP: Preheat the oven and line the muffin pan with paper liners or non-stick cooking spray.
Step 1: In a large bowl, sift together the dry ingredients and set aside.
Step 2: In a separate medium bowl, whisk the wet ingredients together.
Step 3: Add the dry ingredients to the bowl of wet ingredients and gently fold without overmixing.
Step 4: Add the chocolate chips and combine just until they are evenly spread throughout the batter.
Step 5: Divide and spoon batter into the individual muffin cups until each is ¾ full.
Step 6: Bake the muffins for 20 minutes. Jumbo muffins may take longer to bake. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
GARNISH/SLICE/SERVE: Serve these moist double chocolate chip muffins warm with whipped cream.
Recipe Tips for Muffins Double Chocolate:
- I used buttermilk in the muffin batter since it adds moisture to the finished muffins. If you prefer, you can also use regular milk instead.
- Be careful not to over-stir the muffin batter as it can become overly dense and tough.
- A good way to ensure that you don’t overbake your muffins is to remove them from the muffin tin a few minutes after baking. This will stop them from cooking further from the residual heat in the muffin tin.
- These muffins are great to make ahead of time since they store and freeze so well. Enjoy them as breakfast treats, on-the-go snacks, or as a lunchbox filler.
- Easily double the quantity of your muffin batter for larger batches that can be stored in preparation for busy times ahead.
Fun Fact
The term “muffin” originally referred to a type of bread that was made without yeast and cooked on a griddle! These early muffins were a popular breakfast food in England during the 18th and 19th centuries. We’ve come a long way since then!
Recipe FAQs
Store any leftover double chocolate muffins at room temperature in an airtight container that’s been lined with parchment paper or a paper towel in order to prevent your muffins from sticking to the bottom of the container. Your muffins can be stored for 1-2 days.
You also have the option of refrigerating your muffins for up to a week which is a great way to extend their shelf life. You can then enjoy them throughout the week either at room temperature or heated up in the microwave or oven.
Absolutely! These double chocolate muffins can be stored in the freezer for up to 3 months. Make a double batch and freeze some so you always have them on hand.
If you do decide to freeze these muffins, it’s a good idea to first flash freeze them uncovered on a lined baking tray and then transfer them to an airtight container where you can stack them or place them in a Ziploc freezer bag. Flash-freezing them first will help prevent them from sticking together when you store them stacked or in a bag.
Thaw your frozen muffins either in the refrigerator or at room temperature and then reheat them in the microwave for 20-30 seconds or in the oven till heated throughout
Freshly Baked Breakfast Treats
If you tried this Double Chocolate Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Double Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup salted butter melted and cooled
- 1 teaspoon vanilla extract
- 1½ cup buttermilk
- 1 cup sour cream
- 1 cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan or a 6-cup jumbo muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, cocoa powder, salt, baking powder, baking soda, and sugar in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, vanilla extract, buttermilk, and sour cream.
- Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
- Add chocolate chips and stir just until they are distributed throughout the batter.
- Divide batter between the muffin cups in the prepared pan, filling each cup about ¾ of the way full.
- Bake for approximately 20 minutes or until a toothpick inserted in the center of the muffins comes out clean (jumbo muffins may take a bit longer to cook).
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
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Notes
- I used buttermilk in the muffin batter since it adds moisture to the finished muffins. If you prefer, you can also use regular milk instead.
- Be careful not to over-stir the muffin batter as it can become overly dense and tough.
- A good way to ensure that you don’t overbake your muffins is to remove them from the muffin tin a few minutes after baking. This will stop them from cooking further from the residual heat in the muffin tin.
- These muffins are great to make ahead of time since they store and freeze so well. Enjoy them as breakfast treats, on-the-go snacks, or as a lunchbox filler.
- Easily double the quantity of your muffin batter for larger batches that can be stored in preparation for busy times ahead.
Nutrition
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Comments & Reviews
Margie says
Can these be done as mini muffins?
girlinspired says
Yes! They can be done as mini muffins or regular muffins! Just reduce the cook time.