If you’re a true chocolate lover, these Double Chocolate Muffins are a must-bake treat. Moist, fluffy, and packed with rich cocoa and melty chocolate chips, they taste like your favorite bakery muffin—but even better warm from your own oven. Perfect for breakfast, snack time, or dessert, they strike the balance between decadent and comforting. And the best part? They come together in just one bowl.
There’s something universally comforting about a muffin—especially when it’s loaded with chocolate. These double chocolate muffins are a home-baked version of those oversized, tender muffins you’d find behind the glass at a coffee shop.
They’re made with cocoa powder for rich chocolate flavor, and chocolate chips for melty bites in every mouthful. With a moist, tender crumb and a slightly domed bakery-style top, they’re a satisfying treat that feels fancy but is easy to make at home.
Ideal for meal prep, school lunches, brunch trays, or lazy weekend baking sessions, this recipe is your new go-to for chocolate muffin perfection.
Ingredients Overview
Each ingredient has a key role in making these muffins moist, rich, and bakery-style.
All-Purpose Flour
The structural base. Measuring accurately is key to avoiding dry muffins.
Cocoa Powder
Use unsweetened Dutch-process cocoa for a smooth, deep chocolate flavor and rich color. Natural cocoa can also be used, but the taste will be slightly more bitter.
Baking Powder & Baking Soda
A combo gives the muffins lift and that signature domed top.
Salt
Brings out the chocolate flavor and balances the sweetness.
Granulated Sugar
Sweetens and helps give the muffins a slightly crisp edge.
Brown Sugar
Adds moisture and a subtle molasses depth that enhances the cocoa.
Eggs
Bind the batter and contribute to the soft, cake-like texture.
Sour Cream or Greek Yogurt
Keeps the muffins extra moist and tender. Either works—just use full-fat for the best texture.
Milk
Thins the batter slightly while keeping the crumb soft and tender.
Vegetable Oil
Adds richness and helps the muffins stay moist for days. Better than butter in this case for a lighter, fluffier crumb.
Vanilla Extract
Adds warmth and rounds out the chocolate flavor.
Chocolate Chips
Semi-sweet or dark chocolate chips create gooey, melty bites in every muffin. Reserve a few to sprinkle on top.
Step-by-Step Instructions
This is a simple one-bowl recipe—no stand mixer needed!
1. Preheat Oven & Prep Muffin Tin
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
2. Mix Dry Ingredients
In a large mixing bowl, sift together:
-
1¾ cups (220g) all-purpose flour
-
½ cup (45g) unsweetened cocoa powder
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
Stir in:
-
½ cup (100g) granulated sugar
-
½ cup (100g) brown sugar
3. Add Wet Ingredients
Make a well in the center and add:
-
2 large eggs
-
⅓ cup (80ml) vegetable oil
-
¾ cup (180ml) milk
-
½ cup (120g) sour cream or Greek yogurt
-
1½ tsp vanilla extract
Whisk until the batter is fully combined—don’t overmix.
4. Fold in Chocolate Chips
Gently fold in:
-
1 cup (175g) semi-sweet or dark chocolate chips
Reserve a small handful to sprinkle on top.
5. Fill Muffin Cups
Divide the batter evenly between the 12 muffin cups, filling them almost to the top. Sprinkle the remaining chocolate chips over the tops.
6. Bake
Bake for 17–20 minutes, or until the tops are puffed and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
7. Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for gooey chocolate chips or cool completely for lunchboxes and storage.
Tips, Variations, and Substitutions
Tips for Bakery-Style Muffins
-
Use room temperature ingredients for better mixing and rise.
-
Do not overmix the batter—stir just until combined.
-
Bake at a high temp (375°F) to help the muffins dome nicely.
-
Top with extra chips for that irresistible bakery look.
Flavor Variations
-
Mocha Muffins: Add 1 tsp espresso powder to enhance the chocolate flavor.
-
Chocolate Orange: Stir in 1 tbsp orange zest for a fresh citrus twist.
-
Double Chocolate Banana: Replace ½ cup of milk with mashed banana.
-
Chocolate Nut Muffins: Add chopped walnuts or pecans for crunch.
Substitutions
-
Dairy-Free: Use dairy-free milk and plant-based yogurt.
-
Gluten-Free: Use a 1:1 gluten-free baking flour blend.
-
Lower Sugar: Reduce both sugars slightly (e.g., ¼ cup each) for a more mildly sweet muffin.
Serving Ideas & Occasions
Double chocolate muffins are versatile and easy to serve:
-
Breakfast or Brunch: A sweet way to start the day with coffee.
-
Afternoon Snack: Great with a glass of milk or cold brew.
-
Lunchbox Treats: Kids and adults both love them.
-
Dessert: Warm one up and top with whipped cream or ice cream.
They also freeze well and can be made ahead for busy mornings.
Nutritional & Health Notes
These muffins are indulgent but portioned, making them a balanced treat.
-
Protein from eggs and yogurt
-
Good fats from oil
-
Easily customizable for dietary needs
-
Freezer-friendly: Great for meal prep
Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! These muffins store well at room temperature for a few days or can be frozen. Just thaw and reheat in the microwave for 15–20 seconds.
2. Why are my muffins dry?
Overbaking or too much flour can cause dryness. Make sure to measure accurately (use a scale or spoon and level) and check doneness early.
3. Can I use butter instead of oil?
You can, but the texture may be slightly denser. For the lightest muffins, stick with oil.
4. What kind of cocoa powder should I use?
Dutch-processed cocoa is best for its smooth, rich flavor. Natural cocoa can be used but may make the muffins more acidic and lighter in color.
5. Can I use mini chocolate chips?
Absolutely! Mini chips work well and disperse more evenly. They also make the tops look extra chocolatey.
6. Can I add fruit?
Yes—fold in ½ cup of chopped fresh strawberries, raspberries, or banana for a fruity twist.
7. How do I make jumbo muffins?
Use a jumbo muffin pan and bake for 22–25 minutes. This recipe makes about 6 jumbo muffins.
Tasty Recipes Card
Description:
Moist, rich, bakery-style double chocolate muffins made with cocoa and chocolate chips. These muffins are fluffy yet fudgy, perfect for chocolate lovers and easy to make in one bowl.
Ingredients:
-
1¾ cups all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup granulated sugar
-
½ cup brown sugar
-
2 large eggs
-
⅓ cup vegetable oil
-
¾ cup milk
-
½ cup sour cream or Greek yogurt
-
1½ tsp vanilla extract
-
1 cup semi-sweet chocolate chips
Instructions:
-
Preheat oven to 375°F. Line or grease a 12-cup muffin pan.
-
Sift and mix dry ingredients in a large bowl.
-
Add eggs, oil, milk, sour cream, and vanilla. Mix until just combined.
-
Fold in chocolate chips, reserving some for topping.
-
Fill muffin cups nearly to the top. Sprinkle remaining chips.
-
Bake for 17–20 minutes until tops are domed and springy.
-
Cool 5 minutes in pan, then transfer to a wire rack.
Notes:
-
Use Dutch cocoa for best flavor.
-
Add espresso powder to enhance chocolate depth.
-
Freeze for up to 2 months.
Details:
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 12 muffins