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Double Chocolate Muffins Recipe for rich, fudgy, dreamy bites

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These moist and rich double chocolate muffins are packed with cocoa and melty chocolate chips — perfect for breakfast or dessert.

Ingredients

Scale

  • 1¾ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1½ tsp baking powder

  • ½ tsp salt

  • ½ cup granulated sugar

  • ¼ cup brown sugar (optional)

  • 2 large eggs

  • ½ cup buttermilk or Greek yogurt

  • ⅓ cup vegetable oil or melted butter

  • 1½ tsp vanilla extract

  • 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

  • Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.

  • In a large bowl, whisk flour, cocoa, baking soda, baking powder, and salt.

  • In another bowl, beat eggs, sugar, brown sugar, yogurt (or buttermilk), oil, and vanilla until smooth.

  • Add wet ingredients to dry. Mix gently until just combined.

  • Fold in chocolate chips. Divide batter into muffin cups and top with extra chips.

  • Bake 17–20 minutes or until a toothpick comes out with moist crumbs.

  • Cool for 5 minutes in pan, then transfer to a wire rack.

Notes

  • For extra rich flavor, add espresso powder or use dark chocolate chunks.

  • Store in an airtight container at room temp for 3 days, or freeze for 2–3 months.

Find it online: https://flavorlyzo.com/double-chocolate-muffins-recipe-for-rich-fudgy-dreamy-bites/