When you’re craving rich, chocolatey comfort that’s perfect for both breakfast and dessert, you need a Double Chocolate Muffins Recipe that always delivers. These muffins are deeply cocoa-infused, moist beyond belief, and absolutely packed with chocolate chips in every single bite. Whether you want to impress at brunch, spoil your coworkers, or make a weekend treat that vanishes before the day’s over, this recipe is the one you’ll turn to again and again. Every tender crumb and gooey chocolate pocket proves you don’t need fancy ingredients to bake something truly spectacular.
Ingredients You’ll Need
This Double Chocolate Muffins Recipe keeps things simple, but every ingredient serves a delicious purpose, building layers of flavor, richness, and fluffiness. Trust me, each one matters for that signature chocolate indulgence you’re about to create!
- All-purpose flour: Provides the perfect sturdy base while still giving the muffins a soft, cakey interior.
- Unsweetened cocoa powder: Delivers deep chocolate flavor without the sweetness, so the muffins aren’t overly sugary.
- Baking soda: Gives the muffins their glorious rise and creates that classic bakery-style dome.
- Salt: Balances sweetness and intensifies the cocoa flavor for real chocolate lovers.
- Unsalted butter, melted: Adds richness and a tender crumb—melted for easy mixing and extra moisture.
- Granulated sugar: Keeps the texture light and sweetens just enough.
- Brown sugar: Infuses a touch of caramel-like depth and helps the muffins stay plush.
- Large eggs: Bind everything together and ensure a light, fluffy texture.
- Sour cream or plain Greek yogurt: This secret weapon promises maximum moisture and slight tang for balance.
- Milk: Adds the right amount of moisture for a batter that’s scoopable but never dry.
- Vanilla extract: Amplifies the chocolate notes and brings warmth to each bite.
- Semi-sweet chocolate chips or chunks (plus extra for topping): Provides melty, irresistible chocolate pockets throughout and adds a showstopping finish.
How to Make Double Chocolate Muffins Recipe
Step 1: Prep the Oven and Muffin Tin
Begin by preheating your oven to 375°F, ensuring it’s thoroughly hot for that essential muffin rise. Line a standard 12-cup muffin pan with paper liners or give it a light spritz of cooking spray—either choice promises easy clean-up and quick release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your flour, unsweetened cocoa powder, baking soda, and salt. Whisk everything together until it’s evenly brown and there are no cocoa streaks. This step helps to aerate the mixture and ensures every bite of your Double Chocolate Muffins Recipe is chocolate perfection.
Step 3: Combine the Wet Ingredients
Grab a second bowl and whisk together the melted butter, granulated sugar, and brown sugar until it looks creamy and smooth. Crack in the eggs one at a time, mixing well after each, and then stir in the sour cream (or Greek yogurt), milk, and vanilla extract. You’ll notice the batter growing shiny and irresistible—don’t be tempted to sample (yet)!
Step 4: Bring it All Together
Pour the wet ingredients directly into the dry ingredients, then gently fold until you see no visible streaks of flour. The secret here: don’t over-mix! Over-mixing could lead to dense, tough muffins rather than the plush Double Chocolate Muffins Recipe you deserve. Just before it’s fully mixed, fold in the chocolate chips or chunks.
Step 5: Fill and Bake
Evenly divide your muffin batter between the liners, filling each about three-quarters full. For that bakery-worthy look, sprinkle a few extra chocolate chips on top of each one. Slide the pan into your preheated oven and bake for 18 to 20 minutes. When a toothpick comes out with just a few moist crumbs—no wet batter—they’re done.
Step 6: Cool and Enjoy
Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This means they set perfectly and don’t become soggy. Resist eating them all while they’re still warm—the chocolate is at its gooey, melt-in-your-mouth best!
How to Serve Double Chocolate Muffins Recipe
Garnishes
When it comes to garnish, it’s all about extra visual appeal and the promise of more chocolate. Dust your muffins lightly with powdered sugar for a pretty finish, or drizzle a bit of melted chocolate or warm ganache on top if you want to go all out. A quick sprinkle of flaky sea salt will really make those cocoa notes pop!
Side Dishes
These muffins are pretty fabulous on their own, but they pair beautifully with simple sides. Serve with a scoop of vanilla Greek yogurt, a handful of fresh berries, or a cozy mug of coffee or hot chocolate. For a breakfast spread, offer scrambled eggs and a fresh fruit salad alongside your Double Chocolate Muffins Recipe for a stunning morning meal.
Creative Ways to Present
If you want to wow at brunch or a bake sale, arrange the muffins on a rustic cake stand or pile them high in a big breadbasket lined with a brightly colored napkin. Wrap individual muffins in parchment and tie with baker’s twine for a sweet edible gift that everyone will remember. Or, slice a muffin in half and fill with whipped cream and berries for a decadent dessert take!
Make Ahead and Storage
Storing Leftovers
Any extras (if you’re lucky enough to have them) store beautifully at room temperature in an airtight container for up to 3 days. To keep them ultra moist, toss a slice of sandwich bread in the container with your muffins—the bread will soak up any extra moisture and prevent the muffins from drying out.
Freezing
This Double Chocolate Muffins Recipe is perfect for the freezer! Wait until they are completely cool, then wrap each muffin individually in plastic wrap and stash them in a freezer-safe bag. They’ll stay fresh for up to 3 months. Just grab one whenever you need a quick, homemade treat.
Reheating
Bring that fresh-from-the-oven magic back by microwaving a muffin for about 15–20 seconds straight from the fridge or freezer. If you’re reheating several, warm them (covered loosely with foil) in a 300°F oven for about 10 minutes. They’ll taste as dreamy as day one—gooey chocolate pockets and all!
FAQs
Can I use Dutch-processed cocoa powder instead of regular?
Yes! Dutch-processed cocoa will make your Double Chocolate Muffins Recipe even richer and give them a slightly darker, more luxurious color. Just be sure you’re still using baking soda and not switching to baking powder for this particular recipe.
Is it possible to make these muffins dairy-free?
Absolutely. Swap the butter for a good quality dairy-free option, use a plant-based yogurt or sour cream, and choose your favorite non-dairy milk. Even dairy-free chocolate chips work wonderfully in this recipe, with all the same crave-worthy results.
Why did my muffins turn out dry or dense?
This usually happens if the batter is over-mixed or left to sit for too long before baking. Always stir until just combined and bake right after mixing, unless you want those bakery domes—then rest, but don’t overdo it. Weighing your ingredients, especially flour and cocoa powder, will also help with accuracy and the perfect Double Chocolate Muffins Recipe texture.
Can I add nuts or other mix-ins?
Go for it! Chopped walnuts, pecans, or even dried cherries are lovely additions. Just stick to about half a cup of total extras to keep the muffin structure intact and the chocolate flavor front and center.
How do I get big, domed muffin tops?
For loftier muffin tops, let the batter rest for 15–30 minutes before baking, and don’t skimp on preheating your oven. The shock of hot heat gives that bakery-style dome that makes your Double Chocolate Muffins Recipe so impressive.
Final Thoughts
I hope you’ll treat yourself and your loved ones to this Double Chocolate Muffins Recipe soon. There’s joy in every step—from mixing the batter to savoring each warm, melty bite. If you’re a chocolate fan, this is one recipe you’ll want to keep bookmarked forever. Happy baking!
Print
Double Chocolate Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Indulge in these rich and decadent Double Chocolate Muffins that are perfect for breakfast or as a dessert. These moist and chocolaty muffins are easy to make and will satisfy any chocolate lover’s cravings.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks (plus extra for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare the muffin tin.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk melted butter, sugars, eggs, sour cream, milk, and vanilla extract.
- Combine wet and dry: Pour wet ingredients into dry ingredients, add chocolate chips, and mix gently.
- Bake: Divide batter into muffin cups, top with extra chocolate chips, and bake for 18–20 minutes.
- Cool: Allow muffins to cool before serving.
Notes
- For bakery-style muffins, rest the batter before baking.
- Enhance the chocolate flavor with espresso powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
