Name: Double Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 3/4 cup milk (or buttermilk); 1/2 cup vegetable oil or melted butter; 2 tsp vanilla extract; 1 cup semi-sweet or dark chocolate chips, plus extra for topping

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Double Chocolate Muffins are the ultimate treat for any chocolate lover. With a moist, tender crumb and rich cocoa flavor, these muffins are packed with chocolate chips that melt into gooey pockets of deliciousness. Whether I’m making them for breakfast, a snack, or dessert, they always disappear fast.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between soft and dense. They’re rich like brownies but fluffy like classic muffins. The double dose of chocolate—from cocoa powder and chocolate chips—makes every bite extra indulgent. They’re easy to whip up in one bowl and are freezer-friendly, so I can make a batch and enjoy them anytime I’m craving something sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Milk (or buttermilk)
Vegetable oil or melted butter
Vanilla extract
Semi-sweet or dark chocolate chips

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, I mix the sugars, eggs, milk, oil, and vanilla until smooth.
I pour the wet ingredients into the dry ingredients and stir until just combined—being careful not to overmix.
I fold in the chocolate chips, then divide the batter evenly among the muffin cups.
For extra chocolatey tops, I sprinkle a few more chips over each muffin.
I bake for 16–20 minutes, or until a toothpick comes out with a few moist crumbs.
I let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 standard-size muffins and takes about 30 minutes total: 10 minutes for prep and 18–20 minutes to bake.

Variations

I sometimes use white chocolate or peanut butter chips for a twist.
For a mocha version, I stir in a teaspoon of instant espresso powder.
I add chopped walnuts or pecans for crunch.
If I want a healthier version, I use Greek yogurt in place of some oil and reduce the sugar slightly.
I swap regular milk with almond or oat milk to make them dairy-free (and use dairy-free chocolate chips).

storage/reheating

I keep the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I microwave one for about 15 seconds to bring back the warm, melty texture. I also freeze them in a zip-top bag for up to 2 months—just thaw and warm when I’m ready to enjoy.

FAQs

Can I use Dutch-process cocoa powder?

Yes, I can use Dutch-process, but I make sure to adjust the leavening if needed. Natural cocoa works best with baking soda, while Dutch-process pairs well with baking powder.

How do I make the muffins extra moist?

I use oil instead of butter and don’t overmix the batter. Adding a touch of sour cream or yogurt can also help keep them soft.

Can I make these muffins gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend. I make sure it includes xanthan gum for structure.

What kind of chocolate chips should I use?

I prefer semi-sweet or dark chocolate chips, but I sometimes mix in milk chocolate or chunks for variety.

Why did my muffins sink in the middle?

That can happen if I overmix the batter or open the oven door too early. I also make sure my baking powder and soda are fresh.

Conclusion

Double Chocolate Muffins are everything I want in a chocolate treat—rich, soft, and loaded with melty chocolate in every bite. They’re quick to make, easy to customize, and perfect for any time I need a chocolate fix. Whether fresh out of the oven or reheated from the freezer, they’re always a win.