🎉 Introduction
For those days when regular chocolate just won’t do, Double Chocolate Muffins step in to save the day. These bakery-style muffins are rich, moist, and absolutely loaded with chocolate flavor. Every bite combines the deep intensity of cocoa powder with the melty goodness of chocolate chips or chunks.
Perfect for breakfast with a cup of coffee, an afternoon snack, or an indulgent dessert, these muffins are quick to prepare and require only one mixing bowl. The combination of vegetable oil, yogurt, and milk creates an incredibly moist texture that stays soft for days, while the baking soda and powder work together to give them that high, rounded muffin top we all love.
The real magic of double chocolate muffins lies in their versatility—serve them warm for melty chocolate puddles, or enjoy them at room temperature for a satisfying, cake-like crumb.
🧰 Equipment Needed
- Mixing bowl (large)
- Measuring cups & spoons
- Whisk
- Spatula
- 12-cup muffin tin
- Paper liners (optional)
- Cooling rack
🛒 Ingredients
Fresh Products:
- 2 large eggs
Culinary Aids & Spices:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 cup brown sugar, packed (light or dark)
- 1 cup chocolate chips or chocolate chunks
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Oils & Vinegars:
- ½ cup vegetable oil
Dairy Products:
- ⅓ cup milk (whole or 2%)
- 1 cup plain yogurt (full-fat or Greek)
👩🍳 Directions
Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together eggs, vegetable oil, brown sugar, and vanilla extract until smooth and slightly thickened.
- Stir in the milk and yogurt until fully combined.
Step 3: Add the Dry Ingredients
- Sift cocoa powder into the wet mixture to avoid lumps, then whisk until fully incorporated.
- Add flour, baking powder, baking soda, and salt. Gently fold with a spatula until just combined—do not overmix.
Step 4: Fold in the Chocolate Chips
- Reserve a few chocolate chips for topping and fold the rest into the batter.
Step 5: Fill & Bake
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle reserved chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are fine).
Step 6: Cool & Enjoy
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: ~30 minutes
🧊 Storage & Reheating
Room Temperature:
- Store in an airtight container for up to 3 days.
Refrigerator:
- Keeps for 5 days; bring to room temperature before serving.
Freezer:
- Freeze for up to 2 months. Wrap each muffin in plastic wrap and place in a freezer bag.
Reheating:
- Warm in the microwave for 15–20 seconds for that fresh-baked taste.
🥄 Variations
- Triple Chocolate Muffins: Add white chocolate chips along with semi-sweet chips.
- Mocha Muffins: Add 1 tablespoon instant coffee granules to the wet mixture.
- Nutty Chocolate Muffins: Stir in ½ cup chopped walnuts or pecans.
- Berry Chocolate Muffins: Add fresh raspberries or cherries for a fruity twist.
- Protein Boost: Replace ¼ cup flour with protein powder.
- Zucchini Chocolate Muffins: Fold in ½ cup grated zucchini for moisture and nutrition.
- Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
❓ 10 FAQs
1. Can I use Greek yogurt?
Yes—Greek yogurt makes them extra moist and slightly tangy.
2. Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds more moisture and depth of flavor.
3. Can I make these dairy-free?
Yes—use plant-based milk and dairy-free yogurt.
4. Why are my muffins dense?
Overmixing can develop gluten, leading to dense muffins. Mix just until combined.
5. Can I use self-rising flour?
Yes—omit baking powder and reduce baking soda to ½ teaspoon.
6. Can I use melted butter instead of oil?
Yes, but oil keeps muffins softer for longer.
7. Can I add more chocolate chips?
Absolutely—just don’t exceed 1½ cups total.
8. How do I get tall muffin tops?
Fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F.
9. Can I add a filling?
Yes—spoon in half the batter, add a teaspoon of Nutella or peanut butter, then cover with more batter.
10. Can I make them gluten-free?
Yes—use a gluten-free all-purpose flour blend.
🏁 Conclusion
These Double Chocolate Muffins are rich, moist, and satisfy every chocolate craving. Perfect for breakfast, snacks, or dessert, they’re quick to make and easy to customize with your favorite mix-ins. Whether you serve them warm with gooey chocolate inside or cooled for a perfect crumb, they’re sure to become a go-to recipe in your kitchen.
Double Chocolate Muffins | Rich, Moist & Perfectly Indulgent
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large mixing bowl, whisk together eggs, vegetable oil, brown sugar, and vanilla extract until smooth and slightly thickened.
- Stir in the milk and yogurt until fully combined.
- Sift cocoa powder into the wet mixture to avoid lumps, then whisk until fully incorporated.
- Add flour, baking powder, baking soda, and salt. Gently fold with a spatula until just combined—do not overmix.
- Reserve a few chocolate chips for topping and fold the rest into the batter.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle reserved chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are fine).
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Keeps for 5 days; bring to room temperature before serving. Freezer: Freeze for up to 2 months. Wrap each muffin in plastic wrap and place in a freezer bag. Reheating: Warm in the microwave for 15–20 seconds for that fresh-baked taste. 🥄 Variations
Triple Chocolate Muffins: Add white chocolate chips along with semi-sweet chips. Mocha Muffins: Add 1 tablespoon instant coffee granules to the wet mixture. Nutty Chocolate Muffins: Stir in ½ cup chopped walnuts or pecans. Berry Chocolate Muffins: Add fresh raspberries or cherries for a fruity twist. Protein Boost: Replace ¼ cup flour with protein powder. Zucchini Chocolate Muffins: Fold in ½ cup grated zucchini for moisture and nutrition. Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes. ❓ 10 FAQs
1. Can I use Greek yogurt?
Yes—Greek yogurt makes them extra moist and slightly tangy. 2. Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds more moisture and depth of flavor. 3. Can I make these dairy-free?
Yes—use plant-based milk and dairy-free yogurt. 4. Why are my muffins dense?
Overmixing can develop gluten, leading to dense muffins. Mix just until combined. 5. Can I use self-rising flour?
Yes—omit baking powder and reduce baking soda to ½ teaspoon. 6. Can I use melted butter instead of oil?
Yes, but oil keeps muffins softer for longer. 7. Can I add more chocolate chips?
Absolutely—just don’t exceed 1½ cups total. 8. How do I get tall muffin tops?
Fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F. 9. Can I add a filling?
Yes—spoon in half the batter, add a teaspoon of Nutella or peanut butter, then cover with more batter. 10. Can I make them gluten-free?
Yes—use a gluten-free all-purpose flour blend. 🏁 Conclusion
These Double Chocolate Muffins are rich, moist, and satisfy every chocolate craving. Perfect for breakfast, snacks, or dessert, they’re quick to make and easy to customize with your favorite mix-ins. Whether you serve them warm with gooey chocolate inside or cooled for a perfect crumb, they’re sure to become a go-to recipe in your kitchen.
