Double chocolate muffins are a chocolate lover’s dream. These rich, moist treats are packed with cocoa and chocolate chips, making them perfect for any sweet craving!

These muffins are soft, moist, and bursting with chocolate in every bite. The cocoa gives them a deep, rich flavor, while the chocolate chips melt to create little pockets of sweetness. They’re easy to make and even easier to enjoy, whether for breakfast, a snack, or dessert.

For more easy muffin recipes try my The Best Banana Nut Muffin and easy chocolate chunk banana muffins (eggless).

Ingredients

All-Purpose Flour: Regular unbleached all-purpose flour works wonderfully for light, open-textured muffins. If you want to take it up a notch, you can replace half with bleached cake flour. It absorbs moisture faster and sets quicker, giving you those big, bakery-style muffin tops!

Cocoa Powder: Since cocoa is the star flavor here, it’s worth using the best quality you can find. A rich Dutch-process cocoa powder works beautifully, giving the muffins a deep, chocolaty flavor and a darker, more indulgent color.

Sugar: Regular granulated sugar does more than sweeten the muffins. It also helps lock in moisture, giving the muffins their soft, tender crumb.

Baking Powder is the magic ingredient that makes the muffins rise. It ensures they’re light and fluffy, even with all the rich ingredients.

Chocolate Chips: I used semi-sweet chocolate chips because they strike the perfect balance between sweet and rich. However, you can easily switch things up! Dark chocolate chips will give a deeper, more intense flavor, while milk chocolate will make the muffins sweeter and creamier.

Vegetable Oil: Oil is the secret to super moist muffins. It keeps the crumb tender and soft, even after the muffins have cooled. Plus, it works better than butter for keeping them fresh longer.

Milk: Milk adds moisture and makes the batter smooth and easy to mix. It also helps keep the muffins soft and fluffy while enhancing their overall flavor.

Step by step instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, and chocolate chips. Coating the chocolate chips in the dry ingredients helps distribute them evenly and prevents them from sinking to the bottom.

Combine Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla essence until smooth and well combined.

Make the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Mix just until there are no visible streaks of flour. Avoid overmixing to keep the muffins light and tender.

Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures there’s room for the muffins to rise properly. Top each muffin with a few extra chocolate chips.

Bake: Place the muffin tin in the preheated oven and bake for 23–25 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out with just a few moist crumbs.

Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm for maximum chocolatey goodness or allow to cool completely for storage.

HELPFUL TIPS

Use Quality Cocoa Powder: Since cocoa is the main flavor, opt for a high-quality cocoa powder for the best taste. Dutch-process cocoa works great for a rich, deep chocolate flavor.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the muffins dense and tough instead of light and fluffy.
Coat the Chocolate Chips: Mixing the chocolate chips with the dry ingredients helps keep them evenly distributed and prevents them from sinking to the bottom of the muffins.
Fill Muffin Cups Properly: Fill each muffin cup about ¾ full. Overfilling can cause the muffins to spill over, while underfilling may result in flat tops.
Check for Doneness: Use a toothpick to test if the muffins are done. It should come out with a few moist crumbs, not wet batter. This ensures they’re baked but still moist.
Cool Slightly Before Removing: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents them from breaking apart.
Customize the Chocolate Chips: Feel free to use a mix of semi-sweet, dark, or even white chocolate chips for a flavor twist. You can also add nuts or dried fruit for extra texture.
Keep Them Moist: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed—they’ll taste freshly baked!