Made with cocoa powder, melted semi-sweet chocolate, and chocolate chips, these double chocolate muffins are a rich, moist, and delicious dessert that is extremely easy to make.
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Why you should try this chocolate muffin recipe
No special equipment is needed. You don't need any fancy equipment or tools to make these delicious chocolate muffins. Just basic kitchen utensils like mixing bowls, a whisk, and a muffin pan are all you need to whip up a batch of these treats.
Chocolate muffins that are not overly sweet. These chocolate muffins strike the perfect balance between rich chocolate flavor and sweetness. They're not overly sweet, making them a great choice for those who prefer desserts that aren't too sugary. Enjoy the deep cocoa taste with just the right amount of sweetness in every bite.
Ingredients you will need
- Flour – Use all-purpose flour for this muffin recipe.
- Cocoa powder – You will need unsweetened Dutch processed cocoa powder to make these double chocolate muffins.
- Baking powder
- Baking soda
- Salt
- Egg
- Sugar – I use white sugar, but you can replace half of it with light brown sugar if you want.
- Fats – Using both butter and vegetable oil in baking recipes helps to create a soft and moist texture that stays this way for many days.
- Chocolate – I prefer using semi-sweet chocolate for the muffin batter as well as for the chips that I fold into it.
- Milk – Use whole milk at room temperature.
- Vanilla extract – You can omit vanilla extract or replace it with 1 teaspoon of instant coffee.
Looking for more easy and delicious chocolate desserts? Then, you should give a try to these Double chocolate cookies, Flourless chocolate cake, or this Chocolate roll cake.
Cooking tips
Don’t overmix the muffin batter. Overmixing the batter can lead to tough and dense muffins. Mix the dry and wet ingredients together until just combined. It's okay if there are still a few lumps remaining. Overmixing can cause the gluten in the flour to develop too much, resulting in a less tender texture.
Don’t overfill muffin liners. Overfilling the muffin liners can cause the batter to overflow as it rises during baking, resulting in misshapen muffins and a messy oven. Fill the muffin liners only about two-thirds full to allow room for the batter to rise evenly and create a nice dome shape.
For extra moist chocolate muffins wrap them in plastic wrap while still slightly warm. Wrapping the muffins in plastic wrap while they are still slightly warm helps to trap moisture, keeping them soft and moist. This technique is especially useful if you plan to store the muffins for a few days, as it helps prevent them from drying out.
How to make double chocolate muffins
- Preheat the oven to 180C (355F) and line a muffin pan with 9 muffin liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Into another bowl, add the egg, sugar, and vanilla, and whisk until foamy.
- Add the butter and oil and whisk well.
- Then, add the melted chocolate and whisk to combine.
- Pour in the milk and whisk once again.
- Add the dry ingredients to the wet ones and mix just until no dry ingredients are left.
- Fold in chocolate chunks and spread the batter between the muffin liners so they are ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let cool down for 5 minutes in a muffin tin, then remove onto a cooling rack to cool down completely.
Possible variations
Mix in chopped nuts – For added texture and nutty flavor, fold in a handful of chopped nuts such as walnuts, pecans, or almonds into the muffin batter.
Chocolate glaze – Transform these double chocolate muffins into an irresistible dessert by drizzling Chocolate ganache on top of completely cooled muffins.
FAQ
Store them in an airtight container at room temperature for up to 4 days.
Yes, you can freeze your muffins for up to 2 months.
Yes, you can use any type of chocolate except for white chocolate to make batter for the muffins. As for the chocolate chunks or chips, use any type of chocolate. Keep in mind, however, that the lighter the chocolate you use, the sweeter your muffins will be.
More muffin recipes you may like
Recipe card
Double chocolate muffins
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Stand mixer or hand mixer with a whisk attachment or you can use a metal whisk
- Muffin tin
- Muffin liners
Ingredients
- 170 g all-purpose flour
- 30 g Dutch-processed cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg at room temperature
- 1 teaspoon vanilla extract optional
- 100 g white granulated sugar
- 40 g unsalted butter melted
- 40 g vegetable oil such as canola oil
- 130 g semi-sweet chocolate melted
- 160 ml whole milk at room temperature
- 100 g semi-sweet chocolate chunks chips, or chopped chocolate bar
Instructions
- Preheat the oven to 180C (355F) and line a muffin pan with 9 muffin liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Into another bowl, add the egg, sugar, and vanilla, and whisk until foamy.
- Add the butter and oil and whisk well.
- Then, add the melted chocolate and whisk to combine.
- Pour in the milk and whisk once again.
- Add the dry ingredients to the wet ones and mix just until no dry ingredients are left.
- Fold in chocolate chunks and spread the batter between the muffin liners so they are ⅔ full and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let cool down for 5 minutes in the muffin tin, then remove onto a cooling rack to cool down completely.
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