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These classic Double Chocolate Muffins are perfectly soft and fluffy with a rich chocolate taste from cocoa powder and chocolate chips. They are also super easy to make and are ready in 30 minutes. I hope you enjoy!
How To Make These Double Chocolate Muffins?
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
The full printable version is below.
To make these double chocolate muffins you start by lining two 12 cup muffin pans with paper liners. Then you whisk together flour, sugars, cocoa powder, baking powder, baking soda and salt in a large bowl.
In a medium small bowl lightly beat the eggs and stir in the buttermilk, vanilla extract and melted butter.
Pour the butter mixture to the dry ingredients and stir until just combined. Fold in 170 gr / 1 cup of chocolate chips with a spatula.
Divide the batter evenly between the muffin liners. You can use two tablespoons or a cookie scoop to do that.
Sprinkle the remaining chocolate chips over the top of the muffins and bake in the middle of the oven for 16-18 minutes.
Take out of the oven and let cool down in the muffin pan for 10-15 minutes before removing the muffins to a wire cooling rack to cool completely.
How To Store These Double Chocolate Muffins?
Store any leftovers of these muffins at room temperature in an airtight container or a Ziploc bag for up to 4 days.
Store With Paper Towel
To avoid the muffins from becoming soggy line the airtight container or Ziploc bag with a paper towel at the bottom. Place the muffins on top of the paper towel in a single layer and place another paper towel on top of the muffins. The paper towel absorbs the excess moisture leaving your muffins fresher for longer.
How To Freeze Muffins?
Muffins freeze really well for up to 3 months and all you have to do is just pack them in an airtight container or a Ziploc bag. Thaw for 3-4 hours on the countertop before serving. If you want them served warm: Thaw and then reheat in the oven until just warm.
Notes + Substitutions
Sugar – In this recipe I use both granulated sugar and brown sugar but if you want to just use one type, you can just double the amount of either one of them. You can also use a healthier alternative such as coconut palm sugar or raw cane sugar.
Buttermilk – I like to use buttermilk in this recipe but you can use any of the following: Sour cream, plain yogurt or Greek yogurt.
Melted Butter – Instead of using melted butter in this recipe you can use the same amount of vegetable oil.
Chocolate Chips – You can use any type of chocolate chips OR chocolate chunks in this recipe.
MINI MUFFINS – Try making mini chocolate muffins with this recipe by lining a mini muffin pan with muffin liners and filling them about ¾. Baking time would be slightly quicker or around 10-12 minutes. Keep a close eye on them just in case.
How To Make ‘Bakery Style’ High Top Muffins?
If you want your muffins to look more bakery style with a higher top you can use these tips below to achieve that.
- Batter. Fill the liners well with batter. I’m talking about all the way to the top of the liners.
- Baking time. You want to bake them on higher temperature in the beginning and then lower it down. That gives them that extra lift and then they are finished baking until ready on the lower temperature.
Bake them for 5 minutes on 218C / 425F.
Then lower the temperature down to 175C / 350F. With the muffins still in the oven.
Bake them for 11-13 minutes on 175C / 350F or until a cake tester inserted into the center comes out clean.
Other Recipes You Might Like:
I hope you enjoy these double chocolate muffins as much as I do. And if you make them be sure to leave a comment and/or give them a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintDouble Chocolate Muffins
These classic Double Chocolate Muffins are perfectly soft and fluffy with a rich chocolate taste from cocoa powder and chocolate chips. They are also super easy to make and are ready in 30 minutes.
- Prep Time: 12 mins
- Cook Time: 18 mins
- Total Time: 30 minutes
- Yield: 18 1x
Ingredients
250 gr / 2 cups all purpose flour
100 gr / ½ cup granulated sugar
100 gr / ½ cup packed brown sugar
75 gr / ¾ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp fine sea salt
2 large eggs, lightly beaten
280 gr / 1 ¼ cup buttermilk
(OR sour cream or yogurt)
2 tsp vanilla extract
120 gr / ½ cup unsalted butter, melted
170 gr / 1 cup chocolate chips
2 tbsps chocolate chips, for topping
Instructions
Preheat oven to 190C / 375F.
Position your oven rack in the center of the oven and line two standard 12 cup muffin pans with paper liners. This recipe yields about 18 muffins so that’s 1 and a ½ muffin pan.
In a large bowl whisk together flour, sugars, cocoa powder, baking powder, baking soda and salt.
In a medium small bowl lightly beat the eggs and then stir in the buttermilk, vanilla extract and melted butter until combined.
Pour the butter mixture to the dry ingredients and stir until just combined.
Fold in 170 gr /1 cup of chocolate chips with a spatula. Careful not to overmix.
Divide the batter evenly between the muffin liners using two tablespoons or a cookie scoop. Fill ¾ of the liners for smaller muffins. OR fill to the top of the liners for puffier and higher top muffins. If you fill to the top of the liners increase baking time by 2-4 minutes.
Top the muffins with 2 tablespoons chocolate chips (a few chips on each muffin) pressing them lightly into the batter.
Bake in the middle of the oven for 16-18 minutes or until a toothpick/cake tester inserted into the center comes out clean. “”BAKING TIME OF MUFFINS VARIES ON DIFFERENT TYPE OF OVENS, HOW LONG THE OVEN HAS BEEN PREHEATING AND HOW MUCH BATTER YOU FILLED THE LINERS WITH””
Take out of the oven and let cool down in the muffin pan for 10-15 minutes before removing the muffins to a wire cooling rack to cool completely.
