Double chocolate muffins are so easy to make yet decadent!
Light and moist with a delicious crust, they’re made with a double dose of chocolate baked up into lusciously sweet muffins.
Serve for breakfast or enjoy as a mid-day or after-school snack.
A Simple Grab-n-Go Breakfast
- Chocolate muffins are a sweet breakfast treat, and they’re perfect for busy mornings since they’re perfectly portable to grab and go.
- They’re made with simple ingredients you likely have on hand already.
- These chocolate muffins have fewer calories than store-bought varieties.
- A little bit more dense and less sugar compared to a chocolate cupcake, these are one muffin everyone will love!
Ingredients for Chocolate Muffins
Dry Ingredients – Use all-purpose flour for this recipe. Flour should be gently spooned into the measuring cup (not scooped from the bag).
Unsweetened cocoa powder gives these a chocolatey base while baking powder/soda help them rise.
Wet Ingredients – This recipe uses milk mixed with a bit of vinegar, the acidity helps with rise and produces a tender crumb. If you have buttermilk on hand, use it in place of the milk/vinegar mixture.
Adding both butter and oil to the muffins ensures they have a moist texture as well as great flavor. Ensure eggs are at room temperature.
Chocolate Chips – Mini chocolate chips melt perfectly into chocolate muffins but any chocolate chips will work.
How to Make Chocolate Muffins
- Combine milk & vinegar in one bowl; set aside.
- Mix dry ingredients together (as per the recipe below).
- Combine wet ingredients and add to the dry ingredients, stirring just until combined.
- Fold in chocolate chips and fill muffin wells.
- Bake until a toothpick comes out clean.
Our Best Muffin Tips
- Check that the baking powder and baking soda are still fresh.
- Use eggs & milk that are at room temperature for the fluffiest muffins.
- When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
- For soft muffins, mix the batter just until combined. Do not overmix.
- Bake the muffins just until a toothpick comes out clean.
Storing Muffins
Keep chocolate muffins in a sealed container at room temperature for up to 4 days. Freeze them for 1 to 2 months and let them thaw before serving.
More Muffins
- Blueberry Muffins – loaded with fresh berries
- Easy Pumpkin Muffins – so soft & moist
- Blueberry Banana Muffins – perfect for breakfast
- Zucchini Muffins – freezer friendly
- Banana Chocolate Chip Muffins – a reader favorite
Did your family love these Chocolate Muffins? Leave us a rating and a comment below!
Double Chocolate Muffins
Ingredients
- ¾ cup milk
- 1 tablespoon white vinegar or lemon juice
- 2 cups all purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temperature
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted
- ⅛ teaspoon almond extract optional
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 425°F. Place muffin liners in a muffin tin.
- Combine milk and white vinegar in a small bowl. Set aside.
- Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk and set aside.
- Add eggs, oil, melted butter, and extract (if using) to the milk mixture and whisk to combine.
- Add the oil mixture to the dry mixture and stir with a spatula just until mixed. Fold in chocolate chips.
- Fill the prepared muffin cups with batter, about ⅔ full.
- Place in the oven and bake for 5 minutes. Reduce heat to 350°F and continue baking for 13-18 minutes or until a toothpick comes out clean.
- Remove muffins from the pan and cool on a rack.
Notes
- Check that the baking powder and baking soda are still fresh.
- Use eggs & milk that are at room temperature for the fluffiest muffins.
- When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
- For soft muffins, mix the batter just until combined. Do not overmix.
- Bake the muffins just until a toothpick comes out clean.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Delicious, Holly! My chocoholic husband thanks you :) They came out perfectly as you directed on how to do the mixing. I did them at 330° for 12.5 minutes in our air fryer. It’s still too hot here in NM to use the oven much. Thank you for your delicious and do-able recipes!
So glad you loved them, thanks for sharing your air fryer tip Jackie!
Can I use buttermilk in place of the milk and vinegar?
Hi Evelyn, since you are using milk and vinegar to make homemade buttermilk you can definitely replace them with storebought buttermilk instead. I hope that helps!
Very nice muffins. Been gluten intolerant I made these with gluten free flour and they have come out fantastic. So thanks for this great recipe.
double chocolate muffins taste delicious as they contain double chocolate and also chocolate toppings which gives the best taste
I made these on 16 Jun 2022, followed the recipe exactly, and wow, best chocolate muffins I have made, ever! Family and I absolutely love these! These will be a regular now. Thank you, Holly, for the wonderful recipe! Worthy of 10 stars, really.
I’m so glad your family loved these Lee!
I made these this afternoon, they turned out perfect and better than any muffin you could but at a bakery. I followed the recipe exactly and I added a cup of milk chocolate, chocolate chips and they couldn’t of turned out any better. Thanks for posting this easy but very delicious and decadent recipe.
I’m so glad you loved these Bernadene!
Very nice muffins. Been gluten intolerant I made these with gluten free flour and they have come out fantastic. So thanks for this great recipe.
So glad you enjoyed these Ross!
These look right up my alley, Holly! Will be making them for brunch this weekend! I also wanted to say I LOVE LOVE the new look of your website! So sleek, sharp, refreshing! Thanks for continuing to provide such wonderful content!
Thank you so much, Gina! We hope you love this recipe :)
Does the butter get added with the oil etc? Doesn’t say.
Hi Jean, Yes! In step 4 we “add eggs, oil, melted butter, and extract (if using) to the milk mixture and whisk to combine.” Hope that helps!
Wow! looks so yummy. I will share it with my friend, she is going to love this.
Can’t wait to hear what she thinks of it!
These muffins look amazing and can’t wait to make some. My question is. I know there is a slight difference in size between a cupcake and a muffin. Are the liners inter-changeable? Because all I have to bake with is cupcake liners and a cupcake pan? Thanks in advance
Those will work perfectly, LuAnn!