Double Chocolate Muffins
Chocolate lovers, you’re going to adore these double chocolate muffins! Moist, fluffy, and decadent, they’re just as good as bakery muffins — if not better. Full of cocoa powder and chocolate chips, they’re delish!
Double Chocolate Muffins are Decadent and Full of Chocolate Flavor
I never met a chocolate-flavored muffin I didn’t like. I mean seriously, it’s basically permission to eat a cupcake for breakfast! I’ve already shared a handful of muffin recipes that feature the good stuff: gluten-free banana chocolate chip, coconut chocolate, and chocolate zucchini with pecans. Everything is better with a bit of chocolate, in my opinion. It’s the perfect way to spice up an otherwise simple treat.
My double chocolate muffins recipe with cocoa powder is simply bursting with decadent and rich flavor. I’m going to go so far as to say that this is the best chocolate muffin recipe out there. If you’re reading this post, you have likely eaten a few bakery-style double chocolate chip muffins in your day. Trust me, you won’t be able to tell the difference!
They are moist, fluffy, and will practically melt in your mouth. Keep them on hand at home for a decadent breakfast treat, or for an afternoon pick-me-up!
Why you will love this Double Chocolate Muffins recipe
- I don’t call them double chocolate muffins for nothin’ — they are chock full of rich fudgy flavor.
- They’re easy to prep and make, and come together in about 30 minutes.
- You can eat them for breakfast or save them for a midnight snack. No judgment here!
- They’re made with simple pantry ingredients you likely have at home.
How to make perfect Double Chocolate Muffins
Recipe prep. Preheat your oven to 350 degrees F. Line a 12-muffin pan with muffin or cupcake liners and set it aside.
Mix the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, baking soda, salt, and ¾ cup of chocolate chips to a large bowl and mix.
Combine the wet ingredients. Place the eggs in another large bowl and whisk to combine. Then, add the yogurt, vanilla extract, and oil and whisk again.
Incorporate the dry and wet ingredients. Add the dry ingredients to the wet mixture and mix until well combined.
Bake. Divide the batter evenly into the muffin liners. Bake your chocolate muffins for 20-22 minutes, or use the toothpick trick to determine whether they are fully baked. Insert a toothpick into the center of several muffins. When it comes out clean, you can remove them from the oven.
Cool. Allow your muffins to cool for 10 minutes in the pan. Then, place them on a cooling rack so that they don’t become soggy on the bottoms.
- Store your double chocolate muffins recipe in an airtight container or sealed bag at room temperature. They will keep for up to 4 days. You can also extend their shelf life by storing them in the fridge, where they will keep for 7 days. Keep in mind that they may become a bit hard as time goes on.
- You can also freeze this double chocolate muffins recipe! Place muffins in an airtight freezer-safe container, and they will last for up to 3 months. To reheat them, wrap each muffin in aluminum foil and warm them in the oven for 10-15 minutes at 350 degrees F. You can also reheat them in the microwave for 60-120 seconds — don’t wrap them in foil if using the microwave.
Frequently asked Questions about Double Chocolate Chip Muffins
How do I get my chocolate chip muffins recipe to rise higher?
If you want to make taller muffins, start by baking at a high temperature (400 degrees F) for the first 5 minutes. Then, lower the temperature to 350 degrees F and allow them to bake for 15-18 more minutes. This technique encourages the leavening agents (baking powder and soda) to react quickly and will give you a higher top. You’ll get the best chocolate muffin recipe every time — risen top and all.
What is in a double Dutch muffin?
This double chocolate chip muffins recipe is also sometimes referred to as double Dutch muffins. They are made with cocoa powder and chocolate chips — which is why I personally prefer to call them double chocolate chip muffins. Same recipe, different names!
How do I make my muffins light and fluffy?
One way to ensure that your double chocolate chip muffins recipe is perfectly light and fluffy is to bring all the ingredients to room temperature before creating the batter. It makes it a lot smoother and will trap tiny air bubbles that will expand when baked. The results? The best chocolate muffin recipe that is wonderfully light and fluffy!
Double Chocolate Muffins
- 2 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 cup plain yogurt
- 1 cup chocolate chips divided
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil canola, sunflower
- 2 medium eggs
- 1 cup sugar
- 2 tsp vanilla extract
- Pre-heat the oven to 350F. Then prepare a 12 muffin pan with 12 muffin liners. Set it aside
- Mix dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) and ¾ cup chocolate chips in a bowl.
- Then, beat the eggs in a large bowl. Add yogurt, vanilla extract, and oil. Whisk to combine.
- Finally, divide the muffin batter into the twelve muffin liners. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean.
- Let the muffins cool for 10 minutes in the pan, then place them onto a cooling rack, so they don’t get moist in the bottom.