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    Home cupcakes & muffins

    Published: Feb 23, 2022 • Modified: Feb 23, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Double Chocolate Muffins

    Jump to Recipe Print Recipe
    Images of double chocolate muffins from Beyond the Butter®.

    These Double Chocolate Muffins are moist, rich, and filled with bittersweet dark chocolate chips. They're easy to make, require no mixer, and taste absolutely fantastic! For a little added crunch to each bite, sprinkle some sparkling sugar over the top before baking!

    Double chocolate muffins in a vintage baking tin | © Beyond the Butter®
    Double chocolate muffins on white tiled background with bottle of milk and small bowl of sparklin sugar to the side | © Beyond the Butter®
    Jump to:
    • Why This Recipe Works
    • Grab Your Ingredients!
    • Buttermilk Alternatives
    • The Best Baking Tools
    • Let's Make Double Chocolate Muffins!
    • Double Chocolate Muffin Recipe FAQs
    • More Muffin Recipes to Enjoy!
    • 📖 Recipe
    • Reviews

    Why This Recipe Works

    Double the chocolate. This recipe uses unsweetened cocoa powder, special dark cocoa powder, and 60% cacao bittersweet chocolate chips. The combination gives these muffins the richest chocolate flavor!

    No mixer is needed. I love a good recipe where no mixer is needed and this is one of them! You only need 2 mixing bowls, a whisk, and a spatula to make these super yummy double chocolate muffins. For more recommended baking tools, check out the list below.

    The perfect dome shape. After you make this easy double chocolate muffin batter, you'll let it sit for 20-25 minutes. This will allow some time for the starches in the flour to hydrate and absorb the moisture from the liquid ingredients. You'll notice after letting the batter sit, it becomes thicker.

    Soft and moist. Besides the awesome chocolate flavor, these double chocolate muffins are so soft and moist thanks to using some buttermilk and vegetable oil!

    Double chocolate muffin cut in half on opened muffin liners | © Beyond the Butter®
    Double chocolate chip muffins in vintage muffin tin on white tiled background | © Beyond the Butter®

    Grab Your Ingredients!

    Here's the completely list of ingredients you'll need to make these easy bakery style double chocolate muffins!

    • All-Purpose Flour
    • Cocoa Powders. I used unsweetened cocoa powder and special dark cocoa powder—both Hershey's brand.
    • Baking Powder
    • Baking Soda
    • Salt
    • Eggs
    • Granulated Sugar
    • Vegetable Oil
    • Buttermilk. See the buttermilk alternatives below.
    • Vanilla Extract
    • Dark Chocolate Chips. I used Ghirardelli's 60% cacao bittersweet chocolate chips. They're larger in size and remind me more of buttons than the typical chocolate chip. They melt wonderfully too!
    • Sparkling Sugar. I love adding this to the tops of my muffins before baking. It gives the muffin tops a little added crunch! The best I've found is the King Arthur brand.

    Buttermilk Alternatives

    If you do not have store-bought buttermilk on hand, you can try one of the following alternatives.

    Homemade Buttermilk. Add 1 tablespoon of lemon juice to a ¾ cup measuring cup. Then fill the remaining cup with the whole milk. Stir, then let it sit for 5 minutes before you add it to the batter.

    If you don't have lemon juice you can use the same amount of white vinegar instead.

    Saco Pantry's Cultured Buttermilk Blend. This is a powdered buttermilk you add water to. It can usually be found in the baking aisle with the powdered milk, evaporated milk, and sweetened condensed milk. After opening the container it needs to be kept in the refrigerator.

    One double chocolate chip muffin without the liner on it's side on light vintage gray background | © Beyond the Butter®

    The Best Baking Tools

    Below are the recommended baking tools needed to make this double chocolate muffins recipe.

    Ghirardelli 60% Cacao Bittersweet Chocolate Chips
    Shop Now

    Ghirardelli 60% Cacao Bittersweet Chocolate Chips

    Ateco Stainless Steel Cake Testers - Set of 3
    Shop Now

    Ateco Stainless Steel Cake Testers - Set of 3

    Wilton Cupcake Liners - 150 Count
    Shop Now

    Wilton Cupcake Liners - 150 Count

    Solula 18/8 Stainless Steel Cookie Scoop, 3.4 Tablespoon
    Shop Now

    Solula 18/8 Stainless Steel Cookie Scoop, 3.4 Tablespoon

    Hershey's Special Dark Cocoa Powder
    Shop Now

    Hershey's Special Dark Cocoa Powder

    Rubbermaid Oven Monitoring Thermometer
    Shop Now

    Rubbermaid Oven Monitoring Thermometer

    Sparkling Sugar
    Shop Now

    Sparkling Sugar

    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    Shop Now

    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set

    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Shop Now

    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display

    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
    Shop Now

    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof

    GIR Ultimate Whisk 2-Piece Set
    Shop Now

    GIR Ultimate Whisk 2-Piece Set

    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Shop Now

    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set

    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Shop Now

    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company

    Let's Make Double Chocolate Muffins!

    Here's a super brief overview of how to make these super easy double chocolate chip muffins. For the full recipe, scroll down to the recipe card!

    1. Whisk the dry ingredients together. All-purpose flour, cocoa powders, baking powder, baking soda, and salt. Add in the chocolate chips to coat in the dry mixture.
    2. Mix the wet ingredients. This includes the eggs, granulated sugar, vegetable oil, vanilla extract, and buttermilk.
    3. Add the dry ingredients to the wet ingredients. Then let the batter sit for 20-25 minutes (this can be at room temperature).
    4. Scoop and fill each muffin liner. I used a 3 tablespoon-size cookie scoop to fill each muffin or cupcake liner to the top. I yielded 16 muffins.
    5. Top with sparkling sugar and chocolate chips. This is totally optional, but the sparkling sugar gives these double chocolate muffins a nice subtle crunch muffin top.
    6. Bake the muffins. 375ºF for 25-30 minutes. 28 minutes worked well for mine. Transfer to a cooling rack after 5-10 minutes. Cool completely or until they're still slightly warm.
    7. Storage. Keep these double chocolate muffins stored in an airtight container for up to 3 days. 3 months if kept double wrapped and stored in the freezer. Thaw overnight, then reheat in the microwave for a few minutes.
    Double chocolate muffins on white tiled background | © Beyond the Butter®
    Double chocolate muffins in a vintage baking tin | © Beyond the Butter®

    Double Chocolate Muffin Recipe FAQs

    What muffin liners did you use?

    I used standard muffin or cupcake liners for this double chocolate muffins recipe which yielded up to 16 muffins. You can also use the tulip style wrapper (seen with my lemon blueberry streusel muffins and bakery style chocolate chip muffins) which will yield you 12 muffins.

    Why should you let your muffin batter rest after making it?

    Letting your muffin batter sit for 20-25 minutes gives the starches in the flour to hydrate and absorb the moisture from the liquid ingredients giving your muffins the perfect dome shape when baked! You'll notice after letting the batter sit, it becomes thicker and a little darker too.

    Can you freeze chocolate muffins?

    Yes, you can freeze these double chocolate muffins! First, let them cool completely. Then double wrap them in plastic wrap and keep them in a well sealed container in the freezer for up to 3 months. When ready to enjoy, defrost overnight, then reheat in the microwave for 15-30 seconds.

    Can you leave these muffins out at room temperature?

    Yes. I recommend keeping them stored in an airtight container for up to 3 days. Reheating in the microwave for 15-30 seconds, if desired. You can also keep them stored in the refrigerator for up to 5 days. They're really at their best though the day they're baked or the next day.

    More Muffin Recipes to Enjoy!

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Bakery style chocolate chip mufins unwrapped with a small dipping bowl of sparkling sugar.
      Bakery Style Chocolate Chip Muffins
    • Dark chocolate pistachio cream cheese muffins with center muffin unwrapped on light gray background.
      Dark Chocolate Pistachio Cream Cheese Muffins
    • Warm apple cinnamon streusel muffins on a wood cutting board with slices of apples and vanilla glaze.
      Apple Cinnamon Streusel Muffins

    📖 Recipe

    Double chocolate muffins in a vintage baking tin with one unwrapped.

    Double Chocolate Muffins

    Author: Jennifer
    These Double Chocolate Muffins are moist, rich, and filled with bittersweet dark chocolate chips. They're easy to make, require no mixer, and taste absolutely fantastic! For a little added crunch to each bite, sprinkle some sparkling sugar over the top before baking!
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Resting Time 25 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Course Breakfast, Brunch
    Cuisine American
    Servings 16 servings
    Calories 231 kcal

    Ingredients
     

    • 1 ½ cups All-Purpose Flour
    • ⅓ cup Unsweetened Cocoa Powder
    • ⅓ cup Special Dark Cocoa Powder
    • 3 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ½ teaspoon Salt
    • 2 cups 60% Cacao Bittersweet Chocolate Chips
    • ½ cup Vegetable Oil
    • 1 cup Granulated Sugar
    • 2 large Eggs (room temperature)
    • 3 teaspoon Vanilla Extract
    • ¾ cup Buttermilk

    Instructions

    • In a medium-size mixing bowl, whisk together well the all-purpose flour, unsweetened cocoa powder, special dark cocoa powder, baking powder, baking soda, and salt.
      1 ½ cups All-Purpose Flour, ⅓ cup Unsweetened Cocoa Powder, ⅓ cup Special Dark Cocoa Powder, 3 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
    • Add in the bittersweet chocolate chips and toss to coat. Set aside.
      2 cups 60% Cacao Bittersweet Chocolate Chips
    • In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, vanilla extract, and buttermilk.
      ½ cup Vegetable Oil, 1 cup Granulated Sugar, 2 large Eggs, ¾ cup Buttermilk, 3 teaspoon Vanilla Extract
    • Add the whisked dry ingredient mixture with the wet ingredients, stirring together with a spatula until just combined. Let the mixture sit for 20-25 minutes. The batter will become darker and a little thicker, but still easily scoopable!
    • Adjust your oven rack to the 2nd level mark (just above center) and preheat your oven to 375ºF. Line 2 standard size muffin tins with 14-16 muffin liners. If you use the tulip style liners, you'll only need 1 muffin tin and 12 liners.
    • Using a 3 tablespoon-size cookie scoop (or 2 spoons) fill each muffin liner to the top. If desired, top with sparking sugar and additional chocolate chips.
    • Bake for 25-30 minutes at 375ºF. Let the muffins cool in the tins for 5-10 minutes before transferring to a wire cooling rack. You can cool them completely or until still slightly warm.
    • Keep chocolate muffins stored in an airtight container for up to 3 days. 3 months if kept double wrapped and stored in the freezer. Thaw overnight, then reheat in the microwave for a few minutes.

    Nutrition

    Calories: 231kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 224mg | Potassium: 226mg | Fiber: 2g | Sugar: 21g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    Black ceramic dessert plate topped with double chocolate muffins with a mauve colored linen napking to the left | © Beyond the Butter®
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    1. Ruby says

      February 26, 2022 at 7:25 pm

      These muffins are super easy to make and delicious 🤤 especially when you need a chocolate fix.

      Reply

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