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!
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 two 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 will become 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!
And speaking of soft and moist, if you love this recipe, then you will really enjoy my other muffin recipes, like my lemon poppy seed muffins recipe and apple cinnamon streusel muffins recipe, to name a few!
Here's the complete 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
- 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.
If you do not have store-bought buttermilk on hand, you can try one of the following alternatives.
Homemade Buttermilk. Add one 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 powdered milk, evaporated milk, and sweetened condensed milk. After opening the container, it needs to be kept in the refrigerator.
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!
- Whisk the dry ingredients together. All-purpose flour, cocoa powders, baking powder, baking soda, and salt. Add the chocolate chips to coat in the dry mixture.
- Mix the wet ingredients. This includes eggs, granulated sugar, vegetable oil, vanilla extract, and buttermilk.
- Add the dry ingredients to the wet ingredients. Then let the batter sit for 20-25 minutes (this can be at room temperature).
- 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.
- 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.
- Bake the muffins. 375ºF for 25-30 minutes. Twenty-eight minutes worked well for me. Transfer to a cooling rack after 5-10 minutes. Cool completely or until they're still slightly warm.
- Storage. Keep these double chocolate muffins stored in an airtight container for up to 3 days. Three months if kept double-wrapped and stored in the freezer. Thaw overnight, then reheat in the microwave for a few minutes.
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.
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.
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.
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.
Double Chocolate MuffinsAuthor:
- 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
- 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.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.