Double Chocolate Muffins – Easy Chocolate Dessert Recipe
Double chocolate muffins are the ultimate indulgence! Moist, fluffy muffins packed with cocoa and chocolate chips deliver a rich, decadent flavor in every bite. Perfect for breakfast, brunch, or a sweet snack, these muffins are a must-try for chocolate lovers.
Equipment
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder (preferably dark)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup milk (or buttermilk)
- 1 tsp vanilla extract
- 1 cup chocolate chips (semi-sweet or mix of chips & chunks)
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa, sugars, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, whisk eggs, oil, milk, and vanilla until smooth.
- Combine: Pour wet mixture into dry. Mix gently until just combined.
- Fold in Chocolate Chips: Stir in chips and chunks evenly.
- Fill Muffin Cups: Spoon batter to the top of each liner for domed muffins.
- Bake: Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake 12–15 minutes until a toothpick shows moist crumbs.
- Cool & Serve: Let muffins cool in tin for 5 minutes, then transfer to a rack.
Notes
- Bake at high heat initially for domed tops.
- Avoid overmixing to keep muffins tender.
- Add espresso powder for mocha flavor or peanut butter swirl for indulgence.
- Gluten-free flour blends and flax eggs work for dietary needs.
- Store in airtight container for 3–4 days or freeze for up to 2 months.