I’ve baked hundreds of batches of these double chocolate muffins, and they are the only reason my kids actually leap out of bed in the morning. I spent a long time tweaking the ingredients to ensure they were rich enough to satisfy a chocolate hankering but still light enough to feel like breakfast. Filled with soft puddles of chocolate chips, these muffins stay moist for days!
Double Chocolate Chip Muffins
These tender chocolate muffins are more than just a treat; they are a reliable, 10-ingredient staple designed for busy mornings. By balancing rich cocoa with a double-hit of chocolate chips, I’ve ensured every bite is decadent without being overly sweet. Made with a combination of oil and melted butter, they stay incredibly soft for days on the counter and pair just as well with a glass of milk for the kids as they do with my afternoon coffee.
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Use Staggered Spacing for Maximum Rise
Since this recipe makes 18 muffins, use two 12-count muffin tins and stagger the liners in a “checkerboard” pattern (skipping every other hole). This allows heat to circulate fully around each muffin for a taller, more dramatic rise. Fill any remaining empty wells halfway with water. This creates a steam in the oven effect that keeps the chocolate puddles melty and prevents the high initial heat from drying out the tops.
Chocolate Muffins Recipe
Equipment
- Kitchen Scale (optional)
- 2 Muffin Tin(s)
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter melted and slightly cooled (¾ stick)*
- ¼ cup vegetable oil *
- 1½ cups whole milk room temperature
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder **
- 1 tablespoon baking powder
- ½ cup mini chocolate chips plus more for topping
Instructions
- Preheat oven to 425°F and line two 12-count muffin tins with 18 paper liners. Set aside.
- In a large bowl, whisk the granulated sugar, melted butter, and vegetable oil together.1 cup granulated sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil
- Add the milk, eggs, and vanilla. Whisk to combine.1½ cups whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Whisk in the flour, cocoa powder, and baking powder, making sure to whisk just until no large lumps remain. You don’t want to ovemix.2½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon baking powder
- Add the mini chocolate chips and fold them into the muffin batter.½ cup mini chocolate chips
- Divide the batter between the muffin pans, filling each one completely full. Top with additional mini chocolate chips or coarse sugar, if desired.
- Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Remove the muffins to a wire rack and allow them to cool completely before storing.
Notes
- Do NOT reduce the amount of sugar in these muffins; otherwise, they may turn out dry.
- Use room temperature milk and eggs for the fluffiest muffins.
- Measure the flour using the spoon-and-level method to avoid dense, dry muffins.
- If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
- To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
- You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
- Don’t overmix the batter; otherwise, you will end up with tough muffins.
- Optionally, let the batter rest for 15-30 minutes at room temperature for a higher rise.
- Don’t open the oven door while the muffins are baking. This could cause them to deflate.
- Take care not to overbake these muffins; otherwise, they will end up dry.
Scale it Down
Prefer a single batch? This recipe is precisely balanced, so scaling it down by hand can be tricky. To fit a standard 12-count tin, just use the servings slider on the recipe card to adjust the measurements automatically
How to Make Chocolate Muffins Step-by-Step
Whisk the Sugar and Fats: Preheat your oven to 425°F, line two 12-count muffin tins with 18 paper liners, and set aside. I like to stagger the liners in the pans (one liner in every other slot) for better air circulation. In a large bowl, whisk 1 cup of granulated sugar, 6 tablespoons of melted and slightly cooled unsalted butter, and ¼ cup of vegetable oil together.
Add the Milk and Eggs: Add 1½ cups of room-temperature whole milk, 2 large room-temperature eggs, and 1 teaspoon of vanilla extract. Whisk to combine.
Form the Batter: Whisk in 2½ cups of all-purpose flour (spooned and leveled to avoid dry muffins), ½ cup of unsweetened cocoa powder (sifted if lumpy), and 1 tablespoon of baking powder, making sure to whisk just until no large lumps remain. Don’t overmix, or your muffins will turn out tough.
Fold in the Chips: Add ½ cup of mini chocolate chips and gently fold them into the muffin batter. Optionally, let the batter rest for 15-30 minutes at room temperature before baking for a higher rise.
Fill the Pans: Divide the batter evenly between the muffin pans, filling each one nearly completely full. I like to use a cookie portion scoop to do this neatly. Top with additional mini chocolate chips or coarse sugar, if desired.
Bake the Muffins: Bake your chocolate muffins at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Do not open the oven door while they bake, or they may collapse! Remove the muffins to a wire rack and allow them to cool completely before storing.
How to Store, Freeze, and Reheat
Store leftover chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or slightly warmed in the microwave.
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