These moist double chocolate muffins are light, fluffy, and super chocolatey, with puddles of chocolate chips throughout. Top them off with flakey sea salt for a delicious sweet-and-salty bite!
Double Chocolate Chip Muffins
Tender chocolate muffins filled with melty chocolate chips are a chocolate lover’s dream breakfast, and this easy recipe brings that dream to life! We love this recipe because it’s super easy and quick to make, as most of the key ingredients can be found in your pantry or fridge.
This double chocolate chip muffins recipe makes 18 muffins. It’s great for making ahead, serving at parties, or just enjoying at home with the family.
Why You’ll Love this Chocolate Muffins Recipe:
- Quick & Easy: These easy chocolate muffins can be made in under 30 minutes, making them just as easy as they are delicious!
- Oh, So Chocolatey: This chocolate muffin recipe has chocolate chips mixed in a chocolate batter and topped with MORE chocolate chips. You can’t get any more chocolatey than that!
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How to Make Chocolate Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 425°F and line 18 muffin tins with paper liners.
- In a large bowl, whisk together the sugar, butter, and vegetable oil. Add the wet ingredients and whisk to combine.
- Next, whisk in the dry ingredients until no large lumps remain. Fold the chocolate chips into the muffin batter.
- Divide batter and fill each muffin tin. 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.
- Remove the muffins and allow them to cool completely. Serve and enjoy!
Ingredient Notes
- Granulated sugar: Sweetens the muffins.
- Fat: The combination of oil and butter makes these muffins extra delicious! The vegetable oil keeps the muffins moist while the butter adds delicious flavor.
- Milk: Adds moisture to the muffins so they aren’t too dry– I’m using whole milk for additional richness.
- Eggs: Bind the batter together.
- Vanilla: Enhances the sweetness and flavor of the chocolate.
- Flour: Gives the muffins structure– make sure to measure using the spoon and level method.
- Cocoa Powder: Makes the muffins chocolatey! Make sure to use unsweetened baking cocoa.
- Baking Powder: Helps the muffins rise so they become light and fluffy.
- Chocolate Chips: I’m adding semi-sweet mini chocolate chips for extra chocolate! Feel free to use any chocolate you like.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
The combination of butter and oil makes these chocolate muffins extra moist and flavorful. If you’d like to use only one form of fat, I recommend using all oil because it will keep the muffins from drying out. The butter adds delicious flavor but will not add as much moisture as the oil.
While I have not personally made them gluten-free, you should be able to swap out the all-purpose flour for an equal amount of gluten-free 1:1 baking flour!
I really don’t recommend it! Using the full amount of sugar will help keep these muffins moist. Reducing the sugar may cause them to dry out.
To get tall muffin tops, fill the wells of the muffin tin right to the top, then start the muffins off in a very hot oven. This will push them to rise faster. Reduce the oven temperature after 5 minutes to keep the muffins from burning.
The most common reason why muffins turn out dry is adding too much flour. Be sure to spoon and level your flour if you’re not using a scale to ensure you don’t end up with too much.
Recipe Tips and Tricks
- Use room temperature ingredients to avoid overmixing your batter. The eggs and milk can be brought to room temperature before you start. If you want to speed up the process, place the eggs in a glass of warm water for 10 minutes and microwave the milk for 10-15 seconds to take the chill off.
- We recommend eating them warm right out of the oven to enjoy those melty chocolate chips!
Make Ahead Instructions
These chocolate muffins can be baked up to 1 day in advance of when you plan to serve them. Store the muffins in an airtight container at room temperature.
Storage Instructions
Store leftover chocolate muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Enjoy at room temperature or slightly warmed in the microwave.
Freezing Instructions
Freeze chocolate muffins tightly wrapped in plastic wrap and sealed in a Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- You can use brown sugar in place of the white sugar, if you prefer.
- In place of the butter, you can use an equal amount of vegetable oil.
- In place of the vegetable oil, you can use any other neutral oil, such as canola or coconut.
- Feel free to use whatever milk you have on hand, including plant-based milk.
- For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Use whatever unsweetened cocoa powder you have on hand.
- For flavored chocolate muffins, swap the vanilla extract for orange or peppermint.
- To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
- Feel free to use whatever chocolate chips or flavored baking chips you like, such as milk, dark, white chocolate, peanut butter, butterscotch, or caramel!
- You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
Scaling Down
Using 2 muffin tins can be a real pain, but this recipe is a bit finicky to reduce down. To reduce this recipe to fit a single 12-count muffin tin, use:
- ⅔ cup sugar (133 grams)
- 4 tablespoons unsalted butter (57 grams)
- ⅙ cup vegetable oil (33 grams)
- 1 cup milk (227 grams)
- 1 large egg + 1 egg yolk (64 grams)
- ⅔ teaspoon pure vanilla extract (3 grams)
- 1⅔ cups all purpose flour (200 grams)
- ⅓ cup unsweetened cocoa powder (28 grams)
- 2 teaspoons baking powder (8 grams)
- ⅓ cup mini chocolate chips (59 grams)
Tips for the Best Chocolate Muffins
- 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.
- If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
- Do NOT overmix the batter; otherwise, you will end up with tough muffins.
- Do NOT 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.
There’s nothing better than the smell of freshly baked chocolate muffins in the morning. Start your morning off right with this rich, chocolatey treat! We’d love to hear all about it in the comments below!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Muffins Recipe
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter melted (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
Equipment
- Kitchen Scale (optional)
- 2 Muffin Tin
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
- You can use brown sugar in place of the white sugar, if you prefer.
- In place of the butter, you can use an equal amount of vegetable oil.
- In place of the vegetable oil, you can use any other neutral oil, such as canola or coconut.
- Feel free to use whatever milk you have on hand, including plant-based milk.
- For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Use whatever unsweetened cocoa powder you have on hand.
- For flavored chocolate muffins, swap the vanilla extract for orange or peppermint.
- To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
- Feel free to use whatever chocolate chips or flavored baking chips you like, such as milk, dark, white chocolate, peanut butter, butterscotch, or caramel!
- You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
- 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.
- If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
- Do NOT overmix the batter; otherwise, you will end up with tough muffins.
- Do NOT 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.
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