Chocolate Muffins Recipe

Course: Breakfast, Dessert, muffins, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 218kcal

Author: Becky Hardin

These double chocolate muffins are incredibly light and fluffy, featuring melty chocolate chips in every bite.

Print Recipe

US Customary - Metric

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

*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 you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here since it works better with the baking powder.

Tips:

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.

To Make 12 Muffins: Use the servings slider above to adjust the measurements automatically for a single 12-count tin.

Make-Ahead: Mix the batter completely, cover the bowl tightly with plastic wrap, and refrigerate for up to 18 hours before baking. Add an extra 1-2 minutes to the final bake time.

Storage: Store 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.

Nutrition