Double Chocolate Muffins

Hello friends! Let’s make Double Chocolate Muffins today, with double the chocolate, and double the deliciousness!

This Double Chocolate Muffins recipe is easy to make, and will make you so happy if you are a chocolate lover like me! Prep time is so quick, and the muffins turn out perfect every time with this foolproof recipe.

These muffins are a chocolate lover’s dream. Whether you’re baking them for a special breakfast, a sweet afternoon snack, or just to satisfy a chocolate craving, this recipe is guaranteed to deliver. The combination of cocoa powder and chocolate chips creates a decadent, moist muffin that’s sure to be a hit with anyone who tries them. Plus, they freeze beautifully, so you can always have a chocolate treat on hand!

I combined the right ingredients so that this recipe could be just perfect. I’ve gone through many different other combinations to achieve this exact recipe, but this final result has pleased me the most, and I’m sure it’ll please you, too!

Double Chocolate Muffin Recipe

Get ready to make the most delicious double chocolate muffins you’ve ever tasted! These muffins are rich, indulgent, and perfect for satisfying any chocolate craving. What makes this recipe so great? It’s the combination of two types of chocolate: cocoa powder and chocolate chunks. The use of both chocolates creates a deep, intense chocolate flavor with melty pockets of sweetness in every bite. Plus, they’re incredibly easy to make, so you can whip up a batch anytime you’re in the mood for something decadent.

I’ll walk you through the entire process with step-by-step instructions and pictures, so you can see exactly how it’s done. Whether you’re a seasoned baker or just starting out, you’ll find this recipe foolproof and easy to follow. The ingredients and measurements are conveniently listed at the bottom of the page, so keep scrolling for those, or click the Jump to the Recipe button at the top of the page. But first, follow along with the instructions and pictures right below to ensure your muffins turn out perfectly every time!

To make these double chocolate muffins, we will go with a wet on dry technique. This technique is used with the purpose of making tender muffins, since the batter gets mixed minimally.

Double Chocolate Muffin Ingredients

You probably already have all ingredients for this recipe in your pantry and fridge right now. You will need: all purpose flour, cocoa powder, baking soda, baking powder, salt, brown sugar, eggs, canola, or vegetable oil, sour cream, whole milk, vanilla extract, and chopped chocolate. Instead of chopped chocolate, you can always use chocolate chips if that’s your preference.

If you don’t have sour cream, you can use greek yogurt instead.

How to make chocolate muffins

In a large mixing bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk together to combine. Set aside.

In another bowl, add the eggs, oil, sour cream, vanilla, and whisk to combine.

Pour the wet ingredient mixture over the dry, and mix until incorporated.

Add the chopped chocolate, or chocolate chips, and fold until combined. Don’t over mix.

After making the batter, you can cover the bowl with a towel and let it sit for 20 to 30 minutes before scooping into the cups and baking. This will help the muffins rise and become super plump.

Otherwise, you can just bake the muffins immediately.

Spoon the batter into muffin pans lined with baking papers, or greased and flour. Top with more chocolate if desired.

Bake the muffins at 425°F in the oven for 5 minutes, turn temperature down to 350° and finish baking for another 8 minutes or so until they spring back when touched on top, or when a toothpick inserted in the muffins comes out clean.

When you start to bake the muffins at a high temperature, it will also help them have a nice lift, and finish baking at a lower temperature so the insides will cook properly.

Top the ready double chocolate chip muffins with a pinch of coarse salt if you wish.

Tips for making fluffy muffins

• Don’t Over mix the Batter: If the batter gets over mixed, it causes the gluten in the flour to develop, leading to a tougher, denser texture rather than the light and tender crumb you want in muffins. Over-mixing can also result in muffins with uneven tops and large air pockets inside, which affects both their appearance and structure. For the best results, gently fold the wet and dry ingredients together just until combined.
• Room Temperature Ingredients: Ensure your eggs, milk, and sour cream are at room temperature before mixing. This helps the ingredients combine more smoothly and evenly, creating a better rise and a lighter texture.
• High Initial Oven Temperature: Start by baking the muffins at a higher temperature for the first 5 minutes. The heat causes the batter to rise quickly, creating those bakery-style domed tops. Then, lower the temperature to finish baking without overcooking or drying out the muffins.
• Let the Batter Rest: Letting the batter sit before baking allows the flour to hydrate and the baking powder to activate, resulting in a fluffier texture.
• Fill the Muffin Cups: Fill your muffin liners about 3/4 full. This gives the muffins enough room to rise while still being full and fluffy.

What kind of chocolate to use?

For these double chocolate muffins, it’s best to use a chocolate that you enjoy eating since the flavor will be a key component of the muffins. Here are some suggestions:

1. Semi-Sweet or Dark Chocolate: These are great for a rich, intense chocolate flavor that balances the sweetness of the muffin. Semi-sweet or chopped dark chocolate (around 60-70% cocoa) work well if you want a classic, deep chocolate taste. Instead of chopped chocolate, you can also use semi-sweet, or dark chocolate chips.
2. Milk Chocolate: If you prefer a sweeter muffin with a creamier chocolate flavor, milk chocolate chips or chunks are a good option. They melt nicely into the batter and provide a milder contrast to the cocoa powder.
3. Chocolate Chunks or Chips: Either form can be used, but chunks will create larger pockets of melted chocolate, while chips give more even distribution throughout the muffin.
4. High-Quality Chocolate: If possible, choose a high-quality brand of chocolate, whether it’s chips, chunks, or bars that you chop yourself. The better the quality, the more luxurious and rich the chocolate flavor will be.

Feel free to mix and match different types of chocolate depending on your personal preference!

Can I freeze these chocolate muffins?

Here are instructions for freezing double chocolate muffins in Ziplock bags:

1. Cool the Muffins: After baking, allow the muffins to cool completely at room temperature. Freezing warm muffins can cause moisture to build up, leading to freezer burn or soggy muffins.
2. Pre-Freeze (Optional): To prevent the muffins from sticking together, you can place them on a baking sheet in a single layer and freeze for 1-2 hours, or until firm.
3. Prepare Ziplock Bags: Use freezer-safe Ziplock bags and label them with the date and type of muffins to keep track of freshness.
4. Wrap the Muffins (Optional for extra protection): For added protection from freezer burn, individually wrap each muffin in plastic wrap or aluminum foil before placing them in the freezer bag.
5. Arrange the Muffins: Place the muffins in a single layer in the Ziplock bag. Try to squeeze out as much air as possible before sealing the bag.
6. Freeze: Lay the sealed Ziplock bag flat in the freezer to save space. Muffins can be frozen for up to 3 months.
7. Thawing and Reheating: To thaw, let the muffins sit at room temperature for about 30 minutes or overnight in the fridge. To reheat, warm them in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

How to make muffins rise?

To make muffins come out tall with a nice dome, it’s important to observe a few things:

• Use room temperature ingredients: make sure the eggs, milk, sour cream had a chance to sit outside of the fridge for about 10 or 15 minutes before using in the recipe. The temperature of the ingredients will influence the texture of the batter, and also the rising of the muffins when they bake, to result in a light and tender crumb.
• Baking powder and baking soda: I like to use a mixture of both in my recipe, since we have cocoa powder, sour cream, and milk, which are all acid, they will react nicely with the baking soda, and the baking powder will help give the muffins that nice plump lift. Also make sure to check the expiration dates on them, stale or expired baking soda and powder won’t work.
• Rest the batter: Let the batter sit covered for 20 to 30 minutes to help with the rise. Some people go as far as recommending an overnight rise for a really nice dome.
• Fill up the cups: Make sure to fill up the baking cups to the top.
• Baking temperature: Start baking the muffins at 400 or 425 Fahrenheit. Then after 5 minutes, lower the temperature to 350 Fahrenheit and finish baking. The initial high temperature will help the muffins lift, and the lower ending temperature will make sure the insides of the muffin cook properly.

If you like these muffins, here are some more muffin recipes you will like:

• Peanut Butter Banana Muffins
• Tall Blueberry Muffins
• Banana Nut Muffin Recipe
• Vanilla Muffins
• Nutella Muffins
• Raspberry and White Chocolate Muffins