Double Chocolate Chip Muffins

Double chocolate chip muffins with a rich cocoa flavor, plenty of chocolate chips, and a soft, bakery-style texture that stays moist every time.

These double chocolate chip muffins are made with unsweetened cocoa powder and chocolate chips for a deep chocolate taste and a tender crumb.

The batter is quick to mix and bakes into tall, well-domed muffins, just like you’d expect from a bakery.

This recipe uses simple ingredients and a method I rely on for consistent results, giving you moist chocolate muffins with a bakery-style finish, perfect for breakfast, snacks, or dessert.

Why you'll love this recipe

• True double chocolate flavor from cocoa powder and chocolate chips
• Bakery-style texture with high muffin tops and a soft center
• Reliable, tested method that works consistently at home

Ingredients you need

• All-purpose flour
• Unsweetened Dutch-process cocoa powder
• Baking powder
• Baking soda
• Salt & vanilla extract
• Granulated sugar
• Vegetable oil
• Eggs, room temperature
• Buttermilk
• Chocolate chips

Tips for this recipe

• Room temperature ingredients – Use eggs and dairy at room temperature for a smooth, even batter
• Measure flour lightly – Spoon flour into the cup and level it off without packing
• Mix gently – Stir just until combined to keep the muffins soft and tender
• Fill cups to the top – Full cups help create tall, bakery-style muffin tops
• Hot start baking – Begin with a higher oven temperature, then lower it to finish baking evenly

How to make double chocolate chip muffins

Mix the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and set aside.

Whisk the oil, sugar, eggs, and vanilla until smooth, then stir in the buttermilk.

Fold in the dry ingredients and most of the chocolate chips just until combined (the batter should stay slightly lumpy).

Preheat the oven to 428°F (220°C) and fill a lined muffin pan all the way to the top.

Top with remaining chocolate chips, bake 5 minutes, then lower the oven to 350°F (180°C) and bake about 20 minutes more.

Cool briefly in the pan, then transfer to a rack before serving.

Storage

• Store the muffins in an airtight container at room temperature for up to 4 days.
• They also freeze well for up to 2 months; thaw at room temperature or warm slightly before serving.

Recipe Variations

• Triple chocolate muffins – Add milk or white chocolate chips for extra chocolate flavor.
• Raspberry chocolate muffins – Fold in fresh or frozen raspberries.
• Chocolate banana muffins – Add mashed ripe banana for extra moisture.
• Espresso chocolate muffins – Add a small amount of espresso powder to deepen the chocolate taste.
• Mini double chocolate muffins – Use a mini muffin pan and reduce baking time.

Recipe Questions

How do you get tall muffin tops?

Start baking at a high temperature, then lower the oven temperature to help the muffins rise quickly and set properly.

Why are my chocolate muffins dry?

Dry muffins usually come from overmixing the batter or overbaking. Mix just until combined and watch the baking time closely.

Can I make these muffins ahead of time?

Yes, these double chocolate chip muffins keep well for several days and can be baked in advance.

Can I freeze double chocolate chip muffins?

Yes, let them cool completely, then freeze in an airtight container for up to 2 months.

More Muffin Recipes

• Bakery-style chocolate chip muffins
• Double chocolate banana muffins
• Nutella muffins
• Blueberry chocolate chip muffins

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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