How to make the best soft and extra moist double chocolate chip muffins recipe flavored with cocoa powder and semi-sweet chocolate chips.
The combination of these two ingredients provides a rich and moist texture and that's all you want in double chocolate muffins that you'd eat all day with my favorite strawberry blueberry banana smoothie.
Why you love these muffins
These are the best moist double chocolate chip muffin recipe I've ever tasted, as good as the ones you can buy in the bakery but in a much better homemade version.
They have everything you'd expect from a good muffin, a very fluffy and moist texture, a nice bump and most importantly a double dose of chocolate flavor with chocolate chips.
This is a perfect base recipe for your homemade chocolate muffin, in which you can add nuts or a spread heart to make them even tastier.
More Muffin Recipes
*You will find the quantities and complete instructions in the recipe card further down on this page.
- Flour: Use a white all purpose flour, which you can replace with plain flour or a gluten-free flour such as rice flour or oat flour.
- Cocoa powder: Use unsweetened cocoa powder to flavor the chocolate recipe.
- Yeast: A mixture of baking powder and baking soda is essential to make the batter rise and get that nice bump. If you don't have baking soda then use only baking powder.
- Salt and vanilla: To bring out all the flavors and perfume this recipe.
- Oil: For the fat, use only vegetable oil such as grape seed oil or canola oil. But if you prefer to use butter you can make a mixture of half oil and half melted and cooled butter.
- Sugar: A white sugar that you can replace with flavored sugar such as brown sugar or cane sugar.
- Eggs: at room temperature
- Buttermilk: The acidity of the buttermilk gives these muffins their wonderful softness. You can replace it with 2 % milk, greek yogurt, or sour cream.
- Chocolate chips: You can replace semisweet chocolate chips with semi-sweet chocolate chunks.
How to make Double Chocolate Chip Muffin recipe
Mix the dry ingredients
- Start by mixing together the dry ingredients, flour, unsweetened cocoa powder, teaspoon of baking powder and teaspoon of baking soda and salt in a medium bowl until well blended.
- Then set aside.
Mix the wet ingredients
- In a large bowl, place the vegetable oil, granulated sugar, eggs and vanilla extract in a large bowl and beat with a hand whisk or an electric mixer until smooth.
- Then add the buttermilk and mix again to incorporate it.
Mix in the dry ingredients and chocolate chips
- Add the dry ingredient mixture and ¾ of the chocolate chips to the large bowl containing the wet mixture.
- This time, beat with a flexible spatula to incorporate them and obtain a homogeneous but slightly lumpy batter.
- Preheat the oven to 428°F/ 220°C and prepare a standard muffin tin baking cups.
- Pour the muffin batter into the muffin cups, making sure to fill them completely.
- Sprinkle the remaining chocolate chips on top of the batter and bake for 5 min then lower the oven temperature to 350°F/ 180°C and bake for another 20 min.
- Your chocolate muffins will be ready when they have a big bump on the top and when a toothpick inserted in the center comes out clean.
- Let them cool a bit in the muffin tins before letting them cool completely on a wire rack.
Storage and freezing
At room temperature: Place these double chocolate muffin in a airtight container and store them at room temperature for about 1 week.
You can reheat them a bit in the microwave to make them softer.
How to freeze? You can also freeze the muffins and keep them in the freezer for up to 3 months. When they are baked and completely cooled, place them in a storage box or storage bag and place them in the freezer.
Let them come out of the freezer slowly or use the defrost function of your microwave.
Tips for this recipe
- Use Room Temperature Ingredients: Ensure that your eggs, butter, and milk are at room temperature. Room temperature ingredients blend more easily and result in a smoother batter.
- Properly Measure Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. Avoid tapping the cup or packing the flour, as this can lead to inaccurate measurements.
- Use High-Quality Chocolate Chips: Choose high-quality chocolate chips or chunks for the best flavor and texture. You can also use a combination of milk chocolate and dark chocolate chips for a varied taste.
- Yeast combination: Use a mixture of baking powder and baking soda which is 4 times more powerful to have big and soft muffins.
- Don't overbeat the mixture: The muffin batter is thick and a bit lumpy, which also helps to retain the chocolate pieces and prevent them from falling back into the bottom of the pan. Do not use an electric mixer to mix in the dry ingredients, as this will limit the mixing of the batter.
- Fill completely the cups: To make large muffins, fill each cup completely to the brim with the mixture.
- Baking at a high temperature: Muffins are baked at a very high temperature, which boosts the baking from the start to make the batter develop, then lower the temperature for softer baking. Be careful not to overcook them or they will be too dry.
- Do not open the oven door: This can cause a temperature shock and make the muffins fall back, especially at the beginning of the baking process.
Recipe Variation Ideas
- Triple Chocolate Muffins: Add white chocolate chips or milk chocolate chips in addition to the dark chocolate chips for an extra layer of chocolate goodness.
- Chocolate Raspberry Muffins: Mix in fresh or frozen raspberries for a burst of fruity sweetness that pairs perfectly with chocolate.
- Chocolate Peanut Butter Muffins: Swirl peanut butter into the batter or add peanut butter chips for a delightful peanut butter and chocolate fusion.
- Chocolate Espresso Muffins: Mix espresso powder or strong brewed coffee into the batter to enhance the chocolate flavor with a hint of coffee just like my cappuccino muffin recipe.
- Chocolate Banana Muffins: Mash ripe bananas into the batter to create a moist and flavorful chocolate-banana combination like my double chocolate banana muffins.
- Chocolate Hazelnut Muffins: Add chopped hazelnuts or hazelnut spread to the batter for a Nutella-inspired muffin.
- Mini chocolate chip muffin: Use a mini muffin tin to make homemade mini chocolate chip muffins.
- Double chocolate blueberry muffins: Add fresh or frozen blueberries to the batter for a fruity touch, like my blueberry chocolate chip muffins or these blueberry streusel muffins.
Did you make this recipe?
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