These Double Chocolate Muffins are moist, deeply chocolatey, and studded with bittersweet dark chocolate chips. They’re simple to prepare—no mixer required—and deliver a bakery-style finish at home. For extra crunch and sparkle, sprinkle a little sparkling sugar over each muffin top before baking.
Table of Contents
- Why This Recipe Works
- Ingredients Needed
- Buttermilk Alternatives
- Let’s Make Double Chocolate Muffins!
- Recipe FAQs
- More Muffin Recipes to Enjoy!
- Double Chocolate Muffins Recipe
Why This Recipe Works
Double the chocolate. Using both unsweetened cocoa powder and special dark cocoa powder, plus 60% cacao bittersweet chips, gives these muffins an intense, layered chocolate flavor.
Easy, no mixer method. The batter comes together in two bowls using a whisk and spatula. It’s quick, minimal cleanup, and accessible for bakers of any skill level.
The batter rests for a better dome. Letting the batter sit 20–25 minutes hydrates the flour starches, producing a thicker batter and helping the muffins rise with a rounded top.
Soft and moist texture. A combination of buttermilk and vegetable oil keeps the crumb tender and moist without weighing the muffins down.
If you enjoy these, try other muffin favorites such as lemon poppy seed muffins or apple cinnamon streusel muffins for more tasty options.
Ingredients Needed
Complete list for bakery-style double chocolate muffins:
- All-purpose flour
- Unsweetened cocoa powder and special dark cocoa powder
- Baking powder
- Baking soda
- Salt
- Large eggs
- Granulated sugar
- Vegetable oil
- Buttermilk (see alternatives below)
- Vanilla extract
- 60% cacao bittersweet chocolate chips—larger chips or chunks work well
- Sparkling sugar (optional) to add a crunchy, shiny top
Buttermilk Alternatives
If you don’t have buttermilk, try one of these swaps:
Quick homemade buttermilk: Add 1 tablespoon lemon juice (or white vinegar) to a 3/4 cup measuring cup, then fill to the mark with whole milk. Stir and let sit 5 minutes before using.
Powdered cultured buttermilk: Reconstitute according to the package instructions if you keep powdered buttermilk in your pantry.
Let’s Make Double Chocolate Muffins!
Overview—follow the recipe card below for exact measurements and times.
- Whisk dry ingredients: Combine flour, both cocoa powders, baking powder, baking soda, and salt in a bowl. Toss in chocolate chips to coat.
- Mix wet ingredients: Whisk together vegetable oil, granulated sugar, eggs, vanilla, and buttermilk in a separate bowl.
- Combine and rest: Fold dry into wet ingredients until just combined. Let the batter rest 20–25 minutes; it will thicken and darken slightly.
- Prepare pans: Preheat oven to 375°F and line muffin tins. Use a 3-tablespoon scoop (or two spoons) to fill liners.
- Top and bake: Optionally sprinkle sparkling sugar and extra chips on top. Bake 25–30 minutes until set.
- Cool and store: Cool in pans 5–10 minutes, then transfer to a rack. Store airtight up to 3 days, or freeze double-wrapped up to 3 months.
Recipe FAQs
Standard muffin or cupcake liners produce about 16 muffins with this recipe. Using tulip-style liners yields about 12 larger muffins.
Resting 20–25 minutes hydrates the flour starches so the batter thickens and the muffins bake with a nice dome.
Yes. Cool completely, double-wrap, and freeze in a sealed container for up to three months. Thaw overnight and warm briefly if desired.
Store in an airtight container at room temperature up to three days. Refrigerate up to five days, though they taste best the day of or the day after baking.
More Muffin Recipes to Enjoy!
Bakery Style Lemon Blueberry Streusel Muffins
Bakery Style Chocolate Chip Muffins
Dark Chocolate Pistachio Cream Cheese Muffins
Apple Cinnamon Streusel Muffins
Double Chocolate Muffins
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/3 cup Special Dark Cocoa Powder
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups 60% Cacao Bittersweet Chocolate Chips
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 2 large Eggs, room temperature
- 3 tsp Vanilla Extract
- 3/4 cup Buttermilk
Instructions
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Whisk together the flour, unsweetened cocoa, special dark cocoa, baking powder, baking soda, and salt in a medium bowl.
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Add the bittersweet chocolate chips to the dry mix and toss to coat; set aside.
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In a separate bowl, whisk the vegetable oil, granulated sugar, eggs, vanilla, and buttermilk until combined.
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Fold the dry mixture into the wet ingredients until just combined. Let the batter rest 20–25 minutes; it will thicken but remain scoopable.
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Preheat the oven to 375ºF and position the rack just above center. Line standard muffin tins (14–16 liners) or use tulip liners for 12 larger muffins.
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Scoop batter into liners using a 3-tablespoon scoop or two spoons, filling to the top. Top with sparkling sugar and extra chocolate chips if desired.
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Bake 25–30 minutes at 375ºF. Cool in the tins 5–10 minutes, then transfer to a wire rack to finish cooling.
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Store in an airtight container up to 3 days, or freeze double-wrapped up to 3 months. Thaw overnight before serving.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
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