Decadent Double Chocolate Muffins: Moist, Rich Recipe

These extra-moist double chocolate muffins have slightly crunchy tops and tender, fudgy centers studded with chocolate chips. This easy, no-mixer recipe yields bakery-style chocolate muffins you’ll want to make again and again.

This recipe was updated April 14, 2022 with new photos, tips, and a slightly refined method.

The Best Chocolate Muffins

Muffins often end up either dry and bland or overly sweet and greasy. These double chocolate muffins avoid both extremes: they’re moist, tender and almost fudgy, with a balanced chocolate flavor (not as sweet as cupcakes) and chocolate chips in every bite. The texture is soft inside with a satisfying, lightly crisp top—just like a favorite bakery muffin.

Making the Muffins

The secret to deeply chocolatey muffins is a generous amount of cocoa plus plenty of chocolate chips. I prefer Dutch-process cocoa for a richer flavor and semi-sweet or dark chips to keep sweetness balanced.

1. Whisk together the dry ingredients: all-purpose flour, unsweetened cocoa, granulated sugar, baking powder, baking soda, and salt. Sift or break up any lumps in the cocoa so you won’t get dry pockets later.
2. In a separate bowl, whisk the wet ingredients: melted butter, vegetable oil, eggs, vanilla extract, and buttermilk. Using both melted butter and oil gives more flavor from the butter while the oil helps keep the muffins moist longer.
3. Make a well in the dry ingredients and pour the wet mixture into the center. Gently fold the batter together with a rubber spatula or wooden spoon. Fold carefully—overmixing leads to tough muffins.
4. When the batter is about 90% combined, fold in the chocolate chips. The batter should remain slightly lumpy; just ensure there are no dry lumps of cocoa.
5. Spoon the batter into a lined 12-cavity muffin tin, filling each liner to the top. If you use a silicone tin, place it on a baking sheet for easier handling.
6. Bake at a high temperature briefly to encourage rise: start at 425°F (220°C) for 5 minutes, then lower the oven to 375°F (190°C) and bake for another 15–20 minutes. The initial blast helps the muffins dome, and the reduced temperature prevents burning.

Buttermilk substitute: If you don’t have buttermilk, add 2 teaspoons white vinegar or lemon juice to a measuring cup and fill to 1 cup with 1% or 2% milk. Let sit a few minutes to sour—the resulting liquid behaves like buttermilk and keeps the muffins extra soft.

In short: these double chocolate muffins are moist, tender, extra chocolatey, and reliably delicious. They make a wonderful treat for breakfast, snacks, or dessert.

• Equipment: 12-cavity muffin pan

Ingredients (makes about 12 muffins)

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) unsweetened cocoa
• 1 1/4 cups (250 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (60 ml) vegetable oil
• 1/4 cup (56 g) unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup (240 ml) buttermilk (or milk soured with vinegar/lemon)
• 1 cup (180 g) chocolate chips

Instructions

1. Preheat the oven to 400°F (200°C). Line a 12-cavity muffin tin with papers.
2. In a large bowl, whisk the flour, cocoa, sugar, baking soda, baking powder, and salt together. Set aside.
3. In a second bowl, whisk the melted butter, oil, eggs, vanilla, and buttermilk until combined.
4. Make a well in the dry ingredients and pour the wet ingredients into it. Gently fold until just combined.
5. Fold in the chocolate chips when the batter is nearly mixed.
6. Spoon the batter into the prepared tin, filling each liner to the top. You’ll get about 12–14 muffins.
7. Bake 5 minutes at 400°F, then reduce the oven to 375°F and bake 15–20 minutes more, until a toothpick comes out clean or with only melted chocolate. Do not remove the muffins when lowering the temperature.
8. Cool in the pan 5–10 minutes, then transfer to a wire rack to finish cooling.

Notes

1. Room-temperature ingredients: For best results, bring the eggs and buttermilk to room temperature before starting.
2. Buttermilk substitute: Add 2 teaspoons vinegar or lemon juice to a measuring cup and fill to 1 cup with 1% or 2% milk; let it sit to sour.
3. Storage: Muffins are best fresh. Store in an airtight container at room temperature up to 4 days. They freeze well—thaw overnight in the fridge.