Rich Double Chocolate Muffins Made Without a Mixer

These Double Chocolate Muffins turn out soft and moist, studded with bittersweet dark chocolate chips. You can mix them up without a mixer, and they taste amazing! Sprinkle some sparkling sugar on top before baking for a bit of crunch in every bite!

What makes this recipe special

Double the chocolate. The batter uses unsweetened cocoa powder, special dark cocoa powder, and 60% cacao bittersweet chocolate chips. Together they deliver the deepest chocolate taste you can get in a muffin!

No mixer required. I'm a big fan of recipes that skip the mixer, and this one does. All you need is two mixing bowls, a whisk, and a spatula to whip up these delicious double-chocolate muffins. Scroll down for more baking tools I recommend.

Why they rise into a dome. Once the batter is mixed, rest it for 20-25 minutes. During that time the flour's starches soak up moisture from the wet ingredients. After the rest, the batter looks noticeably thicker.

Soft and moist. Beyond the chocolate flavor, these muffins stay tender thanks to buttermilk and vegetable oil.

If you're a fan of tender muffins, you'll probably enjoy my other favorites too, such as my Lemon Poppy Seed Muffins and Apple Cinnamon Streusel Muffins.

What You'll Need

Here is what goes into these bakery-style double chocolate muffins. The bullet points below cover the key ingredients that need a little more explanation.

• All-Purpose Flour. King Arthur is my go-to brand, but any all-purpose flour works. If you have time, sift it first!
• Cocoa Powders. I used unsweetened cocoa and special dark cocoa powder, both from Hershey's. Special dark may be hard to find since it was discontinued, so Dutch-process cocoa or black cocoa (King Arthur's version is a good one) will work instead.
• Buttermilk. Check the substitutions section below if you don't have any.
• Dark Chocolate Chips. My pick is Ghirardelli's 60% cacao bittersweet chocolate chips. They're bigger than standard chips and look more like buttons to me. They also melt beautifully.
• Sparkling Sugar. I like scattering this over the muffin tops before they go in the oven, since it adds a bit of crunch. The brand I like best is King Arthur.

You'll find exact amounts and step-by-step directions in the recipe card below.

Buttermilk Swaps

No buttermilk in the fridge? Try one of these stand-ins.

• Homemade Buttermilk. Put 1 tablespoon of lemon juice into a 3/4 cup measuring cup, then fill the rest of the way with whole milk. Give it a stir and wait 5 minutes before adding it to the batter. No lemon juice? Swap in the same amount of white vinegar.
• Saco Pantry's Cultured Buttermilk Blend. This powdered buttermilk gets mixed with water. Look for it in the baking section near the powdered milk, evaporated milk, and sweetened condensed milk. Once the container is open, store it in the refrigerator.

Steps for Making the Recipe

Here's a quick rundown of how to make these double chocolate muffins. The full printable version is in the recipe card further down the page.

Step 1. Combine the flour, both cocoas, baking powder, baking soda, and salt in a bowl. Toss in the chocolate chips so they get coated in the dry mix.

Step 2. In another bowl, whisk the eggs, sugar, vegetable oil, vanilla extract, and buttermilk.

Step 3. Fold the dry ingredients into the wet mixture. Rest the batter for 20-25 minutes, either at room temperature or in the fridge.

Step 4. Portion the batter into each liner. Finish with sparkling sugar and a few chocolate chips.

Step 5. Bake at 375ºF for 25-30 minutes. Twenty-eight minutes was perfect in my oven.

Step 6. Move them to a cooling rack after 5-10 minutes. Let them cool fully, or enjoy them while still a little warm.

Storing and Freezing

To store the muffins, keep them in an airtight container on the counter or in the fridge for up to 3 days.

To freeze the muffins, allow them to cool completely, wrap each one twice in plastic wrap, and place them in a sealed container in the freezer for as long as 3 months. When you want one, thaw it overnight and warm it in the microwave for 15-30 seconds.

Useful Tips

• My cookie scoop holds 3 tablespoons, and with standard muffin liners filled to the top, this batch made 16 muffins. If you prefer tulip-style wrappers, as I used for my Lemon Blueberry Streusel Muffins and Chocolate Chip Muffins, you'll get 12 muffins instead.
• The batter can rest either at room temperature or in the refrigerator.
• The sparkling sugar on top is optional, though it gives a pleasant, light crunch with each bite.

Frequently Asked Questions

What muffin liners did you use?

Standard muffin or cupcake liners were used for these double chocolate muffins, and they produced up to 16 muffins. Tulip-style wrappers also work, like the ones I used for my Lemon Blueberry Streusel Muffins and Chocolate Chip Muffins, which give 12 muffins.

Why should you let your muffin batter rest after making it?

Resting the batter for 20-25 minutes lets the flour's starches hydrate and soak up liquid, which is why you get that lovely domed top after baking. The batter also turns thicker and a shade darker during the rest.

Can you freeze chocolate muffins?

Yes, these freeze well! Let them cool fully first. Then wrap each one twice in plastic, store them in a sealed container in the freezer for up to 3 months, thaw overnight, and reheat in the microwave for 15-30 seconds.

Can you leave these muffins out at room temperature?

Yes. Store them in an airtight container for up to 3 days, and microwave for 15-30 seconds if you like them warm. They can also stay in the refrigerator for up to 5 days. They taste best on the day they're baked or the day after.

If you make these Double Chocolate Muffins or anything else from my site, I'd love it if you left a star rating and told me how they turned out in the comments below. Thanks for stopping by!