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Make Double Chocolate Muffins for the perfect excuse to enjoy chocolate for breakfast. Each bite is so decadent and amazing while being so easy to make.

Chocolate Chip Muffins on parchment paper
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I just love chocolate and these double chocolate chip muffins are a family favorite. I love most sweets, but probably my all time most favorite baked good would be something with chocolate in it.

This muffin recipe is full of chocolate flavor and has amazing taste. It is almost like eating chocolate cake in a muffin form. Check out Chocolate Chip Muffins for another tasty dessert.

Table of Contents

Why We Love This Recipe

I am so pleased with how these muffins turned out. They are delicious, with yummy chocolatey goodness in every bite and they are easy to make!

You probably have all of the ingredients on hand to make these immediately. The perfect muffin for any occasion.

Ingredients

Ingredients - flour, sugar, cocoa powder, salt, baking powder, buttermilk, eggs, vanilla extract, oil, chocolate chips

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

  • Chocolate Chips – We used regular chocolate chips but you can also use mini chocolate chips or chocolate chunks.
  • Sour Cream – We like adding in ½ cup of sour cream for the best and moist muffins.

How to Make Double Chocolate Muffins

Whisking together flour, sugar, and cocoa powder in a bowl

Step 1 – Whisk all dry ingredients together.

Combining the wet ingredients and dry ingredients together in a bowl

Step 2 – Mix all wet ingredients together. Now it is time to combine all wet and dry mixture together.

Chocolate chip being mixed with the chocolate batter in a bowl with a spatula

Step 3 – Add in chocolate chips to the muffin batter in large bowl.

Baked double chocolate muffins in a muffin pan

Step 4 – I like to use a large baking scoop to fill the paper liners nearly all the way to the top in the muffin pans. Bake until a toothpick inserted comes out clean. Cool muffins on a wire rack.

Expert Tips

  • Scooping Muffin Batter – I highly recommend using a cookie scoop to fill the muffin tins. I have these at home and I use the biggest one to help make filling up the muffin cups easier. (The 3 pack is on sale!)
  • Combining Ingredients – Combine the ingredients until everything is mixed together. Make sure to not overmix as that could change the texture of the muffins.
Double chocolate chip muffins stacked

Frequently Asked Questions

Why are my Chocolate Muffins Dry?

Often the cause of dry muffins are the result of over mixing your batter. You want to just stir the wet and dry ingredients until they are just mixed together. No need to keep stirring.

Can I Freeze Muffins?

The nice thing about these muffins is that they freeze great. Just place them (after they have cooled) into a freezer bag and freeze. They will stay fresh for up to 3 months. It is so handy having these in the freezer for a quick breakfast idea.

How to Store Leftover Muffins

Store leftover muffins in an airtight container at room temperature. They will stay fresh for up to 3-4 days.

Double Chocolate Muffins stacked

More Easy Muffin Recipes

If you make these Double Chocolate Muffins, please leave us a comment. We love to hear from you.

Review Pin Print

Double Chocolate Muffins

5 from 5 votes
You have to try this easy double chocolate muffins recipe. They are delicious and perfect for a quick morning.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Cuisine American
Course Breakfast
Calories 192
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat oven to 375.
  • Mix all dry ingredients: flour, sugar, cocoa powder, salt and baking powder.
  • Mix all wet ingredients: buttermilk, eggs, vanilla and oil. **Note – I never buy buttermilk. To make you own, combine one tablespoon lemon juice and enough milk to make 1 cup. Let sit for a few minutes.
  • Combine wet and dry ingredients until well blended. Add in chocolate chips.
  • Use a large baking scoop to fill muffin cups nearly all the way to the top.
  • Bake at 375 F for 15-20 minutes until toothpick inserted comes out clean (I baked mine for 18 minutes and they were perfect).

Recipe Notes

This muffin recipe is delicious, with yummy chocolatey goodness in every bite – and they are easy to make!

Nutrition Facts

Calories 192kcal, Carbohydrates 30g, Protein 3g, Fat 7g, Saturated Fat 5g, Cholesterol 19mg, Sodium 87mg, Potassium 139mg, Fiber 1g, Sugar 17g, Vitamin A 50IU, Calcium 44mg, Iron 1.3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

About Carrie Page
5 from 5 votes (3 ratings without comment)

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Comments

  1. Carrie Barnard says:

    I’m so glad your granddaughter and you enjoyed them! Thank you for sharing!

  2. Sharon koons says:

    5 stars
    My 6 year old granddaughter and I made these yesterday. We used and extra egg and most all of our leftover chocolate and white chocolate regular and mini chocolate chips. They’re so good. We put them in a mini muffin pan and they turned out great.
    Thank you again for sharing.

  3. Esther says:

    5 stars
    These are easy and delicious! I’ve made them into triple chocolate muffins by using a mixture of dark and milk chocolate chips. 🙂

  4. Kitty says:

    Do you have to use an electric mixer or will they mix up okay by hand?

  5. Minnie@thelady8home says:

    Lovely. Feel like taking a bite.