Moist rich chocolatey muffins studded with pockets of melted chocolate chips, these double chocolate muffins are always loved!
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Why make this chocolate muffin?
This is the one if you're looking for your best chocolate chip muffin. All the ingredients are easy to get and comes together in an hour. They offer a rich, deep chocolate flavor with a satisfying texture, thanks to the melted chocolate, cocoa powder, and chocolate chips.
Perfect for breakfast or dessert, they come together quickly with simple ingredients. The recipe is easy to follow, making it suitable for any home baker. Plus, the inviting aroma of freshly baked chocolate muffins is an added bonus.
Ingredients
- Butter: Adds moisture and richness, contributing to the tender texture of the muffins.
- Melted chocolate: Provides deep chocolate flavor and richness.
- Vegetable oil: Adds additional moisture and helps keep the muffins tender.
- Eggs: Provide structure and stability to the muffins by binding the ingredients together.
- Brown sugar: Adds sweetness and moisture, and also imparts a slight molasses flavor.
- Granulated sugar: Contributes to the sweetness and helps create a tender crumb.
- Buttermilk (or whole milk with vinegar): Adds acidity, which reacts with the baking powder to help the muffins rise, and also adds moisture and tenderness.
- Flour: Provides structure to the muffins, giving them their shape.
- Cocoa powder: Adds chocolate flavor and contributes to the overall richness of the muffins.
- Baking powder: Acts as a leavening agent, helping the muffins rise and become fluffy.
- Chocolate chips or chocolate chunks: Add texture and bursts of chocolate flavor throughout the muffins.
How to make double chocolate muffins
- Preheat your oven to 200°C (400°F). Line a muffin tin with paper liners or grease it lightly.
- In a microwave-safe bowl, melt the butter and 90g of chopped chocolate in 20-30 second intervals, stirring between each interval until smooth. Alternatively, you can melt them together in a heatproof bowl over a pot of simmering water (double boiler method). Set aside to cool slightly.
- In a large mixing bowl, whisk together the vegetable oil, eggs, brown sugar, and granulated sugar until well combined. Add the buttermilk (or milk with vinegar) and the melted butter-chocolate mixture, and whisk until smooth.
- Sift in the all-purpose flour, cocoa powder, and baking powder.
- Stir the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the chocolate chips or chunks until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 8 minutes, then turn down the oven to 180°C (356°F) 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Tips for a tall muffin
Use the Right Temperature: Preheat your oven to a higher temperature, such as 400°F (200°C), to create a burst of steam when the muffins go in. This helps them rise quickly and gives them a tall dome.
Chill the Batter: After mixing, let your batter rest in the refrigerator for about 30 minutes. This can help the muffins rise better and maintain their height.
Fill the Muffin Cups Generously: Don’t be shy when filling your muffin tins. Fill the cups nearly to the top to encourage a high rise.
Use Room Temperature Ingredients: Ensure that all ingredients, especially eggs and butter, are at room temperature. This helps the batter mix evenly and rise properly.
Avoid Overmixing: Mix the batter just until combined. Overmixing can develop the gluten in the flour, resulting in dense muffins.
Use a High-Quality Baking Powder: Ensure your baking powder is fresh and not expired. Old baking powder may not provide the lift needed for tall muffins.
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, you can use milk chocolate, dark chocolate, or any type of chocolate you prefer. Just keep in mind that different types of chocolate will affect the flavor and sweetness of the muffins. For example, milk chocolate will make them sweeter, while dark chocolate will provide a richer, less sweet taste.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can use whole milk with a teaspoon of vinegar or lemon juice. Mix the milk and acid and let it sit for about 5 minutes before adding it to the recipe. This mixture will mimic the acidity of buttermilk, which helps the muffins rise.
Can I use whole wheat flour instead of all-purpose flour?
You can use whole wheat flour, but it will make the muffins denser. For a lighter texture, you might consider using a blend of whole wheat and all-purpose flour. This will provide some of the health benefits of whole wheat while maintaining a tender crumb.
Can I make these muffins ahead of time?
Yes, these muffins can be baked ahead of time. Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to 3 months. To reheat, simply warm them in the microwave or oven before serving.
Can I add nuts or other mix-ins?
Absolutely! You can add nuts, dried fruit, or other mix-ins to the batter. Just be sure to fold them in along with the chocolate chips to ensure they’re evenly distributed throughout the muffins.
What should I do if my muffins are too dry?
If your muffins turn out dry, it might be due to overmixing or overbaking. To prevent this, mix the batter just until the ingredients are combined and start checking the muffins a few minutes before the suggested baking time is up.
Can I use non-dairy milk instead of buttermilk?
Yes, you can substitute non-dairy milk such as almond or soy milk for buttermilk. Add a teaspoon of vinegar or lemon juice to the non-dairy milk and let it sit for about 5 minutes to create a buttermilk substitute.
How can I ensure my muffins rise properly?
To ensure your muffins rise properly, use fresh baking powder and mix the batter only until just combined. Overmixing can lead to dense muffins, so mix gently and stop as soon as the ingredients are incorporated.
Let's Get Cooking
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Print📖 Recipe
Double Chocolate Muffin Recipe
Moist rich chocolatey muffins studded with pockets of melted chocolate chips
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 large muffins 1x
- Category: Cake
- Method: Easy
- Cuisine: American
Ingredients
- 55g Butter (¼ cup)
- 90g Chocolate, roughly chopped (3.2oz)
- 60ml Vegetable oil (⅓ cup)
- 2 Large eggs
- 260g Brown sugar (⅔ cup)
- 70g Granulated sugar (⅓ cup)
- 240g Buttermilk, or whole milk + 1 teaspoon vinegar (1 cup)
- 240g All purpose flour (1 ¾ cup)
- Pinch of salt
- 40g Cocoa powder (½ cup)
- 1 tbsp Baking powder
- 270g Chocolate chips or chunks (approx 1 ½ cups)
Instructions
- Preheat your oven to 200°C (400°F). Line a muffin pan with 6 tall paper liners or grease it lightly.
- In a microwave-safe bowl, melt the butter and 90g of chopped chocolate in 20-30 second intervals, stirring between each interval until smooth. Alternatively, you can melt them together in a heatproof bowl over a pot of simmering water (double boiler method). Set aside to cool slightly.
- In a large mixing bowl, whisk together the vegetable oil, eggs, brown sugar, and granulated sugar until well combined. Add the buttermilk (or milk with vinegar) and the melted butter-chocolate mixture, and whisk until smooth.
- Sift in the all-purpose flour, cocoa powder, and baking powder.
- Add the salt and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the chocolate chips or chunks until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ⅔ to ¾ full.
- Bake in the preheated oven for 8 minutes, then turn down the oven to 180°C (356°F) 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Clarissa
Hey Catherine! Just wondering if I can use greek yoghurt instead of buttermilk?