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Double chocolate muffins are so easy to make yet decadent!
Light and moist with a delicious crust, they’re made with a double dose of chocolate baked up into lusciously sweet muffins.
Serve for breakfast or enjoy as a mid-day or after-school snack.
A Simple Grab-n-Go Breakfast
- Chocolate muffins are a sweet breakfast treat, and they’re perfect for busy mornings since they’re perfectly portable to grab and go.
- They’re made with simple ingredients you likely have on hand already.
- These chocolate muffins have fewer calories than store-bought varieties.
- A little bit more dense and less sugar compared to a chocolate cupcake, these are one muffin everyone will love!
Ingredients for Chocolate Muffins
Dry Ingredients – Use all-purpose flour for this recipe. Flour should be gently spooned into the measuring cup (not scooped from the bag).
Unsweetened cocoa powder gives these a chocolatey base while baking powder/soda help them rise.
Wet Ingredients – This recipe uses milk mixed with a bit of vinegar, the acidity helps with rise and produces a tender crumb. If you have buttermilk on hand, use it in place of the milk/vinegar mixture.
Adding both butter and oil to the muffins ensures they have a moist texture as well as great flavor. Ensure eggs are at room temperature.
Chocolate Chips – Mini chocolate chips melt perfectly into chocolate muffins but any chocolate chips will work.
How to Make Chocolate Muffins
- Combine milk & vinegar in one bowl; set aside.
- Mix dry ingredients together (as per the recipe below).
- Combine wet ingredients and add to the dry ingredients, stirring just until combined.
- Fold in chocolate chips and fill muffin wells.
- Bake until a toothpick comes out clean.
Our Best Muffin Tips
- Check that the baking powder and baking soda are still fresh.
- Use eggs & milk that are at room temperature for the fluffiest muffins.
- When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
- For soft muffins, mix the batter just until combined. Do not overmix.
- Bake the muffins just until a toothpick comes out clean.
Storing Muffins
Keep chocolate muffins in a sealed container at room temperature for up to 4 days. Freeze them for 1 to 2 months and let them thaw before serving.
More Muffins
Did your family love these Chocolate Muffins? Leave us a rating and a comment below!
Double Chocolate Muffins
Moist, decadent, and loaded with chocolate chips, these chocolate muffins are the perfect breakfast on the go or afternoon snack!
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Preheat the oven to 425°F. Place muffin liners in a muffin tin.
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Combine milk and white vinegar in a small bowl. Set aside.
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Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk and set aside.
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Add eggs, oil, and extract (if using) to the milk mixture and whisk to combine.
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Add the oil mixture to the dry mixture and stir with a spatula just until mixed. Fold in chocolate chips.
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Fill the prepared muffin cups with batter, about ⅔ full.
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Place in the oven and bake for 5 minutes. Reduce heat to 350°F and continue baking for 13-18 minutes or until a toothpick comes out clean.
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Remove muffins from the pan and cool on a rack.
- Check that the baking powder and baking soda are still fresh.
- Use eggs & milk that are at room temperature for the fluffiest muffins.
- When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
- For soft muffins, mix the batter just until combined. Do not overmix.
- Bake the muffins just until a toothpick comes out clean.
Serving: 1muffin | Calories: 312 | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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