Some muffins pretend to be healthy. These do not. Double chocolate muffins are dark, moist, and loaded with melting chocolate chunks. Bakery-style tall domes. Crackly tops. Deep cocoa flavor. No mixer needed, no fancy tricks—just a bowl, a whisk, and a serious chocolate craving. Breakfast? Dessert? Both. Eat warm with milk or coffee and feel zero guilt.
Ingredients
Makes 12 muffins.
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips or chunks (semi-sweet or dark)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, whisk eggs, both sugars, oil, buttermilk, and vanilla until smooth.
Step 4: Combine and Fold
- Pour wet into dry. Mix until just combined—lumps are fine, don’t overmix.
- Fold in chocolate chips.
Step 5: Bake Hot and Drop Temp
- Fill muffin liners all the way to the top (for tall domes).
- Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake 12-15 more minutes.
- Muffins are done when a toothpick comes out with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 12 muffins
Difficulty: Easy (don’t overmix)
Storage Notes
How to Store:
Keep in an airtight container at room temperature for up to 4 days. Microwave for 10 seconds to bring back that fresh-baked warmth.
Freezing:
Freeze cooled muffins in a ziplock bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Pro Tips:
The high-then-low oven trick gives you those iconic bakery domes—don’t skip it. Use buttermilk for tenderness; if you don’t have any, add 1 tablespoon of white vinegar to regular milk and let sit for 5 minutes. And please, fill those liners to the top. Scant fillings make flat, sad muffins.
