Chocolate Muffins
intro
Rich, tender double chocolate muffins with crisp domed tops and melty chocolate chips, ideal for quick snacks or sweet on-the-go breakfasts.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 200°C (400°F) with a rack positioned in the middle slot. Line a 12-cup standard muffin tin with paper baking liners, or lightly coat each cup with non-stick cooking spray to prevent muffins from sticking during baking.
Whisk dry ingredients
In a large 2L glass mixing bowl, combine 190g all-purpose flour, 50g unsweetened cocoa powder, 4g (1 tsp) baking powder, 2.5g (1/2 tsp) baking soda, 1.5g (1/4 tsp) fine salt, and 100g granulated sugar. Whisk vigorously for 30 seconds to fully incorporate ingredients and break up any small clumps of cocoa powder.
Mix wet ingredients
In a separate 1L medium bowl, add 1 room-temperature large egg, 180ml room-temperature whole milk, 80ml neutral vegetable oil, and 5ml (1 tsp) pure vanilla extract. Whisk steadily for 20 seconds until the egg is fully beaten, creating a smooth, uniform pale yellow liquid with no streaks of unblended egg.
Fold batter and chips
Pour the entire wet mixture into the bowl of dry ingredients. Use a flexible silicone spatula to gently fold the mixture for 15-20 seconds, stopping as soon as no dry flour streaks remain; the batter will be thick and lumpy. Fold in 130g (3/4 cup) of semi-sweet chocolate chips, reserving the remaining 40g (1/4 cup) for topping. Do not overmix, as this will create tough muffins.
Portion batter into tin
Use a 45ml (3-tablespoon) spring-loaded cookie scoop to divide the batter evenly between the 12 prepared muffin cups, filling each liner exactly 2/3 full to leave room for rising. Sprinkle the reserved 40g chocolate chips evenly over the top of each portion of batter for a decorative, melty finish.
Bake and cool muffins
Place the filled tin on the middle rack of the preheated 200°C (400°F) oven and bake for 5 minutes, then lower the oven temperature to 180°C (350°F) without opening the oven door, and bake for an additional 12-14 minutes. Test doneness by inserting a wooden toothpick into the center of a middle muffin—it should come out with 1-2 moist crumbs attached, not coated in wet batter. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool for 10 minutes before serving.
Tips
2.Use room-temperature egg and milk instead of cold ingredients: this allows the batter to emulsify smoothly, leading to even rising and taller, more uniform domed tops.
3.Do not open the oven door for the first 10 minutes of baking: sudden temperature drops can cause rising muffins to collapse and result in flat, dense tops.
OMG these are SO good! I baked them for my kid’s soccer team snack this weekend and every single parent asked for the recipe. They stayed moist for 3 whole days in an airtight container, which is a total game changer for busy weeks. Will absolutely be making these on repeat!
Tried these for my weekly meal prep this week, super easy to throw together even on a Sunday night when I’m half watching football. Only issue is my chocolate chips all sank to the bottom? Did I do something wrong? Flavor is 10/10 regardless, just want that perfect chocolate distribution next time.
If you’re a chocolate lover, stop scrolling and make these right now. I added a tiny sprinkle of flaky sea salt on top before baking and it took them to the next level. So rich, so moist, not cloyingly sweet like store-bought chocolate muffins. 10/10.
Made these with my 7 year old daughter this rainy Saturday, she had a blast dumping in the cocoa and chocolate chips. We didn’t have any sour cream (whoops, forgot to grab it at the store) so we used plain Greek yogurt instead and they still came out perfect. My kids loved them, and my wife even asked me to make another batch for her work potluck next week. Our daughter ate two before they even fully cooled!
Brought these to my office potluck last week and they were gone in 10 minutes flat. Multiple people said they were better than the fancy bakery muffins downtown that cost $5 a pop. Only note is I baked them for 28 minutes instead of 30 in my oven and they were perfect, so keep an eye on them if you run hot!
Has anyone tried making these with a 1:1 gluten free all purpose flour? I tested the recipe last weekend with regular flour for myself and they were incredible, but I have a celiac kiddo who is obsessed with chocolate muffins and I want to make a batch he can eat too.
Made these at 1am when I had a massive chocolate craving and they did not disappoint. So easy I didn’t even have to pull out my stand mixer, just a bowl and a whisk. Ended up eating three warm straight out of the tin, no regrets.
These are a weekly staple in my house now! I make a batch every Sunday, grab one on my way out the door for work, and my husband takes two for his commute. They freeze really well too—just pop one in the microwave for 30 seconds and it tastes fresh baked.
I’m definitely not a skilled baker—like, I burn boxed brownies level of bad—and these came out perfect first try. The instructions are so straightforward, no weird fancy ingredients, and they’re so chocolatey it feels like I’m eating a cupcake for breakfast without the overly sweet frosting.
These were really tasty, but I was disappointed the recipe didn’t note that the batter is pretty thick? I added an extra splash of milk because I thought I messed it up, and they turned out a tiny bit drier than I wanted. Flavor is great, just wish there was a note about batter consistency!
OMG. I added extra dark chocolate chunks instead of regular chips and it was life changing. These are so fudgy, they basically taste like brownies in muffin form. I will never buy a boxed muffin mix again.
Made these for my grandkids when they came to visit last weekend, and they told me these are better than the chocolate muffins their mom makes (don’t tell my daughter I said that, haha). Super easy to follow, even for an old guy who doesn’t bake much. I added a handful of mini marshmallows to a few of them for fun and the kids went crazy for them.
These are perfect for a quick post-workout snack when I’m craving something sweet but don’t want to hit the vending machine. I swapped half the all purpose flour for whole wheat, cut the sugar a tiny bit, and added a scoop of chocolate protein powder, and they still came out so moist and tasty. Will definitely be keeping this recipe in my rotation.
Had one of these warm with a cup of black coffee this morning and it was the best start to my work day I’ve had in weeks. The chocolate flavor is deep and rich, not that weird artificial chocolate taste you get from some muffin recipes. Baked up with perfect domed tops too, which made me feel like a professional baker.
I made these with flax eggs instead of regular eggs and oat milk instead of dairy milk for my vegan book club, and everyone loved them! Even my non-vegan friends went back for seconds. Super easy to adapt for dietary restrictions, 10/10.
I’ve tried so many double chocolate muffin recipes over the years and this one is hands down the best. The secret of adding a little bit of coffee to the batter to amp up the chocolate flavor is genius—you can’t taste the coffee at all, it just makes the chocolate taste so much richer. Total keeper.
Made these for my little sister’s birthday sleepover and all the girls said they were better than the ones from the local cupcake shop. I added a little chocolate glaze on top (powdered sugar, cocoa, a splash of milk) and sprinkles for fun, and they looked so fancy no one believed I made them from scratch in 30 minutes. So easy, perfect for a quick treat.