These Best Ever Double Chocolate Muffins are moist and chocolatey, and they make the perfect after school snack! Easy to make in only one bowl! 
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
If you’ve been around here for any length of time you’ll know I’m a big fan of muffins! I love baking them for so many reasons, but mainly because they’re easy to make, often in only one bowl, and they’re tender and moist and full of flavour. These Best Ever Double Chocolate Muffins are perfectly moist and fluffy on the inside, with the most delicious crispy chocolatey exterior. They’re always a HUGE it, and I know you’ll love them too! 
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.
These Best Ever Double Chocolate Muffins are truly the perfect classic sweet muffin. They’re simple to make in only one bowl and they’re the perfect muffin for after-school snacks!!
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
How to make the perfect Double Chocolate Muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use good quality chocolate chips! Good quality chocolate chips or chunks always taste better in muffins like these!
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you love this delicious muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Muffin Baking!
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Best Ever Double Chocolate Muffins
Recipe: Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup milk
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup vegetable oil
Recipe: Instructions
- Preheat your oven to 350℉ ( 175℃) and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350℉ ( 175℃) for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
For the milk., could I use buttermilk? thank you!
Buttermilk would be too thick but you could try substituting the milk with 1/2 cup buttermilk and 1/2 cup water. However, I recommend following the recipe as is written for best results. Happy baking! ☺️
What is the temperature of milk? Can it be straight from the fridge?
Sure, cold milk is fine.
These chocolate muffins look amazing! Trying them out today!
Great! Let us know how they turn out!!
Delicious
Made on September 12/ 21
Thanks Chris!!🙂
Best muffins ever
This is my first time baking muffins so, I was little worried and I made half the batter
But it turned amazingly perfect, fluffy and rich chocolate muffins
I would call it pieces of happiness
I’m so happy you enjoy it! I love that! “Pieces of happiness” 💛 Thank you for taking the time to leave your feedback!
I have to say that this is the best chocolate muffin recipe I have ever used. I am not a professional Baker but I love to bake. And not only that I’m not a fan of muffins because I don’t like the bottom part. But I try these out on my muffin top pan and they turned out absolutely perfect. Like Muffin Top heaven LOL
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
For the milk can I sub it with oat milk? Thanks!
Yes you can! Happy baking ☺️
I used evaporated milk with a bit of water. They came out super amazing, I didn’t have milk on hand since I don’t use it much. I’ve become a bit lactose intolerant so when I have too much milk I go through some discomfort and gas.
I was worried they wouldn’t come out right but they came out perfect!
I’m happy to hear that you found such a good replacement that works for you and that you liked our recipe! Thank you for taking the time to share with us!
Awesome recipe & very easy to follow. When my grandkids give me two thumps up, it’s a win!
Thanks for sharing!
I’m so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
Can I make this on a Bundt cake pan?
I have never tried it myself so I couldn’t tell you, but it should work if you adjust the baking time. If you do try, please let us know! Happy baking ☺️
These muffins were absolutely delicious. Best muffins we’ve baked in a long time. Fluffy, rich, aesthetically pleasing.. It will be our go to choc muffin recipe from now on.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback.
I agree. I just made these using my new giant size USA muffin pan, turned out great, just needed to bake a few minutes longer.
Thank you for the recipe! Those muffins were amazing and gone really fast. Lol
I’m so happy you enjoyed them! Thank you for your feedback!
So delicious, thank you! It often seems to be hit or miss finding recipes but this one was definitely a hit! I really think the chocolate chips on top make it especially yummy. Thank you for the recipe!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I enjoyed baking these muffins BUT they came out a bit dry. I used a gas stove that was recently celebrated. I baked them for 22 minutes. I’d like to give them another try, what do you suggest. Thanks much.
You should be careful not to over mix them and maybe check if they’re baked after 20 minutes using the toothpick test! Hope this helps!
I have been buying muffins for breakfast for a long time. Never again! These are so simple & so good they just lost my business.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These muffins were easy to make and delicious! They are a hit for this family! Plus I love that I know all of the ingredients in the muffins I am eating!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Just baked the muffins using your recipe. I used a mix of brown sugar and white sugar and reduced to a quarter cup. Turns out gteat! Thank you for sharing your recipe.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Great recipe. Simple and delicious. The hardest part was deciding if I should pair this with an ice cold glass of milk or a nice deep merlot. The merlot won!
Thanks for sharing your recipe❤️
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
This was my first time making muffins from scratch and they turned out perfect. Great recipe, will definitely make again a and again.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Can I use Dutch cocoa powder?
Yes!
I added 1/2 cup almond flour and 1 cup of bread flour. Omgggg! My kiddo loved it. Happy mama. Thank you for the recipe
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Ciao, ho difficoltà a capire le dosi. Mi confermi che quando dici una tazza vuol dire 236 gr? Grazie
Sotto l’elenco degli ingredienti c’è un pulsante “metrico” che converte automaticamente le misure in grammi.(Under the ingredients list there is a “metric” button that will automatically convert the measurements to grams) Hope this helps!
I love making mini muffins for the kids. Do you know how long I bake them for using mini muffin tins? Looking forward to doing this tomorrow with my 12 year old son who is obsessed with chocolate cake
Mini muffins usually bake in 10-15 min. We suggest you check them with a toothpick at 10 minutes and only give them more time if needed. Hope this helps! ☺️ Let us know how they turn out!
hey! can i use sunflower oil instead of veg oil?
Yes!
Love these muffins. Very light and not overly sweet.
These are now the standard to share with all my chocoholic friends!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These were delicious but dry. Disappointed.
The two main causes for dry muffins are over-mixing and over baking. We suggest you only mix the wet and dry ingredients just until they are incorporated (until no streaks of flour remain) and keep a close eye on them in the oven.
Exactly that I want! Just perfect!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
How long do I bake for jumbo muffins?
We’ve never made these in jumbo muffin tins but my suggestion is that you give them 5 more minutes and then insert a toothpick in the middle of the muffins. If the toothpick comes out clean, they’re done, if not, bake them until the toothpick comes out clean.
Wow so delicious, I love double chocolate muffins but hate the processed and oily taste from store bought ones. These were soo good. I just happened upon this recipe because I was looking for one with no nonsense ingredients (Greek yogurt, buttermilk, you know what I mean). Just quick basic staples to get you muffins. My muffins did over bake though, so I believe it needs about 4-5 mins less but they were sill delicious! (Of course all ovens are different so I know this is not the recipe’s fault!) Thanks so much I had delectable muffins in less than half an hour! Definately keeping this recipe!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Which type of chocolate chips do you recommend for this recipe milk chocolate or semi sweet chocolate?
It’s totally a personal preference matter. I love using dark chocolate chips but generally I’d recommend semi sweet. Let us know how they turn out!
Can I use applesauce instead of oil.
Yes you can. However for BEST results we suggest sticking to the recipe.
Thanks. How long will the made up batter last in the fridge and how long will the muffins last if they are in the fridge in an airtight container. Thanks for al your help
Great recipe. Simple and delicious. The hardest part was deciding if I should pair this with an ice cold glass of milk or a nice deep merlot. The merlot won!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Easy to follow and delicious!
We’re so happy you enjoyed them! They look yummy. Thank you for taking the time to leave your feedback!
I made these just now. The flavor and texture are great. The only problem I had was that with my standard muffin cups like I’ve used for 40 years, the batter filled them to the brim. I could have made 18 muffins instead of 12. On the other hand, that meant they overflowed a bit during baking and gave each muffin a nice big top. So it wasn’t all bad at all.
I’m so happy you enjoyed them! I’m not sure why it made that many, we also use a standard muffin tin. Thank you for taking the time to leave your feedback!
These were so good! I didn’t have vegetable oil, so I subbed applesauce, but other than that, followed the recipe as written. Used dark chocolate chips and enjoyed the first one warm out of the oven with a glass of Malbec. What a treat! Thanks for the recipe, I will be coming back to this one, but maybe not too often 😉
Amazing recipe, muffins turned out great
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback
I made this in a 9×5 loaf pan because I couldn’t find my muffin tin. Came out fabulous.
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
delicious…used yogurt in place of milk and added coffee extract along w/vanilla extract 🙂
That looks yummy 🤤 Thank you for taking the time to leave your feedback!
Added 1T instant coffee, no other additions or substitutions. These deserve the title “world’s best”
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I was thinking of making this, and I was just wondering, can heavy cream be substituted for milk?
Thanks!
Yes, you can try but as it is thicker we suggest you mix 1/4 cup water with 3/4 cup heavy cream.
Made the muffins last week. They looked beautiful like store bought muffins but they were very dry when you would eat them. Any ideas on how to fix this? Thank you.
Dry muffins can be caused by over baking so make sure you check for doneness (the toothpick test) 5 minutes before the cooking time ends. Also, make sure you measure your ingredients correctly. Hope this helps! Happy baking ☺️
how do you measure milk in grams as I use millilitres , do you weigh on scales ???
The best chocolate muffin recipe I’ve used. I’m a professional chef and I love these. Not overly sweet, huge chocolate taste. I also mix up the chocolate chips with white chocolate. Next try is adding a little Kahlua to the batter!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are great chocolate muffins! I just baked them and they came out fluffy and just a bit of crisp on the top. So happy to find this recipe.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These are moist and delicious! They are easy to make too. My son and I each had 2 the day we made them. I made them with soy milk.
We’re so happy you and your son enjoyed them! Thank you for taking the time to leave your feedback!
Wonderful recipe! I have not yet tasted it as it just came out of the oven, but could tell when I pulled it out of the pan that it was moist as the muffin was a little squishy. Batter tasted great, although the recommendation is not to eat the batter. Thanks!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These were 10/10! All got eaten in under 20 minutes.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Hi! Trying these out! 1 tablespoon of baking powder seems excessive though. Is that a typo possibly? Generally recipes call for only 1 teaspoon of baking powder or soda.
Thanks!
Rachael
The recommended ratio is 1-1 1/2 tsp per cup of flour and so, as we have 2 cups (flour + cocoa powder) we are using 3 tsp (=1 tbsp) of baking powder. The corect ratio for baking soda however is not a teaspoon but 1/4 tsp per cup of flour. Hope these muffing work well for you and you enjoy them!
Really love your ingredients was so much delicious and followed step by step and surprise it was like vegan and super moist.. wanted to repeat 🔁 again.. Thanks THE busy BAKER 🥰
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These turned out awesome! The chocolate flavor was great and they rose beautifully. But are they supposed to be dense? I did as recommended and mixed(by hand) only until the dry ingredients were incorporated.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback! Yes, they’re supposed to be a bit dense and velvety and chocolatey.
I forgot to add the oil! Is this going to cause a major issue?
Your muffins might be a bit dry.
Can I replace the veg oil with half butter half coconut oil? Or would full butter/ full coco oil be better? Thanks!
You can replace it with either one but it will make your muffins a little more crumbly.
Hi I loveeee this recipe, mine turned out great. Thanks Ana! Thank you 🙏