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! 
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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!
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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
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
Recipe Video
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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.
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!
how do you measure milk in grams as I use millilitres , do you weigh on scales ???
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 ☺️
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.
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!
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!
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!
Amazing recipe, muffins turned out great
I’m so happy you enjoyed them! 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 😉
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!
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!
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!
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
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!
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!
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.
Exactly that I want! Just perfect!
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.
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!
hey! can i use sunflower oil instead of veg oil?
Yes!