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.
Hi! I don’t have veg or canola oil, how would using olive oil affect this recipe?
You might notice a slight flavour change but it wouldn’t affect the recipe.
can i subsitute oil for butter
You can, but your muffins might become more crumbly.
These were amazing!!!
Thanks!
I am 10 and love Blueberry muffins, but I think I found a new favorite!
We’re so happy to hear that! Thank you for taking the time to leave your feedback.
These Muffins are the bomb ..Unbelievable… I can’t stop eating them I have made 2 batches in a week and they’re nearly all gone ! …time to make another batch.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Great recipe, made it before and plan to make it again! This time, will chilling the muffin batter overnight improve the muffins? Thanks!
We’ve never tried that but generally, with recipes that call for baking soda and/or baking powder you want to bake them as soon as possible so that the leaveners act in the oven. If you really want to do that we would suggest adding the baking powder in the morning, right before baking.
I wasted so much time baking things that were a total flop. This on the other hand turned out Devine!! My friends finished a full 2 batches in one evening, with non stop compliments. Ive never try another chocolate chip recipe 😋 now I can’t wait to try some others you have!
Note: I tried baking it the second time by substituting the oil for apple sause and the sugar for baking stevia but it wasn’t good unfortunately. If you have any tips for making them a little healthier please post!
We’re happy you enjoyed our recipe. Thank you for taking the time to leave your feedback!
Made this a couple of times with my two daughters and they love every part of them, making a mess, making the cakes, baking the cakes and most of all eating the cakes. Thanks for the recipe I slightly tweak it but love it
Thank you for your feedback! We’re happy you and your daughters enjoy our recipe.
I am 10 years old and this is my first time making muffins. They are delicious! 5 stars easy!
Thanks Benny! Congrats on your first muffins, we hope you stay around and try some more of our recipes!
I have made many muffins before but they never turned out as good as when I used this recipe!! They’re amazing, fluffy and soft, I just put a little bit less oil because I don’t like my muffins too oily!! Thank you!!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Hi I loveeee this recipe, mine turned out great. Thanks Ana! Thank you 🙏
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.
I forgot to add the oil! Is this going to cause a major issue?
Your muffins might be a bit dry.
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.
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!
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!
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!
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 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!
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!