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
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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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.
This is the best chocolate muffin recipe ever, so moist and without that weird taste that some chocolate cake recipes have. I used a mix of milk/dark/white chocolate chips and chunks
Thanks for the feedback Michelle!
Amazing recipe! Quick and easy, and so yummy. Thank you.
Thanks so much for the comment Chantal, so happy to hear you like the recipe!!
They were delicious! I used 3/4 cup of cocoa powder and 1 tsp of vanilla.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
These came out amazing!! Thanks for the recipe!!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
You did your big one with this recipe I loved it they’re so good!!! I made mini muffins
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Made these with my toddler, so easy and tasty. Thanks for sharing this recipe
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Could I sub the milk for coffee?
We have never tried it ourselves so I couldn’t tell you, but if you do try, please let us know! Happy baking ☺️
How much I love this recipe! It was easy and quick to make! They came out perfectly! I had to leave mine in a couple of minutes longer but that could be because of my stove. Other than that, it was a success!
hanks so much for the comment Chanty, so happy to hear you like the recipe!!
These chocolate chip muffins were amazingly out of this world. I’ll be making these often. Thank you sharing.
Thanks so much for the comment Judy, so happy to hear you like the recipe!!
Could I make the batter the night before and bake in the morning?
Also – could I turn them into mini muffins?
You could mix all the wet ingredients and the dry ingredients separately, store them covered in the fridge the night before. In the morning, combine the wet and dry mixtures, stir gently, portion, and bake.Hope this helps! Happy baking ☺️
Can you use chocolate almond milk?
We’ve never tried that but it should work. If you do try, please let us know how it goes.
So I made this but it seems to 24 did I do something wrong?! Was this for mega muffins? Please help!
Hello, the recipe makes 12 standard size muffins, and we like filling the cups to 3/4 of their size. Are you using a north american standard muffin pan? Are you filling each muffin cup enough?
Awesome muffin recipe. My daughter was craving some chocolate muffins, so found this recipe and gave it a shot. All the proportions were spot on. Mine passed the tooth pick test at 17 mins of baking time in my oven(my oven runs hot, it’s old and on steroids I guess) and the whole family loved them.
Tip for those who like cakey brownies, this recipe as its written is a PERFECT cakey brownie recipe. Put this mix into a square pan of appropriate size, bake for 25 mins. They turn out perfect for those that like the cakey brownies as opposed to the fudgey kind. I did that after I made the muffins.
Wow, that’s a great idea. I must try it for myself. Thanks for the feedback, Cory!
Can you substitute the vegetable oil? If so what would I use?
You can use any neutral plant oil (like coconut) or butter.
Can I use coconut oil instead of vegetable oil?
Yes!
I made this for breakfast but did half white chocolate chips and half milk and it was Delicious 10/10 will definitely be making again I made all 12 and ate 4 and gave the rest to my family for breakfast and everyone wanted more😂
Thanks so much for the comment Malachi, so happy to hear you like the recipe!!
Fabulous and Simple Really Rich Chocolate Mufffins
My 11 year old nephew and I just made these and they came out beautiful! We used lactose free milk and olive oil and the taste was fine. We decided to skip the chocolate chips and instead frost them with a lactose free cream, cocoa and powdered sugar frosting. They are totally decadent. We will definitely make these again. I LOVE that they include such basic ingredients.i
I’m so happy you and your family enjoyed them! Thank you for taking the time to leave your feedback!
These muffins are so good!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
muffins are very yummy and good
I like this recipe 🙂
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I made them for the first time. They turned out great except the batter felt a little bitter. I bought the cocoa powder in the bulk section of the grocery store. Could that have made a difference? Or should I use less?
Try some of your cocoa, maybe with some hot milk and see if it’s bitter. Try using less in the recipe or even increase the sugar by a couple tablespoons. Hope this helps ☺️