Double Chocolate Muffins

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Jul 14, 2025

These moist Double Chocolate Muffins are tall, soft, and loaded with rich cocoa and melty chocolate chips. They stay tender for days!

Double CHocolate Muffins on a cooling rack.

Here’s What You Need for This Double Chocolate Muffins Recipe

I’m obsessed with the soft texture of good chocolate muffin recipes. They’re really only a few steps away from chocolate cupcakes, but socially acceptable as breakfast. Woot!

Double Chocolate Muffin Ingredients

mixing chocolate chips and condensed milk

All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Baking powder
Sea salt
Plain yogurt – Adds moisture. You can use regular or Greek yogurt. Substitute the yogurt for sour cream or buttermilk, if that’s what you have on hand. Or milk +and lemon juice or vinegar, per this buttermilk substitute.
Avocado, vegetable or canola oil – this keeps muffins and cakes softer than using melted butter!
Whole milk
Eggs
Vanilla extract
Semi-sweet or dark chocolate chips

Variations and Substitutions

These swaps and add-ins are easy ways to change it up.

Vegan: I made these muffins completely vegan for a magazine feature on vegan baking. They work PERFECTLY with plant-based swaps.
White or milk chocolate chips – For a little more sweetness with your chocolate flavor.
Orange zest – Brightens the chocolate with a citrus bite (like in my chocolate orange cake recipe!).
Instant coffee or espresso powder – 1 tsp mixed with wet ingredients. It deepens the chocolate flavor without being noticeable. Read the reviews on my moist chocolate cake recipe if you don’t believe me!

For a zucchini chocolate muffin, bake my Chocolate Zucchini Loaf recipe in a muffin tin instead of a loaf pan.

Grab These Tools

Basic kitchen tools are all you need.

Muffin tin – Use a standard 12-cup pan (you’ll fill 10, for big bakery-style muffins).
Paper muffin liners or nonstick spray
Large and medium mixing bowls
Whisk and wooden spoon or rubber spatula
Instant-read thermometer – Optional, but great for checking doneness.
Ice cream scoop – Optional, but nice for portioning the muffin batter.

How to Make Double Chocolate Muffins: An Easy Guide

You don’t need a mixer for these. Just two bowls and a few minutes of prep.

Prep the Oven and Pan

Preheat oven temperature to 375°F and position a rack in the center.
Line 10 muffin cups with paper liners or spray with oil.

Mix the Batter

In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, baking powder, and salt.
In a medium bowl, whisk yogurt, oil, milk, eggs, and vanilla until smooth.
Pour wet ingredients into dry and stir with a wooden spoon until mostly combined. A few streaks of flour are okay.
Fold in the chocolate chips gently.

Fill and Bake

Divide the batter between the 10 muffin cups. Fill them almost to the top.
Bake 20 to 25 minutes, until tops spring back when pressed and a toothpick comes out with a few moist crumbs.
For extra accuracy, use a thermometer—muffins are done at 190°F.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

3 Common Mistakes When Making Double Chocolate Muffins

Here are the most frequent mix-ups to avoid when making double chocolate muffins:

Overmixing the batter – Stirring too much can make the muffins dense and tough. Mix just until combined.
Over-measuring the flour – Too much flour leads to dry muffins. Spoon it into your measuring cup, then level it off.
Not checking doneness properly – Relying only on time can lead to overbaking. Use a toothpick or thermometer (190°F).