Say hello to your new favourite muffin. These gorgeous bakery-style Double Chocolate Muffins boast a beautiful domed top, soft and fluffy chocolate centre and LOADS of chocolate chips. Ready to eat in 40 minutes!
Meet my easy, bakery-style Double Chocolate Muffins ❤️ These beautiful, domed muffins boast a soft cakey centre, that’s absolutely PACKED with chocolate chips.
Boasting a rich chocolate flavour thanks to oodles of cocoa powder and buttermilk for tenderness, they’re never dry – and always hit the spot.
If you need a chocolate fix or want a portable treat for the lunchbox, these Double Chocolate Muffins are your answer.
Why you will love this recipe
- Quick and easy: This easy recipe takes mere minutes to make – NO electric mixer needed.
- Soft and tender: Chocolate muffins have the tendency to be dry but NOT these. You can expect soft, fluffy, cakey muffins.
- Chocolatey: Made with plenty of cocoa powder and chocolate chips, they’re bursting with rich chocolate flavour.
- Make-ahead: Muffins are best eaten on the day they are made, but these Double Chocolate Muffins freeze so well. Keep a stash in the freezer for morning or afternoon tea or late-night snacks.
This is the best muffin recipe I have EVER tried. Comes out perfect each time, moist and full of chocolate goodness!
– Jonathan
Recipe testing
The BEST Double Chocolate Muffins are HERE. Big, beautiful muffins that are bursting with chocolate flavour. Think domed muffins with a soft, tender interior and a crisp, crunchy muffin top.
Just like my Moist Chocolate Cake, these muffins use buttermilk to provide their light, springy texture. I’ve included notes below if you need to use a buttermilk substitute.
As we discovered with my favourite Chocolate Chip Muffin recipe and my Chocolate Cupcakes, melted butter gives small baked goods plenty of flavour. But you can use a flavourless oil if you prefer.
All in all, these mini chocolate cakes are perfect for the lunchbox, morning or afternoon tea or a night-time treat. The best part? You don’t need an electric mixer or any special equipment.
Honestly, we can’t stop making these! I have a freezer full of Double Chocolate Muffins to prove it. They go right alongside my Easy Toddler Muffins.
Ingredients
Here are the key ingredients you’ll need to make a batch of my moist Double Chocolate Muffins, including any substitutions you can make.
- Cocoa powder: You can use either natural unsweetened cocoa powder OR Dutch processed cocoa powder in this recipe. Personally I love to use Dutch processed cocoa powder which as a darker colour and a richer flavour. Just don’t use drinking chocolate or any sweetened cocoa powder.
- Brown sugar AND caster sugar: Using both sugars gives you the best of both worlds. Brown sugar adds moisture and flavour, while caster sugar offers sweetness. If you don’t have access to caster sugar, use granulated sugar instead. And for the brown sugar, choose regular or light brown sugar.
- Butter: I love to use melted butter in this recipe, however if you prefer working with oil, you definitely can. Choose a flavourless oil or neutral-tasting oil like grapeseed oil or vegetable oil. Even a mild-tasting olive oil would work.
- Buttermilk: Full fat storebought butter does wonders for making a super moist muffin. I highly recommend getting your hands on it if you can. If you can’t you can use a DIY buttermilk substitute by adding 1 tablespoon of white vinegar or fresh lemon juice to 240 ml (1 cup) of full fat or whole milk. Leave it to curdle for 5 minutes and then use as per recipe. OR you can use half Greek yogurt or natural yogurt and half regular whole or full fat milk. Or you can even use 3/4 cup of full fat or whole milk and 1/4 cup of sour cream.
- Chocolate chips: I love to throw in a good measure of chocolate chips. You can use any chocolate chips you like, milk, dark or even white chocolate chips – or chop up a block of your favourite chocolate into chunks.
See recipe card below for a full list of ingredients and measurements.
How to make Double Chocolate Muffins
One of the easiest bakes, these Double Chocolate Chip Muffins come together quickly. There’s a no need for a stand or hand mixer – just a bowl and a spatula will do!
Here’s a quick overview of how to make them. The full instructions are included in the recipe card below.
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Step 1: In a large mixing bowl, add flour, baking powder, baking soda, cocoa powder, brown sugar and caster sugar. Give it a stir.
Step 2: In a small mixing bowl, add melted butter (cooled), vanilla, eggs and buttermilk. Whisk with a fork just to break up the egg yolks.
Step 3: Add wet ingredients to the dry ingredients and start to gently mix with a spatula.
Step 4: Add hot water and chocolate chips. Mix by hand until just combined – do not over-mix.
Step 5: Divide batter into prepared muffin pan, filling each hole right to the top.
Step 6: Bake chocolate muffins for approximately 18-20 minutes.
Jess’s recipe tips
Here are my top tips to ensure your Double Chocolate Muffins turn out perfectly moist – nobody likes a dry muffin!
- Get out your baking scale: It’s easy to over-measure your flour and cocoa when using cup measurements. A baking scale will ensure you use just the right amount of flour and cocoa every time.
- Don’t over-mix your muffin batter: Muffins require a delicate hand. Gently fold the mixture using a spatula or wooden spoon until it just comes together. Over-mixing will give you tough, dry muffins = no thank you.
- Fill muffin cups to the top: Unlike cupcakes which are usually only filled two-thirds full, you need to fill the holes into your muffin pan right to the very top. This will ensure your muffins rise up nice and tall.
Frequently asked questions
Absolutely! This recipe will make 28-30 mini muffins. Bake them for approximately 12-14 minutes.
A few common reasons why your muffins might be dry include adding too much flour and cocoa. Be sure to measure these ingredients using a baking scale to avoid over-measuring. Also, tough or dry muffins are often a result of over-mixing. Be sure to mix gently with a light hand and stop as soon as it’s combined.
Absolutely not! I like to use them sometimes so I don’t have to wash my muffin pan. But you can easily grease your muffin pan with spray oil or softened butter and pop the muffin mixture straight in. If you do want to use liners like I have, just be sure to track down muffin liners, rather than cupcake liners which muffin tend to stick to.
The hot temperature helps the muffins to quickly rise and create that lovely domed top.
More muffin recipes
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Let’s Bake
Double Chocolate Muffins
Bakery-style chocolate muffins loaded with chocolate pieces.
Ingredients
- 280 grams (2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 60 grams (3/4 cup) cocoa powder, sifted
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 60 ml (1/4 cup) hot water
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 150 grams (1 cup) chocolate chips
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or line with paper muffin liners.
- In a large mixing bowl, add flour, baking powder, baking soda, cocoa powder, brown sugar and caster sugar and gently stir.
- Using the microwave, heat butter until just melted, stirring every 15 seconds. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of the dry ingredients, add the wet ingredients and begin to fold. Add chocolate chips.
- Gently mix using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix. Spoon batter into your muffin pan – the holes will be quite full.
- Bake for 5 minutes before turning the heat down to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for a further 13-15 minutes or until a knife inserted into the middle comes out clean.
- Gently remove muffins from pan and place them on a wire rack to cool completely.
Notes
Cocoa powder: You can use either natural unsweetened cocoa powder OR Dutch processed cocoa powder in this recipe. I prefer to use Dutch processed cocoa powder as it has a darker colour and a richer flavour. Don’t use drinking chocolate or any sweetened cocoa powder.
Butter: I love to use melted butter in this recipe, however if you prefer working with oil, you definitely can. Choose a flavourless oil or neutral-tasting oil like grapeseed oil.
Buttermilk: Full fat storebought butter does wonders for making a super moist muffin. If you don’t have access to it, you can use a DIY buttermilk substitute by adding 1 tablespoon of white vinegar or fresh lemon juice to 240 ml (1 cup) of full fat or whole milk. Leave it to curdle for 5 minutes and then use as per recipe. OR you can use half Greek yogurt or natural yogurt and half regular whole or full fat milk. Or you can even use 3/4 cup of full fat or whole milk and 1/4 cup of sour cream.
Storage: Muffins are best eaten on the day they are made. Store muffins in an airtight container at room temperature. To maintain freshness, consider freezing any leftover muffins. Wrap in plastic wrap and store them in an airtight container in the fridge. To enjoy, simple thaw at room temperature or warm in the microwave for 20-30 seconds.
Nutrition Information
Our favourite
Hollie says
Hi Jess,
Wondering if you have to use both caster and brown sugar for these to work? Currently only have caster but if I need brown is light or dark version best?
Thanks!
P.S. Made your white choc and raspberry ones already – huge hit!
Jessica Holmes says
Hi Hollie, you can use all caster sugar if you prefer! I like to use a mix of both as brown sugar adds extra flavour due to its molasses content – but they will definitely work and still be delicious with just white sugar!
Gillian Gladwell says
I usually turn to american recipes for things like muffins, as they tend to give better results than the uk equivalent, so gave yours a try. I was a bit dubious at first, as the batter seemed quite thin, but, wow, they turned out really well. If you add a teaspoon of coffe powder, this enhances the chocolate taste too (does not make it taste of coffe at all)
Also, ensuring you get that 1st all important rise is the secret to nice, high top muffins. Another hit in this household.
Jessica Holmes says
So happy to hear that Gillian! Thank you for your kind feedback!
Narelle says
Awesome muffins. As are your white chocolate and raspberry ones! xx
Jessica Holmes says
Yay! So glad you like them Narelle!
Andrea says
These didn’t rise and make a dome but instead spread and required quite a bit longer to cook. I believe the fan oven temps are too low – maybe 200 down to 180 would have been better?
Jessica Holmes says
Hi Andrea, I use a fan-forced oven and haven’t had that problem myself. But every oven is different, so you could definitely try a higher heat if needed – or maybe get hold of an oven thermometer in case your oven is a little cold. Also double check your baking powder and soda aren’t expired. Thank you for trying one of my recipes!
Diana G says
Can you use oil instead of butter li you did in your amazing cinnamon and apple cake?
Jessica Holmes says
Yes!
Wendy says
Hi Jess,
The recipe called for baking powder, so it’s a single action or double action baking powder? And when to use single and when to use double?
And can I substitute the buttermilk by using milk and lemon juice?
Thanks.
Jessica Holmes says
Hi Wendy, I’m sorry we don’t have single action or double action baking powder in Australia so I’m not sure. But yes you can definitely use your own buttermilk in this recipe! I often use 1 tablespoon white vinegar with 1 cup of full cream or whole milk.
Maria Shaju says
These muffins were amazing!!! My whole family loved them! This truly is the best recipe!!
Jessica Holmes says
Aw love that! Thank you so much for your lovely feedback Maria!
King says
This is a seriously good recipe here, Jess has done a great job working out how to make the best muffin but best of all sharing that recipe to all! Our guests loved it.
Jessica Holmes says
Yay! Thanks for the lovely feedback King!
Erin Roberts says
Amazing recipe! I love all your tips. I didn’t have Dutch cocoa (though I’m keen to get some now to see what difference it makes) or buttermilk (but made my own with while vinegar and milk). I used half milk and half white chocolate as I love the contrast. Couple of questions, what does the hot water at the end do? Also, mine rose well and have a nice dome, but they also spread. Do you think this means I overfilled the pan? I did add extra chocolate to mine so possibly it would have been a perfect baker’s dozen!
Jessica Holmes says
Hi Erin! So pleased you enjoyed these muffins – they’re one of my faves! I’ve never had a problem with spreading, so I’m thinking maybe your oven wasn’t hot enough at the beginning? The hot temperature should cause them to quickly rise and form a dome/crust. Otherwise, like you said, you could try making 13 or 14 muffins next time and see if that helps. Different muffin pans can be a little different in size too. Hot water in chocolate cake is a technique often used to ensure a cake stays moist – it’s my secret weapon in making awesome chocolate cake and muffins! Thank you for trying one of my recipes!
Seb says
The best recipe. It’s so fluffy and moist. I add a punnet of fresh raspberry to add more sourness. It turned out to be the best chocolate muffin I had in a while.
Jessica Holmes says
Amazing!! Thanks for the lovely feedback Seb! ☺️
Joti says
Thanks for the great recipe! I made these today and got rave reviews from my kids & family 🙂 Thanks again for sharing..
Jessica Holmes says
Aww thanks Joti! I’m so glad you and the fam enjoyed them ☺️
Katrina says
Hi there. These muffins looks amazing & so yummyyy. What’s the difference between cocoa powder & Dutch processed cocoa powder? Aren’t they the same?
Jessica Holmes says
Hi Katrina, great question! Actually regular cocoa powder and Dutch cocoa powder are two different products. Dutch cocoa powder has been processed differently and therefore has less acidity thank regular cocoa powder. It has a slightly different taste and a darker hue. In this recipe, it helps to make a dark and rich chocolate muffin, but using 3/4 cup of regular cocoa powder also works well if you don’t have any Dutch processed cocoa on hand. I hope that helps!
Natalie says
These muffins look so delicious and chocolatey! I love how moist the center is!
Jessica Holmes says
Thanks Natalie! 😊
Josh says
Yum!
Kat says
Hi, these along with so many of your recipes look amazing 😀
It may seem like a silly question, but everytime I make muffins/ cupcakes I either put to much or not enough in tin. What have you used to measure this mixture in the tin to get right height.
Thank you 🙂
Jessica Holmes says
Hi Kat, thank you so much! And thank you for stopping by. There are no silly questions when it comes to baking! I can’t say that I use a formal measurement when spooning out my muffin mixture. I usually just spoon a fairly conservative amount into each tin and then go back round a second time to make them as even as possible. That’s probably the best advice I can give – just to try and make the 12 holes the same size, even if you just have to spoon a teaspoon or two into each one at a time.
With this recipe, you cook the muffins in a hot oven initially which is designed to make the muffins rise quickly and achieve a nice domed top, so that should also help prevent your muffins from spreading out if you overfilled one. I hope that helps a little Kat!