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
Jonathan says
This is the best muffin recipe I have EVER tried. Comes out perfect each time, moist and full of chocolate goodness! I literally cannot wait to try the other amazing recipes you have!
Jessica Holmes says
Yay! So glad you loved them Jonathan!
Ebony louise says
Made these today and they were amazing but I couldn’t add the 1/4 cup water as it would of made the batter too runny so I avoided the water I’m not too sure what the water would of added?
Jessica Holmes says
Hi, so glad you enjoyed them! Hot water can help create a moist chocolate (or in this case muffins), as cocoa powder can absorb more liquid then regular flour. But there’s no problem with leaving it out if you prefer.
Sharon says
Love these muffins!! Come out perfect every time!
Seriously impressed
Thankyou
Sharon in UK xx
Jessica Holmes says
Love hearing that Sharon!
Kate says
The ingredients ask for 1/4 cup of boiling water. In the instructions it’s not exactly clear at what point do we add the water to the muffin mixture.
Jessica Holmes says
Hi Kate, it’s mentioned in step 4. Hope you enjoy them!
Kate says
Thank you so much for your prompt response and valuable recipes.
Have a great day.
Jessica Holmes says
So welcome!
Sam says
Muffins turned out perfect, I didn’t have any butter milk so I used yogurt instead.
Jessica Holmes says
Great! Love hearing that Sam!
Hannah says
Hi Jess, instead of rising up to form a top, my muffins spread and then spill over the sides. Do you know why this is happening?
Jessica Holmes says
Hi Hannah, if you haven’t made any changes to the recipe or the raising agent, I think the cause would be overmixing the batter. You might accidentally be adding too much air into the mixture which can cause it to deflate and spill. You really only need a very light hand when mixing muffin batter.
Hannah says
Hi Jessica! These look divine! Quick question, can this mixture be used to make 6 jumbo muffins?
Jessica Holmes says
Yes Hannah! Yum!
Pearl says
Hi! What would be the baking time and temperature for 6 jumbo sized muffins?
Jessica Holmes says
Hi Pearl, the temperature will be the same. The muffins might take 5-7 minutes longer. You’ll just have to keep an eye on them, but you can test them with a skewer like you would cake to see if they’re done.
Clarissa says
These look really good! Do I need the blend of dutch and natural cocoa or can I use all dutched? Thanks!
Jessica Holmes says
You can use all Dutch if you prefer! I hope you love them!
Clarissa says
Update to rate the recipe. Made them today. They’re absolutely fantastic. I’ve had double chocolate muffins from Costco thinking they’re pretty good but I though these were way better. Crunchy outer tops. Just how I like them. I used all dutched cocoa (personal preference) and I filled the liners higher than the brim to get nice big muffins (again preference). Got slightly less muffins, about 20 (doubled recipe) and cooked for maybe 5-8 extra minutes at 350. Fantastic. This is a keeper.
Jessica Holmes says
Yes! Love hearing that Clarissa!
Diane says
Excellent – 1st time I have made muffins, and they’ve gone down well – even though I forgot to add the hot water!
They did take longer to cook than suggested, but came out looking very professional and tasted lovely.
Jessica Holmes says
So happy to hear that Diane!
Shelly says
Absolutely amazing !! So soft in the middle high and crunchy on the top and so easy with just a bowl and spoon !! Will make again 🙂
Jessica Holmes says
Yay! Love hearing that Shelly!
Lorraine says
These muffins are fabulous. Best recipe I have tried. My batter turned out thinner and they were in the oven for 30mins but I think that was my fault as put them on the bottom self maybe should have put them on the middle. Still turned out great. Can’t wait to try other recipes.
Jessica Holmes says
Aww so glad you enjoyed them Lorraine!
Tai says
Hello. Made these muffins. They were gorgeous. Can I adjust the recipe to make it in a cake tin though? Thank you
Jessica Holmes says
So glad you enjoyed them! I haven’t tried myself but yes, you could use a cake tin but it may end up being a little dry compared to a regular cake.
stavros says
Great recipe! Just made these today and turned out very good….Great job Jessica.
Jessica Holmes says
So glad you enjoyed them!
Hannah says
Hi Jess,
These look amazing and I can’t wait to try them! I was wondering if I could replace the boiling water with hot coffee instead?
Thanks x
Jessica Holmes says
Hi Hannah, yes you can!
Ellie Bagnall says
Loved this recipe. I switched the plain flour for self raising and skipped the baking soda and they have come out perfectly 😁😁😁😁 thanks for another fantastic recipe. If I post on Instagram I’ll take you so you can see ❤️
Jessica Holmes says
So glad you enjoyed them Ellie!