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Rich and delicious Double Chocolate Chip Muffins, a chocolate lovers dream! Made with cocoa powder and chocolate chips, these yummy muffins come together so easily. Better than bakery muffins, your kitchen is going to smell amazing!

Top down shot of double chocolate chip muffins.
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Double Chocolate Chip Muffins, what can I say? These are going to be some of the best muffins you’ll ever have! Super chocolatey, moist yet dense and studded with milk chocolate chips, these look and taste just like the ones in bakery windows!

Looking for other muffin recipes, why not also try my Nutella Swirl Banana Muffins and Blueberry Crumb Muffins!

Why you’ll love these Double Chocolate Chip Muffins

  • Super chocolatey! No half measures here, these muffins are flavored with cocoa powder, giving them that rich dark look and then studded with milk chocolate or semi sweet chocolate chips.
  • Moist muffins. These are dense and satisfying but also super moist! Buttermilk gives them that extra level silky moist texture.
  • Easy chocolate muffins. Only a handful of ingredients needed, mainly kitchen staples, this recipe goes from pantry to table in 30 mins. 16 muffins!

Ingredients you’ll need

  • AP Flour
  • Granulated Sugar
  • Unsweetened Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Salt
  • Buttermilk
  • Eggs
  • Neutral Oil
  • Chocolate Chips
Ingredients needed for Double Chocolate Chip Muffins.

How to make Double Chocolate Chip Muffins

  • Make the batter – In one bowl, mix the wet ingredients. In another bowl, mix the dry ingredients. Combine wet and dry. Then fold in the chocolate chips.
  • Bake – Pour the batter into muffin molds and bake for around 20 mins.
Double chocolate chip muffins before baking.
  • Allow to cool, serve and enjoy!

Recipe notes and tips

  • Use a preheated oven.
  • Use room temperature ingredients, this gives you a smoother batter and even cook.
  • Fill the muffin molds with batter almost all the way to the top.
  • You only need to use a spatula or a spoon to mix batter, not a mixer. 
  • Don’t overmix the batter or the muffins with be too dense. A few lumps are fine.
  • Be sure to line your muffin mold with paper cups or grease them.
  • Try using a soup ladle or small ice cream scoop to transfer your mixture into muffin cups, less mess and even portions
  • If the muffin tops start to brown too fast on the outside but are not fully baked yet, you can open the oven and cover the pan with aluminum foil.
  • After removing the muffins from the oven, let them sit in their pan for a few minutes before moving to a wire rack. This stops them from breaking apart.

FAQ’s

How long do these muffins last?

Store your muffins at room temperature in an airtight bag or container. These will last about a week at room temp if properly stored.

How to freeze these Double Chocolate Chip Muffins

These muffins are great for prepping since they can be frozen easily. This recipe makes a big batch, so if you have too many pop them in the freezer for future treats!

Keeping the muffins as individual portions is the best way. Just tightly wrap each muffin in plastic wrap, then add plastic wrapped muffins to a large freezer sized ziploc bag and freeze for up to 6 months. 

When ready to eat, let muffins thaw overnight in the fridge or in a cool, dry place. Warm up in the microwave and eat!

Using chocolate chips or chunks

Using chocolate chips or chunks (i.e. cut from a chocolate bar) will give you slightly different results in your muffins. Chocolate chips will hold their shape well during baking, whereas chocolate chunks, are much more melty and soft. I suggest trying both ways!

Close up of double chocolate chip muffins on top of a muffin mold.

Other delicious chocolate treats

I hope you enjoy all the recipes I share with you, including this delicious Double Chocolate Chip Muffins recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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5 from 3 votes

Double chocolate chip muffin

Rich and delicious Double Chocolate Chip Muffins, a chocolate lovers dream! Better than bakery muffins, your kitchen is going to smell amazing!
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 16 servings

Ingredients 

  • 2 ¼ cup all purpose flour, sifted
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¾ cup avocado or neutral oil
  • 1 cup chocolate chips, semi-sweet or milk chocolate

Instructions 

  • Preheat the oven at 350 F.
  • Line muffin pan with muffin liners.
  • In a large bowl, add in the dry ingredients except for the chocolate chips and mix them until well combined.
  • In a separate bowl, whisk together the wet ingredients until well combined.
  • Add in dry ingredients to the wet ingredients and stir them until there are no traces of flour. Fold in chocolate chips.
  • Fill the lined muffin pans with the batter and sprinkle some additional chocolate chips if you wish.
  • Bake the muffins at 350 F for another 20-22 minutes. Check the doneness of the muffins by inserting a toothpick to the center of the muffin. They will be done, when the toothpick comes out clean.
  • Remove them from the oven and allow it to cool for 10 minutes before serving.

Notes

  • Use a preheated oven.
  • Use room temperature ingredients, this gives you a smoother batter and even cook.
  • Fill the muffin molds with batter almost all the way to the top.
  • You only need to use a spatula or a spoon to mix batter, not a mixer. 
  • Don’t overmix the batter or the muffins with be too dense. A few lumps are fine.
  • Be sure to line your muffin mold with paper cups or grease them.
  • Try using a soup ladle or small ice cream scoop to transfer your mixture into muffin cups, less mess and even portions
  • If the muffin tops start to brown too fast on the outside but are not fully baked yet, you can open the oven and cover the pan with aluminum foil.
  • After removing the muffins from the oven, let them sit in their pan for a few minutes before moving to a wire rack. This stops them from breaking apart.

Nutrition

Calories: 228kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 136mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Calcium: 47mg | Iron: 1mg
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2 Comments

  1. 5 stars
    These are so good! Very moist and chocolatey…I used Greek yogurt instead of buttermilk and it tasted fantastic with less guilt!

    1. Hi Elizabeth,
      Glad you enjoyed the recipe. Thanks for taking the time to leave a review and mentioning your substitution. It helps others a lot