These bakery-style double chocolate muffins are a chocolate lover’s paradise. These scrumptious muffins are filled with decadent and rich chocolate flavour. Double chocolate muffins are soft and moist with tight crumbs.
I love muffins. They are super quick to make without much fuss. And I love the texture of muffins. Dense yet soft and tender. And when they include all the glorious flavour and richness of chocolate, it’s heaven.
The chocolate goodness in these muffins is two times. The cocoa powder added to the batter provides us with a deep flavour and the chocolate chunks and chips create these pockets of gooey chocolate. If you are a chocolate lover this is the recipe for you.
Chocolate lover, try my peanut butter stuffed chocolate cookies, chocolate pound cake, and chocolate chip cookies to ascend chocolate paradise.
Making these double chocolate muffins is a very easy process. Mix wet ingredients, mix dry ingredients, then mix both of them together. That’s it. You don’t even require a mixer or processor. Your good old whisk or spatula is enough. So, you can satisfy your chocolate craving with minimal effort and time. But you may require little patience as this recipe requires chilling time, just for 1 hour.
Key Ingredients in Double Chocolate Muffins
The full written recipe is below, this is quick preview of ingredients
Cocoa powder- I’ve used Dutch-processed cocoa powder, for the rich flavour but feel free to use unsweetened natural cocoa powder.
Buttermilk- Buttermilk lifts the crumb and keeps the muffins moist. I didn’t had Buttermilk at hand so I made instant Buttermilk with milk and vinegar. You can also use sour cream or yogurt.
Butter and oil- in this recipe both oil and butter are used. Cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. Butter is added for the rich flavour.
Eggs
Sugar
All-purpose Flour
Baking powder and Salt
Vanilla extract
How to make double chocolate muffins?
Making Double chocolate muffins is super simple. Following is a preview, for a detailed recipe find the recipe card below.
Wet ingredients- Mix all wet ingredients together with a whisk and set aside.
Dry ingredients-sift In all dry ingredients. Then add sugar and chocolate chunks Mix
Dry and wet ingredients-Mix wet and dry ingredients till properly mixed. Cover and chill for at least 1 hour.
Bake- pour the batter into a lined muffin pan and bake till a skewer inserted in the muffins comes out with a few moist crumbs.
How to store double chocolate muffins?
Cover leftover muffins and store them at room temperature for 5 days or in the refrigerator for 1 week.
Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Why are my muffins so cakey?
Muffins can end up super dense if they are over-mixed. So make sure you do not over-mix by avoiding a mixer/processor and use a whisk or spatula instead. Also, add chocolate chunks to the dry mix before adding the wet ingredients.
Make sure the ingredients are at room temperature.
Is it necessary to chill the batter in the fridge before baking?
By chilling the batter, our muffins turn out to be moist, tender, and taller. Also, flavours are enhanced. For better results leave them overnight in the fridge.
Why in this recipe muffins are baked at a higher temperature at first and reduced later?
To get that dome shape of muffins. The jolt of initial heat helps the muffins jump up quickly, creating a round, domed top. Then, we reduce the baking temperature so the muffins can continue booking evenly without burning.
if you liked this recipe, try these!
Double Chocolate Muffins
Ingredients
- 60 g Milk (lukewarm) ¼ cup
- 1 tbsp white vinegar
- 170 g Milk (room temperature) ¾ cup
- 40 g Vegetable Oil 3 tbsp
- 40 g Butter (room temperature, unsalted) 3 tbsp
- 1 tsp Vanilla Extract
- 20 g Cocoa powder (dutch-processed) 4 tbsp
- ¼ tsp salt
- 1¼ tsp baking powder
- 2 Eggs (room temperature) medium size
- 130 g Sugar(granulated) ⅔ cup
- 180 g All-purpose flour 1½ cups
- 72 g Mixed Chocolate Chunks ½ cup
- Mixed Chocolate Chips garnish
Instructions
- 1. Preheat oven to 210°C/400°F. Line a muffin pan with cupcake liners.
- 2. To make buttermilk mix ¼ cup of warm milk with vinegar and set aside for 2-3 minutes.
- 3. Whisk the flour, sugar, cocoa powder, baking powder, salt, and mixed chocolate chunks together in a large bowl. Set aside.
- 4. Whisk the eggs, buttermilk, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined.
- 5. Cover and let it chill in the fridge for at least 1 hour and at max overnight.
- 6. Spoon the batter into liners, filling them all the way to the top.
- 7. Bake for 5 minutes at 210°C/400°F.Then, keeping the muffins in the oven, reduce the oven temperature to 180°C /350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- 8. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.