These double chocolate muffins are loaded with chocolate flavors. They are perfectly moist and fluffy, with an irresistible crunchy muffin top!
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I’ve been looking for a good chocolate muffins recipe for a very long time and I finally landed on a recipe that I really like. It’s all about a tall chocolate muffin with an irresistible crunchy top and a perfectly moist texture inside, loaded with rich chocolate flavors.
I’ve always been conflicted between the American and the French way of chocolate muffins. The first one uses cocoa powder while the second one relies on baking chocolate. I somehow wanted to please both sides, but after many recipe tests, I concluded that only unsweetened cocoa powder yields to a rich chocolate flavor with a moist texture. So here we go!
Why you’ll love these Double Chocolate Muffins
- Rich chocolate flavors, combining cocoa powder and chocolate chips
- A perfectly moist texture, with a fantastic crunchy muffin top
- A simple muffin recipe, using basic ingredients only
What goes into double chocolate muffins
These are the key ingredients you’ll need to make these double chocolate muffins. Head over to the recipe card for the exhaustive list of ingredients.
- Unsweetened cocoa powder. I recommend Valrhona’s cocoa powder, for a rich chocolate flavor. To me it’s the best!
- Flour + baking powder + baking soda. This is what provides structure to the muffins. I did a few tests and found the best results using a combination of both baking powder and baking soda in these proportions. Please stick to the exact recipe for perfect results.
- Vegetable oil. I use canola oil or sunflower oil. I always prefer vegetable oil over melted butter for a moist and airy crumb.
- Plain yogurt + milk. You need a combination of both plain yogurt and full-fat milk to bring moistness. Do not forget to warm up the milk a little bit before using; it will definitely help incorporating the unsweetened cocoa powder into the batter.
- High quality chocolate. For best results, use good quality dark chocolate chips or use chocolate chunks.
Pro tips for success
- Use room temperature ingredients, and warm up the milk until just lukewarm before using. This will help when mixing with the cocoa powder mixture.
- Do not overmix the batter. This is key to achieve a perfectly fluffy texture, with a moist and airy crumb. Over-mixing the muffin batter can lead to a tough, dense baked muffin. Simply mix using a rubber spatula until everything is just combined, and stay away from an electric mixer that almost always results in overmixing the batter.
- Respect the two baking steps. You first need to bake the muffins at 425°F (220°C) for 5 minutes, and then reduce the oven temperature 350°F (180°C) and bake for the remaining 15 minutes. The high contrast of temperature in the beginning is what will help create the tall muffin top. Be careful not to open the oven door in the meantime or the muffins might deflate.
- Bake until just baked-through. To ensure the muffins are ready, insert a toothpick into the center. If it comes out clean, it’s ready! Overbaking will result in dry muffins.
How to store these chocolate muffins
These double chocolate muffins will keep in an airtight container or under a cake dome for about 3-5 days at room temperature. Note however that they tend to become a little sticky with time so it’s best to eat them within a couple of days or freeze. Once baked and completely cooled, place the chocolate muffins into a ziploc bag and freeze for up to 3 months. Thaw at room temperature before serving.
Possible variations
You can use a mini muffin pan to make mini double chocolate muffins. If doing so, you’ll need to adjust the baking time, as the muffins will most likely bake faster than the regular size ones.
Other possible variations around these double chocolate muffins include:
- Replace the plain yogurt with sour cream. This will change the consistency slightly but still yield some delicious and moist chocolate muffins.
- Play with the chocolate chips. Instead of dark chocolate chips, you can use a mix of dark, semi-sweet and/or white chocolate chips. I prefer regular size chocolate chips in this recipe but you can try with mini chocolate chips if desired.
- For a bakery-style muffin, feel free to replace the vegetable oil with melted butter. This is not my favorite option, as I like my chocolate muffins as moist as possible, but it still works fine.
You will also love…
- Chocolate Chip Muffins
- The Best Blueberry Muffins
- Double Chocolate Banana Bread
- The Best Fudgy Brownies
- Buttermilk Banana Bread
Double Chocolate Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins
These double chocolate muffins are loaded with chocolate flavors. They are perfectly moist and fluffy, with an irresistible crunchy muffin top!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 ½ cup (180g) all-purpose flour
- ⅔ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (120 ml) canola oil
- ¾ cup (180g) plain yogurt
- ½ cup (120 ml) full-fat milk, lukewarm*
- ½ teaspoon vanilla extract
- 1 cup (175g) chocolate chips
- 2 eggs, at room temperature
Instructions
- Preheat oven to 425°F (220°C) and line a muffin pan with paper liners. Set aside.
- In a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Whisk together and set aside.
- In a separate bowl whisk together the eggs, vanilla, vegetable oil, and yogurt. Gradually pour the lukewarm milk, whisking as you go.
- Add the dry ingredients to the wet ingredients, and mix together using a rubber spatula until just combined (do not overmix). Fold in about ¾ of the chocolate chips until evenly distributed, reserving the remaining ¼ for the muffin tops.
- Pour the batter into the prepared muffin pan and sprinkle with the remaining chocolate chips. Bake at 425°F (220°C) for 5 minutes then reduce to 350°F (180°C) and continue baking for about 15 minutes or until the centers are set A toothpick inserted in the center should come out clean. Let cool in the muffin pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
* Warm up the milk in the microwave for a few seconds until just warm to the touch. This will help when mixing the ingredients together, in particular when adding the dry ingredients with the cocoa powder.
Did you make this recipe?
Lastly, if you make this Double Chocolate Muffins, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Louie
great muffins! had a nice crisp on the top and was baked perfectly
Delphine Fortin
I’m so happy you liked them. Thanks for your feedback!