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Double Chocolate Muffins Recipe

Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Calories: 260kcal

Ingredients

  • 1 ¾ cups all-purpose flour – the base of the muffins
  • ½ cup unsweetened cocoa powder – deep chocolate flavor
  • ¾ cup granulated sugar – sweetness balance
  • ½ cup brown sugar – adds moisture and a slight caramel note
  • 1 tsp baking powder – helps muffins rise
  • ½ tsp baking soda – extra lift for fluffy texture
  • ½ tsp salt – enhances the chocolate flavor
  • 2 large eggs – keeps everything together
  • ¾ cup milk – makes the batter smooth
  • ½ cup vegetable oil or melted butter – moisture hero
  • 1 tsp vanilla extract – flavor booster
  • 1 cup chocolate chips – because more chocolate is always correct

Instructions

  • Preheat the Oven
  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it. Trust me—stuck muffins ruin the mood.
  • Mix the Dry Ingredients
  • In a large bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined so the muffins bake properly.
  • Combine the Wet Ingredients
  • In another bowl, whisk together eggs, milk, oil, and vanilla extract. Stir until smooth and slightly glossy.
  • Mix the Batter
  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be thick but smooth.
  • Important: Do not overmix. A few small lumps are perfectly fine.
  • Add the Chocolate Chips
  • Fold in most of the chocolate chips. Save a few to sprinkle on top for that bakery-style look.
  • Fill the Muffin Tin
  • Scoop the batter into the muffin cups, filling each about ¾ full.
  • Bake
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • Cool Slightly (If You Can Wait)
  • Let the muffins cool for about 5 minutes before removing them. Then enjoy while warm for peak chocolate happiness.