Fluffy and light double chocolate muffins which is easy to make and taste so delicious with a cup of coffee or tea just like my Double chocolate banana muffins.
It’s not just about one kind of chocolate flavor but chocolate in three forms: cocoa powder mixed right into the batter, chopped chocolate chunks folded in, and chocolate chips sprinkled on top. The result? Super moist, soft, fluffy muffins with a deep chocolate flavor that melts in your mouth. Perfect with a hot cup of coffee or tea, whether for breakfast, snacks, or just whenever you want a little treat. In this blog post, learn how to make double chocolate muffins with step by step pictures.
Double Chocolate Muffins Recipe
Muffins are absolute pleasure to bake. They come together easily and is super quick to make. I can whip up a muffin from start to finish under 35 to 40 mins. It is perfect for breakfast, brunch or kids snacks. The chocolate muffin has intense chocolate flavour from the cocoa powder and chocolate chunks which we add.
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About Double Chocolate Muffins Recipe
Double chocolate muffins is two times chocolate goodness. The chocolate is added in two different forms. I would say in this particular recipe chocolate is used in three forms like cocoa powder, chopped chocolate chunks and chocolate chips. But if you don’t have chocolate bar you can use chocolate chips completely. The muffin batter is very easy to make. Addition of yogurt makes the muffin batter so light and fluffy.
Double chocolate muffins are one of those simple pleasures in baking that never fail to satisfy. What’s great is that they’re quick to whip up, from start to finish, you’re looking at about 30 to 40 minutes tops. I love that the recipe uses whole wheat flour, making the muffins a bit healthier than your usual cake flour version, but still tender and moist. The inclusion of yogurt or sour cream is a game changer; it keeps the muffins light and fluffy while adding a subtle tang that balances the sweetness perfectly.
Another thing about this recipe is its flexibility. If you don’t have sour cream, you can easily swap it for thick, unsweetened yogurt. Same with the flour, plain all-purpose flour works fine too. It’s a recipe that welcomes substitutions without losing its charm. Plus, the mix of baking powder and baking soda ensures the muffins rise just right and have a nice crumb.
Lastly, I really admire how the recipe uses both chopped chocolate and chocolate chips. The chopped chunks melt into gooey pockets inside, while the chips on top add a nice texture and extra chocolate punch with every bite. It’s like chocolate overload in the best way possible!
Similar Recipes,
Double Chocolate Banana Muffins
Bakery style Double Chocolate chunk muffins recipe
Double Chocolate Zucchini Bread
Why this recipe works
There are a few reasons why these muffins come out so well every time. First, the balance of wet and dry ingredients is spot on. The yogurt/sour cream adds moisture and tenderness, while the oil keeps it rich without being heavy. Using both baking powder and baking soda helps the muffins rise and gives them a good, airy texture.
Why I love this recipe - I have a soft spot for chocolate muffins because they remind me of weekend mornings with my family. I would bake these muffins, and the house would smell like chocolate heaven. We’d gather around the kitchen table, warm muffins in hand, talking and laughing. My family loves these muffins too. My kids especially go crazy for the gooey chocolate chunks inside. It’s become a little tradition for us to bake these muffins together on rainy afternoons, making it a fun activity and a delicious treat rolled into one. Honestly, it’s comfort food for me, with a chocolate twist!
Second, the way you mix the batter is important: folding gently rather than stirring like crazy prevents the muffins from becoming dense or tough. Over-mixing is a common mistake, but this recipe calls for a gentle touch, which really shows in the final texture. And finally, layering the chocolate in three forms adds depth.
Cocoa powder gives a strong chocolate flavor throughout the muffin, chopped chocolate melts in little pockets inside, and chocolate chips on top make each bite exciting and a bit crunchy.
You will also love my Blender Orange Cake & Blender Banana Cake Recipe too.
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Ingredients
Eggs (2 large) - Eggs are important because they help hold everything together and give the muffins their shape.
Sour Cream or Yogurt (½ cup / 120 ml) - Adding sour cream or yogurt keeps the muffins moist and tender. If you don’t have sour cream, thick, unsweetened yogurt works just as well.
Vegetable Oil or Melted Butter (½ cup / 120 ml) - Using vegetable oil or melted butter in the batter keeps the muffins soft and moist inside without feeling greasy. Butter gives a richer taste, while oil keeps things light. Either works well depending on what you prefer or have on hand.
Milk (½ cup / 120 ml) - If you find the batter too thick, you can add a little more milk, a tablespoon at a time, until it feels right.
Vanilla Extract (1 tbsp) - Vanilla adds a warm, comforting flavor that brings all the ingredients together.
Wheat Flour (1¾ cup / 240 grams) - If you prefer, you can use regular all-purpose flour for a lighter texture.
Granulated Sugar (1 cup / 200 grams) - Sugar sweetens the muffins, balancing the bitterness from the cocoa powder.
Unsweetened Cocoa Powder (½ cup / 60 grams) This is the star ingredient for chocolate muffins.
Baking Powder (1½ teaspoons) & Baking Soda (1 teaspoon) - These two ingredients work together to help the muffins rise. Baking powder and baking soda create bubbles in the batter, making the muffins light and fluffy instead of dense.
Salt (¼ teaspoon) - A little salt helps bring out all the other flavors and balances the sweetness. It’s a small amount but important for taste.
Dark or Semi-sweet Chocolate (1 cup, chopped) - Chopped chocolate chunks melt in the oven and create delicious gooey pockets inside the muffins. Using dark or semi-sweet chocolate adds a nice contrast to the sweet batter.
Hacks
Add Melted Butter for Extra Moisture
If you want your muffins to be extra moist and have a richer flavor, try adding a tablespoon of melted butter along with the vegetable oil. The butter adds a nice depth that you can really taste in every bite.
Use Room Temperature Eggs and Yogurt
Using room temperature eggs and yogurt makes a big difference. When the ingredients are closer to room temp, they mix more smoothly together, helping create lighter, fluffier muffins. So, remember to take them out a little early before you start baking.
Toss in Nuts or Dried Berries for Variety
For a little fun and variety, toss in some chopped nuts like walnuts or pecans, or even dried berries such as cranberries or cherries along with the chocolate chunks. It adds a nice texture and a little surprise in every bite.
Fold Gently to Keep Muffins Fluffy
One important step is to be gentle when mixing the batter. Don’t skip the folding part where you carefully fold the wet ingredients into the dry. This gentle folding keeps air in the batter, making your muffins soft and fluffy instead of dense and heavy.
Don’t Over-mix
When you’re mixing the batter, remember to fold gently. Overmixing can make the muffins dense and tough, so be careful to keep the batter light and airy for the best texture.
Easy Substitutions
If you don’t have sour cream on hand, thick yogurt is a perfect substitute and works just as well. Also, if you prefer or only have plain all-purpose flour, you can use that instead of whole wheat flour. Your muffins will still turn out great.
Double Chocolate Muffins (Step by Step Pictures)
1)First, I preheat the oven to 180°C (356°F) and line a 12-cup muffin tray with cupcake liners. This step is important because a hot oven helps the muffins rise nicely from the very beginning.
2) In one bowl, I whisk together the wet ingredients. Take eggs.
3)Add in yogurt and oil. Instead of oil, u can use melted butter.
4)Pour in milk and vanilla.
5)Mix well till combined.
6)In another large bowl, I sift and mix the wheat flour.
7)Add in cocoa.
8)Add in salt.
9)Add in baking soda and baking powder.
10)Add in sugar.
10)Mix everything to make sure everything is even and lump-free.
11)Then, I gently pour the wet mixture into the dry ingredients and fold them together carefully without overmixing! This helps keep the batter light and airy. Now in another bowl, take plain wheat flour
12)I fold in the chopped chocolate chunks with a spatula.
13)batter is ready.
14)Scoop the batter into the liners using an ice cream scoop for even sizes, and sprinkle chocolate chips on top.
15)Sprinkle top with chocolate chips.
16)Then, I bake the muffins for about 20 minutes. Once they’re done, I let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
17)Enjoy.
Expert Tips
- Plain flour can be used instead of wheat flour. Use same amount of all purpose flour for wheat flour.
- If you don’t have sour cream use thick unflavoured yogurt. Make sure you use unsweetened yogurt in this recipe.
- Milk can be adjusted if the batter is too thick.
- Never over mix your muffin batter. Fold gently.
- I used chopped chocolate inside the batter but chocolate chips can be used as well.
- Oil can be substituted with melted butter.
- I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
Storage
After the muffins have completely cooled, it's best to keep them in an airtight container at room temperature. This way, they stay fresh and soft for up to 3 days. If you want to keep them longer, you can store them in the fridge for about a week. When you’re ready to eat, just pop a muffin in the microwave for a few seconds. It brings back that fresh, soft texture like they just came out of the oven.
Serving Suggestions
These muffins are delicious all by themselves, but they’re especially nice when enjoyed with a warm cup of coffee or tea. They also go well with a cold glass of milk, making them a great choice for breakfast or a tasty mid-day snack.
FAQ
1)Can I skip eggs in this recipe?
I haven’t personally tested this particular recipe without eggs, but you can definitely try using a flax egg as a substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. This can help bind the ingredients and keep the muffins moist.
2)Can I substitute the wheat flour?
Yes, absolutely! If you’re not a fan of whole wheat flour or just don’t have it on hand, you can swap it out. A good option is to use half whole wheat and half all-purpose flour this way, you still get a little of that nutty flavor without changing the texture too much. Flours like almond or oat haven’t been tested in this recipe, so results may vary if you try experimenting.
3)Is adding chocolate necessary?
Nope, the chocolate is totally optional! The chunks and chips definitely add gooey bites and richness, but if you’re not in the mood for extra chocolate, you can skip them. You can also try mixing in some chopped nuts like walnuts or dried fruits like cranberries for a different flavor and texture.
4)Can I skip egg in this recipe?
I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
5)Can wheat flour by substituted with another flour?
You can use half wheat flour and half all purpose flour or full all purpose flour in this recipe. I haven’t tried this cake with almond flour or other flours.
6)Is adding chocolate in the batter necessary?
Addition of chocolate or chocolate chips is completely to taste. You can skip the addition of chocolate completely or use any dried fruits or nuts in the muffins.
Variations
1)Add a Crunchy Twist with Nuts - If you like a little crunch in your muffins, try adding a handful of chopped nuts like walnuts or pecans to the batter. They bring a nice texture and a slightly nutty flavor that goes really well with chocolate. Just fold them in gently at the end with the chocolate chunks.
2)Fruity Add-Ins for Extra Flavor - For a fun and slightly tangy contrast, toss in some dried fruits like cherries or cranberries. They pair wonderfully with the rich chocolate and add a little chewy bite to every muffin. It’s a nice way to mix things up without changing the base recipe.
3)Swap Oil for Melted Butter - If you prefer a deeper, richer flavor in your muffins, you can replace the vegetable oil with the same amount of melted butter. It gives the muffins a more classic, buttery taste, which some people really love. Just make sure the butter is cooled slightly before mixing.
4)Use Flavored Yogurt for a Subtle Twist - Using yogurt already makes the muffins soft and moist, but if you want to add a gentle flavor boost, try using a flavored one like vanilla or even strawberry. It adds just a hint of sweetness and aroma without overpowering the chocolate.
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📖 Recipe Card
Double Chocolate Muffins Recipe (Whole Wheat)
Equipment
- 1 12 cup Muffin Tray
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Measuring Jug
Ingredients
Wet Ingredients
- 2 large Eggs
- ½ cup Sour cream or Yogurt (120 ml)
- ½ cup Vegetable Oil or Melted Butter (120 ml)
- ½ cup Milk (120 ml)
- 1 tbsp Vanilla Extract
Dry Ingredients
- 1¾ cup Wheat flour (240 grams)
- 1 cup Granulated Sugar 200 grams
- ½ cup Unsweetened Cocoa powder (60 grams)
- 1 ½ teaspoons
Baking powder
- 1 teaspoon Baking Soda
- ¼ tsp Salt
Final Additions
- 1 cup Dark Chocolate dark or semi sweet (chopped)
- ¼ cup Chocolate chips (for toppings)
Instructions
- Preheat your oven to 180 Degree C or 356 Degree F. Line 12 cup muffin pan with cupcake liners and set aside.
- Take wet ingredients in a bowl which is eggs, milk, vegetable oil, yogurt/sour cream and vanilla. Mix well using a whisk and set aside.
- Take dry ingredients in a large mixing bowl. Wheat flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well so everything is evenly mixed.
- Now pour the wet mixture over the dry along with your chopped chocolate or chocolate chips. Use a spatula to fold gently. Don’t over mix your batter.
- Use an ice cream scoop to fill your muffin pans. Divide the batter between the muffin liners evenly. Sprinkle on your muffin batter some of your chocolate chips.
- Place the muffins into preheated oven and bake for 20 minutes. Once baked, remove from the oven and leave it cool in the pan for 5 mins before transferring to a wire rack to cool completely.
- Serve warm with a cup of tea or coffee.
- You will also love my Blender Orange Cake & Blender Banana Cake Recipe too
Video
Notes
- Plain flour can be used instead of wheat flour. Use same amount of all purpose flour for wheat flour.
- If you don’t have sour cream use thick unflavoured yogurt. Make sure you use unsweetened yogurt in this recipe.
- Milk can be adjusted if the batter is too thick.
- Never over mix your muffin batter. Fold gently.
- I used chopped chocolate inside the batter but chocolate chips can be used as well.
- Oil can be substituted with melted butter.
- I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
Storage Suggestions
- Once the muffins are cooled. It can be stored at room temp in an air tight container upto 3 days.
- You can store the muffins in fridge upto a week, rewarm in microwave for few seconds as needed.
Serving Suggestions
Muffins taste great as it is for breakfast. You can warm the muffins in microwave for few seconds for best taste. Serving it with milk is optional but it makes a filling breakfast or brunch.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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