My husband calls these “brownies in muffin form.” These double chocolate muffins combine cocoa powder and dark chocolate chips for deep chocolate flavor without excessive sweetness. Thanks to brown sugar, the muffins stay soft and moist without sour cream or buttermilk. Best of all, the batter comes together in a single bowl and is quick to mix.
The chill time in the instructions is optional. Chilling the batter for about 30 minutes gives slightly taller muffins, but you can skip that step and still get excellent results.
This recipe was created in partnership with Rising Star Baking Supply. I’ve been a fan of their vanilla bean paste, and I tested their new cocoa powder in this recipe—it’s sold in a generous 1.25-lb tub that’s ideal for baking season.
Ingredients for Double Chocolate Muffins
These muffins use simple pantry staples and rely on butter and brown sugar for moist texture. You don’t need buttermilk or sour cream; the brown sugar keeps the crumb tender. Below is a quick explanation of each ingredient and suggested swaps.
- Cocoa powder. Choose a cocoa powder made from 100% cacao for the best chocolate flavor. Dutch-processed cocoa works as well, though it will darken the color slightly.
- All-purpose flour. Provides structure while keeping the muffins tender. A 1:1 gluten-free flour may work as a substitute, though results can vary.
- Brown sugar. This is the secret to the moist crumb. Brown sugar adds both moisture and a subtle caramel flavor compared to granulated sugar.
- Baking powder and baking soda. Using both leaveners helps promote a taller rise. The combination delivers lift while keeping the crumb light.
- Salt. A pinch sharpens the chocolate and balances sweetness.
- Salted butter. Butter gives these muffins their rich, tender texture. Use unsalted butter if you prefer, or substitute a plant-based butter for a dairy-free version.
- Milk. Any dairy or plant milk works to loosen the batter and create the right muffin crumb. I often use oat milk.
- Eggs. Eggs provide structure and help bind the batter.
- Chocolate chips. Dark chocolate chips balance the sweetness nicely, though semisweet chips are a fine choice as well.
How to Make Cocoa Powder Muffins
This recipe is designed for simplicity: everything happens in one large bowl. Begin by whisking together the dry ingredients—flour, cocoa powder, brown sugar, baking powder, baking soda, and salt—until mostly smooth. Use a fork or whisk to break up any large brown sugar or flour clumps.
Whisk the eggs into the milk until combined, then add the cooled melted butter. Pour the wet ingredients into the bowl with the dry ingredients and fold gently with a spatula until just combined—there should still be a few streaks of flour. Fold in the chocolate chips, taking care not to overmix.
When the batter shows only a few streaks of flour, stir in the chocolate chips. If you have time, cover the bowl and chill the batter in the fridge for at least 30 minutes and up to a day. Chilled batter firms the butter, which creates steam and helps the muffins spring up in the oven. It also relaxes the gluten slightly for a more tender crumb.
Portion the batter into lined muffin cups using a cookie scoop for even sizes. Filling the liners about two-thirds to three-fourths full yields 12 muffins. If you want the tallest possible muffins, use two pans and place liners in every other cup; the empty spaces help the pan heat more rapidly.
How to Bake Tall Chocolate Muffins
Getting bakery-style height is half recipe and half technique. Here are a few simple tips that make a big difference.
For taller tops, bake the muffins in every other cup of a pan (you can use two pans) so that the pan warms faster and the muffins get a strong initial heat boost.
Bake at 425°F (220°C) for the first 5 minutes, then lower the oven to 350°F (175°C) for the remaining 13–16 minutes. That initial high heat helps the leavening activate quickly for a better rise.
The muffins are done when a toothpick inserted in the center comes out clean or with a few dry crumbs. If the toothpick comes out wet, you may have hit a melted chocolate chip—try testing a few muffins to be sure you don’t overbake.
FAQs about Chocolate Muffins
Store baked muffins in an airtight container at room temperature and enjoy within five days. For longer storage, freeze in an airtight container for up to three months.
No. Any 100% cacao cocoa powder will work. Dutch-processed cocoa is also compatible with this recipe.
Vanilla is optional here. I didn’t notice a meaningful difference when I tested the recipe with and without vanilla, so you can skip it if you like.
Other Recipes You May Enjoy
If you love chocolate, try these other double-chocolate recipes for more inspiration:
- Double chocolate ice cream
- Double chocolate chip cookies
- Double chocolate banana bread
- Dark chocolate granola
Dish Cleanup: A Lil Messy
I rate cleanup on a scale of 1 to 5, where 1 is minimal and 5 is a full sink-load. This recipe sits around a 3. Expect the muffin pan(s), the mixing bowl, a liquid measuring cup, and several small measuring spoons or bowls.
To make cleanup easier, rinse the mixing bowl and scoop or spatula with warm water while the muffins bake so the batter doesn’t harden and become difficult to scrub.
Double Chocolate Chip Muffins Recipe
Thanks for reading! If you make these muffins and enjoy them, please leave a review to let others know how they turned out.
Double Chocolate Muffins
Pin Recipe
Ingredients
- 1½ cups (200 g) all purpose flour, spooned and leveled
- ¾ cup (150 g) brown sugar, firmly packed
- ½ cup (40 g) cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 Tablespoons (113 g) salted butter, melted and cooled
- ⅔ cup (160 ml) milk
- 2 eggs
- ¾ cup (130 g) dark or semisweet chocolate chips, plus more for topping
Instructions
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 paper liners. For taller muffins, line every other cup and use two pans or bake in batches.
- In a large bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Break up any large clumps and set aside.
- Whisk the milk and eggs together in a measuring cup until combined.
- Add the milk mixture and melted butter to the dry ingredients and fold with a spatula until only a few streaks of flour remain. Fold in the chocolate chips. The batter will be thick.
- Optional: Cover and chill in the fridge for at least 30 minutes and up to 1 day.
- If not chilled, preheat the oven to 425°F/220°C now. For the tallest muffins, use every-other-cup in a pan. For a regular bake, line a single pan with 12 liners.
- Scoop the batter into liners about ⅔ of the way full and top with extra chocolate chips if desired.
- Bake 5 minutes at 425°F/220°C, then reduce the oven to 350°F/175°C and bake an additional 13–16 minutes, until a toothpick comes out clean. Cool briefly and enjoy.
Video
Notes
To freeze, place cooled muffins in an airtight container for up to three months. Thaw at room temperature or reheat directly from frozen.
Recommended Supplies
- 12-cup muffin pan
- cookie scoop
- large mixing bowl
- silicone spatula
Nutrition
I’d love to see your version of these double chocolate muffins. Take a photo and tag @floralapronblog on Instagram or use the hashtag #floralapronbakes to share your results.