double Chocolate Muffins – Spend With Pennies

Double chocolate muffins are so easy to make yet decadent!

Light and moist with a delicious crust, they’re made with a double dose of chocolate baked up into lusciously sweet muffins. 

Serve for breakfast or enjoy as a mid-day or after-school snack.

close up of Chocolate Muffins

A Simple Grab-n-Go Breakfast

  • Chocolate muffins are a sweet breakfast treat, and they’re perfect for busy mornings since they’re perfectly portable to grab and go.
  • They’re made with simple ingredients you likely have on hand already.
  • These chocolate muffins have fewer calories than store-bought varieties.
  • A little bit more dense and less sugar compared to a chocolate cupcake, these are one muffin everyone will love!
ingredients for chocolate muffins on a counter

Ingredients for Chocolate Muffins

Dry Ingredients – Use all-purpose flour for this recipe. Flour should be gently spooned into the measuring cup (not scooped from the bag).

Unsweetened cocoa powder gives these a chocolatey base while baking powder/soda help them rise.

Wet Ingredients – This recipe uses milk mixed with a bit of vinegar, the acidity helps with rise and produces a tender crumb. If you have buttermilk on hand, use it in place of the milk/vinegar mixture.

Adding both butter and oil to the muffins ensures they have a moist texture as well as great flavor. Ensure eggs are at room temperature.

Chocolate Chips – Mini chocolate chips melt perfectly into chocolate muffins but any chocolate chips will work.

process of adding ingredients together to make Chocolate Muffins

How to Make Chocolate Muffins

  1. Combine milk & vinegar in one bowl; set aside.
  2. Mix dry ingredients together (as per the recipe below).
  3. Combine wet ingredients and add to the dry ingredients, stirring just until combined.
  4. Fold in chocolate chips and fill muffin wells.
  5. Bake until a toothpick comes out clean.
Chocolate Muffins batter in a muffin tin before baking

Our Best Muffin Tips

  • Check that the baking powder and baking soda are still fresh.
  • Use eggs & milk that are at room temperature for the fluffiest muffins.
  • When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
  • For soft muffins, mix the batter just until combined. Do not overmix.
  • Bake the muffins just until a toothpick comes out clean.
cooked Chocolate Muffins in the tin

Storing Muffins

Keep chocolate muffins in a sealed container at room temperature for up to 4 days. Freeze them for 1 to 2 months and let them thaw before serving.

More Muffins

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close up of Chocolate Muffins

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Double Chocolate Muffins

Moist, decadent, and loaded with chocolate chips, these chocolate muffins are the perfect breakfast on the go or afternoon snack!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

  • Preheat the oven to 425°F. Place muffin liners in a muffin tin.

  • Combine milk and white vinegar in a small bowl. Set aside.

  • Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk and set aside.

  • Add eggs, oil, and extract (if using) to the milk mixture and whisk to combine.

  • Add the oil mixture to the dry mixture and stir with a spatula just until mixed. Fold in chocolate chips.

  • Fill the prepared muffin cups with batter, about ⅔ full.

  • Place in the oven and bake for 5 minutes. Reduce heat to 350°F and continue baking for 13-18 minutes or until a toothpick comes out clean.

  • Remove muffins from the pan and cool on a rack.

  • Check that the baking powder and baking soda are still fresh.
  • Use eggs & milk that are at room temperature for the fluffiest muffins.
  • When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.
  • For soft muffins, mix the batter just until combined. Do not overmix.
  • Bake the muffins just until a toothpick comes out clean.

5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Serving: 1muffin | Calories: 312 | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 146mg | Fiber: 2g | Sugar: 23g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Snack
Cuisine American
stack of cooked Chocolate Muffins with a title
close up of cooked Chocolate Muffins with writing
cooked Chocolate Muffins with a title
cooked Chocolate Muffins in the tin and in a stack with writing


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