Double Chocolate Muffins – Incredibly moist and delicious bakery-style chocolate muffins that are infused with vanilla, and stuffed full of chocolate chips. The BEST chocolate chocolate chip muffins!
Double Chocolate Muffins
I love those big, tall muffins you get from the bakery. Especially the chocolate muffins – my favourite!
Today, I bring you my take on the bakery-style chocolate muffins studded with chocolate chips. These muffins are moist and fluffy (as well as being a little dense), they’re infused with vanilla, and LOADED with chocolate chips.
Follow the recipe instructions to a T, and you’ll have yourself chocolate muffins that bake up big and tall that you won’t be able to resist!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Large eggs
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own!
- Vegetable oil
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Double Chocolate Muffins
To make these muffins, simply start by whisking together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until lighter in colour and slightly thick. Add the buttermilk, vegetable oil, and vanilla extract , and whisk until combined.
Add the dry ingredients in thirds and whisk in until just combined (folding in the last lot of dry ingredients) – do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
Spoon the mixture into a muffin pan lined with muffin cases (filling almost to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely. OR enjoy one warm from the oven – chocolate perfection.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Double Chocolate Muffins are:
- deliciously moist and fluffy
- super quick and easy to make
- infused with vanilla
- loaded with chocolate chips
- perfect for the chocolate lovers in your life!
How long will these chocolate muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yes. They also freeze well for up to 2 months. Thaw overnight in the fridge. Bring to room temperature or warm up in the microwave for a few seconds before enjoying.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these muffins next!
- Peanut Butter & Jam Muffins
- The BEST Chocolate Chip Muffins
- Apple Streusel Muffins
- Chocolate Banana Muffins