Double Chocolate Muffins

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!

Looking for more chocolate recipes? Check out my Easy Chocolate Pots de Crème, Mexican Hot Chocolate Cookies, and my Chocolate Fudge Cake.

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
• Salt
• 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 #simplybakeblog. I’d love to see!

Try these muffins next!

• Peanut Butter & Jam Muffins
• The BEST Chocolate Chip Muffins
• Apple Streusel Muffins
• Chocolate Banana Muffins

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.