Also known as chocolate chocolate-chip muffins, they will rise and crack beautifully and have a fluffy, soft crumb with a deep yet sweet chocolate flavor. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze them so you never run out.
Double dose of chocolate
A cousin to our much-loved brownie muffins, these are fluffier and have chocolate chips in the chocolate batter for added texture and flavor.
There is something about a pan of towering chocolate muffins coming out of the oven. That moment when you realize they rose as you wanted them to, you know that they're just what you were craving.
All you need after that is some patience while they cool down.
- Easy to make: you need a large bowl, a whisk, and a muffin pan; no electric beaters are needed. They come together quickly and take half an hour to bake.
- Freshness: homemade muffin recipes are fresher than store-bought ones, as they are made from scratch and can be eaten soon after baking. And they have no preservatives.
- Customizable: you can adjust the recipe to your liking using your favorite type of chocolate or add other ingredients such as spices, different types of chocolate, a tablespoon of liquor or nuts.
- Freezer friendly: They are great for making ahead and freezing for future cravings. Warm them slightly in the oven before eating.
- Cheaper: it can be much cheaper than buying them at a bakery or cafe.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate: use your favorite dark semisweet chocolate.
- Chocolate chips: use your favorite semisweet chips.
- Cocoa powder: always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreos known as dark or black cocoa powder).
- Brown sugar: light or dark.
- Baking powder: make sure it hasn't expired.
- Eggs: fresh, large.
Steps to make chocolate muffins
As with most one-bowl recipes, especially if they're muffins that need to be mixed and not beaten, the best tool is a whisk. No need for an electric mixer.
- Add the ingredients in the order given.
- Eggs and flavorings: there's no need to add the eggs one at a time. So add them in two parts, two each time, and mix well to incorporate until the egg whites are completely integrated. They take longer to break down, so be patient as you whisk.
Dry ingredients: also called the flour mixture, they're added towards the end, and must be sifted, especially when using cocoa powder that can clump during storage.
Final batter: before the chocolate chips are added to the chocolate mixture, you need to have a shiny, smooth batter with no flour spots left.
Vintage Kitchen Tip
Don't beat much after adding the dry ingredients because that will make the gluten in the flour start to develop and render muffins that are not as fluffy and soft as we want. Mix until smooth and no dry spots are left, and then stop.
Chocolate chips
Half of the specified amount goes into the batter, and then you sprinkle the other half before baking (image below).
Use a rubber spatula (instead of the whisk) to mix them into the batter.
They add an extra dose of chocolate flavor to the crumb and also some crunch to the muffin tops. Who doesn't like that?
Type of chocolate chips to use: I like the regular morsels or chunks, but you can use mini chocolate chips; they will be less noticeable when you bite.
Baking
How to prepare the muffin pan? You can use paper cups or grease the pans, the old-fashioned way.
- Paper cups: also called muffin or cupcake liners, it's the easiest way because there's no need to butter or spray the metal pan (the muffin tin) and there's little washing up afterward. You will have less crust as it only forms at the top, not the sides or bottom.
- Butter or spray: if you don't want to use paper liners because you want more crust (the batter needs to be in contact with the metal for this to happen), simply butter or use a baking spray to prevent the muffins from sticking.
FAQ
Have the ingredients at room temperature, don't overbeat the batter and bake them at the right temperature. All these steps will make your muffins rise better, making them light and fluffy.
If you gently touch the muffin top with your finger, it should feel springy and resilient and not feel wet. You should hardly be able to leave a dent in the muffin. If the top gives and the finger leaves a definite mark, it needs further baking. It's a good idea not to rely on a cake tester or toothpick to check for doneness.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- How to melt the butter and chocolate: I use the microwave (short 15-second spurts and mixing well after each), but you can also melt them on top of a double boiler, being careful that the water is not touching the bottom of the bowl.
- Flavorings: this recipe makes simple chocolate muffins with chips for an extra boost. But you can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
- How to freeze chocolate muffins: You can make them ahead of time or make a large batch and freeze them. I like to do so while still slightly warm, as I feel they retain the moisture better after thawing. Always wrap them well in plastic or a freezer bag, or use an airtight container suitable for the freezer.
Troubleshooting
- Overmixing the batter can cause the muffins to become tough and dense. When incorporating the dry and wet ingredients, mix them until *just* combined, especially after the flour is added.
- Using cold ingredients, such as eggs or milk, can cause the batter to be lumpy and not mix well. Using ingredients at room temperature is important unless otherwise specified in the recipe.
- Overbaking the muffins can cause them to become dry and hard. Check the muffins a few minutes before the end of the baking time and remove them from the oven as soon as they are cooked through. Use a cake tester or toothpick; it should come out clean.
Related recipes you might like:
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Double Chocolate Chip Muffins
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Ingredients
- 1 cup unsalted butter
- 6 ounces semisweet chocolate, chopped or chips
- ½ cup white sugar
- 1 cup brown sugar, light or dark
- 4 eggs, at room temperature
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract, or 1 ½ teaspoons vanilla paste
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350ºF (180ºC). Line a 12-cup muffin pan with paper or muffin liners, or butter them.
- Melt 1 cup unsalted butter and 6 ounces semisweet chocolate in a heat or microwave-resistant bowl (I use glass). In the microwave, in short 15-second spurts mixing well between each one, or over boiling water, not touching the bottom of the bowl.
- Add ½ cup white sugar and 1 cup brown sugar and mix well. Add 4 eggs, two at a time, and mix well but do not beat.
- Add sifted dry ingredients: 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon salt and 1 ½ teaspoons baking powder. Mix well without beating.
- Add 2 teaspoons vanilla extract and mix. The batter will be shiny. Stir in half a cup of the chocolate chips.
- Divide batter evenly between the prepared muffin cups. Top each muffin with the remaining half of the chocolate chips, dividing evenly.
- Bake for about 25 minutes, or until a tester or toothpick inserted comes out clean. Don't overbake so they are as moist as possible. Let cool on a wire rack before eating.
- Keep leftovers covered with plastic wrap or in an airtight container for 3 days and then refrigerate or wrap well and freeze.
Chandra says
looks yummy
John / Kitchen Riffs says
Chocolate? Say no more! Excellent looking recipe -- thanks.
Paula Montenegro says
Thanks John! Wonderful to see you here after so many years.
angiesrecipes says
They look perfectly soft and tender! And I have all the ingredients 🙂