Double Chocolate Muffins
About the recipe
These Double Chocolate Muffins are rich, moist, and loaded with deep chocolate flavour in every bite. Made with cocoa powder, melted butter, coffee, and chocolate chunks, these homemade chocolate muffins bake up with tall domed tops and a soft, fluffy texture just like your favourite bakery muffins. Perfect for breakfast, dessert, or an indulgent snack, this easy chocolate muffin recipe delivers soft centers, moist crumbs, and irresistible chocolate flavour every time.
Double Chocolate Muffins
Ingredients
- 145 g Melted unsalted butter (â…” cup or 10 tbsp)
- 170 g Granulated sugar (¾ cup + 2 tbsp)
- 60 g Packed brown sugar (¼ cup, light or dark)
- 2 Large eggs (about 100g)
- 60 ml Hot water with 1 tsp instant coffee dissolved (¼ cup)
- 120 ml Buttermilk (½ cup )
- 35 g Greek yogurt (2½ tbsp)
- 10 g Vanilla extract (2 tsp)
For Dry Ingredients:
- 270 g All-purpose flour (2¼ cups)
- 1/4 cup Unsweetened cocoa powder (25-28g)
- 8 g Baking powder (2 tsp)
- 5 g Baking soda (1 tsp)
- 1 g Salt (¼ tsp)
For Optional Add-ins:
- 100–150 g Chocolate chips or chunks (½ to ¾ cup)
Instructions
- First, preheat your oven to 220°C (425°F). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
- Gradually pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this helps keep the muffins soft and fluffy.
- Next, gently fold in the chocolate chips or chocolate chunks for extra gooey texture and rich chocolate flavour.
- For taller bakery-style muffin tops, let the batter rest for 20–30 minutes before baking. This step helps hydrate the flour and improves the rise.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Top with extra chocolate chips if desired for a bakery-style appearance.
- Bake the muffins at 220°C (425°F) for 5–7 minutes to create a strong initial rise. Then reduce the oven temperature to 175°C (350°F) and continue baking for another 10–15 minutes until a toothpick inserted comes out with moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
Use room temperature eggs: Room temperature ingredients mix more evenly and help create a smoother muffin batter.
Rest the batter before baking: Allowing the batter to rest creates taller muffin tops and improves texture.
Start with high heat: Baking at a higher temperature initially helps create bakery-style domed muffin tops.
Do not overmix the batter: Overmixing develops gluten and can make muffins dense instead of soft and fluffy.
FAQs
Why add coffee to chocolate muffins? Coffee enhances the chocolate flavour and makes the muffins taste richer without making them taste like coffee.
Why are my muffins dense? Dense muffins are usually caused by overmixing the batter. Mix gently until just combined.
Can I make these muffins ahead of time? Yes, these muffins stay moist for up to 3 days when stored in an airtight container.
Can I freeze chocolate muffins? Absolutely. Freeze the muffins in an airtight container for up to 2 months and thaw at room temperature before serving.
How do I get tall bakery-style muffin tops?
Resting the batter and starting with a high oven temperature are key for achieving tall muffin tops.
