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Chocolate Muffins Recipe

These moist double chocolate muffins are light, fluffy, and super chocolatey, with puddles of chocolate chips throughout.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 18 muffins
Calories: 218 kcal
Course: Dessert , Breakfast , Snacks , Baked Goods
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter melted (¾ stick)
  • ¼ cup vegetable oil
  • 1½ cups whole milk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ cup mini chocolate chips plus more for topping

Instructions

    Cup of Yum
  1. Preheat oven to 425°F and line two 12-count muffin tins with 18 paper liners. Set aside.
  2. In a large bowl, whisk the granulated sugar, melted butter, and vegetable oil together.
  3. Add the milk, eggs, and vanilla. Whisk to combine.
  4. Whisk in the flour, cocoa powder, and baking powder, making sure to whisk just until no large lumps remain. You don’t want to ovemix.
  5. Add the mini chocolate chips and fold them into the muffin batter.
  6. Divide the batter between the muffin pans, filling each one completely full. Top with additional mini chocolate chips or coarse sugar, if desired.
  7. Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Remove the muffins to a wire rack and allow them to cool completely before storing.

Notes

  • Storage: Store chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
  • You can use brown sugar in place of the white sugar, if you prefer.
  • In place of the butter, you can use an equal amount of vegetable oil.
  • In place of the vegetable oil, you can use any other neutral oil, such as canola or coconut.
  • Feel free to use whatever milk you have on hand, including plant-based milk.
  • For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
  • Use whatever unsweetened cocoa powder you have on hand.
  • For flavored chocolate muffins, swap the vanilla extract for orange or peppermint.
  • To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
  • Feel free to use whatever chocolate chips or flavored baking chips you like, such as milk, dark, white chocolate, peanut butter, butterscotch, or caramel!
  • You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
  • Do NOT reduce the amount of sugar in these muffins; otherwise, they may turn out dry.
  • Use room temperature milk and eggs for the fluffiest muffins.
  • If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
  • Do NOT overmix the batter; otherwise, you will end up with tough muffins.
  • Do NOT open the oven door while the muffins are baking. This could cause them to deflate.
  • Take care not to overbake these muffins; otherwise, they will end up dry.

Nutrition Information

Serving 1muffin Calories 218kcal (11%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 34mg (11%) Sodium 91mg (4%) Potassium 95mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 191IU (4%) Vitamin C 0.03mg (0%) Calcium 80mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 18muffins

Amount Per Serving

Calories 218

% Daily Value*

Serving 1muffin
Calories 218kcal 11%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 34mg 11%
Sodium 91mg 4%
Potassium 95mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 191IU 4%
Vitamin C 0.03mg 0%
Calcium 80mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.