4.0 from 21 votes
Double Chocolate Muffins
These bakery-style Double Chocolate Muffins are for chocolate lovers and muffin lovers alike! Whip up a batch of this easy recipe in 30 minutes using simple ingredients like flour, sugar, eggs, and two different kinds of chocolate!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 18
Calories: 218 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
American
Ingredients
- 1 cup white sugar
- 6 tablespoons unsalted butter melted
- ¼ cup vegetable oil or canola oil
- 1 ½ cups whole milk
- 2 large leggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ cup mini chocolate chips more for topping if desired
Instructions
- Preheat the oven to 425° F and line muffin tins with paper liners.
- In a large bowl, add the sugar, melted butter and oil and mix/ whisk together.
- Then add in the milk, eggs, and vanilla extract and blend in to combine.
- Next add in the flour, cocoa powder, and baking powder and mix just until there are no large flour lumps. (be careful not to over-mix or muffins will be more dense.
- Add the mini chocolate chips and gently stir them into the batter.
- Pour the batter into the muffin tin holes, filling each one full.
- Top with additional chocolate chips or coarse sugar, if desired.
- Bake at 425° F for 5 minutes. Then reduce the oven temperature to 350° F and bake for an another 15 minutes.
- After baking, immediately transfer the muffins to a wire rack to cool completely.
- After cooled, place them in an airtight container at room temperature for up to 3 days. Or up to 5 days if stored in the refrigerator.
Cup of Yum
Notes
- Swap the oil for unsweetened all natural applesauce, sour cream or Greek yogurt. It gives the same moisture without any additional flavor.
- Use any chocolate chips you'd like, semi-sweet mini chocolate chips, milk chocolate chips or even white chocolate chips, peanut butter chips or toffee chips.
- Top with coarse sugar or coarse salt if desired.
- Use any milk like low-fat or non-dairy almond milk, oat milk or soy milk.
- Swap the white sugar for brown sugar.
- Make sure to measure the flour using the spoon and level method or a food scale so the muffins are not too 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
21mg
(1%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
191IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
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 | 21mg | 1% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.