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Double Chocolate Muffins Recipe

Double Chocolate Muffins Recipe

Learn how to make the best homemade double chocolate muffins with this easy baking recipe featuring a super moist crumb and melty chocolate chunks. These bakery-style treats use simple techniques to achieve perfect domed tops every time – perfect for chocolate lovers!
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 muffins
An overhead shot of six double chocolate muffins arranged on a distressed wooden board, their tops crackled and glistening with melted chocolate chunks. A cross-section view reveals the moist, tender crumb interior with pockets of melted chocolate throughout. Shot in soft natural light that accentuates the deep cocoa-colored batter and creates gentle shadows highlighting the muffins' domed tops. Small ceramic bowls of cocoa powder and chocolate chunks are scattered artfully around the composition, while a vintage wire cooling rack holds additional muffins in the background. A light dusting of powdered sugar adds contrast against the deep chocolate tones.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">100g unsweetened cocoa powder</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">½ tsp baking soda</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">120ml vegetable oil</li> <li class="ingredients-single-item">240ml buttermilk (or regular milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">200g dark chocolate chunks (or chocolate chips)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Ice cream scoop or large cookie scoop</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (fan 180°C). Line a 12-cup muffin tin with paper liners. Starting with a higher temperature helps create those beautiful domed muffin tops as the batter rises quickly before setting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa powder tends to clump, so be thorough in breaking up any lumps for a smooth batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk the sugar and eggs until well combined and slightly paler in color, about 1 minute. This helps incorporate air into the batter for a lighter texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the vegetable oil, buttermilk, and vanilla to the egg mixture, whisking until completely incorporated. The buttermilk's acidity will react with the baking soda to create a tender crumb and help the muffins rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and fold together using a spatula. Mix just until no flour pockets remain – about 10-12 gentle folds. Overmixing develops gluten and results in tough muffins, so a few small lumps are perfectly fine! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Reserve about 50g of chocolate chunks for topping, then gently fold the remaining chunks into the batter with just 2-3 strokes. The chocolate will continue to distribute as you scoop the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly between the muffin cups, filling each all the way to the top. Sprinkle the reserved chocolate chunks over the muffins. The generous filling is key to achieving those impressive bakery-style domed tops. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake at 200°C for the first 5 minutes (this initial blast of heat helps create the dome), then reduce the temperature to 180°C without opening the oven door. Continue baking for 15-17 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the muffins to cool in the pan for 5 minutes – they're quite delicate when hot. Then transfer to a wire rack to cool completely. For the most intense chocolate flavor, enjoy one while still slightly warm when the chocolate chunks remain melty! </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh the next day, microwave for 10-15 seconds for that just-baked texture and melty chocolate experience. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Double Chocolate Muffins Recipe?

Double Chocolate Muffins require all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, sugar, eggs, vegetable oil, buttermilk, vanilla extract, and dark chocolate chunks. The combination creates a rich, moist texture with intense chocolate flavour throughout.

How to cook Double Chocolate Muffins Recipe at home?

Learn how to cook Double Chocolate Muffins Recipe by preheating your oven to 200°C, mixing dry and wet ingredients separately before gently combining, then folding in chocolate chunks. Fill muffin cups to the top, bake at high heat initially for domed tops, then reduce temperature. The key techniques are avoiding overmixing and using the temperature shift for bakery-style results.

Why do my chocolate muffins sink in the middle instead of having domed tops?

Sinking muffins are often caused by opening the oven door too early, overmixing the batter (which destroys air bubbles), or insufficient leavening agents. The initial high temperature (200°C) followed by a reduction creates steam that helps form the dome before the structure sets properly.

Can I substitute buttermilk in chocolate bakery muffins?

Yes! If you don't have buttermilk, use regular milk with 1 tablespoon of lemon juice or white vinegar per 240ml. Let it sit for 5 minutes to curdle slightly. Plain yogurt or sour cream thinned with a bit of milk also works well, maintaining the necessary acidity for proper rising.

How do I ensure chocolate chunks don't sink to the bottom of muffins?

Toss chocolate chunks in 1-2 tablespoons of flour before folding them into the batter. This coating creates friction that suspends them within the batter during baking. Using a thicker batter also helps, and adding some chunks on top just before baking ensures visible chocolate throughout.

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The buttermilk's acidity will react with the baking soda to create a tender crumb and help the muffins rise beautifully." }, { "@type": "HowToStep", "name": "Combine wet and dry", "text": "Pour the wet ingredients into the dry ingredients and fold together using a spatula. Mix just until no flour pockets remain – about 10-12 gentle folds. Overmixing develops gluten and results in tough muffins, so a few small lumps are perfectly fine!" }, { "@type": "HowToStep", "name": "Add chocolate chunks", "text": "Reserve about 50g of chocolate chunks for topping, then gently fold the remaining chunks into the batter with just 2-3 strokes. The chocolate will continue to distribute as you scoop the batter." }, { "@type": "HowToStep", "name": "Fill muffin cups", "text": "Using an ice cream scoop or large spoon, divide the batter evenly between the muffin cups, filling each all the way to the top. Sprinkle the reserved chocolate chunks over the muffins. The generous filling is key to achieving those impressive bakery-style domed tops." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake at 200°C for the first 5 minutes (this initial blast of heat helps create the dome), then reduce the temperature to 180°C without opening the oven door. Continue baking for 15-17 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the muffins to cool in the pan for 5 minutes – they're quite delicate when hot. Then transfer to a wire rack to cool completely. For the most intense chocolate flavor, enjoy one while still slightly warm when the chocolate chunks remain melty!" }, { "@type": "HowToStep", "name": "Store", "text": "Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh the next day, microwave for 10-15 seconds for that just-baked texture and melty chocolate experience." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-15", "reviewBody": "Best chocolate fix ever made! The domed tops make them look like they came from a fancy bakery, but they taste even better. My kids requested them again the very next day!", "name": "Chocolate Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-04-10", "reviewBody": "Rivals fancy bakery muffins easily! I was skeptical about achieving those perfect domed tops at home, but the high-temperature trick really works. So moist and packed with chocolate flavor!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oliver Schmidt", "datePublished": "2024-04-05", "reviewBody": "Kids demolished these in minutes! I made a batch for my son's birthday breakfast and they vanished before I could even take photos. The chocolate chunks make all the difference versus using just chips.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kowalski", "datePublished": "2024-03-30", "reviewBody": "Perfect balance of sweetness! I've tried many chocolate muffin recipes but this one has the ideal texture - not too cakey, not too dense. They freeze beautifully too, which helps with portion control!", "name": "Perfectly Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-03-25", "reviewBody": "So moist even days later! I doubled the recipe for a weekend brunch and we enjoyed them throughout the week. A quick 10-second reheat in the microwave brings back that melty chocolate experience every time.", "name": "Stays Fresh Forever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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