These double chocolate muffins bake up tall, moist, and with such a delicious depth of flavor! They’re super easy to make and will be gone in a flash.

Let’s Make These Double Chocolate Muffins Together

To make sure these muffins turn out as amazing as possible, let’s walk through each step together.

Step 1: Preheat the Oven and Prep Your Pan

Preheat the oven to 425°F / 218°C. We need the oven to be nice and hot when we pop the muffins in to give them that fluffy, signature muffin top. Line a muffin pan with 12 paper liners and set aside.

Step 2: Combine the Wet and Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/4 cups of granulated sugar, 2 1/2 tsp of baking powder, 1/2 tsp baking soda, and 1 tsp of fine salt. Set aside.

In a separate bowl, whisk 1/2 cup warm water (about 120F) with 1/2 cup dark cocoa powder, and 2 tsp instant espresso or coffee together until smooth.

Then mix in 3/4 cup of buttermilk, 1/3 cup of oil, 1/4 cup of melted and cooled butter, 2 large eggs, and 1 tsp of vanilla extract into the cocoa mixture until combined.

Pour the dry ingredients into the wet ingredients and mix until just combined (DO NOT OVER-MIX THE BATTER!) and you no longer see streaks of flour.

The batter should not be all the way smooth, and it’s ok if there are still some small chunks in it.

Then, fold 1 cup of chopped chocolate chips into the batter until they’re evenly distributed. Divide the muffin batter evenly between 16 muffin cups, filling them about 5/6 full.

If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.

Step 3: Bake The Muffins

Bake one tray at a time. Bake the muffins for 3 minutes at 425°F/ 218°C to give them a nice rise and a domed top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C.

Continue to bake for an additional 12-14 minutes, then remove them from the oven.

Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to finish cooling.

Substitutions & Swaps – Double Chocolate Muffins

While I love this muffin recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

• All-Purpose Flour – You can swap in your favorite gluten-free flour blend for the AP flour if needed. If you do, be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
• Dark Cocoa Powder – Dutch-processed cocoa powder works great too. You can use regular unsweetened cocoa powder in place of dark cocoa powder if needed.
• Instant Espresso or Coffee – This really enhances the chocolate flavor of the muffins, but it can be omitted if needed. I promise it doesn’t make the muffins taste like coffee though!
• Buttermilk – You can also use whole milk, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola, sunflower, or coconut oil would work great!
• Melted Butter – The combination of oil and butter gives these muffins both moisture and flavor. However, additional oil can be used in place of the melted butter if needed.
• Eggs – If you have an egg allergy you can use flaxseed eggs or an egg replacer.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract, or you can omit it if you don’t have any on hand.

Making these Double Chocolate Muffins in Advance & Storage Tips

Make these muffins in advance! If stored in an airtight container, they can last for 3 days at room temperature or up to a week in the fridge.

These muffins can also be frozen for up to a month. Let them thaw overnight in the fridge, then bring them to room temperature or warm them up in the microwave.

How Many Muffins Does This Recipe Make?

This recipe makes 16 muffins. You can cut it in half, or double it to change the yield.

If you double the recipe, bake one tray at a time as instructed above.

Tips for Making the Best Double Chocolate Muffins

• Don’t over-mix your batter. Mix until the flour has just been incorporated. There should still be some small chunks in the batter, and it shouldn’t be all the way smooth.
• Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
• Sprinkle additional granulated sugar or coarse/sanding sugar on top of your muffins to give them a perfectly crunchy muffin top.
• Follow the baking instructions to a T!! Baking the muffins at a higher temperature at the start of the process gives them that perfect domed muffin top.
• If you don’t have muffin liners, grease the muffin tin with non-stick baking spray or butter and flour.
• To make gluten-free double chocolate muffins, swap in your favorite gluten-free flour blend for the AP flour this recipe calls for. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.

Let Me Know What You Think

If you make these double chocolate muffins, I’d love to hear what you think! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so I can see all your amazing creations!

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