Grab-and-go Double Chocolate Muffins Recipe
How do we feel about chocolate for breakfast? Personally, it’s something we enjoy on occasion whether it’s chocolate croissants from a bakery, Southern Biscuits and Chocolate Gravy, Chocolate Crepes that can be whipped up in a jif and filled with fruit and whipped cream, or my Triple Chocolate Scones. It’s an indulgence, to be sure, but makes the morning feel special! This easy Chocolate Muffins recipe is moist and sweet without being too overly decadent. They are absolutely loaded with chocolate from both cocoa powder, as well as chocolate chips being mixed into the batter and sprinkled on top. They are not-so-subtly inspired by the Costco chocolate muffins, except I baked them in a regular 12-cup muffin pan for more normal sized muffins instead of the massive ones that need sharing. There is nothing like a warm muffin fresh from the oven. Some of our other favorites are these Raspberry Streusel Muffins, my carrot, zucchini, and apple-laden Morning Glory Muffins, and walnut studded Banana Nut Muffins. One of my favorite things about this recipe for Chocolate Muffins is that I can prep it the night before, refrigerate the batter, and then all I have to do is scoop the batter into the muffin liners and bake them in the morning. It feels like we’re eating such a treat for such little effort, and our house smells amazing! Freshly baked chocolate anything makes a home feel that much cozier. If you have leftover chocolate muffins (they’re pretty filling so you probably will!) you can store them in a container on the counter for easy breakfasts and snacks to-go throughout the week.
Chocolate Muffins Recipe ingredients
Simple pantry staples are all you need to whip up a quick batch of muffins! They are actually a great recipe for teaching kids to bake as well.
Flour: The base of all good bread and baked goods recipes is flour! Plain, all-purpose flour is perfect for this recipe. Sugar: White, granulated sugar gives enough sweetness to balance the cocoa powder. Sugar also is a contributing factor in keeping the muffins moist. Chocolate: We want these muffins to be extremely chocolatey so both cocoa powder and chocolate chips are added to these double chocolate muffins. And then some extra chocolate chips are sprinkled on top before baking for good measure and good looks. Baking powder & baking soda: These are our leavening ingredients! Without baking powder and soda, the muffins would be flat, not fluffy. Salt: Salt brings out all of the other flavors and creates a perfect balance in this chocolate muffins recipe. Eggs: We add eggs to bring everything together as well as help the muffins to rise even more! Milk: Milk helps to make the batter thinner without compromising the flavor. Sour cream: We love our chocolate muffins to be moist and not dry, so adding sour cream helps retain just the right amount of moisture. Plain Greek yogurt works as an excellent substitute. Vegetable oil: For just a little more fat, moisture and to help the other ingredients to bind together more, we add vegetable oil. In some cases I would use melted butter, but oil works better in keeping things moist longer. Vanilla extract: Vanilla brings out the warmth and sweetness of these Double chocolate chip muffins. You can use store-bought, or make your own with my easy recipe!
How to make Chocolate Muffins
What size of muffin tray do I need?
There are actually FOUR different sizes you can use to make these chocolate muffins, or even a chocolate loaf cake! You’ll definitely have one or two of these options at home!
Regular Muffins: Just follow the recipe as it’s written if you’re using a regular 12-cup muffin tray. Jumbo Muffins: You can use a 6-cup jumbo muffin tin by baking them another 5 to 10 minutes longer. Mini Muffins: Who doesn’t love mini muffins? If you’re baking in a mini muffin pan, reduce the bake time to 8 to 10 minutes. Loaf Pan: Why not try baking the batter as a chocolate loaf? For this version, bake for 50-60 minutes.
How to store this Double Chocolate Muffin Recipe
For storing, keep these chocolate muffins in an airtight container at room temperature for up to a week. Make mornings a breeze by freezing a batch for later! To freeze them, let the chocolate muffins cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat in the microwave for 30 seconds before enjoying.
Can this Chocolate Muffins Recipe be made ahead of time?
Absolutely! The batter can be made the night before and stored in the fridge overnight, and then all you have to do is scoop the batter into the muffin pan and bake the chocolate muffins in the morning. So easy, and perfect for days that will be a little hectic!
More Muffin Recipes Like This
Easy Apple Oatmeal Muffins Bakery Style Chocolate Chip Muffins Homemade Blueberry Muffins with Crumb Topping Easy Streusel-Topped Raspberry Muffins Morning Glory Muffins One-Bowl Easy Banana Nut Muffins Pumpkin Streusel Muffins
Morning Glory Muffins
Easy Raspberry Muffin Recipe
Bakery Style Lemon Poppy Seed Muffins
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