Easy Double Chocolate Muffins | Moist Bakery-Style Recipe Chocolate Muffins That Feel Like a Warm Hug. Whether it’s for breakfast, tea time, or a midnight snack — these double chocolate muffins hit the spot. They’re soft, fluffy, slightly gooey inside, and packed with chocolate chunks in every bite.
Bonus? They’re ridiculously easy. One bowl, no mixer, no drama.
Ingredients (Makes 8–10 muffins)
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1½ cups all-purpose flour
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½ cup cocoa powder
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1 tsp baking soda
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½ tsp salt
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½ cup brown sugar
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¼ cup white sugar
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⅓ cup neutral oil (canola/sunflower)
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¾ cup milk
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2 eggs
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1 tsp vanilla extract
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¾ cup chocolate chunks or chips (plus more for topping)
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Preheat your oven:
Set it to 180°C (350°F). Line a muffin tray with paper liners or lightly grease it. -
Mix the wet ingredients:
In a large bowl, whisk together oil, sugars, eggs, milk, and vanilla until smooth. -
Add the dry stuff:
Sift in the flour, cocoa, baking soda, and salt. Fold gently until just combined — don’t overmix! -
Fold in the chocolate:
Stir in the chocolate chunks or chips. Save some to sprinkle on top before baking. -
Scoop & bake:
Fill muffin cups about ¾ full. Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs. -
Cool slightly & enjoy:
Best eaten warm when the chocolate is still melty. You’ve been warned!
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Use Greek yogurt instead of some of the milk for extra moist texture.
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Add a spoonful of Nutella into the center before baking for a molten surprise.
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Want a richer taste? Mix in espresso powder (½ tsp) to enhance the cocoa.
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Swap chocolate chips with white chocolate or peanut butter chips for a twist!
If you try this recipe, this cute deserve to be shown off and comment below.
