Typically when I find myself at a coffee shop for breakfast, pastries such as double chocolate muffins do not tempt me. I usually go for the scone or the bagel or the deceivingly healthy-looking bran muffin.

So I can’t explain why I was tempted to make these, but I’m happy I did—they somehow strike a nice balance between rich and chocolaty in flavor but light and airy in texture. They’re perfectly sweet to boot.

Notes: I did use a “good” brand of cocoa, courtesy of cousin Jay who brought me some Dagoba cocoa powder from a trade show he recently worked at. I’m not sure if using a high-quality cocoa powder makes a difference, but I don’t want to overlook it either. Maybe if you have some good stuff on hand, use it 🙂

These are so yummy. Enjoy!

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Double Chocolate Muffins

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4.5 from 2 reviews

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Source: I don’t know! So sorry. Will try to find.


  • C. all-purpose flour
  • 1 C. sugar
  • ½ C. unsweetened cocoa powder
  • ¼ tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 C. milk
  • ½ tsp. vanilla extract (or a ¼ tsp. peppermint extract)
  • ½ C. butter, melted
  • ½ C. mini chocolate chips


  1. Preheat the oven to 350ºF. Place liners in muffin pan or coat pan with nonstick spray.
  2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixing bowl. In a separate bowl, whisk eggs, milk, vanilla and butter until combined. Combine wet and dry ingredients until just blended. Fold in chocolate chips.
  3. Spoon batter into liners and bake for 18 to 20 minutes.
  4. Let cool briefly in pan, then transfer to cooling rack.