Double Chocolate Muffins Recipe

It’s hard to resist a tall muffin with a domed top. That’s why coffee shops like Starbucks stuff their cases with all kinds of muffins, ideal for eating on the go and pairing with a cup of coffee.

Save yourself more than a few bucks and make bakery-style muffins at home. It’s easy! These double chocolate muffins are tall, moist, and come together in a single bowl (no mixer required) in no time.

Tips for the Best Double Chocolate Muffins

This recipe comes together effortlessly, but here are a few tips to ensure the best results:

• Using a Dutch process or black cocoa powder will give these a rich, dark appearance, but any cocoa powder you have on hand will work. 
• Make sure your oven fully preheats before baking the muffins. The initial 425°F oven temperature promotes a taller, domed appearance while lowering to 350°F for the remainder of the bake time prevents the outside from overcooking and gives you a moist and tender interior.
• Use paper liners, but if you don’t have any you can use nonstick spray or butter to grease your muffin tin.
• For an added crunch and sparkle, you can top the muffins with a sprinkling of turbinado sugar before they go in the oven.

Simple Substitutes

Any kind of milk will work here, including non-dairy milk. If you don’t have sour cream handy, use plain yogurt instead. For a slightly different version, substitute the chocolate chips with white chocolate chips or a mix of white and semi-sweet. 

How To Store Muffins

Store leftover muffins in an airtight container for up to three days at room temperature.

These muffins freeze and reheat well, too. Individually wrap the muffins in aluminum foil and keep them in the freezer for up to a month. Let defrost in the fridge or on the counter before serving.