Satisfy your chocolate craving with these simple and delicious chocolate muffins. Loaded to the brim with chocolate chips, this easy recipe is one of my favorite treats when I've got a sweet tooth.
Chocolate Muffins Recipe
If you need the perfect chocolate muffin recipe, this is it. These fluffy bakery style muffins are packed full of rich chocolate flavor and loads of chocolate chips. Every bite is ooey gooey and absolutely delicious.
This recipe uses simple ingredients and makes these muffins a healthier choice than a box of store-bought muffins. Making muffins is a great way to provide extra breakfast options for yourself during the week.
If you're still making muffins from a box mix, you've just got to try making them from scratch. It's the best way to make a muffin! They're more fresh and the flavor is so much better.
Easy breakfasts are a favorite of mine, and muffins are always readily available to eat. I typically go back and forth between really healthy muffin recipes, like no sugar blueberry muffins, and sweet treats like these chocolate chip muffins.
Next time you want a chocolate treat, whip up a batch of these muffins. Eat them for breakfast, snack time, or as a dessert!
Why You'll Love this Recipe
- It's easy to make a double batch of these chocolatey muffins! Make plenty to go around.
- This is a great recipe to make when you need to bring dessert to a party or want to share something with a friend.
- Muffins store really well. If you're into meal prep, make a big batch of muffins!
You'll need these ingredients to follow the step-by-step guide on how to make chocolate muffins:
- unsweetened cocoa powder
- apple cider vinegar
- all-purpose flour
- baking powder
- avocado oil
- vanilla extract
- chocolate chips
Substitutions and Variations
Use whatever type of chocolate chips that you want! Semi-sweet, dark chocolate chips, milk chocolate, or even dairy-free chocolate chips.
To make these healthier double chocolate chip muffins dairy free, use a milk substitute like almond milk, coconut milk, or oat milk. The souring method of mixing apple cider vinegar into milk with still work with these dairy-free substitutes!
Instead of mixing milk with apple cider vinegar, you could use buttermilk. Just add an extra tablespoon of buttermilk with the one cup that this easy recipe calls for.
You can use a 1:1 gluten free flour substitute, such as King Arthur Measure for Measure Flour or Bob's Red Mill gluten free flour to make this recipe without gluten.
Substitute the granulated sugar with coconut sugar to make these muffins refined sugar free. You could also use something like maple syrup to sweeten the muffins!
Feel free to use a different oil, like vegetable oil, melted butter, or a bit of coconut oil in place of the avocado oil.
How to Make Chocolate Muffins
Here's how to make these delicious chocolate muffins.
Preheat your oven to 400°F and prepare a muffin pan with liners or by greasing it well. I have some of best tips and tricks on how to grease a muffin pan in this blog post.
In a small bowl, stir together the cocoa powder and coffee then set it aside. Then, in a separate bowl combine the milk and apple cider vinegar and set it aside.
Add the flour, sugar, baking powder and salt to a large bowl and mix them together until thoroughly combined.
Add the cocoa powder mixture, the soured milk, oil and vanilla extract to the dry ingredients and stir well until a smooth muffin batter is formed.
Using a silicone spatula, fold the chocolate chips into the batter.
Then, scoop the batter for chocolatey muffins into each of the muffin cups. Use a ⅓ cup measure or an ice cream scoop. Fill each cup of the muffin form pan about ⅔ full.
Bake this chocolate muffin recipe for 20 minutes at 400° Fahrenheit. When a toothpick can be inserted into the center of the muffin and come out clean, they're done. The tops of the muffins should bounce back to the touch too.
Lastly, remove the muffins from the muffin tin and place them onto a wire rack. Allow muffins to cool for 5 minutes before serving or to room temperature before storing.
Make a peanut butter drizzle to add to the tops of the muffins! Peanut butter and chocolate are always a good idea.
How to Store Double Chocolate Muffins
Muffins have the best flavor and texture when fresh, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s a few tips:
Store leftover muffins in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature and they'll be great for 2-3 days.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Tips for Success
- Do not over mix your muffin batter. Fold the wet ingredients into the dry ingredients until just mixed.
- Store the muffins in a food-safe, airtight container with a paper towel to absorb any residual moisture and keep the muffins fresh.
- Before eating a leftover muffin, pop it in the microwave to warm it up and make the chocolate chips gooey!
More Muffin Recipes
- Lemon Blueberry Muffins
- Dairy-free Blueberry Oatmeal Muffins
- Pumpkin Snickerdoodle Muffins
- Cranberry Orange Muffins
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- ½ cup cocoa powder
- ½ cup coffee, cold or room temperature
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup avocado oil (or any other neutral-flavored oil)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 400°F.
- Line a muffin pan with muffin liners, then set aside.
- Start by activating the cocoa powder. Add the cocoa powder and coffee to a small bowl. Stir to combine and set aside.
- In another small bowl, combine the milk and apple cider vinegar. Stir to combine and set aside this will create sour milk.
- In a large mixing bowl add the flour, sugar, baking powder, and salt. Stir to combine using a spatula or wooden spoon.
- Add the cocoa powder mixture, milk mixture, oil, and vanilla extract to the flour mixture. Stir to combine until a batter has formed.
- Add the chocolate chips to the batter and then using a spatula, fold them in.
- Using a ⅓ cup measuring cup, 2 spoons or a cookie scoop, spoon the batter into the lined muffin pan. Fill the muffins about ⅔ full. **The muffins will rise and this will prevent the muffins from overflowing during the baking process.
- Bake at 400°F for 20 minutes or until a toothpick comes out clean.
- Remove the muffins from the muffin pan and place them on a cooling rack. Allow the chocolate muffins to cool for 5 minutes before serving.
Substitute dark chocolate chips or bittersweet chocolate chips for a deeper chocolate flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 231mgCarbohydrates: 35gFiber: 2gSugar: 17gProtein: 4g