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Incredibly moist, rich and fudgy – these Chocolate Muffins are made with simple ingredients and super easy to prepare – they’re ready in 30 minutes and there’s no mixer required! Featuring pools of melty chocolate chips and rich cocoa powder, this better-than-bakery double chocolate muffin recipe is bursting with tons of rich chocolate-y flavor in every bite!

Irresistibly delicious, these double chocolate chip muffins will quickly become your family’s favorite recipe! Continue to read on for tips on how to get moist, sky-high homemade muffins every single time, and secret ingredients that make this moist chocolate muffin recipe perfection!

Overhead photo of freshly baked double chocolate muffins in a muffin baking pan.

Update: This recipe for chocolate muffin was originally published in February 2021. I made edits to the content below to include more information about making the best muffins with chocolate at home. 

About this chocolate muffin recipe

Also known as a chocolate confection that’s socially acceptable to have for every meal – from breakfast, brunch and snack-time to dessert! These double chocolate chip muffins are the perfect combination of everything you love about chocolate cake and bakery-style muffins all rolled into one!

This simple recipe yields muffins that are so soft, fluffy, moist and fudgy in texture with a perfect tall dome muffin top and tons of chocolate flavor! They’re overflowing with decadent, melty chocolate chunks and bursting with rich cocoa powder, inviting coffee powder, warming cinnamon and flavorful vanilla! These chocolatey beauties are ultra-comforting and the perfect anytime treat!

Plus, these chocolate chunk muffins are made with basic kitchen ingredients, so easy to prepare – there’s no mixer required – and they freeze beautifully! They are the perfect handheld treat to have on hand whenever your chocolate craving strikes!

Why you’ll love these chocolatey muffins

Aside from being everything you need in your life, this simple chocolate muffins recipe is:

  • Extra chocolatey – These chocolate filled muffins feature double the chocolate, which means double the yum!
  • The best texture – Super soft, moist and tender!
  • Irresistible flavor – Rich, but not overly sweet with fudgy pockets of chocolate!
  • Easy – Just two mixing bowls and no mixer required!
  • Fast – These fudgy chocolate muffins can go from mixing bowl to muffin tins and then the oven in mere minutes!
  • Anytime muffinsYogurt chocolate muffins are the perfect anytime treat. Enjoy them for breakfast, brunch, snack-time, dessert, and every single nibble in between!

Overhead photo of all the ingredients in chocolate muffin recipe.

What is a chocolate muffin?

Chocolate muffins are a single-serving quick bread made with a batter containing flour, egg, milk, cocoa powder, chocolate chunks (or chips) and a chemical leavening agent, such as baking soda, baking powder or both. Chocolate muffins are slightly sweet and savory in taste with a slightly fudge-like center. These muffins can also include a variety of tasty mix-ins, such as orange zest, nuts, or raspberries, to name a few. Chocolate muffins with both cocoa powder and chocolate baking chips are known as double chocolate chip muffins.

If you’re a lover of rich chocolate, try these delicious, extra chocolatey recipes next:Chocolate Dipping SauceLava Cake in a MugChocolate TiramisuSkillet Chocolate CakeChocolate Coffee Cake, and Martini Chocolate Bar.

What’s the difference between a chocolate muffins and cupcakes?

Chocolate muffins and chocolate cupcakes are very similar – they’re both made of a batter containing flour, egg and chemical leavening agents; however, there are slight variations between the two that make them very different!

  • Flour: Chocolate muffins can be made with a variety of flours, from all purpose to pastry flour, while chocolate cupcakes are typically made exclusively with cake flour.
  • Ingredient Ratio:
    • Flour: There is typically more flour in a muffin recipe than a cupcake recipe – this gives cupcakes a denser texture.
    • Milk: Cupcakes are generally made with very little to no milk, while muffins have a relatively large proportion of dairy, such as buttermilk, milk, yogurt or sour cream.
    • Sugar: Sugars are one of the main ingredients in cupcakes, muffins on the other hand, have significantly less sugar.
  • Mixing: Cupcakes are made by creaming together butter a sugar. Muffins, of the other hand, are made by whisking and folding ingredients together.
  • Batter: The slight differences in ingredient proportions and the mixing methods (both listed above) cause cupcake and muffin batter to be extremely different. Muffin batter is thick and and slightly lumpy, while cupcake batter is thin and smooth.
  •  Taste: Due to the difference in sugar ratios, cupcakes are very sweet in taste, while muffins are a mix of sweet and savory
  • Texture: While cocoa cupcakes are light and airy with a fine crumb, chocolate chocolate muffins are much heavier with a coarser crumb structure.
  • Baking: Cocoa powder muffins are typically baked at a higher temperature to facilitate lifting and crusting of the top. However, cupcakes are typically baked at a lower temperature.
  • Meal: It’s socially acceptable to enjoy a double chocolate chip muffin for any meal or snack of the day, while cupcakes are classified as a dessert.

Overhead photo of a chocolate muffin batter topped with chocolate chunks in a large mixing bowl.

Ingredients for chocolate muffins recipe

While these double chocolate chip muffins are made from scratch, they only require a few pantry staples along with a few simple, easy-to-find ingredients!

  • Flour: All-purpose flour is the foundation of this muffin recipe. Flour helps the batter remain sturdy and thick
  • Cocoa Powder: Cocoa powder adds a depth of chocolate flavor that can’t be beat! Make sure you use natural unsweetened cocoa powder.
    • Substitution: For a richer chocolate muffin, use a combination of unsweet and dutch process cocoa.
  • Baking Soda: This chemical leavening agent provides lift and helps these quick chocolate muffins rise.
  • Salt: A touch of coarse kosher salt enhances all the flavors!
  • Cinnamon: Ground cinnamon adds a touch of warm, inviting flavor:
  • Coffee: Instant coffee or espresso powder is a secret ingredient that takes these muffins to the next level! It perfectly complements the chocolate in these muffins, so don’t skip it! You can find instant powder in the coffee aisle of most major grocery stores.
  • Butter: Unsalted butter lends moisture and fat which creates a tender muffin. Make sure you use room temperature, and not melted butter.
  • Sugar: Granulated sugar adds a touch of sweetness while also keeping the muffins light.
  • Milk: Buttermilk provides even more moisture and helps lighten up the muffins crumb.
  • Eggs: Two large eggs give the chocolate chocolate chip muffins structure and moisture while binding everything together.
  • Vanilla: Pure vanilla extract adds even more flavor!
  • Yogurt: Greek yogurt helps keep the muffins ultra-moist, soft and tender. You can substitute full fat sour cream if you prefer.
  • Chocolate: I really love using a bar of chocolate and roughly chopping it to create generous chunks; however, you can use chocolate chips if you would like! Both semi-sweet and dark chocolate work great in these homemade muffins!

Muffin variations

Want to make some changes to these chocolate yogurt muffins? Go for it! Get creative in the kitchen and create chocolate muffins from scratch with ingredients you and your family love. Below are a few ideas to get you started.

  • Gluten-free: You can substitute gluten-free flour if you would like, just make sure you look for brands that can be substituted in a 1:1 ratio for regular flour.
  • Nuts: Love the combination of chocolate and nuts? Substitute some of the chocolate chunks for your favorite variety of nuts! For the best flavor, I recommend toasting your nuts before adding them to the muffins batter.
  • Chocolate: Create the ultimate double chocolate muffins using a combination of different types of chocolate chips or chocolate bars. For example, use a mix of white and dark chocolate chips or semi-sweet and dark chocolates.
  • Peanut Butter: Chocolate and peanut butter is a match made in heaven! Swap out the chocolate chips for peanut butter chips!
  • Extract: Did you just run out of vanilla extract? Now’s the perfect time to play around with these muffins! Try using almond extract and folding some slivered almonds into the batter!
  • Orange: Chocolate and orange is a classic combination! Zest one or two oranges and add it to the batter when you add the yogurt!
  • Jumbo Muffins: Do you think bigger is better? Yeah, me too! Turn these standard muffins into a giant chocolate muffin recipe! Follow the recipe instructions below, baking for 5 minutes at 425°F Reduce oven to 350°F and bake for 25-28 minutes or until a toothpick comes out clean.

Overhead photo of raw chocolate muffins recipe, before baking.

How to make double chocolate muffins recipe

This easy chocolate muffin recipe is fool-proof to prepare! The muffin batter comes together in 10 minutes, so these bakery-style beauties are perfect whenever your chocolate craving strikes!

Tip: Make sure your eggs and milk are at room temperature. Room temperature ingredients bond together more easily than cold ingredients, resulting in an evenly textured and smooth batter.

(Don’t forget to scroll down for the detailed measurements in the complete printable recipe at the bottom of the page.)

  1. Melt the butter: Place the butter in a medium heat-proof bowl. Microwave until just melted. Set aside to cool.
  2. Dry ingredients: In a large bowl, whisk together the dry ingredients.
  3. Wet ingredients: Whisk the butter until creamy and smooth. Add the wet ingredients and whisk until smooth. Whisk in the yogurt.
  4. Add wet to dry: Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients. Use a rubber spatula to gently fold until everything is just combined.
  5. Add the chocolate: Add the chocolate chunks to the batter. Fold to combine – the batter should be thick.
  6. Fill muffin tins: Divide the batter among the muffin pan, filling each all the way to the top. Optional: Sprinkle chocolate chunks or chips on top of the batter. Use your fingers to very gently press the chips into the batter.
  7. Bake: Bake the muffins for 5 minutes at 425°F. Keeping the oven door closed, reduce the oven temperature to 350°F. Bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean – a few fudgy crumbs is fine. (Precise baking time will depend upon the strength and brand of oven.)
  8. Cool: Transfer the muffins to a wire rack and allow to cool for 5 minutes in the pan. Remove muffins from tins and transfer to the wire rack to cool completely.
  9. Serve: Serve double chocolate muffin recipe straight from the oven, slather them with soft butter, or sprinkle them with powdered sugar. Enjoy!

Step-by-step: Making chocolate muffins at home

(Please scroll down for the full, printable recipe card.)

Step by step photo collage showing how to make double chocolate chip muffins at home.

FAQs: chocolate chocolate chip muffins

Before you bust out your mixing bowls and crank up your oven, read the easy tips and tricks below to ensure your chocolate muffins turn out perfect every single time!

How do you make tall, domed muffin tops?

There are a few essential steps to creating that beautiful sky-high dome on your chocolate yogurt muffins!

  • Fill muffin tins to the top: In order for your chocolate muffins to have a beautiful, tall, domed top you must properly fill the muffin tins. Make sure you fill them almost all the way to the top – obviously don’t overfill them – but fill them all the way up. This recipe relies on an initial burst of high heat and if you under-fill them the muffins won’t bake up tall! Tip: Use an ice cream scoop or cookie dough scoop to equally measure and divide the batter in between each muffin tin!
  • Initial blast of heat: The secret to perfectly domed muffin tops is to blast the muffin batter with high heat for the first 5 minutes before reducing the oven temperature to finish baking. The initial high heat triggers steam in the muffins to rapidly release, which lifts the muffins quickly and creates high domed muffins.

Why are is my chocolate muffin dry?

Nothing is sadder than a dry, dense muffin! Follow the simple tricks below to ensure this homemade chocolate muffin recipe always turn out fudgy and moist!

  • Improperly measuring flour: This may seem obvious, but properly measuring your flour is key to moist muffins! If you add too much flour, they muffins will come out too dense and dry. To properly measure flour, use a large spoon to lightly ladle the flour into your measuring cup. Next, use the flat, straight edge of a butter knife (or similar object) to level off the top of the flour. Never pack the flour into your measuring cup!
  • Over-mixing: Do not over mix the batter when combining the wet and dry ingredients! Mixing muffin batter causes gluten to develop. By over-mix you are over-developing the gluten which will cause your better to be dense and in turn your chocolate muffin will be tough and dry! However, you want there to be just enough gluten, so the muffins are tender and moist. When mixing, make sure you gently fold the wet ingredients into the dry ingredients until they are just combined – the batter should be lumpy and not smooth!
  • Using the wrong milk: The milk in the batter helps lighten the muffins crumb and keeps the muffins moist. Using skim, 1% or 2 % milk will cause your muffins to be dry. For the moistest texture, use buttermilk, but at the very least, make sure you are using whole milk! Tip: You can easily make your own buttermilk by combining ½ cup of whole milk with 1 tablespoon of white vinegar or fresh lemon juice and let sit on the counter for 20 minutes before using.
  • Over baking: Both underbaking and over-baking will have dire results for your chocolate muffin. Underbaking will cause your double chocolate muffin recipe to be uncooked at the center. However, over-baking will transform perfectly moist and fluffy muffins into a dry hockey puck. Every oven is different, so make sure you use a toothpick to test the muffins for doneness. Bake your chocolate muffins until a toothpick inserted into the middle of the muffin comes out clean – a few fudgy crumbs on the toothpick are fine!
  • Leaving muffins too long in the pan to cool: As cacao muffins sit in the hot muffin tins the residual heat releases steam, which helps the muffin crumb absorb some moisture. However, that residual heat will also continue to cook your muffins! If you leave the muffins in the hot baking tray longer than a few minutes you will end up with dry muffins! Always make sure you take the muffins out of the baking tins after 5 minutes and allow them to cool completely on a wire rack!

Tips for the best double chocolate muffin

Below are a few easy tips to creating bakery-style chocolate yogurt muffins at home!

  • Sift your cocoa powder: Cocoa powder is especially lumpy and clumpy. When measuring, use a fork to fluff the cocoa powder before adding it to your measuring cup. Then, make sure you sift the cocoa powder before adding it to the remaining ingredients. If you don’t sift the cocoa powder you will end up with dry, dense spots in this double chocolate muffins recipe.
  • Use the muffin method: The muffin method for mixing batter helps to create a better muffin! Make sure you mix the dry ingredients in one bowl and the wet in another. Then, mix the two together until just combined.
  • Do not over mix: I went into detail on this above – remember not to over mix the batter. Mix the dry and wet ingredients until they are just combined – the batter should be a bit lumpy!
  • Line or grease the muffin tins: To ensure your muffins easily release in one beautiful piece, be sure you use a muffin liner or grease the cups before adding the batter.
  • Fill the muffin tins all the way up: In order to have a domed muffin top, you must fill the muffin tins all the way up!
  • Start with a blast of heat: To help the chocolate muffins rise quickly and develop the perfect tall, domed top – bake the muffins for 5 minutes at a heat of 425°F. Then, reduce the oven temperature to 350°F and continue to bake for 15-17 minutes. The initial blast of heat lifts the muffins quickly, so do not skip this step!

Overhead close-up photo a chocolate chocolate chip muffin.

Serving double chocolate chip muffins

Need some new and exciting ways to serve your muffins? From slathering them with Nutella to serving them with breakfast wraps, there are plenty of delicious ways to jazz up your chocolate muffins or turn them into a full-blown brunch!

How to serve fudgy muffins?

These double chocolate muffins are incredibly versatile! They’re perfect as a grab-and-go breakfast treat and part of a brunch spread, or they make a wonderful afternoon snacking and easy sweet dessert!

Chocolate chip muffins are at their best when you serve them freshly baked and warm straight from the oven! However, they are also delicious at room temperature or slightly toasted in the oven!

You can enjoy these rich and slightly fudgy muffins plain or try sprinkling on some confectioner’s sugar. Or slice them in half and smear them with soft butter, cream cheese or peanut butter! If you are serving chocolate muffins for dessert, try slathering them with cookie butter a hazelnut spread, such as Nutella! No matter how you serve these chocolate muffins, I guarantee they will quickly become a family favorite!

What to serve with chocolate chunk muffins?

Fudgy chocolate muffins are hearty and filling enough to serve as a stand-alone breakfast; however, you can also serve them as part of a breakfast or brunch spread! See below for some of my family’s favorite things to eat with muffins!

  • Fruit: Keep things light by serving this double chocolate muffin recipe with your favorite seasonal fresh fruit. We love the combination of chocolate muffins with fresh macerated strawberries, cherries, oranges, or blackberries.
  • Muffins: Make it a celebration of breakfast breads and serve more muffins on the side, like these Lemon Muffins with Glaze, Muffins made from Leftover StuffingBanana and Nut Muffins, or a donut muffin!
  • Yogurt: Need a healthy idea? Whip greek yogurt and drizzle it with your favorite fruit butter, fruit puree, or jam.
  • Smoothie: Nutrient-rich smoothies and smoothie bowls are a great light pairing option for muffins!
  • Nuts: A bag of heart-healthy nuts are the perfect way to keep your muffin breakfast grab-and-go!
  • Granola: Crunchy granola offers a delicious textural contrast to sky high muffins!
  • Breakfast Cookies: Because breakfast cookies and muffins are the perfect way to start your day!
  • Overnight Oats: Creamy overnight oats are perfect if you are looking for a hearty, yet healthy breakfast option!
  • EggsAdd some protein to your breakfast by making your favorite style of eggs!
  • Breakfast Meats: Do you have a meat eater in your family? Serve your muffins with a side of ham, sausage, Canadian bacon or crispy candy bacon!
  • Breakfast Sandwich: Make-ahead breakfast wraps and egg sandwiches are always a delicious family favorite!

Overhead photo showing the fudgy inside of this double chocolate muffins recipe.

Storing homemade chocolate muffins

How long will chocolate muffin with chocolate chips keep?

You do not need to store leftover double chocolate muffins in the refrigerator. You can store the muffins at room temperature for 3-4 days. Alternatively, muffins can be refrigerated for up to 10 days, or frozen to extend their shelf life.

To store muffins: Before storing, make sure you allow the muffins to cool completely on a wire rack. Transfer the muffins to an airtight container lined with a sheet of paper towel. Arrange the cooled muffins in a single layer and cover the top with another sheet of paper towel before sealing the container with a tight-fitting lid. Pro-tip: The paper towels will absorb the excess moisture from the muffins and allow them to stay fresher for longer.

Can I freeze a chocolate chip muffin?

This double chocolate muffin recipe freezes beautifully, making them the perfect treat to have on hand for rainy days or easy breakfasts on the go!

To freeze muffins: Allow the muffins to cool completely on a wire rack before wrapping them individually in plastic wrap. Transfer the wrapped muffins to a freezer-safe resealable bag and store in the freezer for up to 2 months.

When ready to eat: Thaw muffins at room temperature on the counter. For the best fudgy texture, I recommend reheating the muffins (see below for details)!

Reheating dark chocolate muffins

These chocolate chunk muffins are at their fudgy best when reheated!

  • Oven (recommended method): Preheat your oven or toaster oven to 350°F. Reheat muffins until warm throughout or slightly toasted, about 5 minutes.
  • Microwave (quick method): Alternatively, you can reheat muffins in the microwave (one at a time). Microwave at 50% power until slightly warm throughout, about 45 seconds to 1 minute and 30 seconds depending on the strength of your microwave. I recommend microwaving the muffins in 30 second intervals, this way you can avoid over-microwaving the muffins which will cause them to become hard and unappetizing!

Extreme close-up photo of a the inside of a fudgy chocolate muffin.

If you needed an excuse to eat chocolate for breakfast, look no further than these fudgy chocolate chunk muffins!


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More recipes for muffins with chocolate!

There’s nothing better than a fresh batch of homemade muffins. Here’s a few of family favorites for you to try next:

Easy chocolate muffins recipe👇

Overhead photo of chocolate muffins in a muffin baking tin.

Chocolate Muffins Recipe

5 from 2 votes
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 standard muffins
Learn how to make incredibly moist, rich and fudgy DOUBLE CHOCOLATE MUFFINS just like your favorite bakery with BASIC INGREDIENTS and 15 MINUTES OF PREP. Featuring giant pools of melty chocolate chips, plenty of rich cocoa powder, and Greek yogurt of moisture, this easy chocolate muffin recipe yields tender, sky high chocolate chip muffins with tons of irresistible chocolatey flavor in every single bite.
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.


  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Muffin Baking Pan


  • 1 ¾ Cups All-Purpose Flour – spooned & leveled (SEE NOTES)
  • 2/3 Cup Unsweetened Cocoa Powder - sifted (SEE NOTES)
  • 1 ½ tsp Baking Soda
  • 1 tsp Instant Coffee or Espresso Powder
  • ½ tsp EACH: Kosher Salt & Ground Cinnamon
  • ½ Cup Unsalted Butter – softened to room temperature (1 stick)
  • 1 ¼ Cup Granulated Sugar
  • ¼ Cup Buttermilk (SEE NOTES for how to make your own)
  • 2 large Eggs – at room temperature & lightly beaten
  • 1 tsp Vanilla Extract
  • 1 Cup Full-Fat Greek Yogurt – at room temperature
  • 1 heaping Cup Semi-Sweet or Dark Chocolate Chunks or Chips (200 grams) – plus more for topping muffins, optional


  • Preheat oven to 425 degrees F. Line 12 muffin tins with paper liners.
  • Melt the butter: Place the butter in a medium heat-proof bowl. Microwave on high in 20 second intervals, whisking or stirring in between, until just melted. Set aside to cool.
  • Mix dry ingredients: In a large bowl, combine the flour, cocoa powder, baking soda, coffee powder, salt and cinnamon. Whisk well. Set aside
  • Mix wet ingredients: Whisk the melted and cooled butter until creamy and smooth. Add the sugar, buttermilk, eggs and vanilla. Whisk until smooth and combined. Add the yogurt and whisk until just combined.
  • Add wet to dry: Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients. Use a rubber spatula to gently fold until everything is just combined.
  • Add the chocolate: Add the chocolate chunks to the batter. Fold to combine – make sure there are no flour spots at the bottom of the bowl. The batter should be thick.
  • Fill muffin tins: Divide the batter among the prepared muffin tins, filling each all the way to the top. Use a rubber spatula to very gently smooth the top of the batter in the tins. OPTIONAL: Sprinkle chocolate chunks or chips on top of the batter. Use your fingers to very gently press the chips into the batter.
  • Bake: Bake the muffins for 5 minutes at 425 degrees F. Keeping the oven door closed, reduce the oven temperature to 350 F. Bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean – a few fudgy crumbs is fine.
  • Cool: Transfer the muffins to a wire rack and allow to cool for 5 minutes in the pan. Remove muffins from tins and transfer to the wire rack to cool completely.
  • Serve: Serve the muffins plain, slather them with butter or sprinkle them with powdered sugar. Enjoy!


  1. Flour: Make sure you properly measure and level all your ingredients, especially the flour! To do so, use a spoon to scoop the flour into a measuring cup. Do not pack the flour down. Use the flat edge of a knife to gently and evenly level the flour.
  2. Cocoa Powder: Make sure you use natural unsweetened cocoa powder! 
  3. Sift your cocoa powder: Cocoa powder is especially lumpy and clumpy. When measuring, use a fork to fluff the cocoa powder before adding it to your measuring cup and use the leveling method mentioned above in note #1. After measuring, make sure you sift the cocoa powder before adding it to the remaining ingredients. If you don’t sift the cocoa powder you will end up with dry, dense spots in your muffins!
  4. To make your own buttermilk: Mix ½ cup of whole milk with 1 tablespoon of white vinegar or fresh lemon juice. Let the mixture sit on the counter at room temperature for 20-30 minutes before using.
  5. Storage: Cover and store leftover muffins in an airtight container at room temperature for 3-4 days. Muffins can also be stored in the refrigerator for 10 days, or frozen for up to 3 months. Reheat room temperature muffins in an oven preheated to 350 degrees F for 4-6 minutes, or until warm through. 
Nutritional information is an approximation based upon 12 muffins.  Exact information will depend upon the brands of ingredients and precise measurements used.


Calories: 241kcal    Carbohydrates: 36g    Protein: 5g    Fat: 9g    Saturated Fat: 5g    Trans Fat: 1g    Cholesterol: 53mg    Sodium: 162mg    Potassium: 69mg    Fiber: 1g    Sugar: 22g    Vitamin A: 290IU    Vitamin C: 1mg    Calcium: 34mg    Iron: 1mg

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