These light and moist double chocolate muffins are the ultimate treat for anyone who loves chocolate. With a rich, chocolatey base and gooey chocolate chips in every bite, these muffins are not only indulgent but also incredibly soft and fluffy. The combination of cocoa powder and chocolate chips creates a deep, satisfying flavor, while the use of oil (or butter) ensures the muffins stay tender and fresh for days. Whether you’re enjoying them warm out of the oven or as a sweet snack later in the day, these muffins are perfect for satisfying your chocolate cravings.
Why You’ll Love This Recipe: You’ll adore these chocolate muffins because they’re incredibly easy to make and result in bakery-quality treats with minimal effort. The use of oil or butter adds a richness that keeps the muffins soft and moist, while the chocolate chips add an extra layer of indulgence. What makes this recipe stand out is the simple yet effective trick of resting the batter in the fridge, which helps create beautifully domed muffins with a tender crumb. These muffins are versatile too—you can enjoy them as a snack, a dessert, or even as a quick breakfast. Plus, they stay deliciously fresh for days, making them a great option for make-ahead baking.
Perfect Occasion: These chocolate muffins are perfect for any occasion. Whether you’re making them for a weekend treat, a bake sale, or a quick breakfast, they’re always a hit. They’re great for sharing with friends and family, or packing in lunchboxes for an on-the-go snack. Their rich, chocolatey flavor makes them a crowd-pleaser at parties and gatherings, and they pair wonderfully with a cup of coffee or tea. Since the recipe is so straightforward, these muffins are also a great option when you want to whip up something homemade without spending hours in the kitchen.
Decoration Tips: To elevate these muffins, consider adding a few decorative touches. After spooning the batter into the muffin liners, sprinkle extra chocolate chips on top to give the muffins a more indulgent look. You can also dust the tops with a little powdered sugar once they’ve cooled for a classic finish. If you want to make them even more decadent, drizzle some melted chocolate over the tops before serving. For a fun twist, you could sprinkle some coarse sea salt or crushed nuts on top of the chocolate chips for added texture and flavor contrast. No matter how you choose to decorate them, these muffins will look as delicious as they taste.
Ingredients (Makes 10 regular muffins or 6 large muffins):
- 110 grams of all-purpose flour
- 40 grams of unsweetened cocoa powder
- 100 grams of granulated sugar
- 1 pinch of salt
- 5 grams of baking powder
- 2 large eggs
- 120 grams of heavy cream (30% fat) or buttermilk
- 1 tablespoon of vanilla extract
- 100 grams of oil (or 80 grams if using butter, melted)
- 100 grams of chocolate chips (plus extra for topping)
Instructions:
- Preheat the oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder. Set aside.
- Mix the wet ingredients: In a separate bowl, combine the eggs, cream (or buttermilk), vanilla extract, and oil (or melted butter). Whisk until smooth and well combined.
- Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. Once the batter is smooth, fold in the chocolate chips.
- Chill the batter: Cover the bowl and let the muffin batter rest in the fridge for at least 30 minutes. This step helps the muffins rise evenly and develop a domed top. You can leave the batter in the fridge for longer if needed.
- Fill the muffin tins: After resting, spoon the batter into the prepared muffin tin, filling each liner about ¾ full. Sprinkle a few extra chocolate chips on top of each muffin for added indulgence.
- Bake the muffins: Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Enjoy your light and moist double chocolate muffins!