Double Chocolate Muffins

Packed with a double dose of chocolate and impossibly soft and rich, these double chocolate muffins are better than any bakery and so easy to make at home!

There’s nothing quite like starting your day with a double whammy of chocolate! These muffins get the job done right.

I’m talking rich, fudgy, straight-up IMPOSSIBLY moist muffins with so much chocolate in every bite and the dream sidekick to that morning cup of coffee, people.

Don’t even try to tell me you don’t want to live in that bowl of batter down there.

You definitely don’t need to be an experienced baker to pull off these muffins! The batter is super quick to pull together and there’s no messing around with creaming butter or stand mixers either.

Really only about 30-ish minutes stand between you and this muffin heaven.

These Muffins feature…

• A soft and fudgy texture
• Double the amount of chocolate
• An easy batter that comes together in minutes

Making the Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Vegetable oil
• Brown sugar
• Eggs
• Greek yogurt
• Banana
• Buttermilk
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Instant espresso powder
• Baking soda
• Kosher salt
• Semisweet chocolate chips

Tips for Perfect Muffins

1. Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Add instant espresso powder – a small amount of espresso powder intensifies the chocolate flavor.
3. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
4. Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
5. Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Use another kind of chocolate – replace the semisweet with milk, dark, or white chocolate.
• Add fruit – fold 3/4 cup diced strawberries or raspberries into the batter.
• Top muffins with a glaze – drizzle cooled muffins with a powdered sugar glaze.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend microwaving muffins 15-20 seconds before serving so the chocolate is melted and gooey.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.

Biting into one of these chocolatey muffins is a breakfast experience that EVERYONE needs! The texture is so soft and every bite is studded with gooey chocolate chips.

Trust me, breakfast doesn’t get any better than this!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Try these other muffin favorites next!

• Cranberry Oatmeal Muffins
• Pecan Snickerdoodle Muffins
• Coffee Cake Muffins

This post was updated with new recipe adjustments and photos on 7/10/25.