DOUBLE CHOCOLATE MUFFINS

Deeply chocolatey, ultra-moist, with tall domes and melty chocolate surprises—these double chocolate muffins are straight-up bakery-level indulgence.

JUMP TO RECIPE

Ingredients For Double Chocolate Muffins

These are the ingredients that make these double chocolate muffins stand out!

• Dutch-process cocoa — Deep flavor, rich color, velvety texture

• Maple syrup — Just 2 tbsp adds a whisper of sweetness and locks in moisture

• Oil over butter — Keeps these cupcakes moist for days, no dry crumb in sight

• Buttermilk — The acid overload activates your baking soda, giving you better lift and texture

• Quality chocolate chips — I’m talking Guittard, Ghirardelli, Trader Joe’s semisweet… they melt into gooey pockets so good, you’ll make goo-goo eyes at your baking pan.

• Flaky sea salt — The finishing touch that pops all that chocolate-y goodness into the stratosphere

• Turbinado sugar — For that bakery-style crunchy top

  
  

Why These Double Chocolate Muffins Are Truly Epic

It’s rare to nail both a moist, tender crumb and majestic, domed tops—but we’re doing it here, and here’s how:

1. Rested Batter = Super Domes! Just like muffins, letting the batter chill at room temp for a full hour gives the leaveners a head start so your batter arrives at the oven already on the rise.

   
   

2. Gentle’s the Game When it's time to scoop, be super smooth. One pass through, then plop—no swirling or re-dipping, so you don’t deflate the fluff

   
   

Double Chocolate Muffins FAQ

GLUTEN-FREE OPTION? Swap in a trusted 1:1 gluten-free flour—expect a slightly denser bite, but still luxe.

NO BUTTERMILK? DIY it by curdling 1 cup of milk minus 1 tbsp, plus 1 tbsp vinegar or lemon juice—let it sit for 10 min, then use in place of buttermilk

CAN I SKIP MAPLE SYRUP? You could, but you’d miss that dewy bounce. If you must, drop in 1–2 tbsp brown sugar to help with moisture.

HOW LONG DO THEY STAY MOIST? In an airtight container at room temp, they stick around for 6 days. Long haul? Pop ’em in the fridge—but really, they’ll disappear fast.

FREEZE-FRIENDLY? Absolutely! Freeze unfrosted after cooling, then finish with garnish when you thaw.

BakerBabe Pro Tips for Double Chocolate Muffins

• Rested batter mastery – That hour wait is your secret superpower for dome-worthy cupcakes. Do not skip.

• Gentle scoop technique – In one motion: scoop, lift, drop. No swirling, no fuss—just lofty domes.

• Salt finish like a pro – Sea salt on top makes every bite feel gourmet.

• Turbinado sugar for texture – The crunchy top gives these double chocolate muffins the same feel as bakery!

  
  

Final Notes

These double chocolate muffins are that decadent, bakery-level treat you deserve—rich, tender, and topped with glossy, melty chocolate and that pop of salt. Grab a friend, grab a fork, and get ready for faces full of joy.

For more muffin recipes, check out my:

Cinnamon Roll Muffins

Best Ever Banana Chocolate Chip Muffins

Low Sugar Apple Muffins

Chocolate Chip Cappuccino Banana Muffins

Vegan Nutella Cruffins

Make sure to tag me @bakerbabe.ca on Instagram if you make these double chocolate chip muffins. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

DOUBLE CHOCOLATE MUFFINS

Serves: 12

Ingredients

• 2 cups all-purpose flour

• 1/2 cup unsweetened dutch process cocoa powder

• 1 cup granulated sugar

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 1 1/2 cups dark chocolate chips

• 2 large eggs, room temp

• 2 tbsp pure maple syrup

• 1/4 cup sour cream or full fat Greek yogurt, room temp

• 2 tsp vanilla extract

• 2/3 cup vegetable oil (or any mild-flavor oil)

• 1 cup buttermilk, room temp

• 1/2 cup mini semisweet chocolate chips, for sprinkling

• Flaky sea salt, for sprinkling

• Turbinado sugar, for topping

TO MAKE

1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and chocolate chips.

   
   

2. In a smaller bowl, whisk together the eggs, maple syrup, sour cream, vanilla, oil, and buttermilk.

   
   

3. Pour the wet ingredients into the dry ingredients and mix just until combined.

   
   

4. Cover the bowl with plastic wrap and let it rest for 1 hour at room temp.

   
   

5. When ready, preheat the oven to 425F. Line a muffin tin with 6 paper liners, placing in every other cup so they are evenly spaced. This method means the muffins are baked in 2 batches (if you only have 1 muffin tin), but it will also lead to taller muffin tops.

   
   

6. Using a large 2 oz scoop (or about 1/4 cup), fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping.

   
   

7. Sprinkle with mini chocolate chips and turbinado sugar, then bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 10-12 minutes.

   
   

8. Let the muffins rest in the pan for about 5 minutes, then carefully transfer to a cooling rack. Sprinkle with flaky sea salt and cool for about 15-20 minutes. Enjoy!