These Double Chocolate Chunk Muffins are a chocolate lover’s dream — soft, moist and packed with semi-sweet chocolate in every bite. A blend of cocoa powder, Greek yogurt and good quality chocolate gives these muffins a deep chocolate flavor and a tender, bakery-style crumb.
Without the need for an electric mixer this recipe is so simple to make even for the most unseasoned baker! Satisfy a late-night chocolate craving, a sweet afternoon treat or grab and go on busy days when you want something homemade.
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I feel good about making these muffins, knowing exactly what is in them, no mystery ingredients, just simple, good stuff. If you like great on-the-go snacks and treats, you need to try our Strawberry Rhubarb Muffins, or Cranberry Sauce Muffins.
Why You Will Love This Recipe
- Deep Chocolate Flavor: A mix of unsweetened cocoa and chocolate chunks makes these rich and decadent.
- Moist Muffin Texture: The combo of Greek yogurt, vegetable oil and whole milk keeps them soft and never dry.
- Simple Recipe: Just separate dry and wet ingredients, no electric mixer needed.
- Freezer-Friendly: These store well in a freezer bag and reheat perfectly.
Ingredients
These double chocolate chunk muffins only need a handful of basic ingredients, most of which are already kitchen staples.
See the recipe card below for the exact quantities of each ingredient.
- Unsweetened Cocoa Powder: Adds intense chocolate flavor.
- Greek Yogurt: Adds moisture and a slight tang.
- Vegetable Oil: Keeps the crumb tender without weighing it down.
- Eggs: Add structure and moisture.
- Semi-Sweet Chocolate Chips/Chunks: Any chocolate type works well for your preference of added sweetness. Placing extra on top gives that bakery-style look.
For this chocolate muffin recipe, you'll want to grab yourself a muffin pan, muffin liners, measuring cups and spoons, whisk and mixing bowls.
Variations
- Sour Cream: Keeps the muffins just as moist and adds a lightly tangy vibe.
- Mix Up the Chips: Use white chocolate chips, milk chocolate chips or dark chocolate chunks. I often use up any leftover easter or Halloween chocolate so it doesn’t go to waste!
- Add-Ins: Fold in chopped nuts, dried cherries, M&Ms or sprinkle the tops with sea salt once baked!
- Whole Wheat Flour: Swap up to half of the purpose flour for a heartier version.
How to Make Double Chocolate Muffin
This recipe comes together quickly using one large mixing bowl for wet ingredients and a separate bowl for dry.
Preheat oven to 375F and prepare muffin trays with liners (spray with non-stick spray if desired).
Whisk flour, granulated sugar, cocoa powder, baking powder, salt and baking soda in a medium bowl.
In a large bowl whisk together the eggs, Greek yogurt, vegetable oil, milk and vanilla until well blended.
Add dry ingredients to the wet ingredients and stir just until combined.
Mix in 1 ½ cups of the chocolate chips, leaving ½ cup for sprinkling the tops of the muffins.
Evenly fill 18 muffin cavities (a little more than 3 tbsp) then sprinkle with a few more of the chocolate chips.
Bake for about 18 minutes or until a toothpick inserted into the center has a few moist crumbs.
Place the trays on cooling racks for 5-10 minutes then transfer muffins to cool completely.
Hint: Use room temperature ingredients, they combine more smoothly for a consistent batter.
Recipe Tips
- Don’t Overmix: Gently stir to combine, scrape the sides of the bowl and stop once no dry streaks remain.
- Fill Muffin Cups Evenly: Use a scoop when filling your muffin tray for equal sizes and best results.
- Top with Extra Chips: Add extra chocolate chunks to the tops of the muffins before baking for that bakery-style muffin look.
- Cool on a Wire Rack: After baking, let the muffins sit in the pan for about 10 minutes, then allow them to cool on a wire to avoid soggy bottoms.
Having muffins in the fridge is a great go-to snack, we also love making our Lemon Cranberry Muffin.
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Storage Instructions
- Countertop: Store at room temperature for 2-3 days.
- Fridge: Once cooled, store in an airtight container for up to a week.
- Freezer: Freeze up to 3 months wrapped in plastic wrap and stored in a freezer bag.
- Reheating: Thaw in the fridge overnight if frozen, then enjoy at room temperature or microwave 15-20 seconds.
Serving Suggestions
- Brunch Items: Bacon and Spinach Quiche, Banana French Toast Casserole, Blueberry Pancakes or Gluten Free Waffles.
- Other Chocolate Treats: Chocolate Chip Cookie Brownie Bars, Banana Chocolate Chip Cookies and Cake Brownies from Brownie Mix.
Double Chocolate Chunk Muffins Recipe FAQs
You can, but it’s better to mix by hand using a wooden spoon to avoid overmixing and dry muffins.
Absolutely. Cool completely, wrap tightly, and freeze for a quick chocolate fix later.
Use the right amount of moisture (like Greek yogurt and vegetable oil) and don’t overbake.
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Double Chocolate Chunk Muffins
Equipment
- 12 Cup Muffin Tin
- Paper Liners
- Measuring Cups and Spoons
- Whisk
- Mixing Bowls
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ⅔ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ¾ cup whole milk
- ¾ cup Greek yogurt
- ½ cup vegetable oil
- 2 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 375F and prepare muffin trays with liners (spray with non-stick spray if desired).
- Whisk flour, granulated sugar, cocoa powder, baking powder, salt and baking soda in a medium bowl.
- In a large bowl whisk together the eggs, Greek yogurt, vegetable oil, milk and vanilla until well blended.
- Add dry ingredients to the wet ingredients and stir just until combined.
- Mix in 1 ½ cups of the chocolate chips, leaving ½ cup for sprinkling the tops of the muffins.
- Evenly fill 18 muffin cavities (a little more than 3 tbsp) then sprinkle with a few more of the chocolate chips.
- Bake for about 18 minutes or until a toothpick inserted into the center has a few moist crumbs.
- Place the trays on cooling racks for 5-10 minutes then transfer muffins to cool completely.
Notes
- Use room temperature ingredients, they combine more smoothly for a consistent batter.
- Gently stir to combine, scrape the sides of the bowl and stop once no dry streaks remain.
- Use a scoop when filling your muffin tray for equal sizes and best results.
- Add extra chocolate chunks to the tops of the muffins before baking for that bakery-style muffin look.
- After baking, let the muffins sit in the pan for about 10 minutes, then allow them to cool on a wire to avoid soggy bottoms.
Nutrition
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Therese says
I can't wait to try these! I love chocolate, so double chocolate sounds amazing!!
Eva Filer says
I hope you enjoy them, they are a family favorite over here!!
Madhu says
Double chocolate is perfection.
Eva Filer says
We agree! Enjoy it!
Joanne says
These muffins look amazing.
Eva Filer says
We love them over here! Thank you.
Eva Filer says
We LOVE making these all the time. We often have a lot of leftover chocolate from birthdays and holidays and just chop those up and use whatever we have.