Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
Double chocolate muffins hit the spot when it comes to satisfying your chocolate cravings. These muffins are everything a chocolate lover could want: rich, moist, and bursting with deep, indulgent flavour. Whether you’re enjoying them as a breakfast treat, an afternoon pick-me-up, or a dessert, they never disappoint.
Other popular muffins:
- Orange and White Chocolate
- Banana
- Raspberry and White Chocolate
- Peaches and Cream
- Banana Date
- Fluffy Blueberry Lemon
Why Muffins with Double Chocolate?
The magic of Double Chocolate Muffins lies in their layers of chocolatey goodness. The batter is infused with cocoa powder, providing a rich base, while chocolate chips or chunks of chocolate (of any persuasion – white, milk or dark) melt into gooey pockets of pure bliss as they bake. This combination gives the muffins a perfect balance of flavour and texture – moist and tender on the inside with a slight crispness on top.
Tips for Chocolate Muffin Success
Achieving bakery-style Double Chocolate Muffins at home is easier than you think, especially with these tips:
- Quality Ingredients Matter: While you can use any brand and quality of chocolate, using high-quality cocoa powder and chocolate will provide the best results. They’ll enhance the richness and depth of flavour.
- Mix Smartly: Overmixing the batter can make the muffins dense. Do not use an electric mixer. Fold or stir gently and only until the ingredients are just combined – for a light, fluffy texture.
- Baking Temperature: Start by baking at a higher temperature, then reduce to around 160C. This helps the muffins rise quickly, creating those beautifully domed tops.
- Add a Topping: Sprinkle some extra chocolate chips or coarse sugar on top of the muffins before baking for a bakery-style finish and added crunch.
A Treat for Any Occasion
Whether you’re baking for a special event, a cosy weekend, or simply because you need a chocolate fix, Double Chocolate Muffins are a crowd-pleaser. Their rich, fudgy flavour and inviting aroma make them a favourite among kids and adults alike.
Double Chocolate Muffins are delightful on their own, but they’re even better with a sidekick. Pair them with a cup of coffee or tea, a glass of cold milk, or even a scoop of vanilla ice cream for a more indulgent experience.
Feedback and More
Did you try the Double Chocolate Muffins recipe? I’d really love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked these treats, check out some of my tips and other tasty recipes for muffins and vegetarian snacks. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Double Chocolate Muffins
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 ½ cups flour - plain, all purpose
- ¾ cup caster sugar
- ⅓ cup cocoa powder - unsweetened
- 1 tsp baking powder
- ½ tsp bicarb soda - baking soda
- ¼ tsp salt
- 2 large eggs - at room temperature
- 1 tsp vanilla extract
- 60 ml vegetable oil - mild flavoured
- 1 cup Greek yoghurt
- 60 ml hot water
- 1 cup chocolate chips - or chopped cooking chocolate (white, milk or dark)
Instructions
- Preheat the oven to 200°C | 180°C fan forced and line a large 12-hole muffin tin with cases (or spray with oil).
- Sift the flour, sugar, cocoa, baking powder, bicarb and salt into a medium bowl.
- Using a wooden spoon stir in the eggs, vanilla and oil until just combined. The mix will still be dry. Fold in the yoghurt until just incorporated – it is ok if there are slight streaks of yoghurt still visible.
- Fold in the hot water and then add the chocolate.
- Divide the batter evenly into the prepared tin and bake for approximately 15 minutes. They should be cooked through and bounce back when pressed lightly on top. Transfer to a cooling rack to cool completely.For an extra decadent touch, try topping with my Chocolate Buttercream Frosting.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
