Easy and Rich Double Chocolate Muffins

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Double chocolate muffins with cocoa and chocolate chunks are a decadent way to start the day. I’m not telling you these are healthy chocolate muffins, but they sure kickstart your morning. Rich and lavish, these bittersweet chocolate muffins are made for chocolate lovers.

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These double chocolate muffins caught my eye when they became a hit with the athletes at the Olympics. And here I thought they ate healthy!

This moist chocolate muffins recipe became a hit on TikTok, courtesy of a Norwegian swimmer.

And though no one has the actual recipe, except perhaps the company in France, it’s pretty easy to find good chocolate muffins recipes all over.

I do love muffins and since I am easily prone or might claim my own muffin top, I don’t often make them.

These pumpkin brown sugar muffins are one of my faves and I do love a good blueberry muffin and bran muffin, but these chocolate muffins can’t be beat.

So with Manservant still in Texas I figured it was time to treat myself and so treat myself I did.

Why I Love Double Chocolate Muffins

Well, what better way to start the day than with chocolate?

These go perfect with a cup of joe!

It was Zoe, who way back when, always requested the muffins from Costco when she had slumber parties, and the memories of those simple days brought a smile to my face.

I guarantee these are better than Costco’s chocolate muffins and you don’t even have to worry about slicing them in half.

This easy muffin recipe that’s loaded with chocolate just might make gold medal winners out of us all!!

Don’t want them for breakfast? This easy chocolate muffins recipe also makes a great dessert when topped with whipped cream or ice cream.

Ingredients For Double Chocolate Muffins

All-purpose flour

Light brown sugar – I used dark brown sugar

Granulated sugar

Baking powder and baking soda – Baking Powder helps puff things up. It lightens up the batter and causes it to rise. Baking soda and baking powder work together in muffins to balance the flavor and create a fluffy texture as well as aid browning.

Fine Salt

Hot Brewed Coffee – Coffee acts as an acid, along with the brown sugar and interacts with the baking powder and soda.

Unsalted Butter – Many muffin recipes call for oil, but butter adds more richness and flavor.

Dutch-processed cocoa – is treated in an alkaline solution to make the cocoa less acidic. Hershey’s natural unsweetened cocoa is not Dutch processed, whereas their special dark cocoa is.

Large Eggs at room temperature

Chocolate Chunks – I used large bittersweet chocolate chips and chopped them into irregular pieces. Next time I will chop up a large bittersweet Trader Joe’s bar.

Nutella (Optional) If you want an extra dose of richness, Olympic muffins have a ganache center made with heavy cream that is inserted after the muffin is baked. I chilled Nutella in balls and added them with the chocolate chunks to the center of the muffin. It doesn’t spread or melt if it is chilled enough, but does add extra intensity.

chocolate muffin on white plate with fork and chocolate muffins in background

How To Make Double Chocolate Muffins Recipe

Make double chocolate muffins: Heat the oven to 425 degrees with a rack in the top third of the oven to achieve a muffin with a higher dome. I did not do this and next time I will!

Line a standard 12 cup muffin tin with paper liners, then lightly coat the whole pan (including the top and the muffin cups), with nonstick cooking spray.

Whisk the flour, both sugars, baking powder, baking soda and salt in a medium bowl.

Combine hot coffee, butter and cocoa powder in a large bowl and let sit for a minute. The heat of the coffee will start to melt the butter. Whisk until very smooth, then whisk in the room temperature eggs, individually, until smooth.

Add the dry ingredients and stir with whisk until no pockets of flour remain.

Pour 1/2 of the batter evenly among the prepared muffin cups and then add 3/4 c of chocolate chunks to the muffin cups. Batter will be thin, so consider using a scoop, ladle, or a measuring cup. The chunks will sink.

Drop a chilled blob of Nutella into each muffin cup if using. Now add the rest of the batter stopping when it reaches close to the rim.

Bake until crackly on top and a toothpick inserted in the center comes out with a few crumbs, 15 to 18 minutes. Help these remain moist by not overbaking.

Immediately after the double chocolate muffins come out of the oven, gently press the remaining ¾ cup chocolate chunks on the tops. They’ll melt a bit and stick and you may not use them all.

double chocolate muffin cut in half with cup of coffee in background

FAQ’s

What’s the difference between chocolate muffins and cupcakes?

Generally muffins are not as sweet and they aren’t topped with frosting. Chocolate cupcakes are usually not as dense as a muffin. Muffins usually contain fruit or nuts and cupcakes are made with just a batter.

Can water be used instead of coffee in this chocolate muffin recipe?

Absolutely, however the chocolate flavor may seem less rich. The coffee flavor does come through in this recipe so if you don’t like coffee, you may not like these.

Can double chocolate muffins be frozen?

That’s where mine are now. I pull them out of the freezer and place one on a napkin or paper plate and using Power Level 4 or the defrost setting, heat for 1 minute. They are delish!