Easy and Rich Double Chocolate Muffins

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.

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 ½ of the batter evenly among the prepared muffin cups and then add ¾ 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.

FAQ's

What to Serve with Double Chocolate Muffins

Perfect with a cup of coffee or even a glass of chai; I love mine with a glass of milk.

If you need an easy dessert, top with ice cream or whipped cream and maybe a drizzle of chocolate sauce.

I love using bittersweet chocolate in this recipe so they don't become overly sweet.

And I must say that this double chocolate muffins recipe is a muffin that reminds me of a cupcake, except without the frosting.

And the melty chocolate on top kind of makes its own frosting!

Moist and chocolatey, this amazing double chocolate muffin would surely have won a lot of gold medals.

Let me know what you think!

More sweet breakfast food?

Chocolate Babka Buns

Dark Chocolate Waffles

Chocolate Cherry or Cranberry Scones

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