My old-fashioned PERFECT DOUBLE CHOCOLATE MUFFINS recipe remains my all-time favorite. These muffins turn out moist, fluffy, and rich, with pockets of melted chocolate that practically melt in your mouth—a true dream on sunny days. I always choose dark chocolate when I bake them because it delivers a bold, deep flavor that makes every bite intensely satisfying. The combination of cocoa in the batter and chunks of chocolate throughout creates the perfect balance: soft, tender muffins bursting with rich chocolate goodness.
Nothing compares to the aroma of freshly baked PERFECT DOUBLE CHOCOLATE MUFFINS filling the kitchen. I love the way the tops rise beautifully, forming that classic muffin dome, while the inside stays soft and gooey with melted chocolate. Each bite feels indulgent, almost like a warm chocolate hug.
This recipe brings comfort and joy every time I make it. Whether I serve them for breakfast, as a snack with coffee, or as a dessert after dinner, they never last long in my house. For me, these muffins represent the perfect balance of nostalgia and pure chocolate indulgence.
Notes
- Instead of yogurt, you can add sour cream or a 1/2 cup of milk.
- Add any type of chocolate chips you have in the perfect double chocolate muffins, i used a normal dark chocolate bar and cut it with a knife into small pieces.
- Always bake any type of muffins or cupcake into a preheated oven, if you place the muffin into a cold oven it will take longer and may effect your muffin quality.
- Use any muffin liners, silicone, parchment paper or muffin liners.
- Serve muffin when it cool, the chocolate inside the muffin will be so hot when out of oven and may cause a mouth burn if you eat it hot.
- Use unsweetened cocoa powder for this recipe, if you use the sweeten one be sure to reduce the amount of sugar mentioned in this recipe.
- All the ingredients must be at room temperature, the liquid, eggs and butter.
PERFECT DOUBLE CHOCOLATE MUFFINS
Ingredients
- 2 eggs
- 90 g soft Butter
- ¾ cup granulated Sugar
- 1 Tsp Vanilla extract
- 60 g Yoghurt
- 1 ⅓ cup all purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 Tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100 g chocolate chips
Instructions
- Prepare muffins liners by placing in a cupcakes mould, and preheat oven at 180 C/365F.
- In a large bowl, soften the butter with sugar, then add eggs one at a time with vanilla extract, whisk until you have a smooth egg mixture, add the yoghurt and give it a quick mix.
- In another bowl sift all the dry ingredient all purpose flour, unsweetened cocoa powder, baking powder and baking soda.
- Add sifted dry ingredient to eggs mixture at two phases. Mix all together until all well combine.
- Cut a dark chocolate bar into small pieces and add it to chocolate muffins batter (add your favorite chocolate chips) and mix with spatula until chocolate disappear in the batter.
- Spoon the batter with an ice cream scoop and fill about three quarter of each muffin liner.
- Top the muffins with more chocolate chips.
- Bake at 180°C for about 20 minutes.
- Cool on a wire rack.
