# Double Chocolate Muffins Recipe (Moist, Bakery-Style) Source: https://trevorfarias.com/recipes/chocolate-muffins Author: Trevor Farias (Trevor's Kitchen) Published: 2026-09-13 · Updated: 2026-09-13 Category: Muffins · Cuisine: American > The best chocolate muffins combine cocoa powder bloomed in hot coffee or water with oil, brown sugar, eggs and buttermilk or sour cream, folded gently into flour, baking soda and baking powder with plenty of chocolate chips. Filling the cups to the top and baking at 425°F for the first 5 minutes, then lowering to 350°F, gives tall domed bakery-style tops. Oil instead of butter keeps them moist for days. ## At a glance - Prep time: 15 minutes - Cook time: 22 minutes - Total time: 37 minutes - Yield: 12 muffins - Servings: 12 - Calories per serving: 330 ## Ingredients - 1/2 cup unsweetened cocoa powder, 45 g - 1/2 cup hot coffee or hot water, 120 ml - 2 cups all-purpose flour, 250 g - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon fine salt - 3/4 cup packed light brown sugar, 150 g - 1/4 cup granulated sugar, 50 g - 1/2 cup vegetable or canola oil, 120 ml - 2 large eggs, room temperature - 3/4 cup sour cream or buttermilk, 180 g, room temperature - 2 teaspoons vanilla extract - 1 1/4 cups semisweet chocolate chips, 215 g, divided ## Instructions 1. **Heat the oven.** Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease it well. 2. **Bloom the cocoa.** In a large bowl, whisk the cocoa powder with the hot coffee or water until smooth. Let it cool for 5 minutes. 3. **Mix the dry ingredients.** In a separate bowl, whisk together the flour, baking soda, baking powder and salt. 4. **Mix the wet ingredients.** Add the brown sugar, granulated sugar and oil to the cocoa mixture and whisk until glossy. Whisk in the eggs one at a time, then the sour cream or buttermilk and vanilla until smooth. 5. **Combine.** Add the flour mixture and fold with a spatula just until no dry streaks remain. Fold in 1 cup of the chocolate chips. The batter will be thick; a few lumps are fine. _Tip: Over-mixing develops gluten and makes muffins tough and tunnel-filled. Stop as soon as the flour disappears._ 6. **Fill the pan.** Divide the batter among the cups, filling each to the top. Press the remaining chocolate chips onto the tops. 7. **Bake.** Bake at 425°F for 5 minutes, then reduce the oven to 350°F (175°C) without opening the door and bake 15 to 18 minutes more, until a toothpick in the center comes out with a few moist crumbs. 8. **Cool.** Cool in the pan for 5 minutes, then move the muffins to a wire rack. Serve warm or at room temperature. ## Equipment - 12-cup muffin pan - Paper liners - 2 mixing bowls - Whisk and rubber spatula - Large cookie scoop (optional) ## Notes - Fill the cups all the way to the top for bakery-style domes. - Do not open the oven when you lower the temperature. - Fold the batter only until the flour disappears. ## Why this recipe works - Blooming cocoa powder in hot coffee or water releases its flavor, so the muffins taste of real chocolate rather than dry cocoa. - Vegetable oil keeps the crumb soft and moist for days, even straight from the refrigerator. - Sour cream or buttermilk adds tenderness and a little tang that balances the sweetness. - Starting at 425°F makes the batter rise fast and dome before the crust sets; finishing at 350°F bakes the centers through. ## Ingredient notes Use natural unsweetened cocoa or Dutch-process cocoa; Dutch-process gives a darker color and smoother flavor. The coffee does not make the muffins taste like coffee; it only intensifies the chocolate. Use hot water if you prefer. Semisweet chocolate chips are classic. Mini chips stay suspended in the batter more evenly, and chopped dark chocolate gives bigger melted pools. Save a couple of tablespoons of chips to press onto the tops before baking, so they look as good as they taste. ## How to get tall, domed muffin tops Fill every cup right to the rim; the batter needs to be heaped to rise above the pan. Let the batter rest for 15 minutes before scooping if you have time, which thickens it so it climbs rather than spreads. Then bake at 425°F for 5 minutes and lower the oven to 350°F without opening the door for the rest of the bake. ## How to tell when chocolate muffins are done Color is no help with chocolate batter, so test instead. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter; melted chocolate from a chip can fool you, so try a second spot. The tops should spring back when pressed lightly. An instant-read thermometer should read about 205°F. ## Storage - Store in an airtight container at room temperature for up to 3 days. Place a paper towel under and over them to keep the tops from getting sticky. - Freeze in a zip-top bag for up to 3 months. Thaw at room temperature or warm for 20 seconds in the microwave. ## Variations - Triple chocolate: use a mix of semisweet, white and milk chocolate chips. - Chocolate banana: replace the sour cream with 3/4 cup mashed ripe banana. - Mocha: dissolve 1 teaspoon instant espresso in the hot coffee. - Streusel top: sprinkle with a mix of flour, brown sugar, cocoa and cold butter before baking. ## Frequently asked questions **Why are my chocolate muffins dry?** They were over-baked or had too much flour. Spoon the flour into the cup and level it rather than scooping, and pull the muffins as soon as a toothpick shows moist crumbs. **Can I use butter instead of oil?** Yes, use the same amount of melted and slightly cooled butter. The flavor is richer, but the muffins will be firmer once cooled and dry out a little faster. **Can I make these into chocolate cupcakes?** They are denser and less sweet than cupcakes, but they are delicious frosted. Fill the liners three-quarters full and bake at 350°F the whole time for flat tops. **How do I keep chocolate chips from sinking?** This batter is thick enough to hold them. For thinner batters, toss the chips with a tablespoon of the flour mixture before folding them in, or use mini chips. ## Nutrition (per serving, estimated) - Calories: 330 - Fat: 17 g - Saturated fat: 5 g - Carbohydrates: 44 g - Fiber: 3 g - Sugar: 27 g - Protein: 5 g - Sodium: 250 mg - Cholesterol: 36 mg --- Recipe by Trevor Farias. 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