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Double Chocolate Muffins Recipe – For the Chocolate Lover!

Double Chocolate Muffins are loaded with deep dark chocolate in a moist and tender muffin. Every bite is full of rich decadence that makes you want to curl up with a cup of joe and chill for a while.

Top looking down at three chocolate muffins sitting on wrinkle parchment paper over a wooden cutting board.

When it comes to defining chocolate, this Double Chocolate Chip Muffin is the definition. The flavor is deep, dark, and sweet. The texture is soft, tender, and moist.

In only 20 minutes these homemade chocolate muffins are ready to eat. That’s a good thing because this Chocolate muffin will satisfy that chocolate craving keeping you feeling happy and content.

My love affair with chocolate goes back as far back as I do. It’s no secret that I have an incredibly strong sweet tooth. 90% of the time it’s got to be chocolate!

Single chocolate muffin dotted with chocolate chips sitting in a natural paper muffin paper on a metal tray.

When I was young(er) my mother would “go to coffee” which was just another name for getting together with a friend for a visit.

I had a good ole fashioned “coffee” with some great friends, and whipped up a batch of these Chocolate Chocolate Chip Muffins.

There weren’t a lot of conversations going on until after these dark, rich and soft chocolate muffins were devoured.

Double Chocolate Muffin Ingredients

  • Flour – I used all-purpose flour for this recipe. I don’t recommend using whole wheat. Whole wheat will not produce a fluffy texture. It also tends to absorb more of the liquid so your muffin will be drier.
  • Applesauce – unsweetened applesauce adds moisture to this muffin. You can use sweetened and reduce the sugar by 1/4 cup.
  • Eggs – I use large eggs for a consistent outcome.
  • Cream Cheese – Provides a creamy flavor to these muffins and texture to the liquids. Full fat or lite is recommended for this recipe. I haven’t tried non-fat.
  • Cocoa – I used Hershey’s Special Dark but you can use any Natural cocoa. I don’t recommend Dutch-Processed.
  • Baking Powder & Baking Soda – These are leaveners that work together to make your baked goods rise.
  • Sugar – White sugar is used in this recipe.
  • Salt – Works with the leaveners to give your baked items rise and adds flavor.
  • Chocolate Chips – Dark Chocolate Chips are my go-to but any will do. My photos show where I use the regular-sized chocolate chips, and the video in the recipe card shows the large Ghiradelli chips that are my favorite.
Double Chocolate Muffin sliced in half showing a soft inner crumb and melted chocolate chips. The muffin sits in a tan muffin paper on a silver tray.

Tips for how to make the perfect Double Chocolate Muffins

  • Mix the liquid ingredients in one bowl and the dry ingredients in a separate bowl. That assures that the ingredients are dispersed evenly before adding them together. If you’ve ever bitten into a bakery item and got a mouthful of salt, they skipped that step!
  • Start with room temperature ingredients. They will cream together so much better.
  • ALWAYS sift cocoa. It naturally has lumps that sifting will remove.
  • Fold in the chocolate chips after the batter is mixed. This is a thick batter and they will not end up at the bottom of your cupcake.
  • Use an ice cream scoop to fill the muffin cups. It’s not unusual to see muffins with that beautiful mushroom top so I filled mine 3/4 full. If you want a small “cupcake” like dome only fill them 2/3 full.
  • Top the chocolate muffins with more chocolate chips by pressing them lightly in the batter. Everyone wants to see the chocolate chips! I do the same thing to my cookies.
  • Don’t overbake chocolate muffins. The edges will become dry and the chocolate can take on a bitter flavor.
    • Test these muffins with a toothpick in a couple of different spots to assure you don’t dip into a chocolate chip and think it’s not baked. Use a clean toothpick each time.
  • Remove the muffins from the tin as soon as you can handle them, This will keep them from staying hot longer than they need to and drying out.

Don’t forget to pin this delicious recipe to your favorite board!

How do you keep homemade chocolate muffins moist?

These Double Chocolate muffins have both applesauce and cream cheese in the ingredients making them a moist muffin. They will stay moist if they’re not overbaked and stored in an air-tight container.

There are different methods for keeping muffin recipes moist. Since it varies according to the ingredients used, this is addressed in individual recipes. If you ever have a question, just contact me.

If you love this muffin recipe, try these out!

Variations you can make to chocolate muffins

  • Sprinkle the tops with turbinado sugar (sugar in the raw) before baking for a crunchy texture.
  • Top the muffins with raw coconut before pressing the chocolate chips into the top of the muffin and before baking. The coconut will toast up beautifully and the combination is divine.
  • Use white chocolate chips instead of dark chocolate.
  • Throw in some nuts. Macadamia, walnuts or pecans would be delicious. Chop them into small pieces and fold them into the batter when you add the chocolate chips.

How to store Double Chocolate Muffins

Store these homemade muffins at room temperature in an air-tight container for a couple of days. Chocolate muffins freeze beautifully for up to 3 months. Wrap them in plastic wrap or in a zip-top bag and then wrap with foil.

Silver pedestal tray topped with a double chocolate muffin with chocolate chips on top in front of 4 out of focus muffins.

Products that I find very helpful in making homemade muffins

  • Muffin Tins – I love these 12-cup muffin pans. I believe you need at least two because most recipes, including this one, make more than 12.
  • Muffin Cup Papers – You can grease your pan but WHY? It’s not that I’m lazy (ok I am), I believe using the papers keep your pan’s looking good longer.

More Chocolate Recipes!

You didn’t think I’d leave you hanging without more chocolate recipes, did you? That would just be wrong! Here are our most popular!

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Silver pedestal tray topped with a double chocolate muffin with chocolate chips on top in front of 4 out of focus muffins.
Print
5 from 8 votes

Double Chocolate Muffin Recipe

Double Chocolate Muffins are loaded with deep dark chocolate in a moist and tender muffin. These easy homemade muffins are easy to make and less than 20 minutes to bake.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 17
Author Julie Menghini

Ingredients

  • 4 oz cream cheese room temperature
  • 1 cup applesauce unsweetened, room temperature
  • 2 eggs large
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup cocoa sifted
  • 1 cup chocolate chips more for garnish (optional)

Instructions

  • Line a muffin tin with liners or grease well. Preheat the oven to 350°F.
  • Using a large mixing bowl combine the flour, baking powder, baking soda, salt, sugar and sifted cocoa. Whisk to combine.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, mix the cream cheese until soft and fluffy. Add the applesauce and mix until combined. Add eggs one at a time mixing in between each addition.
  • Add 1/3 of the dry ingredients to the cream cheese mixture and mix until combined. Repeat with 2 more additions until the wet ingredients and dry ingredients are combined. Add the chocolate chips and mix on low until dispersed.
  • Fill each muffin cup 2/3 for a medium-sized muffin or 3/4 full for a larger domed muffin. Garnish with additional chocolate chips. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  • Remove the muffins from the pan when you can without burning your fingers, about 5 minutes. Let cool on a baking rack.

Video

Notes

Helpful Tips:
  • Start with room temperature ingredients. They will cream together so much better.
  • ALWAYS sift cocoa. It naturally has lumps that sifting will remove.
  • Fold in the chocolate chips after the batter is mixed. This is a thick batter and they will not end up at the bottom of your cupcake.
  • Use an ice cream scoop to fill the muffin cups. It’s not unusual to see muffins with that beautiful mushroom top so I filled mine 3/4 full. If you want a small “cupcake” like dome only fill them 2/3 full.
  • Top the chocolate muffins with more chocolate chips by pressing them lightly in the batter. Everyone wants to see the chocolate chips! I do the same thing to my cookies.
  • Don’t overbake chocolate muffins. The edges will become dry and the chocolate can take on a bitter flavor.
    • Test these muffins with a toothpick in a couple of different spots to assure you don’t dip into a chocolate chip and thing it’s not baked. Use a clean toothpick each time.
  • Remove the muffins from the tin as soon as you can handle them, This will keep them from staying hot longer than they need to and drying out.

Nutrition

Calories: 194kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 170mg | Potassium: 105mg | Fiber: 2g | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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Recipe Rating




Luke Kessel

Saturday 2nd of January 2021

Awesome recipe! thank you came out great!

Julie Menghini

Friday 8th of January 2021

So glad you liked it, Luke! We love this one too!

Janet Lee

Saturday 11th of July 2020

Hi what can I use to substitute applesauce?

Julie Menghini

Sunday 12th of July 2020

Hi Janet, I like applesauce as a substitute for oil or butter. You could also substitute with plain yogurt.

Amy Nash

Friday 24th of January 2020

I feel like I've tried a lot of chocolate muffin recipes, but this one really is the best! I think it's the cream cheese! Soooooo good and moist and tender!

Julie Menghini

Monday 27th of January 2020

Thank you so much, Amy! They are definitely soft and so chocolatey!

Jennifer Ann Stewart

Thursday 23rd of January 2020

Connor used to love a great blueberry muffin in the morning but once I made these, he has totally changed his tune! I need to stock up on more cocoa and chocolate chips to I can keep making them!

Julie Menghini

Thursday 23rd of January 2020

It's chocolate right? Thank you Jennifer!

Erin

Tuesday 21st of January 2020

Your tips and tricks always make making your recipes a breeze! I didn't realize I always needed to sift cocoa powder until reading this post and making these muffins.

Also? DELICIOUS. We cannot get enough of these!

Julie Menghini

Tuesday 21st of January 2020

Thank you Erin, I am very glad our tips helped you out!