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Easy Double Chocolate Muffins

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  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Category: Brunch


These rich and super fudgy double chocolate muffins come together in minutes. This no fuss recipe can be made without a mixer and makes the perfect indulgence any day of the week.


Units Scale
  • 1 1/2 cups all purpose flour
  • 1/2 cup Dutch process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 tablespoons vegetable oil (I use canola oil)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/3 cup full fat Greek yogurt
  • 1 cup semi sweet or dark chocolate chips


  1. In a medium bowl, stir together melted butter, vegetable oil and sugars until well combined.
  2. Add eggs, one at a time and mix until fully combined.
  3. Add vanilla and yogurt, mixing until incorporated.
  4. Add the flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and stir together until a few streaks of flour remain. Be careful not to over mix.
  5. Gently fold in chocolate chips, reserving a few tablespoons for the tops of muffins.
  6. Cover the bowl with a tea towel and let sit at room temperature for 30 minutes.
  7. Meanwhile, preheat oven to 425 degrees and fill a cupcake pan with paper liners. Set aside until ready to use.
  8. Once batter has rested, use a measuring cup or large cookie scoop to spoon batter into the prepared cupcake pan.
  9. Top each muffin with a few chocolate chips.
  10. Bake at 425 degrees for 5-6 minutes until tops have risen past the liner, then reduce heat to 350 degrees for the remainder of the baking time.
  11. Muffins are done when a toothpick inserted in the center comes out almost clean or with a few crumbs remaining. Do not over bake, muffins will be dry.
  12. Remove the pan from the oven and allow muffins to cool in the pan for just a few minutes. Remove them from the pan and cool on a wire rack.
  13. Serve warm or at room temperature.


Best enjoyed fresh.
Store muffins tightly wrapped at room temperature for up to 2 days.
Muffins may be frozen for up to 2 months.
If full fat Greek yogurt is not available, substitute sour cream.
Easily made gluten free by substituting equal amounts of gluten free 1-to-1 flour.