Chocolate for breakfast? Count me IN. These super moist double chocolate muffins are the perfect, sweet way to start your day.
One Bowl Double Chocolate Muffins
I’m here to tell you something you might not realize yet: you can eat chocolate for breakfast. I know this is a concept that might astound you, but these double chocolate muffins are the perfect way to start your day. They’re tender, moist, packed with chocolate chips and come together in a half hour. Plus, they’re made with greek yogurt, so you can even tell yourself there’s a lil’ bit of protein in there.
I’ll be whipping up these one bowl (HELLO, easy clean up!) double chocolate muffins for breakfast today and, maybe… everyday.
Because they are that. darn. good.
Why are these chocolate muffins the BEST?
When I tell you that this is the best chocolate muffin I’ve ever had I am not exaggerating in the slightest. I wish I could explain to you how tender, tasty, and scrumptious these chocolate muffins are. You’ll absolutely love this chocolate muffins recipe because they’re:
super moist
fudgy
chocolatey
easy to make
made in one bowl
freezer friendly
I could go on, but you get the point. You NEED them.
Ingredients for the double chocolate muffins
This chocolate muffin recipe calls for 11 ingredients that you probably already have laying around in your fridge and pantry. Plus, they’re a one bowl wonder, which means easy clean up and more time for putting away all of those ingredients.
Butter
Granulated Sugar
Eggs
Vanilla Extract
Greek Yogurt
Buttermilk
Baking Powder
Salt
All Purpose Flour
Cocoa Powder
Chocolate Chips
How to make the best one bowl chocolate muffins
Now muffins are one of my favorite breakfast sweets to whip up. They’re super easy to make. You won’t need any fancy kitchen tools or tons of bowls – which is pretty much my favorite kind of recipe because cleanup is the WORST. Follow these three tips and you’ll have perfect muffins every time!
Use good chocolate: It is so important to use high quality cocoa powder and chocolate chips in these chocolate muffins for the best results! We love Rodelle cocoa powder!
Don’t over mix: Overmixing your batter will create more gluten in your batter which can leave to dry or tough muffin. You want moist chocolate muffins so make sure to only mix until no streaks of flour remain.
Under bake them a smidge: Remember that the muffins will continue to cook as they cool, so it’s okay if they’re a little bit underdone when they come out of the oven!
So, go ahead, have yourself a good morning with these scrumptious double chocolate muffins!
Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. If you don’t have cupcake liners, you can also grease the muffin tins very well with butter!
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk to combine. Add the eggs, one at a time and whisk until frothy.
Add the vanilla extract, greek yogurt and buttermilk, and stir together.
Add the flour, cocoa powder, baking powder, salt. Mix until just combined. Do not over mix. Last, add the chocolate chips and mix once or twice to distribute.
Use a large ice cream scoop or a 1/3 cup measure to divide the batter evenly between the 12 muffin tins. Bake at 425° for 5 minutes. After 5 minutes, reduce the oven temperature to 375°F and bake for 15 more minutes or until a knife inserted into the middle of the muffins come out mostly clean.
Loved the flavor profile of these muffins! They remind me of the bakery style muffins. 1 TBSP of leavener might be TOO much. I hand mixed mine to make sure I didn’t over-work the batter, and a toothpick inserted into the center of the muffins came out clean, and still they came out a little gummy. Otherwise an AMAZING recipe that I’ll make time and time again, with maybe just 1 1/2 tsp of baking powder. Lovely as always! Thank you for the recipe
How long would I bake them for and how much would I fill them up if I wanted to make jumbo muffins (like the size where there’s 6 instead of 12)? or is this jumbo muffins and the recipe just makes 12 big ones?
Hi Anna! If you’re doing jumbo muffins fill the muffin cups up about 3/4 of the way and bake them for 8 minutes at 425 and then 20 additional minutes at 375!
Leave a comment and rate this recipe!
Hi! Is there any substitute I can use for butter milk?
Hi! You can make your own with milk and lemon juice or vinegar!
My batter is runny. Is that normal
Hi! Yes the batter will be wet, but once the baking powder kicks in it will start to thicken up!
Loved the flavor profile of these muffins! They remind me of the bakery style muffins. 1 TBSP of leavener might be TOO much. I hand mixed mine to make sure I didn’t over-work the batter, and a toothpick inserted into the center of the muffins came out clean, and still they came out a little gummy. Otherwise an AMAZING recipe that I’ll make time and time again, with maybe just 1 1/2 tsp of baking powder. Lovely as always! Thank you for the recipe
★★★★
These were super good! Perfectly moist and chocolatey
How long would I bake them for and how much would I fill them up if I wanted to make jumbo muffins (like the size where there’s 6 instead of 12)? or is this jumbo muffins and the recipe just makes 12 big ones?
Hi Anna! If you’re doing jumbo muffins fill the muffin cups up about 3/4 of the way and bake them for 8 minutes at 425 and then 20 additional minutes at 375!