Easy Double Chocolate Muffins

Satisfy all of your chocolate cravings with these easy double chocolate muffins that come together in minutes. This no fuss recipe can be made in one bowl without a mixer and makes the perfect indulgence any day of the week.

Happy Monday chocolate lovers! Today’s recipe is all about two of my favorite things….breakfast and chocolate! These easy double chocolate muffins are a breakfast lover’s dream and are just what my sweet tooth ordered.  A double dose of chocolate is always a good idea if you ask me. These easy, make ahead chocolate muffins are the perfect treat to spoil all of the chocolate lover’s in your life this Valentine’s Day.

Making these muffins could seriously not be easier. I love a one bowl recipe situation and I’m not sure there is really any other way to Monday. We need quick and easy today above all days and these rich and super fudgy muffins definitely deliver. You might already be thinking these muffins really just look like cupcakes in disguise and you would not be wrong. They are basically cake but I am happy to report that there is a bit of greek yogurt in the recipe. So obviously they qualify as breakfast food. But they are equally delicious for an afternoon snack or served with a scoop of ice cream for dessert alongside an episode of The Bachelor. There is no wrong time for enjoying these muffins. So let’s get to it.

To make these muffins we start by stirring together the melted butter with the granulated and brown sugars. Using a bit of brown sugar in the recipe helps to keep the muffins super moist and perfectly sweetened. Two selling points for a great muffin. Next we add in the eggs followed by the vanilla, yogurt and vegetable oil. Once incorporated, we dump all of our dry ingredients into the bowl and stir together with a wooden spoon. Add the chocolate chips as the final step and there you have it…your batter is ready!

If you are in a hurry or just not a patient baker {raise of hands}, you can scoop the batter right into the muffin tin and send them straight to the oven. For best results, leave the batter to sit at room temperature for 30-45 minutes before baking. This step, paired with baking the muffins for 5-6 minutes at a higher temperature helps the muffins to rise properly in the oven and create those pudgy, cakey muffin tops. And who doesn’t love a muffin top??

I’m thinking you can already guess that these muffins are best served up warm fresh from the oven but it’s worth mentioning. Soft and fudgy with bits of melted dark chocolate with every bite these muffins are the breakfast of my dreams. Make them for someone you love this Valentine’s Day and I would love to know if you love these muffins as much as I do.

Happy baking!

If you like these Easy Double Chocolate Muffins, you’ll love:

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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

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

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.

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Notes

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.