If you have a serious sweet tooth and a love for all things chocolate, you are going to adore this Super Soft Double Chocolate Muffins Recipe. Imagine sinking your teeth into muffins that are incredibly tender, moist, and bursting with rich cocoa flavor enhanced by generous pockets of melted dark chocolate. These muffins bring together simple pantry staples in a way that creates pure comfort with every bite. Whether you’re baking for a morning pick-me-up or an afternoon treat, this recipe delivers an unforgettable chocolate experience that’s super approachable and guaranteed to wow anyone lucky enough to try them.
Ingredients You’ll Need
The magic behind these Super Soft Double Chocolate Muffins Recipe lies in a handful of everyday ingredients that each play a crucial role. From the butter that gives them richness, to the cocoa powder providing deep chocolate notes, every element is essential for that perfect texture and flavor balance.
- Butter (1/4 cup, 55 grams): Adds buttery richness and helps create that tender crumb you love in muffins.
- Brown sugar (3/4 cup, 160 grams): Gives sweetness with a subtle molasses depth for extra flavor complexity.
- Vanilla extract (1 teaspoon): Elevates the chocolate flavor with its warm, aromatic touch.
- Egg (1): Binds ingredients together while providing moisture and structure.
- Plain yogurt (1/2 cup, 115 grams): Keeps the muffins extra moist and soft, plus adds a slight tang to balance the sweetness.
- All-purpose flour (1 cup, 120 grams): The base that gives muffins structure without making them heavy.
- Cocoa powder (1/4 cup, 20 grams): Packs in rich chocolate flavor, turning these muffins irresistibly chocolaty.
- Baking powder (1 teaspoon): Lightens the batter, ensuring muffins rise beautifully and remain soft.
- Baking soda (1/4 teaspoon): Helps with lift and aids browning for that perfect muffin top.
- Salt (1/4 teaspoon, optional if using unsalted butter): Balances the sweetness and enhances the chocolate’s depth.
- Milk (2 tablespoons): Adjusts batter consistency for a smooth, foldable texture.
- Dark chocolate chips (3/4 cup, 130 grams): The star ingredient that creates molten chocolate pockets throughout every bite.
How to Make Super Soft Double Chocolate Muffins Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 190°C (375°F). Line 10 muffin molds with liners to make sure your muffins bake evenly and won’t stick. This simple step sets the stage for baking success.
Step 2: Melt the Butter
Gently melt the butter in a microwave-safe bowl. Be careful not to let it boil—melting just enough to turn it liquid will infuse your muffins with that rich, buttery flavor without altering the texture.
Step 3: Combine Wet Ingredients
Stir the brown sugar and vanilla extract into the melted butter until smooth and glossy. Then crack in the egg and mix thoroughly for a silky batter. Finish by folding in the yogurt, which adds moisture and lends the muffins their famously soft texture, thickening the batter beautifully.
Step 4: Mix Dry Ingredients
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. This eliminates any lumps and evenly disperses the leavening agents for a consistent rise. Gently fold these dry ingredients into your wet mixture. If the batter feels stiff, add a splash of milk for the perfect consistency without overmixing, which keeps the muffins tender.
Step 5: Fold in Chocolate Chips
Now the fun part—fold the dark chocolate chips into the batter. They will melt slightly as the muffins bake, creating ooey-gooey pockets of chocolate that elevate the richness to new heights.
Step 6: Bake to Perfection
Divide the batter evenly among your lined muffin molds, filling about three-quarters full. Bake initially at 190°C for 5 minutes, then reduce the oven temperature and continue baking for 15 minutes more. This two-stage bake helps create a beautiful rise while keeping the inside super soft. Check doneness by inserting a toothpick; it should come out clean or with just a few moist crumbs.
Step 7: Finish and Cool
While still warm, dot the tops with a few extra chocolate chips—they’ll melt slightly, adding an irresistible finishing touch. Cool the muffins in the tray for about 5 minutes before transferring to a wire rack. This step prevents sticking and lets them cool evenly so the textures set just right.
How to Serve Super Soft Double Chocolate Muffins Recipe
Garnishes
Feel like adding a little flair? Sprinkle powdered sugar or a light drizzle of chocolate ganache over the muffins. You can also toss on chopped nuts like walnuts or pecans for a crunchy contrast that complements the super soft texture beautifully.
Side Dishes
Pair your double chocolate muffins with a tall glass of cold milk or a steaming mug of coffee or hot cocoa. These classic beverages elevate the chocolate experience and turn an everyday snack into a special treat.
Creative Ways to Present
Turn your Super Soft Double Chocolate Muffins Recipe into a dessert centerpiece by serving them warm with a scoop of vanilla ice cream and fresh berries. Or slice them horizontally and spread with cream cheese frosting for a decadent chocolate muffin sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
You can keep your muffins fresh in an airtight container at room temperature for up to three days. This helps maintain their soft texture and rich chocolate taste without drying out.
Freezing
To enjoy them later, place cooled muffins in a freezer-safe bag or container and freeze for up to two months. Thaw them at room temperature or gently warm in the microwave when ready to eat.
Reheating
Reheat muffins by microwaving for 15 to 20 seconds or popping them in a warm oven for a few minutes. This restores that freshly baked softness and melts the chocolate chips slightly for maximum deliciousness.
FAQs
Can I use milk instead of yogurt in the Super Soft Double Chocolate Muffins Recipe?
Yes, you can substitute yogurt with an equal amount of milk, but the muffins may be slightly less moist and tender. Yogurt adds a subtle tang and richness that elevates the texture, so it’s recommended if you want the classic softness.
What type of cocoa powder is best for this recipe?
Use unsweetened cocoa powder for the richest, most authentic chocolate flavor. Dutch-processed cocoa is smoother and less acidic, which some prefer, but natural cocoa powder works perfectly here.
Can I replace dark chocolate chips with milk chocolate or white chocolate?
Absolutely! Milk or white chocolate chips will create a sweeter, creamier taste. Dark chocolate offers a wonderful balance of bittersweet richness, but feel free to customize based on your flavor preference.
Is it okay to use salted butter in this muffins recipe?
You can use salted butter, but skip adding extra salt to the dry ingredients. The saltiness complements the chocolate flavor but too much salt can overpower the muffins.
How can I make these muffins vegan?
For a vegan version of the Super Soft Double Chocolate Muffins Recipe, replace butter with coconut oil or plant-based margarine, use a flax or chia egg instead of a regular egg, and substitute yogurt with a plant-based alternative like coconut or soy yogurt.
Final Thoughts
I truly hope you give this Super Soft Double Chocolate Muffins Recipe a try soon—it’s my go-to for a crowd-pleasing, chocolatey delight that never disappoints. With simple ingredients and straightforward steps, you get muffins that feel bakery-worthy but made right in your own kitchen. Sharing these treats with family or friends will surely bring smiles and maybe even a little swoon over their incredible softness and rich chocolate goodness. Happy baking!
Print
Super Soft Double Chocolate Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Super Soft Double Chocolate Muffins are rich, moist, and packed with deep chocolate flavor. Featuring a blend of cocoa powder and dark chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. With a soft crumb and a subtly sweet yogurt base, they offer a delightful texture and indulgent taste.
Ingredients
Wet Ingredients
- 1/4 cup butter (55 grams)
- 3/4 cup brown sugar (160 grams)
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup plain yogurt (115 grams)
- 2 tablespoons milk
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- 1/4 cup cocoa powder (20 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (if using unsalted butter)
Additional
- 3/4 cup dark chocolate chips (130 grams)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F). Line 10 muffin molds with liners to prepare for baking.
- Melt Butter: In a microwave-safe mixing bowl, melt the butter carefully to avoid boiling.
- Add Wet Ingredients: Stir in the brown sugar and vanilla extract. Then add the egg and mix thoroughly until smooth. Incorporate the yogurt until the mixture thickens.
- Add Dry Ingredients: Sift in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt (if using). Gently fold the mixture, being careful not to overmix. If the batter feels very stiff, add a little more milk.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed.
- Bake: Divide the batter among the lined muffin molds, filling each about 3/4 full. Bake at 190°C for 5 minutes, then lower the temperature and continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean.
- Finish and Serve: Dot the tops of the hot muffins with a few extra chocolate chips. Let them cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Notes
- Ensure you do not overmix the batter to keep the muffins tender and soft.
- If the batter is too thick, adding a bit more milk helps achieve the right consistency.
- You can substitute plain yogurt with Greek yogurt for a richer texture.
- Use high-quality cocoa powder and dark chocolate chips for the best chocolate flavor.
- These muffins can be frozen for up to one month; thaw before serving.
