Double Chocolate Muffins

Some problems in life can only be solved with chocolate. It’s my personal mantra. Chocolate on a bad day can bring immense happiness. Chocolate on a good day can bring immense happiness. Chocolate = happiness. I adore chocolate, truly.

I’ve been trying to keep my baking explorations to my current inventory. Many people say that baking is an expensive hobby — and I have to agree. Vanilla (the best kind) can cost up to $10 a bottle. Cake pans can be pricey. Good quality chocolate is highway robbery. But because I’ve been baking for years (this blog was created almost SIX years ago), I’ve created quite the collection of items. And that’s how I think any hobby should be developed. You don’t need to be a pro to start pursuing something — you just need commitment to it. So, if you love photography, use your phone. Slowly save up and buy that fancy camera. If you love hiking, go on some local hikes, and then buy those fancy hiking boots.

I’m a firm believer that you don’t need the whole tool set to start dedicating time to hobbies or activities. You need dedication, commitment, passion, and grit.

These muffins were made from some ingredients I had lying in my cupboard, and they definitely satisfied my chocolate craving (that I have every day of my life).

I already have a triple chocolate muffins recipe, and I love those as well. Honestly, I don’t know which one I prefer, so I guess I’ll have to bake both and decide. Ahh, now I’ll have two times the muffins to consume. What a life.

Double Chocolate Muffins

  • Servings: 18
  • Difficulty: Easy
  • Print


  • 1/2 cup flavorless oil (canola or vegetable)
  • 1 cup granulated sugar
  • 1/2 cup milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup plain yogurt, room temperature
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips and 1 cup semi-sweet chocolate chips*


  1. Pre-heat oven goes 375 degrees and line a muffin pan with liners or grease and coat in cocoa powder (if you ran out of liners).
  2. In a large bowl, combine oil, sugar, and milk. Add eggs one at a time until blended. Stir vanilla.
  3. Fold in yogurt. Do not over mix.
  4. In a smaller bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Mix dry ingredients into wet ingredients. Very gently. Do not over mix.
  6. Set aside 1/2 cup of chocolate. Add remaining chopped chocolate or chocolate.
  7. Begin to scoop batter into the muffin tin about 2/3 full. Sprinkle remaining chocolate on top.
  8. Bake in oven for 16-18 minutes or until the center comes out clean (or just a little crumby).
  9. Cool for 5 minutes in pan and then remove. Serve warm or allow to cool completely.


  • Recipe slightly adapted from Sugar Spun Run. Here’s the original recipe; it contains great information and beautiful images.
  • I always bake with room temperature ingredients because this ensures everything mixes evenly.
  • You could also bake this in a loaf pan; it would yield two loads. Baking time will be adjusted to about 20 minutes, but keep an eye on the 16 minutes mark.
  • I used a combination of chocolate chips and chopped chocolate. 1 milk chocolate bar chopped, 1/2 cup milk chocolate chips, and 1 cup of semi-sweet chocolate.
  • Store at room temperature for 3 days. You can freeze them for up to 3 months.

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