If you have a soft spot for rich, chocolatey treats that practically melt in your mouth, you are going to adore this Super Soft Double Chocolate Muffins Recipe. These muffins strike the perfect balance between indulgence and fluffiness, packed with deep cocoa flavor and bursts of gooey dark chocolate chips. Whether as a comforting breakfast, an afternoon pick-me-up, or a weekend bake for friends, these muffins deliver a super tender crumb that will make every bite a little moment of joy. Plus, they are surprisingly easy to whip up with simple pantry ingredients, making them a go-to recipe you’ll want to return to time and time again.
Ingredients You’ll Need
Getting the ingredients right is half the magic behind this recipe. Each item plays an important role in creating the tender texture, luscious chocolate flavor, and that perfectly moist crumb that earns these muffins the name Super Soft Double Chocolate Muffins.
- Butter (1/4 cup): Brings richness and helps create a tender crumb by coating the flour proteins.
- Brown Sugar (3/4 cup): Adds sweetness along with moisture and a hint of caramel depth.
- Vanilla Extract (1 tsp): Enhances all the chocolate notes subtly and beautifully.
- Egg (1): Binds ingredients together and provides structure without drying the muffins.
- Plain Yogurt (1/2 cup): Adds moisture and tang that balances sweetness while keeping the muffins soft.
- All-Purpose Flour (1 cup): The base that gives the muffins their shape and body.
- Cocoa Powder (1/4 cup): Delivers intense chocolate flavor and a lovely dark color.
- Baking Powder (1 tsp): Helps the muffins rise and stay fluffy.
- Baking Soda (1/4 tsp): Works with the yogurt for perfect lift and softness.
- Salt (1/4 tsp): Balances sweetness and enhances chocolate flavor.
- Milk (2 tbsp): Adds just enough liquid to loosen the batter for optimum texture.
- Dark Chocolate Chips (3/4 cup): Creates melty pockets of intense chocolate bliss.
How to Make Super Soft Double Chocolate Muffins Recipe
Step 1: Preheat Your Oven and Prepare Molds
Begin by preheating your oven to 190°C (375°F) and lining 10 muffin molds with paper liners. This ensures your muffins bake evenly and come out cleanly without sticking or crumbling when removed.
Step 2: Melt the Butter
In a microwave-safe bowl, melt your butter slowly to avoid overheating or boiling. This gentle melt keeps the butter smooth and ready to combine easily with sugar and wet ingredients later.
Step 3: Combine Wet Ingredients
Stir the brown sugar and vanilla extract into the melted butter until well blended. Then crack in the egg and mix thoroughly until the texture is smooth and uniform. Finally, fold in the yogurt—which thickens the mixture slightly—contributing moisture and a subtle tang that keeps the muffins tender and rich.
Step 4: Incorporate Dry Ingredients
Sift together the flour, cocoa powder, baking powder, baking soda, and salt if using unsalted butter. Gently fold this dry blend into your wet mixture just until incorporated; be careful not to overmix, or your muffins might turn out dense. If the batter seems too stiff, stir in a bit more milk to loosen it up just right.
Step 5: Fold in Chocolate Chips
Delicately fold in the chocolate chips, ensuring they are evenly distributed throughout the batter. These chips will create those irresistible pockets of melty chocolate that define the double chocolate aspect of this recipe.
Step 6: Bake to Perfection
Fill each muffin liner about three-quarters full to allow room for the batter to rise. Bake at 190°C for 5 minutes, then lower the temperature slightly and continue baking for an additional 15 minutes. To check doneness, insert a toothpick into the center — it should come out clean or with just a few moist crumbs attached.
Step 7: Add Finishing Touches
Right after pulling the muffins from the oven, dot the tops with a few extra chocolate chips. This extra little touch not only looks inviting but adds an even richer chocolate hit as the chips melt slightly on top. Let them cool in the baking tray for 5 minutes, then transfer to a wire rack to cool completely, so that wonderful crumb structure can set perfectly.
How to Serve Super Soft Double Chocolate Muffins Recipe
Garnishes
Enhance your muffins by sprinkling a light dusting of powdered sugar for a snowy finish or drizzle a little melted chocolate or caramel for an added layer of indulgence. Fresh berries or a dollop of whipped cream can also complement the chocolate richness beautifully.
Side Dishes
This recipe pairs wonderfully with a hot cup of coffee or tea, making it a perfect morning or mid-afternoon treat. For a fuller brunch experience, enjoy alongside scrambled eggs or fresh fruit salad to balance the sweetness.
Creative Ways to Present
Try serving these muffins warm in a rustic basket lined with a colorful napkin, or slice them open and spread a little softened butter or cream cheese between halves for a luxurious snack. They also make a fantastic bite-sized treat when cut into quarters for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to three days to maintain their super soft texture and freshness. Avoid refrigerating as it can dry them out quickly.
Freezing
If you want to keep these treats longer, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Frozen muffins will keep for up to two months and can be thawed overnight at room temperature.
Reheating
For that fresh-baked warmth, reheat muffins in a microwave for about 15-20 seconds or pop them in a toaster oven for a few minutes. Adding a small pat of butter before heating can bring back moistness and enhance flavor.
FAQs
Can I use regular yogurt instead of plain yogurt?
Yes, plain yogurt is best to avoid added flavors, but regular or Greek yogurt can be used. Just be cautious if flavored yogurts have sugar or sweeteners, which might affect the sweetness in the muffins.
Can I substitute the dark chocolate chips with milk chocolate or white chocolate?
Absolutely, feel free to switch out dark chocolate chips for milk or white chocolate depending on your preference. Each will change the flavor slightly but still deliver melty chocolate goodness.
How can I make the muffins dairy-free?
To make this recipe dairy-free, substitute butter with a plant-based margarine and use a non-dairy yogurt replacement like coconut or almond yogurt. Make sure the chocolate chips are also dairy-free.
Why is my batter thick, and will that affect the muffins?
The batter might feel thick because of the cocoa powder and flour, which is normal. If it feels overly stiff, a little extra milk can help loosen it to ensure a softer muffin texture without compromising rise.
Can I double this recipe for a larger batch?
Yes, doubling the ingredients works well. Just be sure to mix carefully and bake in multiple pans, as overfilling the molds may cause uneven baking.
Final Thoughts
You really can’t go wrong with this Super Soft Double Chocolate Muffins Recipe when you crave a cozy, chocolate-packed treat that’s as tender as it is delicious. Its simple ingredients and straightforward steps make it ideal for baking anytime you want something sweet, satisfying, and totally comforting. So go ahead, give these muffins a try and watch them become a beloved favorite in your recipe collection!
Print
Super Soft Double Chocolate Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Super Soft Double Chocolate Muffins combine rich cocoa and dark chocolate chips for a moist, decadent treat. Perfectly balanced with brown sugar and plain yogurt, these muffins offer a tender crumb and intense chocolate flavor, ideal for breakfast, snacks, or dessert.
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)
Add-ins
- 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 into the melted butter. 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 to loosen it.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
- 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 slightly 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 for a melty topping. 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
- Use unsalted butter and add salt as specified to control sodium content.
- Do not overmix the batter to ensure muffins remain soft and tender.
- For extra chocolatey muffins, sprinkle some additional chocolate chips on top before baking.
- If batter is too thick, add a splash more milk to achieve the right consistency.
- Store muffins in an airtight container at room temperature and consume within 3 days for best freshness.
