These are the best chocolate muffins I've ever had. They are moist and have an incredible taste! You definitely must try it!
I was looking for that perfect café-style chocolate muffin—very moist, fluffy, with a slightly crisp top, and still just as good the next day.
So I started experimenting. After a few tries, I finally got the result I was looking for. It may not be the most traditional method, and it takes a bit of patience, but it’s worth it. These muffins stay soft and full of flavor for longer, not just on the first day.
In the recipe, you’ll also find a simple white chocolate glaze—it gently balances the deep chocolate flavor and adds a nice finish
How to choose the best ingredients for Moist Double Dark Chocolate Muffins
Unsalted butter: Use real butter for the best flavor. You can use baking margarine, but butter gives a much better result
Dark chocolate: Choose chocolate with about 55–60% cocoa. If you use a higher percentage, you may want to add a bit more sugar
Coffee: You can use espresso or instant coffee—it enhances the chocolate flavor without making the muffins taste like coffee
Cocoa powder: Use a good-quality, dark cocoa powder for a deeper color and flavor. Avoid drinking cocoa mixes like hot chocolate or Nesquik
Plain flour: Regular all-purpose flour works best here. Don’t replace it if you want soft and fluffy muffins
Caster sugar: Helps the batter come together more smoothly—it dissolves faster when mixed with eggs
Buttermilk: Best at room temperature. You can substitute with yogurt or kefir
Vegetable oil: Any neutral oil will work—it keeps the muffins moist
Chocolate chips: Use large chunks or roughly chopped chocolate—you’ll get better texture and visible pieces in the muffins
Expert Tip for Success
- If you don’t have caster sugar, you can use regular sugar—just mix a bit longer so it dissolves well with the eggs
- No chocolate chips? Just chop a chocolate bar into small pieces—it works just as well
- Take the buttermilk out earlier so it reaches room temperature—this helps everything combine better
- Don’t overmix the batter—mix just until combined so the muffins stay soft
- Fill the molds about ¾ full—this gives a nice rise without overflowing
- If you want extra chocolate flavor, add a few more pieces on top before baking
Don't forget to try my other muffin recipes!
Chocolate Chunk Banana Muffins
Moist Blueberry White Chocolate Muffins
Moist double dark chocolate muffins
Ingredients
Method
- Melt the chocolate, butter and oil in a hot bath.
- Until when it comes together, add coffee. Mix it thoroughly.
- Beat the eggs with sugar until fluffy for about 3-5 minutes. The mass will have a light yellow tint.
- Make cocoa powder, baking powder and bicarbonate of soda well mixed.
- Add the cooled chocolate mass to the beaten eggs.
- Then add the mixed dry products. It is good to pass these products through a sieve to add to the dough. Mix it thoroughly.
- Put the wrap muffin with muffins tray, pour our dough into the muffins. This recipe is about ⅔ the muffin size so that the muffins are beautifully grown.
- A portion is enough for 12 standard muffins. However, if you have a form for taller muffins, for example, tulips curlers, you will get about 10 muffins.
- Bake 20-25 min at 170 degrees C / 338 degrees F
- Pour the cream into a saucepan and heat it over low heat.
- Add the chocolate pieces and stir constantly.
- Once the chocolate is melted, add the lemons and mix thoroughly. Everything is ready to be poured.
MIke says
What the moist muffins! Incredibly soft and tasty. I love it!
Sam says
Moist and incredible tasty the chocolate muffins
Sarah says
Thank you, Daria, for sharing this recipe. Yesterday, I made chocolate muffins, and that are incredibly tasty! The coffee perfectly enhances the chocolate flavor. Can I use this recipe to make a chocolate cake?
Daria says
Hi Sarah, Of course you can use this recipe for chocolate cake. I think for this amount of coasta the best will be a 9-10' round pan.
Lily says
The great recipe!
Mia says
These muffins are perfect even the next day!
Simon G. says
This is the best chocolate muffins what I ate.
Beth says
OMG muffins! Moist and delicious!
Karen says
What a moist muffins! Thank you Daria for sharing this recipe are delicious and definitly I will be make it a lot time.
Jess says
I love this recipe! Moist, moist chocolate muffins!
Mat says
The best options is: when muffins are hot and on the top have scope vanilla ice cream!
Nicole says
This is the best muffin recipe I've ever had! The muffins are moist and incredibly tasty, and the espresso gives them extra power. Thank you, Daria, for sharing this recipe.
Sally says
Omg, Daria, this is the best chocolate and chocolate chip muffins! Thank you for sharing this recipe.
Ricky says
Today, I made this muffin for the third time. My family and I love these incredible, moist chocolate muffins.