Name: Chocolate Chip Cocoa Muffins Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 3/4 cup cocoa powder, Dutched; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 1 cup granulated sugar; 2 large eggs; 1/2 cup vegetable oil; 1 1/4 cup buttermilk; 2 tsp vanilla extract; 1 heaping cup chocolate chips

If you’ve ever dreamed of biting into a soft, rich chocolate muffin, you’re going to love this Chocolate Chip Cocoa Muffins Recipe. These muffins are deeply chocolatey with a tender crumb that’s just irresistible—perfect for breakfast, a snack, or even dessert.

A metal muffin tray holds twelve chocolate muffins, each rounded on top with cracked surfaces showing a rich, dark brown color and a moist texture. Most muffins fit snugly into the tray’s cups, while three muffins are tilted on their sides, revealing dark brown, ribbed paper liners. The muffins have a slightly uneven tops with deep fissures and cracks, adding a rustic look to each piece. The tray sits on a white marbled textured surface, with natural light highlighting the rich chocolate tones and the subtle crumbly texture of the muffin tops. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Chip Cocoa Muffins Recipe
Top Tip
How to Serve Chocolate Chip Cocoa Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Chip Cocoa Muffins Recipe

Why You'll Love This Recipe

I have to admit, these double chocolate muffins quickly became my go-to whenever I’m craving something chocolaty but comforting. The way the cocoa blends with melty chocolate chips gives every bite a little burst of joy.

Rich, Double Chocolate Flavor: Thanks to dutch-processed cocoa powder and plenty of chocolate chips, every muffin is a chocolate lover’s dream.
Perfectly Moist and Tender: Buttermilk keeps these muffins soft and beautifully tender without being heavy.
Quick and Easy to Make: Ready from start to finish in just 25 minutes—ideal for busy mornings or last-minute treats.
Large, Bakery-Style Muffins: Filling the tins to the top gives you those oversized muffins that feel extra special.

Ingredients & Why They Work

Before you dive in, a quick tip: using quality dutch-processed cocoa powder really makes a difference for that deep, smooth chocolate flavor. Also, buttermilk is your secret weapon for moist muffins with a slight tang that brightens up the cocoa.

Flat lay of a small mound of all-purpose flour, a heap of rich dark Dutched cocoa powder, a small white ceramic bowl of baking powder, a tiny white bowl of baking soda, a tiny white bowl of salt, a small pile of granulated sugar, two large whole brown eggs with clean shells, a small white bowl of golden vegetable oil, a small white bowl filled with creamy buttermilk, a small white bowl with amber vanilla extract, a neat pile of glossy dark chocolate chips all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The base for structure in the muffins without making them too dense.
Dutched cocoa powder: For that rich, mellow chocolate flavor and gorgeous dark color.
Baking powder: Helps the muffins rise nicely for a light texture.
Baking soda: Works with buttermilk to give a good lift and tenderness.
Salt: Balances and enhances the chocolate flavor.
Granulated sugar: Sweetens just enough to complement the chocolate, not overpower it.
Large eggs: Bind everything together and add richness.
Vegetable oil: Keeps muffins moist and tender—much better than butter for this recipe.
Buttermilk: Adds moisture, tenderness, and a subtle tang that brightens the flavor.
Vanilla extract: Lifts the chocolate with a smooth aromatic note.
Chocolate chips: The star add-in that ensures every bite has melty chocolate goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Chocolate Chip Cocoa Muffins Recipe is how easy it is to make it your own. Whether you want to add your favorite mix-ins, tweak the flavors for a seasonal twist, or adjust for dietary needs, these muffins are a fantastic base that welcomes creativity.

Swap the Chocolate Chips: I love using a mix of semi-sweet and dark chocolate chips for a richer bite, but white chocolate or even peanut butter chips make a delicious upgrade.
Add Nuts: Toasted walnuts or pecans folded into the batter add a wonderful crunch that pairs beautifully with the cocoa flavor.
Dairy-Free Version: Substitute the buttermilk with a plant-based milk (like almond or oat) mixed with a tablespoon of lemon juice or vinegar to mimic the tanginess and keep the muffins tender.
Seasonal Spice Addition: A pinch of cinnamon or a hint of chili powder can add a warm depth, making these muffins perfect for fall or winter mornings.
Moisture Boost: For extra moist muffins, consider adding a spoonful of Greek yogurt or sour cream to the wet ingredients. I do this when I want a slightly tangier twist.

Step-by-Step: How I Make Chocolate Chip Cocoa Muffins Recipe

The image shows a single chocolate muffin, split open to reveal a rich and moist inside with a dark brown color and slightly crumbly texture. The muffin sits on an opened white paper wrapper stained with chocolate, placed on a white marbled surface. In the background, there is a white plate holding more whole chocolate muffins that are slightly blurred, adding depth to the close-up focus on the front muffin. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

Start by preheating your oven to 375°F (190°C). I always line my 12-cup muffin tin with paper liners—not only does this prevent sticking, but it also makes clean-up a breeze. If you want those bakery-style large muffins, fill each cup almost to the top. For more traditional-sized muffins, two-thirds full works perfectly and will yield a few extra muffins!

Step 2: Whisk the Dry Ingredients Together

In a large bowl, whisk 1 ½ cups all-purpose flour, ¾ cup Dutched cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¾ teaspoon salt. Make sure it's well combined to evenly distribute the leavening agents and salt—this will help your muffins rise beautifully.

Step 3: Blend the Wet Ingredients Until Smooth

In another bowl, whisk together 1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, 1 ¼ cup buttermilk, and 2 teaspoons vanilla extract. You'll want a smooth, homogeneous mixture—this ensures your muffins stay tender and moist thanks to the buttermilk.

Step 4: Gently Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet and gently fold them together until just combined. Be careful not to over-mix here; a few lumps are totally fine and actually help keep the muffins soft rather than tough.

Step 5: Fold in Your Chocolate Chips

Now for the fun part—gently fold in 1 heaping cup of chocolate chips. This adds that luscious double chocolate hit that chocolate lovers crave. Folding gently ensures the chips stay evenly distributed without breaking down or causing the batter to get dense.

Step 6: Fill and Bake Your Muffins

Divide the batter evenly into the lined muffin tin. Place in the preheated oven and bake for 20 minutes. You'll know they’re done when the muffins have puffed up and a toothpick inserted into the center comes out clean, with no wet batter clinging to it.

Step 7: Cool and Enjoy

Let your muffins cool in the pan for a few minutes to set up, then transfer to a wire rack to cool completely. This step keeps them from getting soggy and helps preserve their perfect texture. These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer.

Top Tip

Mastering the perfect batch of Chocolate Chip Cocoa Muffins Recipe is all about a few simple yet impactful details. These tips come straight from my kitchen experiments and will help you bake moist, tender muffins every time!

Use Dutch-Processed Cocoa: I’ve found that Dutch-processed cocoa powder makes a world of difference for a rich, smooth chocolate flavor that regular cocoa just can’t match.
Gentle Mixing: When combining wet and dry ingredients, mixing just until combined is key. Over-mixing leads to tough muffins, so I stop as soon as I don’t see flour.
Chocolate Chip Fold-In: Folding in the chips gently preserves their shape and distributes them evenly. Stirring too much can break them down, muddying the batter.
Proper Muffin Fill Level: Filling muffin cups almost to the top gives those big, bakery-style muffins we all love; but if you prefer smaller ones, fill two-thirds full and enjoy more muffins per batch!

How to Serve Chocolate Chip Cocoa Muffins Recipe

The image shows a clear glass bowl filled with dark brown chocolate batter. On top of the batter, there is a layer of small, shiny chocolate chips scattered evenly. A white spatula with some batter on it is resting inside the bowl, partly covered with chocolate. The bowl is placed on a white marbled surface next to empty white cupcake liners. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These muffins are pretty luscious on their own, but if you want to dress them up, try a light dusting of powdered sugar or a drizzle of melted chocolate. A few extra chocolate chips sprinkled on top right before baking adds a professional, rustic look. For an extra indulgent touch, spread a little softened butter or cream cheese frosting when they’re slightly cooled.

Side Dishes

Serve these delightful Chocolate Chip Cocoa Muffins alongside a tall glass of cold milk or a steaming cup of coffee or tea for the ultimate breakfast or snack combo. Fresh berries, such as raspberries or strawberries, provide a lovely contrast and balance the rich chocolate flavor with their bright notes. You can also pair them with creamy yogurt or a fruit salad to round out your meal.

Make Ahead and Storage

Storing Leftovers

Store your Chocolate Chip Cocoa Muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh without drying out. Avoid stacking them while warm to prevent condensation from making them soggy.

Freezing

If you want to stash these for longer, freeze the muffins individually wrapped in plastic wrap and placed in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready, thaw them overnight in the fridge or at room temperature for a few hours.

Reheating

To revive your muffins, pop them in the microwave for about 15–20 seconds or warm them in a preheated 325°F oven for around 5 minutes. This softens them perfectly and melts the chocolate chips for that freshly baked feeling all over again.

Frequently Asked Questions:

Can I substitute regular cocoa powder for Dutch-processed cocoa?

Yes, but keep in mind that Dutch-processed cocoa is milder and less acidic, giving a smoother chocolate flavor. Using regular cocoa powder will result in a slightly more bitter taste and may affect the muffin's texture.

Why is it important not to over-mix the batter?

Over-mixing develops the gluten too much in the flour, which makes muffins dense and tough rather than light and tender. Mixing just until the ingredients come together preserves a moist, fluffy crumb.

Can I use regular milk instead of buttermilk?

You can substitute by adding 1 tablespoon of lemon juice or white vinegar per cup of milk and letting it sit for 5 minutes to mimic buttermilk’s acidity, which helps tenderize the muffins and adds tangy flavor.

How do I get large bakery-style muffins?

Fill your muffin cups almost to the top with batter before baking. This encourages nice, tall rising and yields big, impressive muffins. For smaller muffins, fill cups only two-thirds full.

Final Thoughts

Baking these Chocolate Chip Cocoa Muffins Recipe is one of those simple joys that brings warmth and comfort with every bite. Whether you’re sharing them with loved ones at breakfast or savoring one as an afternoon treat, they never fail to brighten my day. I hope these tips and ideas inspire you to bake a batch (or two!) and enjoy all that double chocolate goodness. Happy baking and happy eating!