Hey there my friend 👋. You are about to make the richest, most chocolatey muffins you have ever tasted. These salted double chocolate muffins are soft, moist, and loaded with melty chocolate chips in every bite. The best part? That sprinkle of salt on top balances the sweetness and takes the flavor to another level.
Now let me show you how to make them at home.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Muffin tin
- Paper liners (or cooking spray)
- Ice cream scoop (optional, but helps with even portions)
- Wire rack (for cooling)
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: About $8-$10, depending on ingredient brands
- Prep time: 10 minutes
- Cook time: 18 minutes
- Total time: 28 minutes
- Calories per serving: About 250 calories per muffin
- Cook method: Baking
- Season: Perfect all year round
- Courses: Breakfast, Dessert, Snack
- Cuisine: International
- Diets: Vegetarian
How to Make Salted Double Chocolate Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup melted butter (or vegetable oil)
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ teaspoon flaky sea salt (for topping)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser texture) |
| Whole milk | Almond milk or oat milk |
| Butter | Coconut oil or vegetable oil |
| Brown sugar | Coconut sugar |
| Semi-sweet chocolate chips | Dark chocolate chunks or white chocolate chips |
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Do not overmix.
- Fold in the chocolate chips, making sure they are evenly distributed.
- Scoop the batter into the muffin cups, filling each about ¾ full.
- Sprinkle a pinch of flaky sea salt on top of each muffin.
- Bake for 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Helpful Tips
- Do not overmix the batter, or the muffins will be tough. Stir just until combined.
- Use room-temperature eggs and milk for better mixing.
- If you want extra gooey muffins, press a few chocolate chips on top before baking.
- Let the muffins cool slightly before eating. The chocolate inside will be molten right out of the oven.
What to Serve with Salted Double Chocolate Muffins
These muffins go great with a cup of hot coffee, a glass of cold milk, or even a scoop of vanilla ice cream. You can also enjoy them with fresh fruit or a yogurt parfait for a balanced breakfast.
How Do You Serve the Recipe?
I love serving these muffins on a simple plate with a warm drink on the side. If you are making them for a party, arrange them on a cake stand or in a basket for a cozy touch.
Where Do You Serve This Recipe the Most?
These muffins are perfect for breakfast, afternoon snacks, or a sweet treat after dinner. They are also great for bake sales, picnics, or holiday gatherings. If you need a homemade dessert for a potluck, these will disappear fast!
Storage
Short-Term Storage (Room Temperature)
- Keep the muffins in an airtight container at room temperature for up to 3 days.
- Place a paper towel at the bottom of the container to absorb moisture and keep them fresh.
Refrigeration
- Store in the fridge in an airtight container for up to 7 days.
- Warm them in the microwave for about 10 seconds before eating to bring back the softness.
Freezing
- Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or microwave for 15 seconds before eating.
Frequently Asked Questions
Can I use dark chocolate instead of semi-sweet chocolate chips?
Yes, you can use dark chocolate if you prefer a more intense chocolate flavor. Just keep in mind that dark chocolate is less sweet, so the muffins might taste slightly bitter.
Why do I need to sprinkle salt on top?
The salt balances the sweetness and enhances the chocolate flavor. It is the secret to making these muffins taste amazing.
Can I make these muffins gluten-free?
Yes, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
Can I make this without eggs?
Yes, you can replace each egg with ¼ cup of unsweetened applesauce or mashed banana. The texture may be slightly different, but they will still be delicious.
How do I make these muffins extra moist?
Use oil instead of butter and do not overbake them. Adding a little sour cream or yogurt to the batter also helps keep them soft.
Meta Description
This salted double chocolate muffins recipe gives you soft, rich muffins loaded with chocolate and topped with a touch of sea salt for the perfect balance.