Simple Double Chocolate Chip Muffins Recipe

Recipe Notes

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If you have any questions how how to make these tasty double chocolate cupcakes with this recipe, please post a comment below and we will get back to you asap.

Servings: The recipe typically yields about 12 delicious chocolate flavoured cupcakes.

Calories per serving: 225 calories.

Flavours: Feel free to use some of our flavoured chocolates if you want to add more flavour to your homemade cupcakes.

Remember: Tag #whitakerschocolates with your tasty and homemade choccy-cupcakes!

Serving Suggestions for Your Double Chocolate Chip Muffins

Here are some delicious serving suggestions for your Dark Chocolate Muffins:

1 - Warm with a Scoop of Ice Cream– Heat a muffin slightly and serve with a scoop of vanilla or salted caramel ice cream for a decadent dessert.


2 - Drizzle with Chocolate Sauce – For extra indulgence, drizzle warm chocolate sauce over the top.


3 - Pair with Fresh Berries – Serve alongside a handful of raspberries or strawberries for a burst of freshness that complements the rich chocolate.


4 - With a Cup of Coffee – Enjoy with your morning coffee or a creamy hot chocolate for a cosy treat.


5 - Add a Dollop of Whipped Cream – A swirl of whipped cream on top turns these muffins into a café-style dessert.

Storage Tips

To keep your Dark Chocolate Muffins fresh and delicious, follow these simple storage tips:

At Room Temperature:Place the muffins in an airtight container or wrap them individually in cling film. They’ll stay fresh for up to 3 days.

In the Fridge:If your kitchen is warm, store the muffins in the fridge in an airtight container to prevent them from spoiling. Allow them to come to room temperature before serving for the best texture and flavour.

Freezing:Want to save some for later? Wrap each muffin in cling film or foil, then place them in a freezer-safe bag. They’ll keep for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven for a freshly baked feel.

Can Your Freeze Chocolate Chip Muffins?

You can freeze your homemade Chocolate Muffins, making them a fantastic option for prepping ahead.

To do so, ensure the muffins are completely cooled before freezing to prevent condensation.

Wrap each muffin tightly in cling film or aluminium foil to maintain freshness, then place them in a freezer-safe bag or airtight container to avoid freezer burn.

Once frozen, they’ll stay fresh for up to 3 months.

When you’re ready to enjoy them, simply let the muffins thaw at room temperature or warm them in the microwave or oven for that freshly baked feel.

Easy and convenient! 😊

Nutritional Information

Values are approximate and based on the recipe making 12 muffins using standard ingredients. Actual values may vary.

The History of Double Chocolate Chip Muffins

Muffins have deep roots in Britain. They began more than a thousand years ago in Wales as simple flat breads known as bara maen, or stone bread. People made them from leftover dough, potatoes and other cheap ingredients. These early muffins gave working families a filling food that was easy to cook on a hot stone or griddle.

By the 1700s muffins were common across England. Bakers sold them fresh every day. Muffin men walked the streets ringing handbells to let people know warm muffins were ready for tea. One of the first printed recipes appeared in Hannah Glasse’s well-known 1747 cookbook, The Art of Cookery Made Plain and Easy.

The muffins we bake today are different from those old flat breads. In the 1800s bakers started using chemical raising agents instead of yeast. This created lighter, sweeter cakes that baked quickly in tins. The new style suited the growing demand for simple home baking and café treats.

Chocolate arrived in Europe hundreds of years earlier, but it took time to reach everyday baking. Solid eating chocolate became popular in the 19th century. In 1889 John and Rebecca Whitaker opened a small grocery shop in North Yorkshire. They later turned it into a bakery and began making their own chocolates in 1903. Five generations later Whitakers remains a family business known for quality chocolate across the UK and beyond.

The chocolate chip is a modern invention. In 1938 Ruth Wakefield, who ran the Toll House Inn in America, added chopped chocolate to her cookie dough. The pieces did not melt completely and created the chocolate chip cookie. Home bakers soon carried the idea into muffin batters.

Double chocolate muffins grew popular in the 1980s and 1990s. American coffee shops offered big, moist muffins with cocoa powder in the mix and extra chocolate pieces on top. The rich style quickly reached the UK and became a regular sight in bakeries and home kitchens.

Recipes like this one celebrate that tradition. They combine cocoa powder with generous amounts of chocolate for a deep, satisfying flavour. Whitakers chocolate works perfectly here, adding smooth texture and real chocolate taste. Families now bake these muffins for breakfast, lunchboxes or weekend treats. The simple method and rich result keep them a favourite for chocolate lovers everywhere.